Lightning Crisp Pork Egg Rolls
Lightning Crisp Pork Egg Rolls
Ingredients
For the Filling
- 1 pound ground pork
- 3 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1/2 red onion, thinly sliced
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
For Assembly and Frying
- 12 egg roll wrappers
- 1 egg, beaten
- 4 cups vegetable oil, for deep frying
For Serving
- 1/2 cup sweet and sour sauce, for dipping
Instructions
- 1
Bring a medium pot of water to a boil. Add the shredded green cabbage and blanch for 1 minute. Drain immediately using a spider strainer and rinse with cold water to stop cooking. Squeeze out as much excess water as possible and set aside.
⏱️ 5 min
- 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced red onion, minced ginger, and minced garlic. Stir-fry for 2-3 minutes until fragrant.
⏱️ 3 min
- 3
Add the ground pork to the wok. Break it up with a wooden spoon and cook until thoroughly browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 4
Add the blanched cabbage, shredded carrots, soy sauce, sesame oil, and black pepper to the wok with the cooked pork and aromatics. Stir-fry for another 3-5 minutes, allowing the vegetables to soften slightly and the flavors to meld. Remove from heat and let the filling cool slightly.
⏱️ 5 min
- 5
Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 2-3 tablespoons of the cooled filling just below the center of the wrapper. Fold the bottom corner over the filling, tucking it in tightly.
⏱️ 10 min
- 6
Fold the left and right corners towards the center, creating an envelope shape. Brush a small amount of beaten egg on the top corner of the wrapper. Roll the egg roll tightly from the bottom upwards, sealing it with the egg wash.
⏱️ 10 min
- 7
In a large, heavy-bottomed pot or Dutch oven, heat 4 cups of vegetable oil over medium-high heat to 350°F. Carefully place 3-4 egg rolls into the hot oil, ensuring not to overcrowd the pot.
⏱️ 5 min•🌡️ 350
- 8
Fry the egg rolls for 4-6 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the egg rolls from the oil with a spider strainer and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining egg rolls.
⏱️ 10 min
- 9
Serve the Lightning Crisp Pork Egg Rolls hot with sweet and sour sauce for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lightning Crisp Pork Egg Rolls
Ingredients
For the Filling
- 1 pound ground pork
- 3 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1/2 red onion, thinly sliced
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
For Assembly and Frying
- 12 egg roll wrappers
- 1 egg, beaten
- 4 cups vegetable oil, for deep frying
For Serving
- 1/2 cup sweet and sour sauce, for dipping
Instructions
- 1
Bring a medium pot of water to a boil. Add the shredded green cabbage and blanch for 1 minute. Drain immediately using a spider strainer and rinse with cold water to stop cooking. Squeeze out as much excess water as possible and set aside.
⏱️ 5 min - 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced red onion, minced ginger, and minced garlic. Stir-fry for 2-3 minutes until fragrant.
⏱️ 3 min - 3
Add the ground pork to the wok. Break it up with a wooden spoon and cook until thoroughly browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 4
Add the blanched cabbage, shredded carrots, soy sauce, sesame oil, and black pepper to the wok with the cooked pork and aromatics. Stir-fry for another 3-5 minutes, allowing the vegetables to soften slightly and the flavors to meld. Remove from heat and let the filling cool slightly.
⏱️ 5 min - 5
Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 2-3 tablespoons of the cooled filling just below the center of the wrapper. Fold the bottom corner over the filling, tucking it in tightly.
⏱️ 10 min - 6
Fold the left and right corners towards the center, creating an envelope shape. Brush a small amount of beaten egg on the top corner of the wrapper. Roll the egg roll tightly from the bottom upwards, sealing it with the egg wash.
⏱️ 10 min - 7
In a large, heavy-bottomed pot or Dutch oven, heat 4 cups of vegetable oil over medium-high heat to 350°F. Carefully place 3-4 egg rolls into the hot oil, ensuring not to overcrowd the pot.
⏱️ 5 min•🌡️ 350 - 8
Fry the egg rolls for 4-6 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the egg rolls from the oil with a spider strainer and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining egg rolls.
⏱️ 10 min - 9
Serve the Lightning Crisp Pork Egg Rolls hot with sweet and sour sauce for dipping.
⏱️ 2 min