These Crispy Pork and Vegetable Egg Rolls are the quintessential appetizer, offering a delightful crunch with every bite, followed by a savory, aromatic filling that tantalizes the taste buds. Each roll is a golden-brown cylinder of perfection, with a light, shatteringly crisp exterior that gives way to a moist and flavorful interior packed with seasoned ground pork and a colorful medley of finely shredded vegetables. The traditional blend often includes cabbage, carrots, and sometimes mushrooms or bean sprouts, all stir-fried with fragrant ginger, garlic, soy sauce, and a hint of sesame oil, creating a harmonious balance of sweet, salty, and umami flavors. These egg rolls are incredibly satisfying, whether enjoyed on their own, dipped in a sweet and sour sauce, or alongside other Asian-inspired dishes.
What truly sets these egg rolls apart is their irresistible texture—the result of deep-frying (or air frying/baking for a lighter option) to achieve that signature golden, bubbly crispness. The filling, while simple, is robust and well-seasoned, ensuring a burst of flavor in every mouthful. While they might seem like a dish best left to restaurants, preparing them at home is surprisingly rewarding and allows for customization to your preference, from adjusting the spice level to adding your favorite vegetables. The process involves cooking the filling, carefully wrapping it in egg roll wrappers, and then frying until golden. The aroma of stir-fried aromatics and sizzling wrappers filling your kitchen is truly inviting, promising a delicious and authentic experience. They are perfect for entertaining, game nights, or as a fun, homemade snack. Despite the frying, the vegetable content makes them feel hearty yet balanced, making them a consistently popular choice for any occasion where delicious, crispy bites are desired.
Ingredients:
For the Filling:
- 1 tablespoon sesame oil (or vegetable oil)
- 1 lb ground pork (or ground chicken/turkey for a lighter option)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups shredded green cabbage (from about 1/2 a medium head)
- 1 cup shredded carrots (from 2-3 medium carrots)
- 1/2 cup thinly sliced mushrooms (shiitake or cremini, optional)
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (optional, for added depth and sweetness)
- 1 teaspoon rice vinegar
- 1/2 teaspoon black pepper
- Optional: 1/4 teaspoon red pepper flakes for heat
For Assembly and Frying:
- 1 package (about 20-25) egg roll wrappers (standard square wrappers, found in the refrigerated section)
- 1 large egg, beaten (for egg wash/sealing wrappers)
- 4-6 cups vegetable oil, canola oil, or peanut oil, for deep frying
For Serving (Optional Dipping Sauces):
- Sweet and sour sauce
- Duck sauce
- Hot mustard
- Soy sauce
Instructions:
- Prepare the Filling:
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
- Add the ground pork to the hot skillet. Break it up with a spoon and cook, stirring frequently, until it is fully browned and no pink remains, about 6-8 minutes.
- Drain any excess grease from the cooked pork.
- Add the minced garlic and grated ginger to the skillet with the pork. Stir and cook for 1 minute until fragrant.
- Add the shredded cabbage, shredded carrots, and thinly sliced mushrooms (if using) to the skillet. Stir well to combine with the pork.
- Cook, stirring frequently, for 5-7 minutes, or until the vegetables have softened and released some of their moisture.
- Stir in the soy sauce, oyster sauce (if using), rice vinegar, black pepper, and red pepper flakes (if using). Cook for another 2-3 minutes, stirring, allowing the flavors to meld and any remaining liquid to evaporate. The filling should be flavorful but not overly wet.
- Remove the skillet from the heat and transfer the filling to a large bowl. Let it cool completely to room temperature before assembling the egg rolls. This is important to prevent the wrappers from becoming soggy.
- Prepare for Assembly:
- Lay out your egg roll wrappers on a clean, dry work surface. Keep any unused wrappers covered with a damp paper towel to prevent them from drying out.
- Have your beaten egg in a small bowl, ready for sealing the wrappers.
- Assemble the Egg Rolls:
- Take one egg roll wrapper and place it in front of you in a diamond shape (with one corner pointing towards you).
- Spoon about 2-3 tablespoons of the cooled filling horizontally across the center of the wrapper, closer to the bottom corner. Do not overfill.
- Fold the bottom corner up over the filling and tuck it in tightly.
- Fold the left and right corners towards the center, creating an envelope shape.
- Starting from the bottom, tightly roll the wrapper upwards, away from you, towards the top corner.
- Before you reach the very top corner, dip your finger in the beaten egg and moisten the top corner of the wrapper. Continue rolling until fully sealed. This egg wash acts as a “glue.”
- Place the finished egg roll seam-side down on a plate. Repeat with the remaining filling and wrappers.
- Deep Fry the Egg Rolls:
- In a large, deep pot or Dutch oven, pour in enough vegetable, canola, or peanut oil to reach a depth of about 2-3 inches.
- Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a cooking thermometer to ensure the correct temperature; this is crucial for crispy, non-greasy egg rolls.
- Carefully place 3-4 egg rolls into the hot oil, ensuring not to overcrowd the pot, which can lower the oil temperature.
- Fry for 4-6 minutes, turning occasionally with tongs, until the egg rolls are deeply golden brown and crispy on all sides.
- Once cooked, remove the egg rolls from the oil and transfer them to a plate lined with paper towels to drain excess oil.
- Repeat with the remaining egg rolls, ensuring the oil returns to 350°F (175°C) between batches.
- Serve:
- Serve the Crispy Pork and Vegetable Egg Rolls hot and fresh. They are best enjoyed immediately after frying.
- Offer them with your favorite dipping sauces like sweet and sour sauce, duck sauce, or hot mustard.
Tips for Success:
- Cool Filling: Ensure the filling is completely cool before wrapping. Hot filling will make the wrappers soggy.
- Don’t Overfill: Overfilling can make rolling difficult and cause the egg rolls to burst during frying.
- Tight Rolling: Roll the egg rolls as tightly as possible to ensure a compact filling and prevent air pockets that can lead to uneven cooking.
- Oil Temperature: Maintaining the correct oil temperature is vital. If the oil is too cool, the egg rolls will absorb too much oil and be greasy. If it’s too hot, they will brown too quickly on the outside before the inside is fully cooked.
- Make Ahead: Unfried egg rolls can be stored in an airtight container in the refrigerator for up to 2 days. You can also freeze them: place unfried egg rolls on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 2-3 months. Fry from frozen, adding a few extra minutes to the cooking time.
- Alternative Cooking Methods: For a healthier option, you can air fry at 375°F (190°C) for 12-18 minutes, flipping halfway, or bake at 400°F (200°C) for 20-30 minutes, flipping halfway, until golden and crisp. Brush lightly with oil before baking/air frying.
Enjoy your delicious homemade crispy egg rolls!