Indulge in these scrumptious egg rolls filled with a tasty blend of seasoned pork, cabbage, and carrots. They’re the perfect companion to any stir-fry meal, rivaling what you’d find at a Chinese restaurant. Pair them with egg roll sauce or soy sauce for extra flavor.
- 1 pound ground pork or beef
- 1 teaspoon ground ginger, adjust to taste
- 1 teaspoon garlic powder, adjust 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 egg roll wrappers (7-inch square)
- 2 tablespoons sesame seeds (optional)
- In a large bowl, season the pork with ground ginger and garlic powder. Mix until the spices are evenly distributed.
- Transfer the seasoned pork to a medium skillet over medium heat. Stir and cook until the pork is brown and crumbly, about 5 to 7 minutes.
- In a separate large bowl, combine the cooked pork, shredded cabbage, and shredded carrots. Stir until well combined to form the egg roll filling.
- In a small bowl, mix the flour and water until a paste-like consistency is reached.
- Heat peanut oil in a large skillet to approximately 375°F (190°C), or until it reaches medium-high heat.
- While the oil is heating, assemble the egg rolls: Position an egg roll wrapper on a flat surface in a diamond shape, with one corner pointing toward you. Place 1/4 to 1/3 cup of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the left and right corners toward the center. Roll the egg roll away from you towards the top corner. Use a dab of the flour paste to seal the final corner.
- Fry the assembled egg rolls in the hot oil, turning occasionally, until they are golden brown and crispy, around 5 to 8 minutes. Remove and drain on paper towels or a cooling rack.
- To serve, arrange the egg rolls on a plate and optionally sprinkle sesame seeds over the top.