These classic egg rolls are filled with a savory mixture of pork, cabbage, carrots, and other vegetables, all wrapped in a crispy fried shell. They’re a delicious appetizer or side dish that’s perfect for any occasion.
Ingredients:
- Filling:
- 1 pound ground pork
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated or minced
- 2 cups shredded cabbage (napa or green)
- 1 cup shredded carrots
- 1/2 cup sliced mushrooms (optional)
- 2 green onions, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil (optional)
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Wrappers:
- 1 package egg roll wrappers (about 20 wrappers)
- Oil:
- Vegetable oil, for frying
- Dipping Sauce (Optional):
- Sweet chili sauce, duck sauce, or soy sauce
Instructions:
- Prepare the Filling:
- In a large skillet or wok over medium-high heat, cook the ground pork, onion, garlic, and ginger until the pork is browned and the vegetables are softened. Drain any excess grease.
- Add the shredded cabbage, carrots, mushrooms (if using), and green onions to the skillet. Cook for another 3-5 minutes, until the vegetables are slightly tender.
- Stir in the soy sauce, oyster sauce (if using), sesame oil (if using), sugar, and white pepper.
- Add the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens. Remove from heat and let cool slightly.
- Assemble the Egg Rolls:
- Place an egg roll wrapper on a clean surface with a corner facing you.
- Spoon about 2 tablespoons of filling onto the center of the wrapper.
- Fold the corner closest to you over the filling.
- Fold in the sides like an envelope.
- Roll tightly until you reach the opposite corner.
- Moisten the edge of the wrapper with water or egg wash (1 egg beaten with 1 tablespoon water) and seal.
- Fry the Egg Rolls:
- Heat about 2 inches of vegetable oil in a large skillet or deep fryer over medium heat (about 350°F or 175°C).
- Carefully add the egg rolls, a few at a time, and fry for 3-5 minutes, or until golden brown and crispy.
- Remove the egg rolls with a slotted spoon and drain on paper towels.
- Serve:
- Serve the egg rolls hot with your favorite dipping sauce.
Tips and Notes:
- Vegetarian Option: Omit the pork and use more vegetables, such as bean sprouts, bell peppers, and bamboo shoots.
- Wrapper Sealing: Make sure to seal the wrappers tightly to prevent the filling from leaking out during frying.
- Oil Temperature: Maintain the oil temperature at around 350°F (175°C) for crispy egg rolls.
- Make-Ahead: You can assemble the egg rolls ahead of time and refrigerate them. Fry them just before serving.
- Baking Option: For a healthier option, you can bake the egg rolls instead of frying. Brush them with oil and bake at 400°F (200°C) for 15-20 minutes, or until golden brown.
Enjoy your delicious and crispy Egg Rolls!