Easy Egg Rolls (Metric)
Crunchy egg rolls with pork mince and veg — with all measurements in metric.
- •40 g Onionfinely diced (about 1/4 medium onion)
- •55 g Carrotscoarsely grated
- •2 Garlic clovesminced
- •140 g Green cabbagefinely shredded
- •340 g Pork mince
- •2.5 ml Ground ginger(1/2 tsp)
- •15 ml Soy sauce(1 tbsp)
- •5 ml Sesame oil(1 tsp)
- •2.5 ml Salt(1/2 tsp)
- •1.25 ml Black pepper(1/4 tsp)
- •13 Egg roll wrappers(or more as needed)
- •1 Eggbeaten (for egg wash)
- •1.5 litres Peanut oilor enough for ~7–8 cm depth for frying
- 1
Finely dice the onion (about 40g) and set aside.
2 min
- 2
Grate the carrots (about 55g) and set aside.
2 min
- 3
Mince the garlic cloves and set aside.
1 min
- 4
Shred the cabbage (about 140g) and set aside.
3 min
- 5
Heat a frying pan over medium-high heat and cook the pork mince (340g) until browned, about 5 minutes.
5 min
- 6
Add the carrots, onion, garlic, ground ginger (2.5ml), soy sauce (15ml), sesame oil (5ml), salt (2.5ml) and black pepper (1.25ml). Cook for about 3 minutes until the carrots start to soften.
3 min
- 7
Add the shredded cabbage (140g) and cook for about 2 minutes, until just wilted. Remove from the heat and let the filling cool slightly so it’s easier to roll.
3 min
- 8
Heat the peanut oil in a deep pan to a depth of about 7–8 cm and bring to 180°C.
5 min
- 9
Beat the egg in a small bowl to make an egg wash.
1 min
- 10
Assemble the egg rolls: lay out the egg roll wrappers and place about 45ml (3 tbsp) of filling on each one. Fold and roll up, sealing the edge with a little egg wash.
10 min
- 11
Deep-fry the egg rolls in batches for 4–5 minutes, turning as needed, until deep golden and crisp. Drain on a wire rack while you fry the remaining rolls.
10 min
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