Description
Make restaurant-style egg rolls at home. These crispy homemade egg rolls are filled with savory vegetables and pork, perfect as an appetizer or a freezer-friendly meal prep item.
Ingredients
Scale
- 1 tablespoon sesame oil
- 1 pound ground pork
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 4 ounces mushrooms, sliced
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon black pepper
- 1 package egg roll wrappers (about 12 wrappers)
- Vegetable oil, for frying (about 3 cups)
Instructions
- Heat the sesame oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up, until it is browned. Drain off any excess fat.
- Add the cabbage, carrots, mushrooms, green onions, garlic, soy sauce, ginger, and black pepper to the skillet. Cook, stirring often, until the vegetables are tender-crisp, about 5 to 7 minutes. Remove the filling from the heat and let it cool completely.
- Set up your rolling station: lay out the egg roll wrappers, the cooled filling, and a small bowl of water.
- Place about 1/4 cup of the cooled filling near one corner of a wrapper, leaving a 1-inch border.
- Fold the corner over the filling, tucking it in tightly. Fold in the two side corners toward the center.
- Moisten the top edge of the wrapper with water using your finger. Roll the egg roll away from you until it is completely sealed. Repeat with the remaining filling and wrappers.
- Heat about 3 cups of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). You need enough oil to submerge the egg rolls.
- Carefully place 3 or 4 egg rolls into the hot oil, ensuring you do not overcrowd the pot. Fry for 3 to 5 minutes, turning occasionally, until they are golden brown and crispy.
- Remove the cooked egg rolls with tongs and place them on a wire rack set over a baking sheet to drain excess oil.
- Serve your crispy egg rolls immediately with your favorite dipping sauce.
Notes
- For baking: Preheat your oven to 400°F (200°C). Lightly brush the assembled egg rolls with oil and bake for 15 to 20 minutes, turning halfway, until golden brown.
- For air frying: Brush the egg rolls with oil and air fry at 375°F (190°C) for 10 to 12 minutes, flipping halfway through for even crispness.
- To freeze: Place uncooked egg rolls on a baking sheet and freeze until solid. Transfer frozen egg rolls to a freezer-safe bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
- Prep Time: 25 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 2
- Sodium: 350
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 11
- Cholesterol: 35