Easy Egg Rolls
Crunchy and flavorful egg rolls filled with pork and vegetables.
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- •1/4 cup Onionfinely diced
- •1/2 cup Carrotsshredded
- •2 Garlic clovesminced
- •2 cups Green cabbagefinely shredded
- •12 oz Ground porkcan substitute with other meats or tofu
- •1/2 teaspoon Ground gingeror fresh ginger
- •1 tablespoon Soy sauce
- •1 teaspoon Sesame oil
- •1/2 teaspoon Salt
- •1/4 teaspoon Black pepper
- •Egg roll wrappersapproximately 10 to 14
- •1 Eggbeaten for egg wash
- •3 inches Peanut oilfor frying, can substitute with other high heat oils
- 1
Finely dice the onion to make 1/4 cup and set aside.
2 min
- 2
Shred 1/2 cup of carrots and set aside.
2 min
- 3
Mince 2 cloves of garlic and set aside.
1 min
- 4
Shred 2 cups of green cabbage and set aside.
3 min
- 5
Heat a skillet over medium-high heat and cook 12 oz of ground pork until browned, about 5 minutes.
5 min
- 6
Add carrots, onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper to the skillet. Cook for about 3 minutes until carrots are softened.
3 min
- 7
Add cabbage and cook for 2 minutes until wilted. Remove from heat.
2 min
- 8
Heat 3 inches of oil in a Dutch oven to 350°F.
5 min
- 9
Beat 1 egg for egg wash. Use it to seal egg roll wrappers.
1 min
- 10
Assemble egg rolls by placing 3 tablespoons of filling in each wrapper, folding, and sealing with egg wash.
10 min
- 11
Deep fry egg rolls in batches for 4-5 minutes until golden brown. Drain on a wire rack.
5 min
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Pizza
Any style of pizza