Pork Egg Rolls
Crispy homemade pork egg rolls filled with a savory mix of seasoned pork and vegetables, fried until golden brown and perfect for dipping.
Equipment
- Wok
Ingredients
- 12 Egg Roll Wrappers
- ½ lb Ground Pork
- 3 cups Green Cabbage
- 1 Carrot
- 2 stalks Celery
- 1 Small Onion
- 3 Garlic Cloves minced
- 1 tablespoon Fresh Ginger minced
- ¼ teaspoon Onion Powder
- ½ tsp Chicken Bouillon
- ¼ tsp Salt
- ¼ tsp White Pepper
- 2 tbsp Flour mixed with 3 tablespoon water
To Fry
- Vegetable Oil To Cover Rolls
Instructions
Make the Filling
- Prepare the vegetables by finely shredding the carrots and cabbage. Mince the garlic and ginger, and finely chop the onion and celery. Set everything aside.1 Carrot, 2 stalks Celery, 1 Small Onion, 3 Garlic Cloves , 1 tablespoon Fresh Ginger, 3 cups Green Cabbage
- Start the pork filling in a large wok or skillet over medium heat, and add 2 tablespoons of oil. Once hot, add the garlic and ginger and sautèe until fragrant, about 30 seconds. Add the ground pork and season with salt and white pepper to taste. Cook, breaking it up with a wooden spoon until mostly done.½ lb Ground Pork, ¼ teaspoon Salt, ¼ teaspoon White Pepper
- Finish cooking the pork, add the chopped onion to the pan, and continue cooking until the pork is fully cooked and the onion has softened.
- Reduce the heat to medium-low and add the carrots, cabbage, and celery. Season with chicken bouillon, onion powder, salt, and white pepper. Cook until the vegetables soften but still have a little crunch.½ teaspoon Chicken Bouillon, ¼ teaspoon Onion Powder
- Transfer the cooked filling to a strainer set over a bowl. Let the excess liquid drain off, then allow the mixture to cool completely. This step helps prevent soggy egg rolls.
Assemble and Fry
- In a small bowl, mix flour and water into a smooth paste.2 tablespoon Flour
- Place an egg roll wrapper in a diamond shape on your work surface. Add about 2 tablespoons of filling to the bottom third of the wrapper. Roll tightly, folding in the sides, and use the flour paste to seal the edges.12 Egg Roll Wrappers
- Heat oil to 350°F in a wok or large pot. Fry egg rolls in batches until golden brown, turning halfway through. Remove and drain on paper towels or a wire rack.Vegetable Oil
Video
Notes
Makes about 12 egg rolls.
Refrigerating
- Let egg rolls cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Line the container with paper towels to absorb any excess moisture and help keep them from getting soggy.
Freezing
-
- To freeze cooked egg rolls, let them cool completely, then freeze in a single layer before storing. This prevents sticking and helps keep their shape.
- Frozen egg rolls keep well for up to 2 months.
Reheating
- Air Fryer - Reheat at 350°F for 4-6 minutes until hot and crispy. This is the best method for leftover egg rolls.
- Oven - Place egg rolls on a wire rack over a baking sheet and bake at 375°F for 10-12 minutes, flipping halfway.
- Avoid the microwave. It makes egg rolls soft instead of crispy.
Nutrition
Calories: 250kcalCarbohydrates: 23gProtein: 10gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 30mgSodium: 332mgPotassium: 298mgFiber: 2gSugar: 3gVitamin A: 1799IUVitamin C: 16mgCalcium: 49mgIron: 2mg
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