These homemade egg rolls can be filled with pork and vegetables, all wrapped up and fried to crispy perfection. This is one of those appetizers that your family and friends will run to get to first. The filling for these egg rolls is ground pork, shredded cabbage, carrots and some seasonings like garlic, ginger and sesame oil. If you’re not a pork fan, you can substitute ground chicken. If you don’t want to fry your egg rolls right away, you can arrange them on a sheet pan lined with parchment paper, cover them tightly with plastic, and store them in the fridge for up to one day.
Egg rolls are hard to resist, especially when each bite has the perfect balance of crunchy texture and savory filling. Add oil to the skillet over medium-high heat and then add ginger and then add shredded cabbage and carrots, stir and add a little soy sauce add a little salt and black pepper and then stir fry for two minutes just until the cabbage begins to wilt. Turn the heat off, add chopped green onions, give it a good mix then remove the mixture from the pan.
Let the mixture thoroughly cool and dry on a paper towel. Take your egg roll wrapper and brush it with beaten eggs then take a couple of tablespoons of the cook dried fillings and place it on the egg rolls wrapper.
Now take the corner of the egg rolls wrapper that’s facing you and fold it over the filing and take the two opposite corner and fold them in like an envelope and then roll it up just to make sure you have a nice tight seal. That way, it will keep the filling in and the grease out but you don’t want to wrap it too tight otherwise the wapper will break.
Once you are done, start placing the egg rolls one after the other in a preheated oil at 375 degrees and deep fry them until they are golden brown.
- 10 ounces shredded cabbage 3-4 loosely packed cups
- 1/2 cup shredded carrot
- 1/2 cup finely diced green onions without the whites
- 1 teaspoon freshly grated ginger
- 1 clove fresh garlic
- 1/2 pound ground pork
- 1/2 teaspoon salt
- Black pepper
- 2 Tablespoons soy sauce mixed with 1 tablespoon water
- 1 in package wonton wrappers found the produce department
- Oil for frying
- Finely grate the ginger and garlic on a box grater. If you don’t have a box grater, just chop it as finely as you can.
- Heat a skillet over medium-high heat. Add 1 tablespoon of vegetable oil and cook the ground pork until no pink remains, breaking any large chunks. Season with half the salt and a dash of pepper.
- In the same skillet, add another tablespoon of oil and heat over medium-high.
- Add in the ginger and garlic. Cook 30 seconds then add the cabbage, carrots, and onions and toss well.
- Saute 5-7 minutes just until the vegetables soften slightly. Add the pork back in.
- Add the soy sauce and water mixture, tossing well.
- Cook until the liquid evaporates, just a minute or two more.
- Remove from heat and cool slightly.
- Once the filling is cool enough to handle, start forming your egg rolls.
- Using one wonton wrapper at a time, lay it in front of you in a diamond shape with a point toward you. Add about 3 tablespoons of filling to the center and roll up the point closest to you.
- Seal the open edge by rubbing water on the inside of the seam with your fingers.
- Bring 3 inches of oil to 375 degrees in a medium pot. Cook the egg rolls a few at a time, turning frequently until evenly golden–about 6-7 minutes each.
- Drain on paper towels. Serve hot with sweet and sour sauce, spicy mustard, or Duck sauce.