Crispy egg rolls stuffed with ground pork, carrots and cabbage. The best tried and true egg roll recipe you'll ever need.
Egg rolls are a crispy, savory rolls filled with vegetables and protein of choice and often eaten as an appetizer or snack. Commonly associated with Chinese takeout, egg rolls are enjoyed throughout all parts of Asia with different variations associated with it based on its filling. Vietnamese cha gio may commonly consist of wood ear mushrooms, mung bean vermicelli noodles and taro. Cambodian style egg rolls may have bean sprouts and vermicelli noodles. This recipe falls more within the Chinese style of egg rolls consisting of carrots, cabbage and ground pork but it's an extremely versatile recipe that you can modify to your liking. If you like the texture of taro or the crunchiness of wood ear mushrooms, feel free to add it. The process of making egg rolls is moderately extensive for a small appetizer that gets devoured in a few bites however, the payoff is worth it when you bite into the crispy shell and taste the wonderful savory filling. Store any leftover egg rolls in your freezer and pop it into an air fryer for the perfect crispy snack.
Ingredients:
1 1/2 lbs ground pork
1 cup green onions, chopped
1 large yellow onion, minced
8 cloves garlic, minced
3 cups carrots, finely grated or chopped
3 cups cabbage, finely grated or chopped
3 tbsp corn starch
2 eggs, 1 whole egg + egg yolk for filling and remaining egg white for sealing
2 tbsp oyster sauce
1 tbsp chicken bouillon powder
1 tbsp kosher salt
2 tbsp freshly ground black pepper
2 packages of egg roll wrappers (25 each)
Vegetable/canola/peanut oil for frying
**Makes roughly 50 eggrolls
Visual Instructions:
Prep ingredients by either grinding your own pork or set aside store bought ground pork in a large bowl, grate carrots and cabbage, minced garlic, ginger, and scallions, separate the whites of one of the eggs into a small bowl (this will be used for sealing the eggrolls) and set aside seasonings (chicken bouillon powder, oyster sauce, salt and pepper)
2. Mix all the ingredients into a large mixing with the exception of the one egg white. Add in corn starch and thoroughly mix. Place the filling and egg white in the fridge for a minimum of 1 hour. After marinated, assemble egg rolls by using about 1 to 1 1/2 tbsp of filling for each roll.
3. In a large pot or dutch oven pan, fill the oil with about 3 inches of oil and maintain the heat around 325 degrees fahrenheit before adding the eggrolls for frying.
4. Once heated, add the egg rolls into the oil and deep fry for about 15 - 20 mins or until golden brown and the skin is fully crispy. Remove from oil then set aside onto a lined baking rack to drip off excess oil. Cool for about 10 mins before serving.
Enjoy!
Directions:
Prep ingredients by either grinding your own pork or set aside store bought ground pork in a large bowl, grate carrots and cabbage, minced garlic, ginger, and scallions, separate the whites of one of the eggs into a small bowl (this will be used for sealing the eggrolls) and set aside seasonings (chicken bouillon powder, oyster sauce, salt and pepper)
Mix all the ingredients, ground pork, carrots, cabbage, garlic, ginger, scallions, eggs, seasoning mix and corn starch into a large mixing bowl with the exception of the one egg white.
Place the egg white and eggroll filling in the fridge to marinate for a minimum of 1 hour. After marinated, assemble egg rolls by using about 1 to 1 1/2 tbsp of filling for each roll.
In a large pot or dutch oven pan, fill the oil with about 3 inches of oil and maintain the heat around 325 degrees fahrenheit before adding the eggrolls for frying.
Once heated, add the egg rolls into the oil and deep fry for about 15 - 20 mins or until golden brown and the skin is fully crispy. Remove from oil then set aside onto a lined baking rack to drip off excess oil.
Cool for about 10 mins before serving. Enjoy!
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