This egg rolls recipe is pork and cabbage wrapped in skins and fried until blistered. It is not a spring roll or a dumpling.
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Egg Rolls
- Total Time: 45 minutes
- Yield: 12 egg rolls 1x
Description
Egg Rolls. From Olivia.
Ingredients
Scale
- 1/2 pound (225g) ground pork
- 3 cups shredded cabbage
- 1 carrot, shredded
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon ginger
- 12 egg roll wrappers
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- oil for frying
Instructions
- Cook the pork. Add cabbage, carrot, garlic, ginger, and soy. Cook until the cabbage wilts and the pan is dry. Cool.
- Wrap a few tablespoons in each skin. Seal with the cornstarch paste.
- Fry at 350°F (175°C) for 3 to 4 minutes, turning, until deep gold.
Notes
A wet filling blows the wrapper. Cook the cabbage until the pan looks dry.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Cool
Hot filling steams the skin before it fries.
Seal
Corners tucked, edge painted with the paste.
Oil
350°F. Crowding drops the heat.
Drain
A rack, not a pile of paper that traps steam.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Bake?
Brush with oil and bake at 400°F for 15 minutes. They will be drier.
Air fryer
About 10 minutes at 375°F, turning once.
Storage
Fridge, 2 days. Re-crisp in a hot oven.
Freeze
Freeze unfried and fry from frozen, adding 2 minutes.