How to Make Pork Egg Rolls
Did you know that you can make your own egg rolls at home with ease?! I make my pork egg rolls with ginger, garlic, cabbage and carrots. These are unbelievably delicious, aromatic and packed with so much incredible flavor! They’re so simple to make at home and you can make extra to freeze and enjoy later!
How to Make Pork Egg Rolls
Here’s how to make these delicious egg rolls! You can have them ready in no time!
- Preheat a large sauté pan with a tablespoon of oil – add the diced onion, mushrooms, pepper and shredded carrot. Sauté the mixture for 3 to 4 minutes until translucent.
- Add the mixture to a large bowl with cabbage, ground meat and seasonings: soy sauce, fish sauce, sesame seed oil, ginger, garlic, salt and pepper. Use a spoon to toss all the ingredient together until a uniform mixture forms.
- Preheat a few cups of cooking oil, such as canola oil, in deep saucepan to medium heat to 300F. You’ll need about 1-inch of oil
- To make eggrolls, simply place 1/4 cup mixture into center of an egg roll wrapper and moisten edges with water. Turn the wrapper side ways so it’s diamond-shaped, turn the sides over the filling first, then tightly roll into a log.
- Deep fry the egg rolls in batches, seam side down first, for 3 to 4 minutes until the rolls are golden brown all over. If the eggrolls darken too quickly, turn heat down.
Serving the Egg Rolls
Having a great sauce to go along with these pork egg rolls is a must! I love to enjoy these with a sweet chili sauce, teriyaki sauce or even plain soy sauce. You can even enjoy these with a peanut dipping sauce!
My Favorite Chinese Appetizer!
If my husband and I are doing Chinese takeout, we always get egg rolls. They’re the perfect appetizer to enjoy with all the other (usually unhealthy!) Chinese dishes. We usually do Chinese takeout when I’m way too tired to move and make dinner, especially after a long day of blogging and filming. We have our favorite little spot where we always order from, but I always like my egg rolls the best. There’s something special about putting these together with fresh ingredients that makes them taste amazing!
More Recipes!
Enjoyed this appetizer recipe? Check out some of my other recipes you’re sure to enjoy!
- Avocado Chicken Eggs Rolls – these are filled with mozzarella, chicken and avocado, served with a chimichurri sauce!
- Shrimp Spring Rolls – refreshing and delicious shrimp rolls with a delicious peanut dipping sauce!
- Ginger Pork Pots Stickers – another Chinese favorite! These pot stickers are filled with pork, ginger and garlic!
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Ginger Pork Egg Rolls Recipe
Ingredients
- 1/2 pound ground pork meat
- 1/2 medium onion, finely diced
- 1 large carrot, grated
- 4 to 6 white mushrooms, finely diced
- 1/2 red bell pepper, finely diced
- 1 1/2 cups shredded cabbage
- 1/2 teaspoon fish sauce
- 1 tablespoon tamari or soy sauce
- 1 teaspoon sesame seed oil
- 1/2 teaspoon EACH: salt, black pepper
- 1 inch piece fresh ginger, very finely minced
- 2 garlic cloves, very finely minced
- oil for frying
- 12 egg roll wrappers
Instructions
- Preheat a large sauté pan with a tablespoon of oil - add the diced onion, mushrooms, pepper and shredded carrot. Sauté the mixture for 3 to 4 minutes until translucent.
- Add the mixture to a large bowl with cabbage, ground meat and seasonings: soy sauce, fish sauce, sesame seed oil, ginger, garlic, salt and pepper. Use a spoon to toss all the ingredient together until a uniform mixture forms.
- Preheat a few cups of cooking oil, such as canola oil, in deep saucepan to medium heat to 300F. You'll need about 1-inch of oil
- To make eggrolls, simply place 1/4 cup mixture into center of an egg roll wrapper and moisten edges with water. Turn the wrapper side ways so it's diamond-shaped, turn the sides over the filling first, then tightly roll into a log.
- Deep fry the egg rolls in batches, seam side down first, for 3 to 4 minutes until the rolls are golden brown all over. If the eggrolls darken too quickly, turn heat down.
- Serve with soy sauce, oyster sauce, or sweet chili sauce.
do you cook the pork first?
No, the cook just the onion, mushrooms, pepper and shredded carrot. Mix that into the raw meat; this way the filling is super juicy!
Where the hell is the rest of recipe?
Please scroll to the bottom of the page for the full recipe and instructions! 🙂