Description
This classic egg roll recipe features a savory filling of ground pork, cabbage, and carrots wrapped in a crispy, golden-brown shell. Perfect as an appetizer, snack, or party food.
Ingredients
Units
Scale
- 1 lb ground pork
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
- 12 egg roll wrappers
- Vegetable oil for frying
Optional for sealing:
- 1 egg, beaten
Instructions
- In a large skillet over medium heat, cook ground pork until browned. Drain excess fat.
- Add onion, garlic, cabbage, and carrots to the skillet. Cook for 4–5 minutes, stirring often, until vegetables are tender.
- Stir in soy sauce, sesame oil, ginger, and black pepper. Cook for another minute. Remove from heat and let cool slightly.
- Place an egg roll wrapper on a clean surface with one corner facing you. Spoon 2–3 tablespoons of filling near the center.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with a bit of beaten egg.
- Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes per side.
- Drain on paper towels. Serve hot with sweet and sour sauce or soy sauce for dipping.
Notes
- Use pre-shredded coleslaw mix to save prep time.
- Egg rolls can be frozen before frying—just fry from frozen, adding a minute or two to cook time.
- Try baking or air frying for a lighter version.
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg