Pork Egg Rolls with Sweet and Sour Sauce
Crispy, golden-brown perfection meets savory and sweet in these irresistible Pork Egg Rolls with Sweet and Sour Sauce. Filled with a mouthwatering mix of seasoned ground pork, tender cabbage, and vibrant carrots, these homemade egg rolls are expertly wrapped and fried to crunchy perfection. The accompanying sweet and tangy dipping sauce, made with pineapple juice, rice vinegar, and a touch of brown sugar, adds the perfect complement to the savory filling. Whether you're preparing a crowd-pleasing appetizer, a fun party snack, or simply craving an indulgent homemade treat, these egg rolls deliver on all fronts. Plus, with step-by-step instructions and easy-to-find ingredients, this recipe makes it simple to bring your favorite takeout-inspired flavors right into your kitchen. Perfect for gatherings or weeknight dinners, serve these as a starter or alongside other Asian-inspired dishes for a complete meal!
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Recipe Information
Ingredients
- 1 pound ground pork
- 2 tablespoons vegetable oil
- 3 pieces garlic cloves, minced
- 2 cups green cabbage, shredded
- 1 cup carrot, shredded
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 20 pieces egg roll wrappers
- 1 piece egg, beaten
- 3 cups vegetable oil, for frying
- 1 cup pineapple juice
- 1 cup rice vinegar
- 3 tablespoons ketchup
- 4 tablespoons brown sugar
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add ground pork and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
Add minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in shredded cabbage and carrot, cooking for 3-4 minutes until the vegetables soften slightly.
Add soy sauce and sesame oil to the mixture, stirring to coat evenly. Remove from heat and let the filling cool.
Lay an egg roll wrapper on a clean surface with one corner pointing towards you (diamond shape). Place 2 tablespoons of filling near the center of the wrapper.
Fold the bottom corner over the filling, then fold in the two side corners. Roll the egg roll tightly and seal the top corner with a dab of beaten egg. Repeat with remaining wrappers and filling.
Heat 3 cups of vegetable oil in a large pot or deep fryer to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
To make the sweet and sour sauce, combine pineapple juice, rice vinegar, ketchup, and brown sugar in a small saucepan. Bring to a simmer over medium heat.
In a small bowl, whisk cornstarch and water until smooth. Slowly stir the cornstarch mixture into the saucepan and cook for another 1-2 minutes, or until the sauce has thickened.
Serve the egg rolls warm with the sweet and sour sauce on the side for dipping.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 209 mg | 9% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 5.3 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 147 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.
