Go Back
–+ servings

Egg Rolls

Golden, crispy shells with savory Pork & Vegetables. Wonderfully crispy, filled with tender Pork and crunchy Cabbage.
Difficulty: Medium.
Course Appetizer, Sides
Cuisine Chinese
Keyword Chicken, Pork, Seafood
Method Air Fryer, Stove Top
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 16 Rolls

Equipment

  • 12” Covered Skillet with Deep Sides
  • Whisk
  • Large Mixing Bowl for Filling
  • Small Mixing Bowl for Sauce

INGREDIENTS 

For Filling

  • 1 lb Ground Pork
  • 4 cups Green Cabbage - finely shredded
  • 1 cup Carrots - grated
  • 4 Green Onions - thinly sliced
  • 1 cup Mushrooms - chopped small - optional
  • 3 cloves Garlic - minced
  • 1 Tbsp. Fresh Ginger - grated
  • 2 Tbsp. Soy Sauce
  • 1 Tbsp. Sesame Oil
  • 1 tsp. Rice Vinegar
  • ½ tsp. White Pepper
  • 1 tsp. Salt

For Rolls

  • 16 Egg Roll Wrappers
  • 1 Egg - beaten, for sealing
  • 3 to 4 cups Vegetable Oil - for frying

For Sauce

  • 3 Tbsp. Soy Sauce
  • 1 Tbsp. Rice Vinegar
  • 1 tsp. Sesame Oil
  • 1 tsp. Honey
  • Red Pepper Flakes - optional

INSTRUCTIONS

Sauce:

  • Whisk together all dipping Sauce ingredients in a small bowl. Adjust to taste.

Filling:

  • Heat a Lg. Skillet over medium-high heat. Add the Ground Pork, breaking it into small pieces, and cook until no longer pink (5 minutes). Drain excess fat.
  • Stir in the Garlic and Ginger, cooking for 30 seconds until fragrant. Add the shredded Green Cabbage, Carrots, and Green Onions. Cook for 3 to 4 minutes until the Green Cabbage softens.
  • Add the Soy Sauce, Sesame Oil, Rice Vinegar, White Pepper, and Salt. Toss together and cook for 1 minute. Plate the filling and let it cool completely.
    Cool the filling completely before wrapping — warm filling makes Wrappers soggy.

Rolling:

  • Place a Wrapper diagonally. Spoon about 2 to 3 Tbsp. of filling in the center. Fold the bottom corner up over the filling and fold in both corners tightly. Roll toward the top, brushing beaten Egg on the edge to seal.

Frying:

  • In a heavy bottom pan, add 2" of Oil and heat to 350°F on a digital thermometer.
    Overcrowding the pot drops the Oil temperature.
  • Gently add rolls to Oil and fry until golden (3 to 4 minutes). Work in batches, turning to ensure even browning. Transfer to a paper towel-lined plate.
  • Serve immediately while hot and crispy!

Notes

Air fryer version:   Brush with Oil, 390°F for 8–10 minutes in a single layer.  Flip halfway.
Freeze uncooked rolls on a parchment paper lined tray, then bag.  Fry from frozen, adding 1 to 2 extra minutes.
Options: Swap Pork for Shrimp or Chicken.

Copyright © 2021 - 2025 - Mike Zets, Sylvania, Ohio USA - All Rights Reserved