Pork and Vegetable Egg Rolls
Crispy Pork and Vegetable Egg Rolls feature golden, crunchy wrappers filled with a savory mix of ground pork and fresh vegetables. Quick to prepare and highly customizable, these egg rolls make a delicious appetizer or snack perfect for gatherings or busy days.
- Author: Mary
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10-12 egg rolls 1x
- Category: Appetizers
- Method: Frying
- Cuisine: Asian
- Diet: Gluten Free (use gluten-free wrappers or rice paper)
Filling Ingredients
- 1/2 lb ground pork
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 3 green onions, finely sliced
- 2 cloves garlic, finely chopped
- 1 teaspoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
Wrapping and Frying
- 10–12 egg roll wrappers
- Cooking oil (vegetable or canola), for frying
- Prepare the Filling: Heat 1 teaspoon sesame oil in a large skillet over medium heat. Add 1/2 lb ground pork and cook until browned and cooked through. Stir in chopped garlic and grated ginger, sautéing until fragrant. Add shredded cabbage, carrots, and green onions, tossing together. Season with 2 tablespoons soy sauce and cook until vegetables are tender yet crisp. Remove from heat and let cool slightly.
- Assemble the Egg Rolls: Lay one egg roll wrapper with a corner facing you in a diamond shape. Spoon about 2 tablespoons of the filling near the corner closest to you, spreading slightly but keeping it compact. Fold the corner over the filling, then fold both side corners inward. Roll tightly towards the top corner and seal the edge with a dab of water or beaten egg to secure the roll.
- Fry the Egg Rolls: Heat cooking oil in a deep skillet or frying pan over medium-high heat until hot but not smoking. Carefully add egg rolls in batches without overcrowding. Fry 2-3 minutes per side or until golden and crispy. Remove and drain on paper towels to absorb excess oil.
- Serve and Enjoy: Serve warm with your choice of dipping sauce such as sweet chili, soy sauce, or hoisin. Garnish with sliced green onions or sesame seeds if desired, and enjoy the perfect crunch and savory filling combination.
Notes
- Don’t overfill the wrappers to prevent bursting during frying.
- Pat the filling dry if needed to avoid soggy egg rolls.
- Seal wrappers tightly using water or egg wash to keep rolls intact.
- Maintain medium-high oil temperature for even cooking and to prevent excess oil absorption.
- Use fresh, pliable wrappers to avoid cracks and leaks when rolling or frying.
Nutrition
- Serving Size: 2 egg rolls
- Calories: 280
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg
Keywords: pork egg rolls, vegetable egg rolls, appetizer, Asian snack, crispy egg rolls, homemade egg rolls