Egg Rolls (3pc) Recipe

Cook the Pork

In a skillet over medium heat, add the ground pork and cook until browned, breaking it apart with a spatula. This should take about 5-7 minutes.

Add Vegetables

Add shredded cabbage, grated carrots, chopped green onions, and minced garlic to the skillet. Stir to combine and cook for another 3-5 minutes until the vegetables have softened.

Season the Filling

Pour in the soy sauce and sesame oil. Season with salt and black pepper. Stir well and cook for an additional 2 minutes. Remove from heat and let the mixture cool.

Prepare the Wrapper

Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you.

Fill the Wrapper

Place about 2 tablespoons of the pork and vegetable filling in the center of the wrapper.

Roll the Egg Roll

Fold the bottom corner over the filling, then fold in the sides, and roll tightly to the top corner. Wet the top corner with a little water to seal the egg roll.

Heat the Oil

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Egg Rolls

Carefully place the egg rolls in the hot oil, a few at a time, without overcrowding the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy.

Drain Excess Oil

Remove the fried egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.

Serve Hot

Serve the egg rolls hot with dipping sauces like soy sauce, sweet and sour sauce, or chili sauce.