These homemade egg rolls are the perfect addition to any stir-fry dish. They are crispy on the outside and filled with seasoned pork, cabbage, and carrots on the inside – just like you would get at a Chinese restaurant! Serve them warm with egg roll sauce or soy sauce if desired.
Best Egg Rolls Cooking Instructions
1. Season pork with ginger and garlic powder in a large bowl; mix until thoroughly combined.
2. Place pork in a medium skillet over medium heat. Cook and stir until pork is browned and crumbly, 5 to 7 minutes.
3. Combine cooked pork, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined.
4. Mix four and water together in a small bowl until a paste forms.
5. Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat.
6. While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper. Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner. Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.
7. Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.
8. Place egg rolls on a serving plate and sprinkle sesame seeds over top.
If you’re a fan of Chinese food, you’ll love these homemade egg rolls! They’re easy to make and a great way to enjoy Chinese food at home. The egg rolls are crispy on the outside and filled with seasoned pork, cabbage, and carrots on the inside. Plus, they’re a fraction of the price you would pay at a restaurant. So why not give them a try?
Best Egg Rolls
Ingredients
- 1 pound ground pork
- 1 teaspoon ground ginger or more to taste
- 1 teaspoon garlic powder or more to taste
- 2 cups shredded cabbage
- 2 ounces shredded carrots
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 1 quart peanut oil for frying or as needed
- 8 (7 inch square) egg roll wrappers
- 2 tablespoons sesame seeds
Instructions
- Season pork with ginger and garlic powder in a large bowl; mix until thoroughly combined.
- Place pork in a medium skillet over medium heat. Cook and stir until pork is browned and crumbly, 5 to 7 minutes.
- Combine cooked pork, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined.
- Mix four and water together in a small bowl until a paste forms.
- Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat.
- While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper. Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner. Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.
- Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.
- Place egg rolls on a serving plate and sprinkle sesame seeds over top.
