Very Best Egg Rolls
Crispy, golden, and undeniably delicious, the "Very Best Egg Rolls" are sure to become your go-to appetizer recipe. Packed with a savory filling of ground pork, tender shredded cabbage, carrots, aromatic garlic, and green onions, this recipe combines bold flavors and perfect textures. A splash of soy sauce and sesame oil lends a rich, umami depth, while the cornstarch slurry ensures a secure seal for each roll. Wrapped snugly in egg roll wrappers and fried to crunchy perfection, these homemade egg rolls rival any takeout favorite. They're easy to make, require just 30 minutes of prep time, and deliver 20 servings of delight—perfect for sharing at parties or enjoying as a snack. Pair them with sweet chili sauce or soy sauce for an irresistible dipping experience.
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Recipe Information
Ingredients
- 1 pound Ground pork
- 3 cups Shredded cabbage
- 1 cup Shredded carrots
- 3 stalks Green onions, thinly sliced
- 3 cloves Garlic, minced
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 20 pieces Egg roll wrappers
- 4 cups Vegetable oil for frying
Instructions
In a large skillet over medium heat, cook the ground pork until no longer pink, breaking it into crumbles. Drain any excess fat.
Add shredded cabbage, carrots, green onions, and garlic to the skillet. Stir and cook for about 5 minutes until the vegetables are softened.
Stir in soy sauce and sesame oil. Mix well and remove from heat. Allow the filling to cool slightly.
In a small bowl, mix the cornstarch and water to create a slurry. This will be used to seal the egg rolls.
Lay an egg roll wrapper on a clean surface, one corner pointing toward you to form a diamond shape.
Place 2-3 tablespoons of filling just below the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner, brushing a little of the cornstarch slurry on the wrapper edges to seal.
Repeat with remaining wrappers and filling.
Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
Carefully fry the egg rolls in batches for 3-5 minutes, turning occasionally, until golden brown and crispy.
Remove egg rolls with a slotted spoon and drain on a paper towel-lined plate.
Serve warm with your favorite dipping sauce, such as sweet chili or soy sauce.
Nutrition Facts
Calories |
10954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1064.8 g | 1365% | |
| Saturated Fat | 172.2 g | 861% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 4551 mg | 198% | |
| Total Carbohydrate | 277.3 g | 101% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 13.2 g | ||
| Protein | 166.6 g | 333% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 945 mg | 20% | |
*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.
