Egg Roll
Crispy homemade egg rolls filled with seasoned meat and vegetables, wrapped in golden egg roll wrappers and fried to perfection.
Equipment
- Large Skillet
- Tongs
Ingredients
Egg Roll Filling
- 1 lb ground pork or chicken
- 2 cups cabbage shredded
- 1 cup carrots shredded
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
Assembly
- 12 egg roll wrappers
- oil for frying
Instructions
- Heat a skillet over medium heat and cook ground pork until browned.
- Add garlic, cabbage, carrots, soy sauce, and sesame oil. Cook until vegetables are softened.
- Remove filling from heat and let cool slightly.
- Place filling in egg roll wrappers, roll tightly, and seal edges with water.
- Heat oil in a skillet or fryer to 350°F (175°C).
- Fry egg rolls in batches until golden brown and crispy.
- Drain on paper towels and serve warm with dipping sauce.
Notes
Serve with sweet chili sauce, soy sauce, or duck sauce. These can also be baked or air-fried for a lighter option.