Pork and Cabbage Egg Rolls (30 Minutes)

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Forget takeout! These crispy and savory delights will transport your taste buds straight to flavor heaven. Imagine tender, seasoned pork combined with crunchy cabbage, all wrapped in a delicate egg roll wrapper and fried to golden perfection. The unique blend of textures and the burst of umami from the filling make these egg rolls an irresistible treat for any occasion. Best of all, you can whip up this fantastic dish in just 30 minutes, bringing the flavors of Chinese takeout right into your own kitchen.

Ingredients

Units Scale
  • 1 pound ground pork
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/4 cup chopped green onions
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 package egg roll wrappers
  • 1 egg, beaten (for sealing the wrappers)
  • Vegetable oil, for frying
  • Sweet chili sauce, for dipping (optional)

Instructions

  1. In a large skillet or wok over medium-high heat, brown the ground pork until fully cooked. Drain any excess fat and return the skillet to the heat.
  2. Add the minced garlic and grated ginger to the pork, stirring for about 1 minute until fragrant.
  3. Stir in the shredded cabbage, carrots, and chopped green onions. Cook for an additional 2-3 minutes until the vegetables are slightly softened.
  4. Pour in the soy sauce, oyster sauce, and sesame oil, tossing everything together until well combined. Remove the skillet from the heat and let the filling cool slightly.
  5. To assemble the egg rolls, place an egg roll wrapper on a clean surface, with one corner pointing towards you. Add a spoonful of the pork and cabbage filling near the bottom corner of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Seal the top corner with a bit of beaten egg to secure the roll.
  6. In a deep skillet or pot, heat enough vegetable oil for frying to 350°F (175°C). Carefully place the egg rolls in the hot oil, a few at a time, and fry until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and let them drain on a paper towel-lined plate.
  7. Serve the homemade pork and cabbage egg rolls hot with sweet chili sauce on the side for dipping.

Notes

Make sure the filling is well-drained to prevent the egg roll wrappers from becoming soggy during frying. To achieve a crispy texture, fry the egg rolls in small batches and avoid overcrowding the pan. Feel free to add a touch of your favorite spices or chili flakes to the filling for an extra kick of flavor. Pair these delicious egg rolls with a side of steamed rice or stir-fried vegetables for a complete meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

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