Pork Egg Rolls
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- Prep Time 45 minutes
- Total Time 1 hour
- Yield Serves 8
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon light-brown sugar
- 6 cups (48 ounces) vegetable oil
- 1 napa cabbage (about 2 1/2 pounds), thinly sliced
- 4 medium carrots, coarsely grated
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- coarse salt and ground pepper
- 1 pound ground pork
- 6 scallions, thinly sliced
- 16 egg-roll wrappers (6 to 7 inches square)
- 1 large egg, lightly beaten
- bottled sweet-and-sour sauce and spicy mustard, for serving
Directions
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In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.
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Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.
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In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.
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To Bake, Not Fry: If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.
Cook's Note
HOW TO ROLL AN EGG ROLL
1. Filling It Up: Lay 3 or 4 egg-roll wrappers flat on counter. (Keep other wrappers covered with a damp paper towel.) Place 1/3 cup pork mixture in center of each.
2. Folding It Up: Using a pastry brush, wet border with egg. Fold point of wrapper that's closest to you over the pork mixture, and tuck under the filling.
3. Folding It In: Fold both side corners toward center of wrapper (they won't meet in the center). It should look like an open envelope.
4. Finishing It Up: Tightly roll up filled pocket to close wrapper, then gently press down to seal the edges.
When you make these you don't have to adjust or change anything. They are perfect! I would not bake them though! I did once and they were horrible!!!!! Frying is the way to go. Everything ingredient inside and out just tastes better fried! Well worth the time spent!!!!!
I made these last night and they were fantastic! I added a package of bean sprouts for some added crunch. They're so much better than restaurant egg rolls -- they're juicy and not dry!
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oh, thankyou! I was just puttin it out there about baking not frying and came across this, the instructions for freezing were espeaciallyn helpful Im super stoked!! I make vegetarian version with bella shrooms and other veggies that go good i use fresh ginger,garlic, green onions, and jalepanos for flavor ! Thanks
These egg rolls are so delicious! They have restaurant quality, if not better. They were very easy to make, but they do take time. I used our fat-fryer to cook them, and it worked very well. I'm very grateful for the freezing instructions, so that I can make them in advance, and bake them when I want. I found a copycat recipe for McDonald's sweet and sour sauce. It was delicious, and I highly recommend it. The sauce and egg rolls were SO good!
Thank you for adding freezing directions, I freeze wontons and ravioli but didn't know if I could do the same w/ the egg rolls. As a busy, single person this is a great benefit. Also thanks for the info that I can fry with less guilt, it is not that different calorically from baking :)