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–+ servings
Pork Egg Rolls
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Pork Egg Rolls

These homemade egg rolls are good enough to make a meal of, or make a pretty epic appetizer spread for your next party or gathering!
Course Appetizers
Cuisine Asian
Keyword pork egg rolls
Prep Time 30 minutes
Cook Time 20 hours
Servings 15 people
Calories 192kcal
Author Nicole Johnson

Equipment

Ingredients

Meat & Marinade

  • 1 pounds ground pork
  • 2 tablespoons dark soy sauce
  • ½ teaspoon ginger paste
  • ½ teaspoon garlic paste
  • ½ teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar

Vegetables

  • 6 cups finely shredded cabbage
  • 2 cups mung bean sprouts
  • ½ cup cellophane noodles soaked (optional)
  • 4 green onions green part only
  • 5 small or medium shiitake mushrooms diced
  • 30 egg roll wrappers (typically 1 package)
  • oil for frying
  • corn starch slurry for sealing shut rolls

Instructions

  • Mix the meat and marinade ingredients together and set aside.
  • Mix in the vegetables and soaked noodles into the meat mixture.
  • Place 3 tablespoons of the meat mixture onto the egg rolls diagonally. Brush the edges with the cornstarch slurry.
  • Fold up the side closest to you over the mixture, fold both sides over, and then roll up. Seal shut and place into parchment paper while you roll the rest.
  • Preheat your oil to 350°F. Fry the egg rolls in batches in 2-3 inches of oil until golden brown.
  • Remove to a wire rack and let cool for a few minutes before serving. Serve with sweet and sour sauce.

Nutrition

Calories: 192kcal | Carbohydrates: 23g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 311mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 251IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 2mg