Easy Homemade Egg Rolls

• 1 lb ground pork
• 1 cup shredded cabbage
• 1/2 cup diced carrots
• 1/2 cup diced green onions
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 12 egg roll wrappers
• Oil for frying

Steps

1. 1 In a bowl, combine pork, cabbage, carrots, green onions, garlic, soy sauce, sesame oil, salt, and pepper.
2. 2 Place a spoonful of the filling in the center of an egg roll wrapper.
3. 3 Fold the wrapper over the filling, roll tightly, and seal with water.
4. 4 Heat oil in a deep skillet or wok to 350°F.
5. 5 Fry egg rolls until golden brown, about 2-3 minutes per batch.
6. 6 Drain on paper towels and serve hot.

Nutrition

Tips

• Keep egg rolls frozen until ready to fry for best texture.
• For a healthier option, bake at 400°F for 15-20 minutes after brushing with oil.
• Ensure oil is at the correct temperature to avoid greasy egg rolls.
• Leftover filling can be used in stir-fries or dumplings.

Storage

Store cooked egg rolls in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until crispy.

Serving Suggestions

• Serve with sweet chili sauce.
• Pair with a side of steamed rice.
• Enjoy with a fresh cucumber salad.
• Accompany with your favorite dipping sauce.

FAQ