This recipe for Crispy Pork and Cabbage Egg Rolls delivers the perfect combination of a savory, juicy filling and an incredibly crunchy, golden-brown wrapper. Inspired by classic takeout favorites, these homemade egg rolls are a fantastic way to enjoy a popular appetizer or a light meal. The filling is a harmonious blend of seasoned ground pork, finely shredded green cabbage, carrots, and a hint of onion, all stir-fried together with an aromatic sauce. The sauce, a simple mix of soy sauce, sesame oil, and a touch of rice vinegar, provides a deep umami flavor that perfectly complements the rich pork and fresh vegetables. The key to a great egg roll filling is achieving the right balance of flavors and textures, ensuring it’s not too wet, which could lead to a soggy wrapper. The process involves cooking the pork until it’s browned and then adding the vegetables and sauce, allowing the flavors to meld together beautifully.
The real star of the show, however, is the crispy wrapper. We use store-bought egg roll wrappers, which are easy to find and simple to work with. The technique of rolling is crucial: the filling must be wrapped tightly to prevent it from escaping during frying, and the edges sealed with a simple water-based paste to ensure they stay intact. The final step is frying the egg rolls to a perfect, crackling crisp. Frying them in a neutral oil at a consistent temperature is key to achieving that beautiful golden color and crunchy texture without making them greasy. These egg rolls are best served hot, fresh out of the fryer, with a side of sweet and sour sauce or a spicy chili sauce for dipping. They are a little bit of work, but the result—a stack of piping-hot, delicious, and perfectly crunchy egg rolls—is well worth the effort. This recipe is an impressive and delicious way to bring the taste of your favorite Chinese restaurant right into your own kitchen.
Ingredients
For the Filling:
- 1 tablespoon sesame oil
- 1 pound ground pork
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 4 cups finely shredded green cabbage (about half a medium head)
- 1 cup shredded carrots
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon black pepper
For Assembly and Frying:
- 1 (16 ounce) package egg roll wrappers (usually 20-25 wrappers)
- 1 large egg, beaten, or a small bowl of water for sealing
- 4-6 cups vegetable oil or canola oil for frying
For Dipping Sauce (optional):
- Sweet and sour sauce
- Duck sauce
- Hot mustard
- Chili garlic sauce
Instructions
Step 1: Prepare the Filling
- Heat the pan: Place a large skillet or wok over medium-high heat. Add the sesame oil.
- Cook the pork: Add the ground pork to the hot skillet. Use a spatula or spoon to break up the pork and cook until it is no longer pink. Drain any excess fat from the pan, leaving just a tablespoon or so for flavor.
- Sauté aromatics: Add the diced onion to the pork and cook for 2-3 minutes until it begins to soften. Then, add the minced garlic and grated ginger, stirring constantly for about one minute until fragrant.
- Add vegetables: Add the shredded cabbage and carrots to the skillet. Stir-fry everything together for about 5-7 minutes, until the cabbage has wilted and the vegetables are tender-crisp.
- Create the sauce: While the vegetables are cooking, whisk together the soy sauce, rice vinegar, cornstarch, and black pepper in a small bowl.
- Combine and cook: Pour the sauce mixture over the pork and vegetable mixture. Stir well to coat everything evenly. Continue to cook for another 2-3 minutes, stirring constantly, until the sauce thickens and coats the filling.
- Cool the filling: Transfer the finished filling to a large bowl or baking sheet to cool completely. This is a very important step; warm filling will steam the wrappers and make them soggy. It’s best to let it cool to at least room temperature.
Step 2: Assemble the Egg Rolls
- Set up your workstation: Lay out the egg roll wrappers on a clean, dry surface. Keep the wrappers you’re not using covered with a damp paper towel to prevent them from drying out.
- Place the filling: Position one egg roll wrapper so it looks like a diamond with a point facing you. Place about 2-3 tablespoons of the cooled filling just below the center of the wrapper.
- Roll the wrapper: Fold the bottom corner (the one closest to you) up and over the filling, tucking the corner underneath the filling to create a tight roll.
- Fold the sides: Fold the left and right corners of the wrapper toward the center, as if you’re making an envelope.
- Seal and finish rolling: Brush the top corner of the wrapper with a little water or the beaten egg. This acts as a sealant. Continue to roll the egg roll up tightly from the bottom until you reach the top corner. Press the seam gently to ensure it is sealed.
- Repeat: Place the finished egg roll seam-side down on a plate or baking sheet. Repeat the process with the remaining filling and wrappers.
Step 3: Fry the Egg Rolls
- Heat the oil: Pour about 2-3 inches of vegetable or canola oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil to 350°F (175°C). Use a kitchen thermometer to ensure the temperature is accurate.
- Fry in batches: Carefully place 3-4 egg rolls into the hot oil, making sure not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy egg rolls.
- Turn and cook: Fry for about 4-6 minutes, turning the egg rolls occasionally with tongs, until they are golden brown and crispy all over.
- Drain: Use the tongs to remove the fried egg rolls from the oil. Place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain any excess oil.
- Repeat: Allow the oil to return to the proper temperature before frying the next batch.
- Serve: Serve the egg rolls immediately while they are hot and crispy, with your favorite dipping sauces.