Pork Egg Rolls
Make crispy pork egg rolls at home with this easy recipe. Filled with seasoned pork, cabbage, and aromatics, they fry up golden and pair perfectly with your favorite dipping sauce.
Servings: 10 (2 pieces per serving)
Ingredients
- 1/2 cup cabbage sliced thin (shredded)
- 1 pound ground pork
- 1/2 cup yellow onion grated
- 1/2 cup carrot grated
- 3 tablespoons green onion sliced thin
- 1 teaspoon ginger grated
- 2 cloves garlic chopped fine
- 1 egg
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons kosher salt divided
- 1/2 teaspoon black pepper
- 1 package egg roll wrappers
- 4 cups canola oil for frying
- Water for sealing
Instructions
- Place the cabbage in a large bowl and sprinkle with 1 teaspoon of the kosher salt and let sit for 3 minutes. This will help soften the cabbage.
- Add the pork, onion, carrot, green onion, ginger, garlic, egg, soy sauce, sesame oil, remaining kosher salt and pepper to the bowl and mix well to combine. Cover and refrigerate for 15 minutes.
- Keep egg roll wrappers covered with a damp paper towel while working. Place an egg roll wrapper on a cutting board with one corner pointing toward you (like a diamond). Spoon about 1½ tablespoons of the egg roll filling near the bottom corner, about 2 inches up from the tip. Shape the filling into a thin log.
- Fold the bottom corner up and over the filling, rolling it snugly once to enclose the filling. The roll should be thin, not too bulky.
- Lightly brush the left and right edges of the wrapper with water, then fold both sides inward over the filling, keeping everything tight.
- Continue rolling forward toward the top corner. When you’re almost to the end, brush the top corner with water and finish rolling to seal. Place seam-side down on a parchment-lined baking sheet. Repeat with remaining filling.
- Heat about 1 inch of oil in a large heavy saucepan or cast iron skillet over medium heat to 350 degrees, you can use a deep fryer for this as well. Place 3 to 5 egg rolls in the hot oil, do not overload the pan or fryer. Cook for 3-4 minutes until golden brown and crispy with an internal temperature of 145 degrees.
- Remove the cooked egg rolls and drain on paper towels and repeat with the remaining legg rolls Serve hot with sweet chili sauce or your favorite dipping sauce.
Notes
- Salt the cabbage first to draw out moisture and prevent soggy rolls.
- Keep wrappers covered with a damp paper towel while rolling.
- Roll tightly and seal edges with water to prevent bursting.
- Oil temperature: 325-350°F. Adjust heat between batches as needed.
- Fry 3-5 at a time to avoid crowding and dropping the oil temp.
- Drain on a wire rack to keep bottoms crispy.
- Dipping sauces: Good store-bought options include sweet chili sauce, duck sauce, soy sauce, or Chinese hot mustard.
- Air fryer option: 375°F for 10-14 minutes, flipping halfway. Spray with oil.
- Baking option: 350°F for 15-20 minutes on a wire rack. Brush with oil.
- Freeze uncooked rolls in a single layer, then transfer to a bag. Fry from frozen.
- Refrigerate leftovers up to 3 days. Reheat in an air fryer at 300°F for the best texture.
Nutrition
Calories: 467kcal | Carbohydrates: 28g | Protein: 13g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 793mg | Potassium: 222mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1125IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg
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