Homemade egg rolls (Printer-Friendly Version)
Crispy egg rolls packed with ground pork and shredded vegetables for a satisfying bite.
# What You'll Need:
→ Wrappers
01 -
12 egg roll wrappers
→ Meat
02 -
450 grams (1 pound) ground pork
→ Vegetables
03 -
2 cups shredded cabbage
04 -
1 cup shredded carrots
→ Condiments
05 -
1 tablespoon fish sauce (optional)
→ Oil
06 -
Canola oil for frying
# Steps to Follow:
01 -
In a large skillet over medium heat, cook the ground pork until browned and cooked through, breaking it apart with a spatula.
02 -
Add shredded cabbage, shredded carrots, and fish sauce to the pork; sauté until vegetables are slightly softened, about 3-4 minutes. Remove from heat and let cool.
03 -
Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon approximately 2 tablespoons of filling near the corner closest to you. Fold the corner over the filling, then fold in the left and right corners tightly. Roll up firmly towards the remaining corner and seal the edge with a little water.
04 -
Pour canola oil into a deep frying pan to a depth of about 1 inch. Heat oil to 350°F (175°C).
05 -
Fry egg rolls in batches for 3 to 5 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
# Additional Tips:
01 -
For easier preparation, premixed coleslaw can be used instead of shredding cabbage and carrots.
02 -
If fish sauce is unavailable or undesired, omit it without compromising flavor.
03 -
To maintain crispiness after frying, reheat egg rolls in a preheated oven at 375°F for 10-15 minutes.