Description
Crispy Vietnamese-style egg rolls bring explosive flavors straight from Southeast Asian street markets. Delicate rice paper wraps golden-brown pockets of savory pork, fresh herbs, and crunchy vegetables that you’ll crave with each delightful bite.
Ingredients
Scale
Proteins:
- 1 lb ground pork
- 2 large eggs
Vegetables:
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 2 cloves minced garlic
Seasonings and Wrappers:
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
- 20 egg roll wrappers
- 2 tbsp water (for sealing wrappers)
- Vegetable oil (for frying)
Instructions
- Combine ground pork, minced garlic, soy sauce, sesame oil, ground ginger, and black pepper in a large skillet, cooking over medium-high heat until the meat is thoroughly browned and crumbled, approximately 7-8 minutes.
- Add shredded cabbage, carrots, and green onions to the cooked meat, stirring continuously until vegetables become slightly softened and well-integrated, about 3-4 minutes.
- Remove the meat and vegetable mixture from heat and allow to cool completely, which helps prevent wrapper soggy and ensures easier rolling.
- Prepare a clean work surface with egg roll wrappers, a small bowl of water, and the cooled filling nearby for efficient assembly.
- Place each wrapper diagonally, spoon a precise amount of filling near the bottom corner, then fold the bottom point over the filling tightly.
- Fold both side corners toward the center, creating a compact envelope shape, ensuring no filling escapes.
- Roll the wrapper upward, sealing the top corner with a dab of water to secure the egg roll completely.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 375°F, maintaining a consistent temperature for even cooking.
- Carefully lower egg rolls into hot oil, frying in batches to prevent overcrowding, until they turn golden brown and crispy, approximately 2-3 minutes per side.
- Transfer fried egg rolls to a wire rack or paper towel-lined plate to drain excess oil and maintain crispiness.
- Let egg rolls rest for 2-3 minutes before serving to allow internal temperature to stabilize and prevent burning.
Notes
- Prevent wrapper sogginess by thoroughly draining meat and vegetable mixture before rolling, ensuring crisp and tight egg rolls.
- Experiment with protein alternatives like ground chicken, tofu, or shrimp to accommodate different dietary preferences and create unique flavor profiles.
- Maintain consistent oil temperature around 375°F for achieving perfectly golden, crispy exterior without absorbing excess oil or becoming greasy.
- Enhance filling complexity by adding minced ginger, chopped water chestnuts, or a splash of rice wine for additional depth and authentic Asian-inspired taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 10
- Calories: 220
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 60 mg