Pork Egg Rolls
My daughter suggested making egg rolls for dinner one night since she found a recipe for them in her kids cookbook. I love that she’s reading a cookbook. And of course, I’m the one that got it for her. 🙂 As my big girls have gotten older, it’s been so fun to have them help in the kitchen more.
To be honest, I was a bit intimidated by her egg roll idea because frying anything seems like such a big project. But, surprisingly, these came together quickly and didn’t make as much of a mess as I anticipated. The method I used is just a shallow pan fry, not deep frying. Plus, the end result was completely worth it. These were some of the best pork egg rolls I’ve ever eaten.
This was a fun recipe to make with my daughter. If you have an extra helper in the kitchen, they can fill and roll the egg rolls while you fry. It goes by a lot quicker if you have more hands on deck here. And for me, makes it less likely that I’ll burn them. 😉
Make sure you eat these while they’re hot and crispy, with soy sauce for dipping.
If you try this recipe, I’d love to hear about it here in the comments or on Instagram, using the hashtag #thehomecookbook!
Pork Egg Rolls
These pork egg rolls are a surprisingly quick and easy meal with great flavor!
- 1 T. Oil plus ½ cup for frying
- 2 lbs. Ground pork
- 3 cups Shredded cabbage or coleslaw mix
- 1 cup Shredded carrots
- 1 tsp. Minced garlic
- 1 tsp. Minced or ground ginger
- ¼ cup Diced green onions
- 3 T. Soy sauce
- 1 package Egg roll wrappers 20 count
Cook ground pork in 1 T. of oil until browned.
Add cabbage, carrots, garlic, ginger, onions, and soy sauce.
Continue cooking and stir occasionally for about five more minutes or until veggies are soft.
Scoop about ⅓ cup of filling in each wrapper and roll tightly, closing in sides and sealing with a little water.
Fry in a shallow pan for about 2-3 minutes on each side or until golden brown.
Drain on paper towels and eat them while they're hot!