For me, the egg roll is right on the line between appetizer and meal. These hearty pork and cabbage filled rolls can feed a crowd as a sturdy appetizer, but pile 3 to 4 of them on a plate and they make for a pretty great meal on their own. Learn how to make these and you can always be minutes away from perfect, classic egg rolls. I bet you can even beat the take out delivery!
| Cook Time: | 15 min |
| Prep Time: | 45 min |
| Total Time: | 60 min |
| Category: | Appetizers |
| Cuisine: | Chinese |
| Yield: | 12 Egg Rolls |
| Method: | Frying |
Preparation
1. In a large skillet over medium heat, add ground pork and 1 tablespoon canola oil. Cook the pork, breaking it up as it cooks, until it's browned in spots and cooked through. Season pork with the soy sauce and black pepper.
2. Add shredded cabbage and carrots to the skillet and stir to combine. Add garlic and cook for 2 to 3 minutes until veggies start to wilt. Remove mixture from heat and let cool to room temperature.
3. To make an egg roll, place 2 to 3 tablespoons of filling in the center of an egg roll wrapper. Brush the outside of the wrapper with water. Fold the ends over the and roll the egg roll into a tight cylinder. Repeat until you run out of filling. You should get 10 to 12 egg rolls.
4. When ready to cook, heat oil in a heavy pot or cast iron skillet over medium heat. If you want to test if the oil is ready, place in an extra egg roll wrapper to see if it fries and bubbles.
5. Fry egg rolls for 2 to 3 minutes per side, working in batches, until the egg rolls are browned and crispy. Remove and let drain on a few paper towels. Serve egg rolls while warm with soy sauce!
2. Add shredded cabbage and carrots to the skillet and stir to combine. Add garlic and cook for 2 to 3 minutes until veggies start to wilt. Remove mixture from heat and let cool to room temperature.
3. To make an egg roll, place 2 to 3 tablespoons of filling in the center of an egg roll wrapper. Brush the outside of the wrapper with water. Fold the ends over the and roll the egg roll into a tight cylinder. Repeat until you run out of filling. You should get 10 to 12 egg rolls.
4. When ready to cook, heat oil in a heavy pot or cast iron skillet over medium heat. If you want to test if the oil is ready, place in an extra egg roll wrapper to see if it fries and bubbles.
5. Fry egg rolls for 2 to 3 minutes per side, working in batches, until the egg rolls are browned and crispy. Remove and let drain on a few paper towels. Serve egg rolls while warm with soy sauce!
Ingredients
* 1 pound ground pork
* 1 tablespoon canola or vegetable oil
* 1 teaspoon black pepper
* 1 tablespoon soy sauce
* 2 cups shredded Napa cabbage
* 2 medium carrots, peeled and grated
* 3 medium garlic cloves, minced
* 12 square egg roll wrappers
* 1 quart vegetable oil, for frying
* soy sauce, for dippin
* 1 tablespoon canola or vegetable oil
* 1 teaspoon black pepper
* 1 tablespoon soy sauce
* 2 cups shredded Napa cabbage
* 2 medium carrots, peeled and grated
* 3 medium garlic cloves, minced
* 12 square egg roll wrappers
* 1 quart vegetable oil, for frying
* soy sauce, for dippin
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