Classic Egg Rolls (Crispy Homemade Egg Rolls)

DESCRIPTION

These Classic Egg Rolls feature a savory filling of seasoned pork, crisp cabbage, carrots, and green onions wrapped in a golden, crispy shell. Perfectly crunchy on the outside and tender on the inside, they make an excellent appetizer, snack, or light meal.

Serve them with sweet and sour sauce, duck sauce, or your favorite dipping sauce for a restaurant-quality experience at home.

EQUIPMENT

Large skillet

Wooden spoon

Cutting board

Chef's knife

Small bowl

Pastry brush

Deep fryer

 or large Dutch oven

Tongs

Paper towel-lined plate

INGREDIENTS

1 pound ground pork

2 tbsps vegetable oil

3 cups shredded green cabbage

1 cup shredded carrots

4 green onions, thinly sliced

2 cloves garlic, minced

1 tsp grated fresh ginger

2 tbsps soy sauce

1 tsp sesame oil

½ tsp black pepper

12 egg roll wrappers

1 tbsp water

Oil for frying

INSTRUCTIONS

1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the ground pork and cook until browned, breaking it apart as it cooks.

3. Stir in the cabbage, carrots, green onions, garlic, and ginger.
4. Cook for 4 to 5 minutes until the vegetables are tender.
5. Stir in the soy sauce, sesame oil, and black pepper.
6. Remove from the heat and allow the filling to cool slightly.
7. Place an egg roll wrapper on a clean surface with one corner facing you.
8. Spoon about ¼ cup of filling onto the center of the wrapper.
9. Fold the bottom corner over the filling, then fold in both sides.
10. Roll tightly and seal the edge with water.
11. Repeat with the remaining wrappers.
12. Heat the frying oil to 350°F (175°C).
13. Fry the egg rolls in batches for 3 to 4 minutes until golden brown and crispy.
14. Drain on paper towels before serving.

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Tiffany

CLASSIC EGG ROLLS (Crispy Homemade Egg Rolls)

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These Classic Egg Rolls feature a savory filling of seasoned pork, crisp cabbage, carrots, and green onions wrapped in a golden, crispy shell. Perfectly crunchy on the outside and tender on the inside, they make an excellent appetizer, snack, or light meal. Serve them with sweet and sour sauce, duck sauce, or your favorite dipping sauce for a restaurant-quality experience at home.

Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Course: Appetizer, Side Dish, Snack

Cuisine: Asian

Calories: 173

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 pound ground pork
• 2 tbsps vegetable oil
• 3 cups shredded green cabbage
• 1 cup shredded carrots
• 4 green onions thinly sliced
• 2 cloves garlic minced
• 1 tsp grated fresh ginger
• 2 tbsps soy sauce
• 1 tsp sesame oil
• ½ tsp black pepper
• 12 egg roll wrappers
• 1 tbsp water
• Oil for frying

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Equipment

• Large Skillet
• Wooden Spoon
• Cutting Board
• Chef’s Knife
• Small bowl
• Pastry brush
• Deep fryer
• or large Dutch oven
• Tongs
• Paper towel-lined plate

Method

 

1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the ground pork and cook until browned, breaking it apart as it cooks.
3. Stir in the cabbage, carrots, green onions, garlic, and ginger.
4. Cook for 4 to 5 minutes until the vegetables are tender.
5. Stir in the soy sauce, sesame oil, and black pepper.
6. Remove from the heat and allow the filling to cool slightly.
7. Place an egg roll wrapper on a clean surface with one corner facing you.
8. Spoon about ¼ cup of filling onto the center of the wrapper.
9. Fold the bottom corner over the filling, then fold in both sides.
10. Roll tightly and seal the edge with water.
11. Repeat with the remaining wrappers.
12. Heat the frying oil to 350°F (175°C).
13. Fry the egg rolls in batches for 3 to 4 minutes until golden brown and crispy.
14. Drain on paper towels before serving.

Nutrition

Calories: 173kcalCarbohydrates: 10gProtein: 8gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 28mgSodium: 274mgPotassium: 204mgFiber: 1gSugar: 1gVitamin A: 1844IUVitamin C: 8mgCalcium: 27mgIron: 1mg

Notes

Keep the unused wrappers covered with a damp towel to prevent them from drying out.
These egg rolls may also be brushed with oil and baked or air-fried for a lighter version.

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RECIPE NOTES

Keep the unused wrappers covered with a damp towel to prevent them from drying out.

These egg rolls may also be brushed with oil and baked or air-fried for a lighter version.

NUTRITION INFORMATION (Per Egg Roll)

Calories: 205

Protein: 10 g

Carbohydrates: 14 g

Fat: 12 g

Saturated Fat: 3 g

Cholesterol: 28 mg

Sodium: 310 mg

Fiber: 1 g

Sugar: 2 g