Veggie egg rolls
Vegetable & Ground Pork Egg Rolls
Ingredients (makes about 10–12 rolls)
Filling:
• 1 lb ground pork
• 2 cups shredded green cabbage (or coleslaw mix)
• 1 cup shredded carrots
• ½ cup bean sprouts (optional)
• 3 green onions, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional but flavorful)
• 1 teaspoon sesame oil
• ½ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• 1 tablespoon cornstarch (helps bind filling)
Wrappers & Frying:
• 10–12 egg roll wrappers
• 1 egg, beaten (for sealing edges)
• Vegetable oil (for frying — about 2–3 cups depending on your pan)
Instructions
1. Cook the Filling
1. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat.
2. Add ground pork and cook until browned, breaking it apart with a spatula.
3. Add garlic and ginger, cook another 30 seconds until fragrant.
4. Stir in cabbage, carrots, bean sprouts, and green onions.
5. Add soy sauce, oyster sauce, sesame oil, salt, and pepper. Stir well.
6. Cook until vegetables soften (about 3–5 minutes).
7. Stir in cornstarch to absorb moisture, then remove from heat and let cool completely.
⚠️ Tip: Letting the filling cool prevents the wrappers from tearing or getting soggy.
2. Assemble the Egg Rolls
1. Lay a wrapper on a clean surface with a corner facing you (like a diamond shape).
2. Spoon about 2–3 tablespoons of filling near the center.
3. Fold the bottom corner up over the filling, then fold in the sides.
4. Roll tightly upward toward the top corner.
5. Brush a bit of beaten egg on the top corner to seal.
6. Repeat for all wrappers.
3. Fry to Golden Perfection
1. Heat oil in a deep skillet or pot to 350°F (175°C).
2. Fry 2–3 rolls at a time, turning occasionally, until deep golden brown (about 3–5 minutes).
3. Drain on a paper towel-lined plate.
4. Serve hot and crispy!
Optional Dipping Sauces
• Sweet Chili Sauce
• Soy-Vinegar Garlic Dip: Mix soy sauce, rice vinegar, garlic, and a dash of sugar.
• Spicy Peanut Sauce: Combine peanut butter, soy sauce, chili oil, and a splash of lime juice.
Storage Tips
• Store leftover rolls in the fridge up to 3 days.
• Re-crisp in the oven or air fryer at 375°F for 5–7 minutes.
• You can also freeze before frying — just fry from frozen for 1–2 minutes longer.
