Pork Egg Rolls

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. Updated the recipe to our family liking.  It seems the more I do a recipe there are changes I make that work for us. 
  This truly is simple and delicious!

Pork Egg Rolls

January 2014 046


1 # ground pork
1 Tablespoon soy sauce
1 teaspoon corn starch
1/4 teaspoon sugar
1 teaspoon sesame oil
1 large head (20 ounces) of cabbage, shredded
3 carrots

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

2 Tablespoon Rice Vinegar
3 Tablespoons soy sauce
2 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 and ginger, fry until fragrant. Add the pork and fry until no longer pink.   Add the cabbage & carrots and stir fry for 1-2 minutes, until vegetables are softened.
  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 baking 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.
  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 or Dutch oven until golden brown.
  9. Simple & Delicious!January 2014 048

4 thoughts on “Pork Egg Rolls

  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. Pingback: Pizza & Appetizer Fridays « Faux Chef for Five

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