Crispy Homemade Egg Rolls
Get ready to impress your taste buds with these irresistible Crispy Homemade Egg Rolls! Perfectly golden and packed with savory flavors, this classic appetizer combines juicy ground pork, fresh shredded cabbage, crunchy julienned carrots, and a medley of aromatic ingredients like ginger, garlic, and sesame oil. Wrapped tightly in silky egg roll wrappers and fried to perfection, each bite delivers a satisfying crisp and flavorful filling that will keep you coming back for more. Whether you're hosting a party or indulging in a family dinner, these egg rolls are easy to prepare, taking just 30 minutes of prep and 15 minutes to cook, and pair beautifully with your favorite dipping sauces. Serve them hot for a crowd-pleasing dish that’s sure to become a new favorite! Keywords: crispy egg rolls recipe, homemade egg rolls, appetizer ideas, pork egg rolls, party snacks.
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Recipe Information
Ingredients
- 1 pound ground pork
- 2 cups shredded cabbage
- 1 medium carrot, julienned
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 stalks green onions, chopped
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 package egg roll wrappers
- 1 large egg, beaten
- 4 cups vegetable oil, for frying
Instructions
In a large skillet or wok, heat a tablespoon of vegetable oil over medium-high heat.
Add the ground pork, breaking it apart with a spatula, and cook until browned and cooked through, about 5-7 minutes.
Add the shredded cabbage, julienned carrot, soy sauce, sesame oil, chopped green onions, grated ginger, minced garlic, salt, and black pepper to the skillet.
Cook the mixture until the vegetables are tender, approximately 5 minutes, stirring frequently. Remove from heat and let it cool slightly.
On a flat surface, lay out the egg roll wrapper with one corner pointed towards you, forming a diamond shape.
Spoon about 2 tablespoons of the filling onto the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, and roll upwards tightly.
Brush the top corner with a bit of the beaten egg to seal the rolls securely.
Repeat this process with the remaining wrappers and filling.
In a large, heavy-bottomed pot or deep fryer, heat 4 cups of vegetable oil to 350°F (175°C).
Carefully add a few egg rolls to the hot oil, not overcrowding the pot.
Fry the egg rolls until they are golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to remove them from the oil.
Transfer the egg rolls to a paper towel-lined rack or plate to drain off excess oil.
Serve hot with your choice of dipping sauce.
Nutrition Facts
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 307 mg | 13% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.7 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 170 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
