Eggroll Extravagaza
Take your appetizer game to the next level with this irresistible Eggroll Extravaganza! These crispy, golden-brown delights are overflowing with a savory filling of seasoned ground pork or chicken, tender shredded carrots, and vibrant green cabbage, perfectly complemented by aromatic garlic, zesty ginger, and a touch of sesame oil. Wrapped in crunchy egg roll wrappers and fried to perfection, this crowd-pleasing recipe strikes the perfect balance between flavor and texture. Whether you're hosting a party or simply craving a restaurant-style treat at home, these homemade egg rolls are a must-try. Serve them piping hot with your favorite dipping sauces—like sweet chili or soy sauce—for an unforgettable snack or appetizer. With easy-to-follow steps and bold, satisfying flavors, this recipe is a kitchen staple you'll keep coming back to!
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Recipe Information
Ingredients
- 1 pound ground pork or chicken
- 1 cup carrots, shredded
- 2 cups green cabbage, finely shredded
- 4 stalks green onions, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 20 pieces egg roll wrappers
- 4 cups vegetable oil, for frying
- 1 piece egg, beaten (for sealing wrappers)
Instructions
In a large skillet over medium heat, cook the ground pork or chicken until no longer pink, breaking it into small pieces with a spatula. Drain any excess grease and set aside.
In the same skillet, add a teaspoon of vegetable oil (if needed) and sauté the garlic and ginger until fragrant, about 1 minute.
Add the shredded carrots, green cabbage, and green onions to the skillet. Stir-fry the vegetables for 3-4 minutes until they soften slightly.
Return the cooked meat to the skillet and stir to combine with the vegetables.
Add the soy sauce and sesame oil to the mixture, stirring until everything is well coated. Cook for another 2 minutes, then remove from heat and allow the filling to cool slightly.
Prepare your workstation with the egg roll wrappers, a small bowl of beaten egg, and the filling.
Lay one wrapper on a clean, flat surface in a diamond shape (with a corner pointing toward you). Place 2-3 tablespoons of filling near the bottom corner of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the left and right corners snugly. Roll the wrapper tightly toward the top corner, brushing the edges with beaten egg to seal.
Repeat the wrapping process until all the filling is used.
In a deep saucepan or fryer, heat the vegetable oil to 350°F (175°C).
Fry the egg rolls in batches, ensuring they don’t overcrowd the pot. Cook each batch for 3-5 minutes or until golden brown and crispy.
Remove the egg rolls from the oil using a slotted spoon. Drain on a plate lined with paper towels.
Serve the egg rolls hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.6 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 152 mg | 3% | |
*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.
