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Best Egg Rolls
4.4 (732 reviews)
Crispy, homemade egg rolls filled with a seasoned mixture of pork, cabbage, and carrots are a fabulous side dish to serve alongside stir-fry dishes, so skip takeout!
Total Time40
Servings8
334
Caloriesper servingNutrition Information
334
Calories
21 g
Fat
23 g
Carbs
14 g
Protein
2 g
Fiber
1 g
Sugar
Ingredients
- 1 pound ground pork
- 1 teaspoon ground ginger, or more to taste
- 1 teaspoon garlic powder, or more to taste
- 2 cups shredded cabbage
- 2 ounces shredded carrots
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 1 quart peanut oil for frying, or as needed
- 8 (7 inch square) egg roll wrappers
- 2 tablespoons sesame seeds (Optional)
Instructions
- 1Gather the ingredients.
- 2Season pork with ginger and garlic powder in a large bowl; mix until thoroughly combined. Place pork in a medium skillet over medium heat. Cook and stir until pork is browned and crumbly, 5 to 7 minutes.
- 3Combine cooked pork, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined. Mix four and water together in a small bowl until a paste forms.
- 4Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper.
- 5Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner.
- 6Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.
- 7Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.
- 8Place egg rolls on a serving plate and sprinkle sesame seeds over top.