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Best Egg Rolls

Crispy egg rolls filled with seasoned pork, cabbage, and carrots are a fabulous side dish to serve alongside stir-fry dishes. These homemade egg rolls are almost identical to what you'd get at a Chinese restaurant! Serve warm with egg roll sauce or soy sauce if desired.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Breakfast
Cuisine nordic
Servings 8 people
Calories 2942.2 kcal

Equipment

  • 1 Large Mixing Bowl For preparing filling
  • 1 Medium Skillet For browning pork
  • 1 Large Skillet or Deep Pot For deep frying egg rolls
  • 1 Slotted Spoon or Tongs For safely handling egg rolls in hot oil
  • 1 Wire rack with paper towels For draining fried egg rolls

Ingredients
  

Main

  • 1 pound ground pork
  • 1 teaspoon ground ginger or more to taste
  • 1 teaspoon garlic powder or more to taste
  • 2 cups shredded cabbage
  • 2 ounces shredded carrots
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 1 quart peanut oil for frying or as needed
  • 8 7 inch square egg roll wrappers
  • 2 tablespoons sesame seeds Optional

Instructions
 

  • Gather the ingredients. Brie Goldman / Food Stylist: Annie Probst / Prop Stylist: Addelyn Evans
  • Season pork with ginger and garlic powder in a large bowl; mix until thoroughly combined. Place pork in a medium skillet over medium heat. Cook and stir until pork is browned and crumbly, 5 to 7 minutes. Brie Goldman / Food Stylist: Annie Probst / Prop Stylist: Addelyn Evans
  • Combine cooked pork, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined. Mix four and water together in a small bowl until a paste forms. Brie Goldman / Food Stylist: Annie Probst / Prop Stylist: Addelyn Evans
  • Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper. Brie Goldman / Food Stylist: Annie Probst / Prop Stylist: Addelyn Evans
  • Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner. Brie Goldman / Food Stylist: Annie Probst / Prop Stylist: Addelyn Evans
  • Brush a bit of the flour paste over the inside of that corner to help seal the egg roll. Brie Goldman / Food Stylist: Annie Probst / Prop Stylist: Addelyn Evans
  • Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack. Brie Goldman / Food Stylist: Annie Probst / Prop Stylist: Addelyn Evans
  • Place egg rolls on a serving plate and sprinkle sesame seeds over top. Brie Goldman / Food Stylist: Annie Probst / Prop Stylist: Addelyn Evans

Notes

Achieving the perfect crispy egg roll hinges on proper oil temperature; maintain 375°F (190°C) to prevent greasiness or uneven cooking. Do not overcrowd the frying vessel, as this drops the oil temperature and leads to soggy results. For enhanced flavor, consider adding a teaspoon of soy sauce or oyster sauce to the pork and vegetable filling. Ensure the flour-water paste creates a strong seal to prevent the filling from escaping during frying. For a slightly healthier alternative, air-frying or baking can yield decent results, though the classic deep-fried texture will differ.