Description

This Easy Homemade Egg Rolls recipe features a flavorful ground pork and vegetable filling wrapped in crispy egg roll wrappers, perfect for frying to golden perfection. The filling combines ground pork, Napa cabbage, shredded carrots, green onions, ginger, garlic, and a savory blend of soy sauce and sesame oil. Served with an optional tangy dipping sauce, these egg rolls make a perfect appetizer or snack that’s crispy on the outside and bursting with flavor inside.

Ingredients

Scale

Egg Roll Filling

1 lb Ground pork (substitute with ground turkey or chicken)
2 cups Napa cabbage (salted and squeezed dry)
1 cup Carrots (shredded)
3 Green onions (thinly sliced)
1 tablespoon Fresh ginger (grated)
2 Garlic cloves (minced)
2 tablespoons Soy sauce (or tamari for gluten-free)
1 teaspoon Sesame oil (optional for extra flavor)
1 teaspoon Cornstarch (secret moisture control trick)

Wrappers

24 Egg roll wrappers (can substitute with spring roll wrappers)

For Frying

Vegetable oil (as needed for deep frying)
Optional Peanut oil (adds depth of flavor)
1 Egg white (for sealing and brushing)

Dipping Sauce (optional)

2 tablespoons Soy sauce
1 tablespoon Rice vinegar
2 tablespoons Sweet & sour sauce
1 teaspoon Hot mustard (optional for a kick)

Instructions

Prepare the Filling: In a large bowl, combine ground pork, salted and squeezed-dry Napa cabbage, shredded carrots, thinly sliced green onions, grated fresh ginger, minced garlic, soy sauce, sesame oil, and cornstarch. Mix thoroughly until all ingredients are evenly incorporated.
Assemble Egg Rolls: Lay one egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon about 2 tablespoons of the filling near the corner closest to you. Fold the corner over the filling, then fold in the sides snugly. Roll tightly towards the far corner, brushing the top corner with egg white to seal the roll securely.
Heat Oil for Frying: In a deep skillet or wok, pour vegetable oil (and peanut oil if using) to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C), or when a small piece of wrapper sizzles immediately upon contact.
Fry Egg Rolls: Carefully place egg rolls in hot oil, cooking in batches to avoid overcrowding. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Drain and Serve: Using a slotted spoon, transfer fried egg rolls to a plate lined with paper towels to drain excess oil. Serve warm with the optional dipping sauce made by mixing soy sauce, rice vinegar, sweet & sour sauce, and hot mustard to taste.

Notes

Ensure the Napa cabbage is well salted and squeezed dry to prevent soggy egg rolls.
Adjust the filling seasonings to your preference; more soy sauce or ginger can intensify flavors.
Do not overfill the wrappers to avoid tearing during rolling or frying.
Be cautious with hot oil to avoid burns; keep a splatter screen handy if possible.
Fry in small batches to maintain oil temperature for consistent crispiness.

Keywords: egg rolls, homemade egg rolls, fried egg rolls, pork egg rolls, Asian appetizer, crispy egg rolls