Ginger Pork Egg Rolls Recipe
How to make the best pork egg rolls with ginger, garlic, mushrooms, peppers and more!
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.
Nutrition
Calories: 135kcal | Carbohydrates: 10g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 195mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1169IU | Vitamin C: 11mg | Calcium: 17mg | Iron: 1mg