Best Egg Rolls
Crispy egg rolls filled with seasoned pork, cabbage, and carrots are a fabulous side dish to serve alongside stir-fry dishes. These homemade egg rolls are almost identical to what you'd get at a Chinese restaurant! Serve warm with egg roll sauce or soy sauce if desired.
- Serves: 8 persons
- 1pound ground pork
- 1teaspoon ground ginger, or more to taste
- 1teaspoon garlic powder, or more to taste
- 2cups shredded cabbage
- 2ounces shredded carrots
- 2tablespoons all-purpose flour
- 2tablespoons water
- 1quart peanut oil for frying, or as needed
- 8(7 inch square) egg roll wrappers
- 2tablespoons sesame seeds
Step 1Season pork with ginger and garlic powder in a large bowl; mix until thoroughly combined.
Step 2Place pork in a medium skillet over medium heat. Cook and stir until pork is browned and crumbly, 5 to 7 minutes.
Step 3Combine cooked pork, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined.
Step 4Mix four and water together in a small bowl until a paste forms.
Step 5Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat.
Step 6While 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.
Step 7Fry 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.
Step 8Place egg rolls on a serving plate and sprinkle sesame seeds over top.