Classic Pork Egg Rolls

Why Make This Recipe

Classic Pork Egg Rolls are a fantastic dish that brings the flavors of Asian cuisine right to your kitchen. They are crispy, savory, and packed with delicious fillings that everyone will love. Making them at home allows you to customize the ingredients and create a fresh, tasty treat for your family or guests. Plus, they are perfect for parties or a cozy dinner night!

How to Make Classic Pork Egg Rolls

Ingredients:

• 1 pound ground pork
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 3 green onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 package egg roll wrappers
• Oil for frying

Directions:

1. In a large skillet, cook the ground pork over medium heat until browned.
2. Add the garlic, ginger, cabbage, and carrots, and stir-fry for about 5 minutes until the vegetables are tender.
3. Stir in the green onions, soy sauce, oyster sauce, and sesame oil. Cook for another 2 minutes.
4. Remove the mixture from heat and let it cool slightly.
5. Lay an egg roll wrapper on a clean surface with a corner pointing toward you.
6. Place about 2 tablespoons of the filling near the corner closest to you.
7. Fold the corner over the filling, then fold in the sides and roll tightly to seal. Use a little water to seal the edge.
8. Heat oil in a deep pan over medium-high heat. Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
9. Remove and drain on paper towels. Serve hot with soy sauce.

How to Serve Classic Pork Egg Rolls

Serve Classic Pork Egg Rolls hot and crispy right after frying. You can accompany them with soy sauce or sweet and sour sauce for dipping. They also pair well with rice or a fresh salad for a complete meal.

How to Store Classic Pork Egg Rolls

If you have leftovers, allow the egg rolls to cool completely, then place them in an airtight container. You can store them in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. When ready to eat, reheat them in the oven for best results.

Tips to Make Classic Pork Egg Rolls

• Ensure not to overfill the wrappers to prevent them from breaking during frying.
• Fry in batches to maintain the oil temperature, which helps create a crispy texture.
• Experiment with different vegetables like bell peppers or mushrooms for variety.

Variation (if any)

You can make vegetarian egg rolls by replacing the ground pork with a mixture of mushrooms, tofu, or more vegetables. Adding cooked shrimp can also give a seafood twist to this classic dish.

FAQs

Q: Can I bake the egg rolls instead of frying them?
A: Yes, you can brush the egg rolls with oil and bake them at 400°F for about 20-25 minutes or until golden brown and crispy.

Q: How do I know when the oil is hot enough for frying?
A: You can test the oil by dropping a small piece of egg roll wrapper into it; if it sizzles immediately, the oil is ready for frying.

Q: Can I use store-bought filling instead of making my own?
A: Yes, many stores sell pre-made egg roll fillings. Just make sure to follow the cooking instructions on the package for the best results.

Classic Pork Egg Rolls

Delicious crispy egg rolls filled with savory pork and vegetables, perfect for parties or a cozy dinner night.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: Asian, Chinese

Calories: 180

Ingredients Method Notes

Ingredients

  

Filling Ingredients

• 1 pound ground pork
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 3 pieces green onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 package egg roll wrappers
• Oil for frying For frying the egg rolls

Method

 

Cooking the Filling

1. In a large skillet, cook the ground pork over medium heat until browned.
2. Add the garlic, ginger, cabbage, and carrots, and stir-fry for about 5 minutes until the vegetables are tender.
3. Stir in the green onions, soy sauce, oyster sauce, and sesame oil. Cook for another 2 minutes.
4. Remove the mixture from heat and let it cool slightly.

Assembling the Egg Rolls

1. Lay an egg roll wrapper on a clean surface with a corner pointing toward you.
2. Place about 2 tablespoons of the filling near the corner closest to you.
3. Fold the corner over the filling, then fold in the sides and roll tightly to seal. Use a little water to seal the edge.

Frying

1. Heat oil in a deep pan over medium-high heat.
2. Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
3. Remove and drain on paper towels. Serve hot with soy sauce.

Notes

Ensure not to overfill the wrappers to prevent them from breaking during frying. Fry in batches to maintain the oil temperature, which helps create a crispy texture. You can make vegetarian egg rolls by replacing the ground pork with a mixture of mushrooms, tofu, or more vegetables. Adding cooked shrimp can also give a seafood twist to this classic dish.