I made these a while back in my Florida kitchen trying to use up some freeze items like egg roll wrappers and ground pork.
I have used egg roll wrappers numerous times before, but I always baked them. I don't like the smell of oil frying in my house, and baking them was always a healthy alternative. This time however, I wanted the real thing. I wanted crispy, flaky, delicious, greasy, pork filled rolls of goodness.
And that is exactly what I got.
They were devoured. Because that's the only appropriate thing to do with delicious unhealthy food. Devour the evidence.
I was pleasantly surprised by how well these fried up. They only took a few minutes each, and puffed up and browned up beautifully. If your not into frying (although I suggest you fry these ATLEAST once) you could very easily spray the eggrolls with cooking spray and bake them, maybe at a temperature around 400°F or so. You could also substitute the pork for more veggies, chicken, shrimp, or beef. Whatever your little fried heart desires.
Pork and Vegetable Egg Roll Filling
by A Sweet Pea Chef
by A Sweet Pea Chef
- 1 tbsp sesame oil
- 1 lb ground pork
- 2 cups shredded green cabbage
- 3 green onions, sliced
- 1 small onion, thinly sliced
- 4 cremini mushrooms, diced
- 1/2 cup (8 oz) water chestnuts, chopped
- 1/2 cup fresh bean sprouts
- 2 carrots (about 1/2 cup), shredded
- 3 cloves garlic, minced
- 1 tsp granulated sugar
- 1/2 tsp freshly grated ginger
- 2 tbsp (low sodium) soy sauce, plus more to taste
- kosher salt, to taste
- ground black pepper, to taste
- package egg roll wrappers
- 1 egg, beaten (for moistening/sealing wrappers)
- In a large skillet or wok, heat sesame oil. Add and cook pork over medium-high heat until well-browned. Remove from pan and reserve drippings. Set cooked pork aside.
- Add cabbage, green onion and onion to the skillet and cook until tender, about 5-8 minutes. Add water chestnuts, mushrooms, bean sprouts, carrots, garlic, soy sauce and sugar and stir to incorporate. Cook 2 minutes. Add the cooked pork and stir again to incorporate well. Cook an additional 5 minutes. Remove from heat and let cool.
- On a clean, flat surface, place 1 egg roll wrapper with 1 corner facing you (FYI: If you prefer chewier egg rolls, like I do, use two egg roll wrappers instead of one — using just one will make the egg roll more crispy). Place approximately 1-2 tablespoons of the filling (see recipe below) about 2 inches from the bottom corner of the wrapper. Fold the bottom corner over the filling.
- Firmly roll the filled wrapper half-way up the rest of the wrapper. Dab the exposed edges of the wrapper with a beaten egg. Fold the two sides over the filled roll and roll the rest of the way up, pressing the top corner firmly onto the egg roll to seal it.
- Repeat for the rest of the wrappers. Once ready to cook, heat about 3/4-inch to 1-inch of vegetable or canola oil over medium-high heat in a large skillet or wok. Once oil is hot (you will know it’s ready when a very tiny amount of water dropped into the oil dances and sizzles), carefully place enough egg rolls to cover the bottom of the pan. Try not to crowd them. Fry until golden brown on both sides, about 1-2 minutes per side. Once golden brown on both sides, remove and drain on a plate lined with paper towel.