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Pork Egg Rolls

February 1, 2014
Our entire family love these egg rolls.  They take time to make but they are totally worth it.   You just have to get everything chopped and measured out before starting that frying pan.  Once you do that, it takes no time.  I am updating this recipe.  It seems the more I do a recipe there are changes I make that work for our family.  Also, if you are really short on time buy a package of shredded cabbage/carrots in your produce department.
  This truly is simple and delicious!

Pork Egg Rolls
( Variation of recipe compliments Steamy Kitchen.)

January 2014 046


1 # ground pork
1 Tablespoon soy sauce
1 teaspoon corn starch
1/4 teaspoon sugar
1 teaspoon sesame oil
1 small head of cabbage
3 carrots

1 Tablespoon cooking oil
2-3 cloves garlic, minced
1 teaspoon grated fresh ginger

1 Tablespoon Rice Vinegar
2 Tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
Freshly ground pepper

I used Spring Roll Wrappers. You can get them in the produce department of your grocery store. Room temperature is best.

Cornstarch Slurry: 2 Tablespoons cornstarch, 2 Tablespoons cold water

Peanut Oil for frying. (You can use vegetable oil. Peanut Oil is best as it can be used for high temperatures. Doesn’t hit that smoking point🙂 )


  1. Marinate the ground pork with the soy sauce, cornstarch, sugar and sesame oil for at least 10 minutes (or longer if you want).
  2. In the meantime, shred the cabbage and the carrots. I used a mandoline to shred the cabbage and my grater for the carrots. You could use a food processor too.  Whatever works for you! January 2014 038
  3. Heat a wok or large frying pan over high heat until hot. Add the cooking oil and swirl to coat. Add the garlic,ginger January 2014 039and fry until fragrant. Add the pork and fry until no longer pink.   Add the cabbage & carrots and sir fry for 1-2 minutes, until vegetables are softened.January 2014 040
  4. Add the rice wine, soy sauce, sesame oil, salt and pepper. Continue to stir fry for 1-2 minutes.
  5. Remove filling to a rimmed cookie sheet and spread to cool. Set up so juices can drain to one end of the cookie sheet. Let cool for at least 15 minutes.  (I leave in the frying pan and do this step.  It is just as easy and one less pan to clean!)
  6. Remove all the juices. Now, let’s wrap!
  7. With the point of the wrap, pointing away from you,January 2014 041 place 1/4-1/2 cup of the mixture in center of the lower edge of the wrapper. (I use 1/2 cup – we like them a little larger.  It works great) rub point edges with the slurry and complete rolling to tip.
  8. Deep fry in the oil of your choice in large frying pan until golden brown.January 2014 043January 2014 044January 2014 045
  9. Simple & Delicious!January 2014 048

From → Around the World

  1. We love both, Egg and Spring Rolls (and often make a meal out of them and Egg Drop or Sizzling Rice Soup). I tend to use shrimp, (egg, nappa (Chinese) cabbage, carrots, green onions, bamboo shoots and shitake mushrooms) but these have sparked my interest in trying my hand with pork).

    We like to mix HOT Chinese mustard and Duck sauce (50/50) together to use as a dipping sauce, Delicious!

    Can’t wait to give these a try. Thanks for sharing!

    p.s. Digging the progressive photos🙂

  2. Kent has GREAT taste! (just look at who he chose to feed him for the rest of his life!)

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  1. Pizza & Appetizer Fridays « Faux Chef for Five

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