Fried Egg Roll
Discover the irresistible crunch and savory delight of homemade Fried Egg Rolls, a perfect appetizer or snack that’s packed with flavor and texture. This recipe combines ground pork, crisp cabbage, vibrant carrots, and aromatic green onions, all seasoned with soy sauce, sesame oil, and a touch of ginger for a well-balanced filling. Each egg roll is tightly wrapped in a golden, crispy shell that’s fried to perfection. With easy-to-follow steps and a quick cook time, you’ll be creating restaurant-quality egg rolls right in your kitchen. Perfect for dipping in your favorite sauce, these crispy bites are sure to steal the show at any gathering or family dinner. Tag your recipe searches with “homemade egg rolls,” “fried appetizers,” or “crispy Asian-inspired snacks” to find your new go-to party hit!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 pound Ground pork
- 2 cups Cabbage
- 1 medium, shredded Carrot
- 2 stalks, sliced Green onions
- 2 cloves, minced Garlic
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 12 Egg roll wrappers
- 2 cups Vegetable oil
Instructions
In a large skillet over medium heat, brown the ground pork until fully cooked, about 5 minutes.
Drain any excess grease from the pork and return the skillet to the heat.
Add the cabbage, shredded carrot, sliced green onions, and minced garlic to the skillet. Stir-fry everything for 5-6 minutes until the vegetables are softened.
Stir in the soy sauce, sesame oil, ground ginger, salt, and black pepper, mixing well to combine.
Transfer the filling mixture to a bowl and allow it to cool slightly.
Lay an egg roll wrapper on a clean surface with one corner pointing towards you, forming a diamond shape.
Place about 2 tablespoons of filling near the center of the wrapper.
Fold the bottom corner over the filling, then fold in both sides towards the center.
Roll the egg roll upward, ensuring it is tightly wrapped. Seal the top corner with a dab of water to secure it.
Repeat with the remaining wrappers and filling.
In a large heavy-bottomed pot, heat the vegetable oil to 350°F (175°C) for frying.
Gently place egg rolls into the oil, a few at a time, carefully not to overcrowd the pot.
Fry egg rolls for 3-4 minutes or until golden brown, turning occasionally for even cooking.
Remove the egg rolls from the oil with a slotted spoon and drain on a paper towel-lined plate.
Serve immediately with dipping sauce of choice.
Nutrition Facts
Calories |
5208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 485.8 g | 623% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 274.7 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 3987 mg | 173% | |
| Total Carbohydrate | 166.1 g | 60% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 8.8 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 680 mg | 14% | |
*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.
