Prep Time: 12 mins | Cook Time: 6 mins | Total Time: 18 mins | Servings: 6 people
These homemade egg rolls make you forget take-out! Throw these egg rolls together in a cinch and serve with sweet and sour sauce, spicy mustard, or Duck sauce. Try this easy recipe soon, I promise, these homemade egg rolls are way better than your takeout version!
Ingredients
1/2 lb ground pork
1 clove fresh garlic
1/2 c. shredded carrot
1 tsp freshly grated ginger
10 oz. shredded cabbage 3-4 loosely packed cups, a bag of pre-shredded coleslaw mix is also fine
1/2 c. finely diced green onions without the whites
2 tbsp soy sauce mixed with 1 tablespoon water
1 package egg roll wrappers found the produce department
oil for frying I prefer refined coconut oil
1/2 tsp salt
dash black pepper
How to make Homemade Egg Rolls
Step 1: Using a box grater, finely grate the ginger and garlic.
Step 2: Drizzle 1 tbsp vegetable oil in a not skillet. Add the ground pork and cook over medium-high heat until brown, breaking the large chunks of meat. Sprinkle with half of the salt and a dash of pepper. Set aside when done.
Step 3: Add another tbsp oil in the now-empty skillet and heat over medium-high heat. Add the ginger and garlic and cook for about 30 seconds. Now, add the cabbage along with the carrots and onions. Toss well. Season with the rest of the salt and pepper. Saute the veggies for about 5 to 7 minutes or until a little soft. Return the pork to the pan and add the soy sauce and water mixture. Stir well and cook for only a minute or two until the liquid has evaporated. When done, remove from the heat and allow the veggies to cool a little.
Step 4: Begin making the egg rolls once the filling is cool enough to handle. Lay the wonton wrapper in a diamond shape with the point towards you. To the middle of the wrapper, add about 3 tbsp of filling and roll the point closest to you, tucking the sides as you roll the other point. On the inside of the seam, rub the water using your fingers and seal the wrapper.
Step 5: In a medium pot, heat 3 inches of oil to 375 degrees. Add the egg rolls to the hot oil a few at a time and cook for about 6 to 7 minutes until all sides are evenly golden.
Step 6: When done, remove the egg rolls from the pot and drain them on paper towels. Serve them hot with sweet and sour sauce, spicy mustard, or Duck sauce. Enjoy!
Nutrition Information:
Makes 14-16 egg rolls
Calories: 250kcal
Ingredients
- 1/2 lb ground pork
- 1 clove fresh garlic
- 1/2 c. shredded carrot
- 1 tsp freshly grated ginger
- 10 oz. shredded cabbage 3-4 loosely packed cups, a bag of pre-shredded coleslaw mix is also fine
- 1/2 c. finely diced green onions without the whites
- 2 tbsp soy sauce mixed with 1 tablespoon water
- 1 package egg roll wrappers found the produce department
- oil for frying I prefer refined coconut oil
- 1/2 tsp salt
- dash black pepper
Instructions
Step 1: Using a box grater, finely grate the ginger and garlic.
Step 2: Drizzle 1 tbsp vegetable oil in a not skillet. Add the ground pork and cook over medium-high heat until brown, breaking the large chunks of meat. Sprinkle with half of the salt and a dash of pepper. Set aside when done.
Step 3: Add another tbsp oil in the now-empty skillet and heat over medium-high heat. Add the ginger and garlic and cook for about 30 seconds. Now, add the cabbage along with the carrots and onions. Toss well. Season with the rest of the salt and pepper. Saute the veggies for about 5 to 7 minutes or until a little soft. Return the pork to the pan and add the soy sauce and water mixture. Stir well and cook for only a minute or two until the liquid has evaporated. When done, remove from the heat and allow the veggies to cool a little.
Step 4: Begin making the egg rolls once the filling is cool enough to handle. Lay the wonton wrapper in a diamond shape with the point towards you. To the middle of the wrapper, add about 3 tbsp of filling and roll the point closest to you, tucking the sides as you roll the other point. On the inside of the seam, rub the water using your fingers and seal the wrapper.
Step 5: In a medium pot, heat 3 inches of oil to 375 degrees. Add the egg rolls to the hot oil a few at a time and cook for about 6 to 7 minutes until all sides are evenly golden.
Step 6: When done, remove the egg rolls from the pot and drain them on paper towels. Serve them hot with sweet and sour sauce, spicy mustard, or Duck sauce. Enjoy!
