Crispy Egg Rolls - Better Than Takeout
These crispy pork egg rolls or spring rolls are a Chinese takeout classic made at home with a flavorful filling of pork, cabbage, and carrots inside crunchy wrappers.
Ingredients
- 1/2 lb ground pork
- 1 1/2 cups shredded green cabbage
- 1/2 cup grated carrot
- 2 green onions sliced
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 8 egg roll wrappers
- 1 tbsp cornstarch mixed with 1 tbsp water for sealing
- Oil for frying
Instructions
- In a large skillet over medium heat, cook ground pork until browned.
- Add garlic, cabbage, carrots, and green onions. Stir-fry until vegetables are softened.
- Stir in soy sauce, oyster sauce, sesame oil, and white pepper. Cook 1–2 minutes until liquid is mostly evaporated. Let cool.
- Place a wrapper on a flat surface like a diamond. Add 2–3 tablespoons of filling near the bottom.
- Fold the bottom corner over filling, tuck in the sides, and roll tightly. Seal edge with cornstarch slurry. Repeat with remaining wrappers.
- Heat oil to 350°F in a deep pot. Fry rolls in batches for 3–4 minutes until golden and crispy. Drain on paper towels.
- Serve hot with your favorite dipping sauce.
Notes
Nutrition Facts (per 2 egg rolls)
- Calories: 390
- Carbohydrates: 30g (11% DV)
- Protein: 16g (32% DV)
- Fat: 22g (28% DV)
- Saturated Fat: 5g (25% DV)
- Cholesterol: 35mg (12% DV)
- Sodium: 580mg (25% DV)
- Fiber: 2g (7% DV)
- Sugar: 2g (2% DV)