Egg Rolls Recipe

Shredded cabbage: Adds a crunchy texture and mild flavor to the filling.

Shredded carrots: Provides sweetness and a vibrant color to the mix.

Bean sprouts: Adds a fresh, crisp element to the filling.

Ground pork: The main protein component, offering a rich and savory taste.

Soy sauce: Enhances the umami flavor of the filling.

Garlic powder: Adds a subtle garlic flavor without the hassle of chopping fresh garlic.

Ground ginger: Provides a warm, spicy note to the filling.

Egg roll wrappers: The outer layer that holds the filling and becomes crispy when fried.

Vegetable oil: Used for frying the egg rolls to achieve a golden brown and crispy exterior.

When preparing the filling for your egg rolls, make sure to finely shred the cabbage and carrots. This ensures that they cook evenly and blend well with the ground pork. Additionally, after cooking the vegetables and pork, allow the mixture to cool slightly before filling the wrappers. This prevents the wrappers from becoming soggy and helps them seal better when you roll them.

• shredded cabbage - Substitute with shredded lettuce: Lettuce provides a similar crunch and texture, though it has a milder flavor.

• shredded carrots - Substitute with shredded zucchini: Zucchini offers a similar texture and moisture content, though it has a slightly different taste.

• bean sprouts - Substitute with shredded bell peppers: Bell peppers add a crunchy texture and a sweet flavor that complements the other ingredients.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and provides a similar texture and flavor profile.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• garlic powder - Substitute with minced fresh garlic: Fresh garlic provides a more robust and aromatic flavor.

• ground ginger - Substitute with fresh grated ginger: Fresh ginger offers a more intense and vibrant flavor compared to ground ginger.

• egg roll wrappers - Substitute with spring roll wrappers: Spring roll wrappers are thinner but can still be used to encase the filling, providing a similar texture.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and a neutral flavor, making it suitable for frying.

• Allow the egg rolls to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled egg rolls in an airtight container or wrap them individually in plastic wrap or aluminum foil. This helps maintain their crispiness.
• Store the wrapped egg rolls in the refrigerator if you plan to consume them within 2-3 days. This keeps them fresh and ready to reheat.
• For longer storage, place the wrapped egg rolls in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, reheat refrigerated egg rolls in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until heated through and crispy.
• For frozen egg rolls, bake them directly from the freezer at 375°F (190°C) for 20-25 minutes, or until they are hot and crispy.
• Avoid microwaving egg rolls as it can make them lose their crispiness. If you must use a microwave, do so in short bursts and finish with a quick bake in the oven or toaster oven to restore some crunch.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the egg rolls on a baking sheet lined with parchment paper.
  3. Lightly brush or spray the egg rolls with a bit of vegetable oil to help them crisp up.
  4. Bake for 10-15 minutes, turning them halfway through to ensure even heating.
  5. Remove from the oven when they are hot and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the egg rolls in a single layer in the air fryer basket.
  3. Lightly spray the egg rolls with vegetable oil.
  4. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even cooking.
  5. Check for crispiness and heat; if needed, cook for an additional 2-3 minutes.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the egg rolls in the skillet, making sure they are not overcrowded.
  4. Cook for 2-3 minutes on each side, turning occasionally until they are heated through and crispy.
  5. Remove from the skillet and drain on paper towels if necessary.

• Microwave Method:

  1. Place the egg rolls on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent them from drying out.
  3. Microwave on high for 1-2 minutes, checking halfway through.
  4. If they are not heated through, continue microwaving in 30-second intervals.
  5. Note: This method may not retain the crispiness as well as other methods.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the egg rolls on the toaster oven tray.
  3. Lightly brush or spray them with vegetable oil.
  4. Bake for 10-12 minutes, turning them halfway through for even heating.
  5. Remove when they are hot and crispy.

• Large skillet: Used for cooking the ground pork and sautéing the vegetables until they are tender.

• Spatula: Essential for stirring the pork and vegetable mixture to ensure even cooking.

• Measuring cups: Necessary for accurately measuring the shredded cabbage, carrots, and bean sprouts.

• Measuring spoons: Used to measure the soy sauce, garlic powder, and ground ginger precisely.

• Colander: Useful for draining any excess fat from the cooked ground pork.

• Mixing bowl: Handy for holding the cooked filling mixture while it cools slightly.

• Egg roll wrappers: The essential wrapping material for the egg rolls.

• Small bowl of water: Needed for sealing the edges of the egg roll wrappers.

• Frying pan: Used for frying the egg rolls until they are golden brown and crispy.

• Tongs: Helpful for turning the egg rolls while frying to ensure they cook evenly on all sides.

• Paper towels: Used to drain the fried egg rolls and remove excess oil.

• Plate: For serving the hot, crispy egg rolls.

Prepare the filling: Cook the ground pork and vegetables ahead of time and store them in the fridge. This way, you can assemble the egg rolls quickly when you're ready to fry.

Use pre-shredded vegetables: Buy pre-shredded cabbage and carrots to save time on prep work.

Batch frying: Fry multiple egg rolls at once to reduce cooking time. Make sure not to overcrowd the pan.

Seal efficiently: Use a small bowl of water to quickly seal the egg roll wrappers without fuss.

Freeze for later: Make a large batch and freeze the uncooked egg rolls. Fry them directly from the freezer when needed.