Egg Roll
Delicious homemade egg rolls with a crispy exterior and savory filling, perfect for gatherings or family dinners.
Ingrédients
Main Ingredients
- 1 package egg roll wrappers Available in grocery stores
- 2 cups shredded cabbage For filling
- 1 cup shredded carrots For filling
- 1/2 cup chopped green onions For filling
- 1 pound ground pork Can substitute with tofu for vegetarian option
- 2 cloves garlic, minced
- 1 tablespoon soy sauce Use gluten-free if needed
- 1 tablespoon sesame oil
Instructions
Preparation
- Gather all ingredients; chop cabbage, carrots, and green onions and mince garlic.
- Heat sesame oil in a skillet over medium heat. Add minced garlic and ground pork, cooking until browned.
- Stir in cabbage, shredded carrots, and green onions; cook until tender, about 5–7 minutes.
- Add soy sauce, mix to combine, and cook for an additional 1–2 minutes.
- Remove from heat and let filling cool.
Rolling
- Lay an egg roll wrapper flat, place a spoonful of filling in the center.
- Fold sides over filling, then roll from the bottom up, sealing edges with water if needed.
Cooking
- Heat oil for frying in a deep pan over medium-high heat.
- Carefully place rolled egg rolls in hot oil; fry until golden brown, about 3–4 minutes per batch.
- Remove egg rolls and place on paper towels to drain excess oil.
Notes
To store leftovers, place in an airtight container in the fridge for up to 3-4 days. Freeze uncooked egg rolls for up to three months.