Description
Crispy and flavorful egg rolls filled with a savory mixture of vegetables and meat. Perfect as an appetizer or snack.
Ingredients
Scale
- 1 lb ground pork
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp ginger, grated
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 package egg roll wrappers (about 20)
- 1 egg, beaten (for sealing)
- Oil for frying
Instructions
- Heat oil in a pan over medium heat. Add pork and cook until browned.
- Add cabbage, carrots, green onions, garlic, soy sauce, ginger, salt, and pepper. Cook until vegetables soften.
- Remove from heat and let the filling cool slightly.
- Place an egg roll wrapper on a clean surface. Add 2 tbsp of filling near one corner.
- Fold the corner over the filling, then fold in the sides. Roll tightly and seal with beaten egg.
- Heat oil in a deep pan to 350°F. Fry egg rolls in batches until golden brown, about 3-4 minutes.
- Drain on paper towels and serve hot.
Notes
- Use a thermometer to maintain oil temperature.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven for best crispiness.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 egg roll
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg
