Pork Eggrolls
Crispy, golden perfection meets savory pork goodness in these homemade Pork Eggrolls, a crowd-pleasing appetizer that's bursting with flavor and texture. Each eggroll is packed with a mouthwatering mixture of seasoned ground pork, tender shredded cabbage, vibrant carrots, and aromatic garlic and green onions, all perfectly balanced with a dash of soy sauce, sesame oil, and ground ginger. Expertly rolled in delicate egg roll wrappers and fried until irresistibly crispy, these eggrolls offer the ultimate crunch in every bite. Serve them warm with your favorite dipping sauce—think sweet chili or spicy soy—to elevate this restaurant-worthy dish even further. Perfect for parties, game nights, or as a tempting snack, Pork Eggrolls are a complete DIY delight that will wow your taste buds while showcasing your culinary skills! Keywords: pork eggrolls, homemade eggrolls, crispy appetizer, Asian-inspired recipe, party snack.
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Recipe Information
Ingredients
- 1 pound ground pork
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 4 pieces green onions, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 20 pieces egg roll wrappers
- 4 cups vegetable oil for frying
- 1 large egg, beaten
Instructions
In a large pan over medium heat, cook the ground pork until fully browned and cooked through, breaking it apart with a spatula as it cooks. Once cooked, drain the excess fat.
Add the shredded cabbage, shredded carrots, sliced green onions, and minced garlic to the pan. Stir well to combine with the pork.
Stir in the soy sauce, sesame oil, ground ginger, salt, and black pepper. Cook for an additional 5-7 minutes until the cabbage is tender.
Remove the pan from heat and let the filling cool for a few minutes.
Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you (a diamond shape). Place about 2 tablespoons of the pork mixture onto the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the left and right corners towards the center. Roll the wrapper upwards towards the top corner, creating a tight cylinder.
Seal the top corner with a little of the beaten egg, ensuring the eggroll remains closed. Repeat the process with the remaining wrappers and filling.
Heat the vegetable oil in a large, deep pan or wok over medium-high heat to about 350°F (175°C).
Carefully add a few eggrolls to the hot oil, being cautious not to overcrowd the pan. Fry them for 3-4 minutes, turning occasionally, until they are golden brown and crispy.
Use a slotted spoon to remove the eggrolls from the oil and drain on a paper towel-lined plate.
Serve the eggrolls warm, with your favorite dipping sauce.
Nutrition Facts
Calories |
10972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1069.8 g | 1372% | |
| Saturated Fat | 173.7 g | 868% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 5210 mg | 227% | |
| Total Carbohydrate | 267.2 g | 97% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 11.2 g | ||
| Protein | 170.3 g | 341% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 326 mg | 25% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 879 mg | 19% | |
*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.
