Crispy Pork and Vegetable Egg Rolls Recipe
These crispy pork egg rolls are a perfect appetizer or party snack, packed with a savory mixture of ground pork, cabbage, carrots, and scallions, all wrapped in delicate egg roll wrappers and deep-fried to golden perfection. Ideal for Sunday football gatherings or any casual get-together, this recipe delivers a satisfying crunch and flavorful filling that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
Filling
- 1 pound ground pork
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 4 scallions, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon ginger, finely grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
Egg Rolls
- 12 egg roll wrappers
- 1 tablespoon cornstarch
- 2 tablespoons water
- Vegetable oil, for frying
Instructions
- Cook the pork: Heat a large skillet or wok over medium-high heat. Add the ground pork and cook until no longer pink, breaking it apart with a spoon as it cooks thoroughly.
- Add vegetables and aromatics: To the browned pork, add shredded cabbage, carrots, scallions, garlic, and ginger. Stir-fry for about 3-4 minutes until the vegetables soften but still retain some crunch.
- Season the filling: Pour in soy sauce, oyster sauce, sesame oil, and white pepper. Stir well to combine and cook for another 2 minutes. Remove from heat and let the filling cool slightly before assembling.
- Prepare sealing slurry: In a small bowl, mix cornstarch with water to create a slurry; this will be used to seal the egg roll wrappers securely.
- Assemble egg rolls: Lay one egg roll wrapper with a corner pointing toward you. Place about 2-3 tablespoons of filling in the center. Fold the corner closest to you over the filling, tuck in the sides, and roll tightly. Seal the final corner using a dab of the cornstarch slurry to prevent opening during frying.
- Heat oil for frying: In a deep fryer or a large heavy-bottomed pan, heat vegetable oil to 350°F (175°C). Carefully fry the egg rolls in batches to avoid overcrowding.
- Fry until golden: Cook the egg rolls for 2-3 minutes per side, turning gently until all sides are golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.
- Serve: Serve the hot egg rolls immediately with your favorite dipping sauce and enjoy the crispy, savory goodness.
Notes
- Ensure the filling is cooled before assembling the egg rolls to prevent the wrappers from becoming soggy.
- Do not overcrowd the pan while frying to maintain the correct oil temperature and ensure even crispiness.
- You can prepare the filling ahead of time and refrigerate it before rolling and frying.
- For a vegetarian version, substitute ground pork with finely chopped mushrooms or tofu.
- Serve with soy sauce, sweet chili sauce, or plum sauce for dipping.
Keywords: pork egg rolls, crispy egg rolls, Asian appetizer, fried egg rolls, party snacks, ground pork recipe, homemade egg rolls
