Chinese Pork Cabbage Egg Rolls
Crispy and golden on the outside, these egg rolls are generously packed with a savory medley of seasoned ground pork, crisp cabbage, and vibrant vegetables. Perfect as a starter or side dish, they bring the comforting flavors of classic Chinese takeout into your own kitchen.
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Servings: 24 Egg rolls
Ingredients
For the filling:
- 2 cups thinly sliced green cabbage
- 1 pound finely ground pork or substitute with minced chicken or shrimp
- ½ cup finely chopped spring onions
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster-flavored sauce
- ½ teaspoon powdered ginger
- 1 teaspoon toasted sesame oil
- 2 cloves garlic finely minced
- 1 cup shredded carrots
- Sea salt and ground black pepper to taste
For assembly and cooking:
- 1 large egg beaten (used for sealing)
- 20 square egg roll wrappers
- Neutral frying oil such as vegetable or canola, for deep frying
To serve (optional):
- Sweet and sour dipping sauce
- Soy sauce or spicy mustard
Instructions
- In a wide skillet, warm a tablespoon of oil over medium-high heat. Crumble in the pork and cook until it turns golden and no longer pink, breaking it apart with a spoon. Discard any rendered fat.
- Stir in the cabbage, carrots, chopped green onions, and garlic. Sauté the mixture for about 3–4 minutes until the vegetables are slightly softened.
- Incorporate the soy sauce, oyster sauce, sesame oil, and ground ginger into the skillet. Season the mixture with salt and freshly ground pepper to your preference. Continue cooking for an additional 2 minutes, then remove from heat. Let the filling mixture cool completely.
- Position an egg roll wrapper on a clean surface so that it resembles a diamond shape. Spoon roughly 2 tablespoons of the cooled filling into the center.
- Fold the bottom point of the wrapper over the filling, then fold the left and right corners inward over the filling. Brush the top corner lightly with the beaten egg, then roll upwards tightly to seal the egg roll.
- In a deep pan or wok, heat about 2–3 inches of vegetable oil to a steady 350°F (175°C). Carefully lower the egg rolls in small batches into the hot oil and fry each for 2–3 minutes per side until they turn crisp and golden brown.
- Transfer the cooked rolls to a paper towel-lined plate to drain any excess oil.
- Serve the egg rolls warm, accompanied by sweet and sour sauce, soy sauce, or hot mustard, according to your preference.