Pork Egg Rolls
Crispy, golden, and irresistibly savory, these homemade Pork Egg Rolls are a perfect appetizer or snack that rivals your favorite takeout. Packed with a flavorful mixture of ground pork, fragrant ginger and garlic, and a colorful medley of shredded carrots, cabbage, and green onions, each bite delivers a satisfying crunch followed by a savory, umami-rich filling. The recipe features easy-to-follow steps, from rolling the filling in egg roll wrappers to frying them to perfection in bubbling hot vegetable oil. With a prep time of just 30 minutes, these egg rolls are ready in no time and are ideal for serving at parties, as game-day snacks, or alongside a bowl of fried rice or noodles. Pair these crispy delights with your favorite sweet chili sauce, soy-based dip, or spicy mustard for a restaurant-quality experience at home. Perfectly delicious and undeniably crowd-pleasing, this Pork Egg Roll recipe brings comfort food to your fingertips!
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Recipe Information
Ingredients
- 1 pound ground pork
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 3 green onions, chopped
- 1 cup carrots, shredded
- 2 cups cabbage, finely shredded
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 20 egg roll wrappers
- 1 egg, beaten
- 2 cups vegetable oil
Instructions
In a large skillet over medium heat, add the ground pork. Cook until browned, about 5-7 minutes, breaking it apart with a spoon.
Add soy sauce, sesame oil, ginger, and garlic to the browned pork. Stir well and cook for another 2 minutes until fragrant.
Stir in the chopped green onions, shredded carrots, and cabbage until the vegetables are tender but still crisp, about 3-4 minutes.
Season the mixture with salt and black pepper to taste. Remove from heat and let the filling cool slightly.
Lay one egg roll wrapper on a clean surface, with a corner pointing towards you (diamond shape).
Place about 2 tablespoons of filling near the center of the wrapper.
Fold the bottom corner over the filling, then fold in the two side corners towards the center.
Brush a little beaten egg on the top corner and fold to seal the egg roll, rolling tightly.
Repeat with remaining wrappers and filling.
In a deep skillet or a large, heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
Fry the egg rolls in batches, 3-4 at a time, turning occasionally, until golden brown and crispy, about 2-3 minutes per side.
Use a slotted spoon to remove the egg rolls from the oil and drain on paper towels.
Serve hot with your favorite dipping sauce.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 1.0 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 146 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.
