Description
Shatteringly crisp egg rolls filled with savory pork, sweet carrots, and crunchy cabbage, fried to golden perfection and perfect for parties, game nights, or a cozy takeout-at-home feast.
Ingredients
- Ground pork: 1 pound, browned for savory richness
- Green cabbage: 2 cups, finely shredded for fresh crunch
- Carrots: 1 cup, julienned for sweetness and color
- Green onions: 1/2 cup, thinly sliced for gentle bite
- Garlic: 2 cloves, minced for aromatic depth
- Soy sauce: 3 tablespoons, for salty umami balance
- Sesame oil: 1 teaspoon, for a warm nutty aroma
- Egg roll wrappers: about 20 sheets, room temperature for easy folding
- Cornstarch: 2 tablespoons mixed with 2 tablespoons water to make a sealing slurry
- Vegetable oil: about 6 cups, for deep frying at 350°F, 175°C
Instructions
- Preheat your equipment: Set a large skillet or wok over medium high heat. Place a heavy pot with oil on another burner and heat to 350°F, 175°C.
- Combine ingredients: Brown the ground pork, 4 to 5 minutes. Stir in cabbage, carrots, green onions, and garlic. Season with soy sauce and sesame oil, cook 2 to 3 minutes until veggies are just tender. Transfer to a bowl and let excess moisture drain, then cool 5 minutes.
- Prepare your cooking vessel: Keep the frying oil at a steady 350°F, 175°C. Set a wire rack over a sheet pan for draining.
- Assemble the rolls: Place a wrapper diamond side up. Spoon about 2 tablespoons filling near the lower corner, fold bottom over filling, fold in sides, then roll up snugly. Brush the final edge with cornstarch slurry to seal. Repeat with remaining wrappers.
- Cook to perfection: Fry 4 to 6 rolls at a time until deep golden and crisp, about 3 to 4 minutes total, turning as needed. Return oil to temperature between batches.
- Finishing touches: Drain rolls on the wire rack. Rest 2 minutes so steam settles and shells stay crisp.
- Serve and enjoy: Plate hot with sweet chili sauce, soy dipping sauce, or spicy mustard. Let me tell you, it’s worth every bite.
Notes
- Make ahead: Roll and freeze uncooked egg rolls on a tray, then bag. Fry from frozen, adding 1 to 2 minutes.
- Crisp factor: Keep rolls on a wire rack, not paper towels, so they stay shatter crisp.
- Oil temperature: Use a thermometer and aim for 350°F, 175°C for even browning.
- Filling moisture: Drain and cool the filling so wrappers do not get soggy.
- Trust me, you’re going to love this: a quick re crisp in a 375°F, 190°C oven brings leftovers back to life.
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 1 g
- Sodium: 260 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 20 mg
Keywords: homemade egg rolls, crispy egg rolls, pork egg rolls, cabbage egg rolls, party appetizer, Chinese American appetizer, fried snacks, make ahead appetizers