Homemade Egg Rolls (Ready-to-Print Version)
Golden egg rolls filled with pork and vegetables, fried to a crispy finish.
# What You’ll Need:
→ Wrappers
01 -
12 egg roll wrappers (wheat flour, eggs)
→ Protein
02 -
450 grams (1 lb) ground pork
→ Vegetables
03 -
2 cups shredded cabbage
04 -
1 cup shredded carrots
→ Seasonings
05 -
1 tablespoon fish sauce (optional)
06 -
1 teaspoon salt
07 -
1/2 teaspoon black pepper
→ Frying Oil
08 -
1 quart canola oil
# Step-by-Step Guide:
01 -
In a skillet over medium heat, cook ground pork until no longer pink, breaking it into small pieces. Drain excess fat. Add shredded cabbage, carrots, fish sauce (if using), salt, and pepper. Cook until vegetables soften, about 3 minutes. Remove from heat and let mixture cool.
02 -
Place one egg roll wrapper on a dry surface with a corner pointed towards you. Spoon 2 tablespoons of filling near the corner. Fold corner over filling, then fold in the sides and roll tightly to seal. Use a little water to moisten the edge to secure the roll. Repeat for remaining wrappers.
03 -
Pour canola oil into a deep frying pan to a depth of 2 inches. Heat oil over medium-high heat to approximately 350°F (175°C).
04 -
Carefully place egg rolls into hot oil, frying in batches to avoid crowding. Fry each batch for 3 to 5 minutes or until golden brown and crisp. Turn occasionally for even cooking. Use a slotted spoon to transfer egg rolls to a paper towel-lined plate to drain.
05 -
Serve warm with optional dipping sauces such as soy sauce, sweet and sour sauce, or sweet chili sauce.
# Handy Tips:
01 -
For best texture, fry egg rolls in hot oil without overcrowding the pan to maintain oil temperature.
02 -
Allow filling to cool before wrapping to prevent wrappers from becoming soggy.