Slap Yo Momma Egg Rolls
Get ready to wow your taste buds with “Slap Yo Momma Egg Rolls,” a crispy, flavor-packed appetizer that’s guaranteed to be a hit at any gathering. These irresistible egg rolls feature a savory filling of juicy ground pork, tender cabbage, sweet carrots, and aromatic garlic, all perfectly seasoned with soy sauce, sesame oil, and a kick of red pepper flakes. Wrapped snugly in egg roll wrappers and fried to golden perfection, each bite offers a delightful crunch and rich, umami flavor. With just 25 minutes of prep time and a quick fry, these homemade egg rolls are perfect for weeknight dinners, parties, or game-day snacks. Serve them hot with your favorite dipping sauce, like sweet chili or soy, and watch them disappear in no time. Don’t settle for takeout—try this incredible recipe today!
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Recipe Information
Ingredients
- 16 pieces Egg roll wrappers
- 0.75 pounds Ground pork
- 2 cups Cabbage
- 1 cup Carrots, shredded
- 0.5 cup Green onions, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Oyster sauce
- 0.5 teaspoons Red pepper flakes
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 cups Vegetable oil (for frying)
Instructions
In a large skillet over medium heat, cook the ground pork until no longer pink, breaking it into small pieces with a spoon. Drain any excess fat.
Add minced garlic to the skillet and cook for 30 seconds until fragrant.
Stir in shredded cabbage, carrots, and chopped green onions. Cook for 2-3 minutes until slightly softened.
Add soy sauce, sesame oil, oyster sauce, and red pepper flakes. Stir to combine and cook for another 2 minutes, then remove from heat and set aside to cool.
In a small bowl, mix the cornstarch and water to make a slurry. This will be used to seal the egg roll wrappers.
Place an egg roll wrapper on a clean surface in a diamond shape (with a corner pointing toward you). Spoon 2 tablespoons of the filling into the center of the wrapper.
Fold the bottom corner over the filling, then fold the sides toward the center. Roll tightly toward the top corner, using your fingers to keep the shape tight. Brush the top corner with cornstarch slurry to seal.
Repeat this process with remaining wrappers and filling until all are assembled.
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully fry 3-4 egg rolls at a time until golden brown and crispy, about 2-3 minutes per side.
Remove from oil and drain on a paper towel-lined plate. Repeat with the remaining egg rolls.
Serve hot with your favorite dipping sauce, such as sweet chili or soy sauce.
Nutrition Facts
Calories |
6340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 566.8 g | 727% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 3904 mg | 170% | |
| Total Carbohydrate | 233.7 g | 85% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 17.4 g | ||
| Protein | 128.7 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1335 mg | 28% | |
*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.
