Crispy Pork and Cabbage Egg Rolls (VIDEO)
Crispy egg rolls with savory filling, fried golden and perfect with sweet chili sauce—an easy homemade recipe better than takeout.
Ingredients
- 1 package Egg roll wrapper
- 1 lb Ground pork
- 4 clove Garlic, minced
- 3 cups Taiwanese cabbage, shredded
- 1 Carrot, peeled and julienned
- 1 cup Shiitake mushroom, rehydrated and chopped
- 2 Green onion, chopped
- 2 tbsp Light soy sauce
- 1 tsp Chicken bouillon powder
- 1 tsp Garlic powder
- 1 tsp Salt
- 1 tsp White pepper
- 1 tsp White sugar
- Neutral oil , for frying
- Sweet Chili Sauce, for dipping
Egg Wash
- 1 large egg
- 1 tbsp water
Instructions
Make the Filling
- In a wok or large cooking pan, heat 1 tablespoon of cooking oil over medium-high heat. Add garlic and ground pork and stir-fry until brown. Remove and set aside.
- In the same pan, add 1 tablespoon of cooking oil. Toss in cabbage and stir-fry for 2-3 minutes until tender. Then add carrot, mushroom, and green onion. Continue cooking until just softened.
- Throw the cooked pork back to the pan, then add soy sauce, chicken bouillon powder, garlic powder, salt, white pepper, and sugar. Mix everything together until well combined. Turn off heat and let the filling cool down.
Wrap the Egg Rolls
- Place an egg roll wrapper in a diamond shape.To wrap the egg rolls, first fold the bottom corner toward the center. Add 2 tablespoons of filling near the bottom corner. Fold in side corners. Roll tightly like a burrito, and seal the top corner with egg wash (mix 1 egg with 1 tablespoon of water). See above post for step-by-step photos. Continue assembling with the remaining filling.
Fry the Egg Rolls
- Heat oil to 350°F (175°C). Carefully add egg rolls in batches, and fry them until golden brown and crispy, about 3–4 minutes. Flip over and fry the other side for 3-4 minutes. Remove and drain on a paper towel.
- Serve immediately with sweet chili sauce and enjoy!
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