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Get ready to make the best tasting ever homemade pork egg rolls with this easy step-by-step recipe. Tastes better than most restaurants!
I am going to be totally honest with you here. I don’t even like egg rolls. You see, every time I would order egg rolls out at a restaurant I always felt cheated! Cheated because there never seemed to be any meat inside. It just seamed to be filled with cabbage and carrots. Where’s the meat? Have you ever felt that way? Then it dawned on me…I’m going to make my own egg rolls and they are going to be the best ever! Yes, homemade pork egg rolls that will leave you satisfied. And…the rest is history! Oh, by the way, I love these egg rolls! I could eat them as an appetizer, for lunch, a snack or maybe even dinner. They are that good!! I hope you enjoy!
Homemade Pork Egg Rolls Recipe
Ingredients:
- 1 pound ground pork
- 1 clove garlic peeled and sliced
- 2 carrots peeled and sliced
- 1 inch ginger root peeled and sliced
- 2 cups green cabbage grated or sliced thin
- 2 green onion tops chopped (I just use the green sections)
- 1 Tablespoon soy sauce
- 1 Tablespoon sesame oil
- 1/4 teaspoon pepper
- 1 teaspoon onion powder
- Egg roll wrappers (this recipe will make about 5-7 egg rolls)
- 1 egg (used as egg wash)
- Peanut oil for frying (I bought a 48 fluid ounce bottle and only used half of it)
Instructions:
Prepare Vegetables
Place sliced carrots, garlic and ginger in a vegetable chopper. I actually have several choppers and this recipe shows me using my manual vegetable 8-in-1 cutter food processor. But if you are looking for a more compact chopper I recommend trying the new pull string food chopper. It is pretty awesome too. Chop carrots, garlic and ginger to a medium fine consistency. Slice green onion tops and then slice the green cabbage thin. Set all vegetables aside for now.
Prepare Egg Roll Filling
Brown ground pork over medium high heat until fully cooked. After the pork has browned drain any excess fat or grease and add all chopped ingredients (cabbage, carrots, garlic, ginger, and green onion tops), soy sauce, sesame oil, onion powder, and pepper to browned pork. Stir all ingredients together and cook until cabbage has wilted.
Assemble Egg Rolls
- First make the egg wash by placing the egg white and yolk in a small bowl and whisk with a fork until combined.
- Lay a egg roll wrapper on counter in a diamond shape.
- Place a heaping scoop or two of pork mixture on the wrapper just below the half way mark.
- Take the bottom corner of the wrapper and tuck it over the meat mixture and slightly roll it closed.
- Fold over the right corner to the center of the egg roll. Then fold the left corner to the center.
- Using a pastry brush gently brush some egg wash on the upper corner.
- Then, roll the egg roll up to the final corner and seal closed.
- Continue making egg rolls until all filling has been used up. You can make about 5-7 egg rolls with this recipe.
Fry Egg Rolls
Heat peanut oil in a deep saucepan over medium heat until temperature reaches 325 degrees Fahrenheight. I highly recommended using an instant read thermometer for keeping a close eye on the oil temperature. Working with two egg rolls at a time, carefully place into hot oil and fry until golden brown on all sides. Then, using a spider strainer, carefully remove egg rolls and place on a plate lined with paper towels. Fry remaining egg rolls following the same steps above.
Serve egg rolls warm with Chinese style hot mustard, plum sauce, duck sauce, sweet and sour sauce or sweet chili sauce. Enjoy!
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING HOMEMADE PORK EGG ROLLS AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
***Please come back and share your comments and tell my readers how you like this recipe.***
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Homemade Pork Egg Rolls
Get ready to make the best tasting ever homemade pork egg rolls with this easy step-by-step recipe. Tastes better than most restaurants!
Ingredients
- 1 pound ground pork
- 1 clove garlic peeled and sliced
- 2 carrots peeled and sliced
- 1 inch ginger root peeled and sliced
- 2 cups green cabbage grated or sliced thin
- 2 green onion tops chopped
- 1 Tablespoon soy sauce
- 1 Tablespoon sesame oil
- 1/4 teaspoon pepper
- 1 tesapoon onion powder
- egg roll wrappers (this recipe will make 5-7 egg rolls)
- 1 egg (used as egg wash)
- Peanut oil for frying (I bought a 48 fluid ounce bottle and only used half of it)
Instructions
-
Prepare Vegetables
Place sliced carrots, garlic and ginger in a vegetable chopper. I actually have several choppers and this recipe shows me using my manual vegetable 8-in-1 cutter food processor. But if you are looking for a more compact chopper I recommend trying the new pull string food chopper. It is pretty awesome too. Chop carrots, garlic and ginger to a medium fine consistency. Slice green onion tops and then slice the green cabbage thin. Set all vegetables aside for now.
-
Prepare Egg Roll Filling
Brown ground pork over medium high heat until fully cooked. After the pork has browned drain any excess fat or grease and add all chopped ingredients (cabbage, carrots, garlic, ginger, and green onion tops), soy sauce, sesame oil, onion powder, and pepper to browned pork. Stir all ingredients together and cook until cabbage has wilted.
-
Assemble Egg Rolls
First make the egg wash by placing the egg white and yolk in a small bowl and whisk with a fork until combined.
Lay a egg roll wrapper on counter in a diamond shape.
Place a heaping scoop or two of pork mixture on the wrapper just below the half way mark.
Take the bottom corner of the wrapper and tuck it over the meat mixture and slightly roll it closed.
Fold over the right corner to the center of the egg roll. Then fold the left corner to the center.
Using a pastry brush gently brush some egg wash on the upper corner.
Then, roll the egg roll up to the final corner and seal closed.
Continue making egg rolls until all filling has been used up. You can make about 5-7 egg rolls with this recipe.
-
Fry Egg Rolls
Heat peanut oil in a deep saucepan over medium heat until temperature reaches 325 degrees Fahrenheight. I highly recommended using an instant read thermometer for keeping a close eye on the oil temperature. Working with two egg rolls at a time, carefully place into hot oil and fry until golden brown on all sides. Then, using a spider strainer, carefully remove egg rolls and place on a plate lined with paper towels. Fry remaining egg rolls following the same steps above.
Serve egg rolls warm with Chinese style hot mustard, plum sauce, duck sauce, sweet and sour sauce or sweet chili sauce. Enjoy!