Egg Rolls

Craving a good egg roll? Try this simple and delicious pork egg roll recipe, it's the real deal!

Photo by Gayle H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    (12-ounce) packages spring roll wrappers (the frozen kind)

  • 1/2

    pound pork, finely diced

  • 1/2

    head Napa cabbage, finely chopped

  • 1/2

    head cabbage, finely chopped

  • 1

    large carrot, grated

  • 2 to 3

    green onions, finely chopped

  • 2

    garlic cloves, minced

  • 1

    teaspoon salt

  • 1

    teaspoon sugar

  • 3

    tablespoons soy sauce

  • 1

    egg (for wrapping)

Directions

Defrost spring roll wraps as directed on package. Mix cabbages, carrot, garlic, green onion, salt, and sugar in a large bowl. Add pork and soy sauce and mix well. Lay wrap in front of you so it looks like a diamond. Place 2 to 3 tablespoons pork filling in center (so it is like a log going from right point to left point). Fold bottom point up over filling and roll once. Fold in right and left points. Brush beaten egg on top point. Finish rolling wrap. Repeat with remaining filling. Heat 2 to 3 inches oil in large frying pan to 350°F. Place a few egg rolls in pan and cook for 2-3 minutes on each side (being careful not to crowd the pan). Drain on paper towels.

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