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Homemade Egg Rolls
Created by: Howcan Team
Ingredients
- 1 pound ground pork
- 1 tablespoon vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/4 cup chopped bamboo shoots
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 egg roll wrappers
- 2 cups vegetable oil for frying
Instructions
- In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
- Add 1 pound of ground pork and cook until browned, breaking it up into small pieces with a spatula.
- Stir in 1 teaspoon of minced garlic and 1 teaspoon of minced ginger, and cook for 1 minute.
- Add 1 cup of shredded cabbage, 1/2 cup of shredded carrots, 1/4 cup of chopped green onions, and 1/4 cup of chopped bamboo shoots to the skillet. Cook for 2-3 minutes until the vegetables are slightly softened.
- In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Pour the sauce over the vegetable and pork mixture, stirring to combine. Remove from heat and let the filling cool slightly.
- Place an egg roll wrapper on a clean, dry surface with one corner pointing towards you. Spoon about 2-3 tablespoons of the filling onto the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the side corners. Roll the wrapper tightly, sealing the top corner with a dab of water. Repeat with the remaining wrappers and filling.
- In a large skillet, heat 2 cups of vegetable oil over medium-high heat to 350°F (175°C). Carefully add the egg rolls in batches and fry until golden brown, about 3-4 minutes per batch.
- Remove the egg rolls with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce and enjoy!
The egg roll has a rich history, originating in China and later popularized in the United States. This crispy, savory dish is typically filled with a mixture of cabbage, carrots, and meat, then wrapped in a thin pastry and deep-fried. In the US, it gained popularity in Chinese-American restaurants, with notable chefs like Cecilia Chiang and Joyce Chen contributing to its widespread appeal. Today, the best egg rolls can be found in Chinatowns across the country, with key ingredients like the filling and the crispy exterior being crucial to getting the dish right. For a unique twist, consider trying the Vietnamese alternative, "cha gio."
45 min
12
180 calories
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