Ingredients
Scale
- 1 pound ground pork
- 2 cups shredded cabbage
- 1 medium carrot, shredded (about ½ cup)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon fish sauce (optional)
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic, minced
- 1 tablespoon water
- 1 tablespoon cornstarch
- 15 egg roll wrappers
- Canola oil (for frying)
Instructions
- Cook ground pork in a skillet until browned, about 5-7 minutes.
- Sauté cabbage, carrot, soy sauce, sesame oil, fish sauce, sugar, and salt until vegetables soften.
- Stir in garlic and ginger, cooking for an additional minute.
- Make a cornstarch mixture to seal the egg rolls.
- Fill wrappers with pork mixture, fold, and seal tightly.
- Heat canola oil in a pot to 365°F, then fry egg rolls in batches until golden brown.
- Drain on paper towels and serve with dipping sauces.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure oil is hot enough to avoid soggy egg rolls.
Avoid overcrowding the pan while frying for optimal texture.
Feel free to customize the filling with other proteins or veggies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Calories: 150
- Sugar: 1g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg