Crispy Pork and Cabbage Egg Rolls Recipe
Instructions
Step 1: Prepare the Filling
Heat the pan: Place a large skillet or wok over medium-high heat. Add the sesame oil.
Cook the pork: Add the ground pork to the hot skillet. Use a spatula or spoon to break up the pork and cook until it is no longer pink. Drain any excess fat from the pan, leaving just a tablespoon or so for flavor.
Sauté aromatics: Add the diced onion to the pork and cook for 2-3 minutes until it begins to soften. Then, add the minced garlic and grated ginger, stirring constantly for about one minute until fragrant.
Add vegetables: Add the shredded cabbage and carrots to the skillet. Stir-fry everything together for about 5-7 minutes, until the cabbage has wilted and the vegetables are tender-crisp.
Create the sauce: While the vegetables are cooking, whisk together the soy sauce, rice vinegar, cornstarch, and black pepper in a small bowl.
Combine and cook: Pour the sauce mixture over the pork and vegetable mixture. Stir well to coat everything evenly. Continue to cook for another 2-3 minutes, stirring constantly, until the sauce thickens and coats the filling.
Cool the filling: Transfer the finished filling to a large bowl or baking sheet to cool completely. This is a very important step; warm filling will steam the wrappers and make them soggy. It’s best to let it cool to at least room temperature.
Step 2: Assemble the Egg Rolls
Set up your workstation: Lay out the egg roll wrappers on a clean, dry surface. Keep the wrappers you’re not using covered with a damp paper towel to prevent them from drying out.
Place the filling: Position one egg roll wrapper so it looks like a diamond with a point facing you. Place about 2-3 tablespoons of the cooled filling just below the center of the wrapper.
Roll the wrapper: Fold the bottom corner (the one closest to you) up and over the filling, tucking the corner underneath the filling to create a tight roll.
Fold the sides: Fold the left and right corners of the wrapper toward the center, as if you’re making an envelope.
Seal and finish rolling: Brush the top corner of the wrapper with a little water or the beaten egg. This acts as a sealant. Continue to roll the egg roll up tightly from the bottom until you reach the top corner. Press the seam gently to ensure it is sealed.
Repeat: Place the finished egg roll seam-side down on a plate or baking sheet. Repeat the process with the remaining filling and wrappers.
Step 3: Fry the Egg Rolls
Heat the oil: Pour about 2-3 inches of vegetable or canola oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil to 350°F (175°C). Use a kitchen thermometer to ensure the temperature is accurate.
Fry in batches: Carefully place 3-4 egg rolls into the hot oil, making sure not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy egg rolls.
Turn and cook: Fry for about 4-6 minutes, turning the egg rolls occasionally with tongs, until they are golden brown and crispy all over.
Drain: Use the tongs to remove the fried egg rolls from the oil. Place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain any excess oil.
Repeat: Allow the oil to return to the proper temperature before frying the next batch.
Serve: Serve the egg rolls immediately while they are hot and crispy, with your favorite dipping sauces.
