Homemade Egg Rolls Delight (Printer-Friendly)
Crunchy egg rolls stuffed with pork and vegetables, cooked to golden perfection for a tasty start.
# List of Ingredients:
→ Wrappers
01 -
12 wheat flour egg roll wrappers
→ Protein
02 -
450 grams (1 pound) ground pork
→ Vegetables
03 -
2 cups shredded green cabbage
04 -
1 cup shredded carrots
→ Condiments
05 -
1 tablespoon fish sauce (optional)
→ Oils
06 -
Vegetable oil for frying
# Preparation Steps:
01 -
In a medium skillet over medium heat, cook ground pork until fully browned, about 6-8 minutes. Drain excess fat.
02 -
Add shredded cabbage, carrots, and fish sauce to the pork. Stir and cook for 3-4 minutes until vegetables soften slightly.
03 -
Remove the mixture from heat and let it cool to room temperature before filling wrappers.
04 -
Place an egg roll wrapper on a flat surface with one corner pointed toward you. Spoon 2 to 3 tablespoons of filling near the corner. Fold the corner over filling, then fold in left and right corners, and roll tightly. Seal edge with a dab of water.
05 -
Pour vegetable oil into a deep skillet to a depth of approximately 2 inches and heat to 180°C (350°F).
06 -
Fry egg rolls in batches, turning occasionally, until golden brown and crisp, about 4-5 minutes. Drain on paper towels.
# Additional Suggestions:
01 -
For easier rolling, keep egg roll wrappers covered with a damp cloth to prevent drying out.
02 -
Allow filling to cool before wrapping to avoid tearing the wrappers.
03 -
Proper oil temperature is crucial to achieve a crispy texture without absorbing excess oil.