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Gallery Pork Egg Rolls Recipe Summary prep: 45 mins total: 1 hr Servings: 8

Ingredients Ingredient Checklist 1/4 cup soy sauce 2 tablespoons rice vinegar 1 tablespoon light-brown sugar 6 cups (48 ounces) vegetable oil 1 Napa cabbage (about 2 1/2 pounds), thinly sliced 4 medium carrots, coarsely grated 4 garlic cloves, minced 1 tablespoon grated fresh ginger Coarse salt and ground pepper 1 pound ground pork 6 scallions, thinly sliced 16 egg-roll wrappers (6 to 7 inches square) 1 large egg, lightly beaten Bottled sweet-and-sour sauce and spicy mustard, for serving

Cook’s Notes HOW TO ROLL AN EGG ROLL 1. Filling It Up: Lay 3 or 4 egg-roll wrappers flat on counter. (Keep other wrappers covered with a damp paper towel.) Place 1/3 cup pork mixture in center of each.2. Folding It Up: Using a pastry brush, wet border with egg. Fold point of wrapper that’s closest to you over the pork mixture, and tuck under the filling.3. Folding It In: Fold both side corners toward center of wrapper (they won’t meet in the center). It should look like an open envelope.4. Finishing It Up: Tightly roll up filled pocket to close wrapper, then gently press down to seal the edges.

Gallery Pork Egg Rolls

Recipe Summary prep: 45 mins total: 1 hr Servings: 8

Pork Egg Rolls

Pork Egg Rolls

Pork Egg Rolls

Recipe Summary prep: 45 mins total: 1 hr Servings: 8

Recipe Summary

prep: 45 mins total: 1 hr

Servings: 8

prep: 45 mins

total: 1 hr

prep:

45 mins

total:

1 hr

Servings: 8

8

Ingredients

Ingredients

  • 1/4 cup soy sauce 2 tablespoons rice vinegar 1 tablespoon light-brown sugar 6 cups (48 ounces) vegetable oil 1 Napa cabbage (about 2 1/2 pounds), thinly sliced 4 medium carrots, coarsely grated 4 garlic cloves, minced 1 tablespoon grated fresh ginger Coarse salt and ground pepper 1 pound ground pork 6 scallions, thinly sliced 16 egg-roll wrappers (6 to 7 inches square) 1 large egg, lightly beaten Bottled sweet-and-sour sauce and spicy mustard, for serving

Directions

In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.

Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.

In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.

To bake, not fry: If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.

To freeze: Prepare egg rolls through step 2; freeze in a single layer until firm, at least 2 hours. Transfer to a resealable plastic bag; freeze up to 3 months. To fry from frozen, increase frying time in step 3 by about 3 minutes per batch.

Cook’s Notes HOW TO ROLL AN EGG ROLL 1. Filling It Up: Lay 3 or 4 egg-roll wrappers flat on counter. (Keep other wrappers covered with a damp paper towel.) Place 1/3 cup pork mixture in center of each.2. Folding It Up: Using a pastry brush, wet border with egg. Fold point of wrapper that’s closest to you over the pork mixture, and tuck under the filling.3. Folding It In: Fold both side corners toward center of wrapper (they won’t meet in the center). It should look like an open envelope.4. Finishing It Up: Tightly roll up filled pocket to close wrapper, then gently press down to seal the edges.

Cook’s Notes

HOW TO ROLL AN EGG ROLL 1. Filling It Up: Lay 3 or 4 egg-roll wrappers flat on counter. (Keep other wrappers covered with a damp paper towel.) Place 1/3 cup pork mixture in center of each.2. Folding It Up: Using a pastry brush, wet border with egg. Fold point of wrapper that’s closest to you over the pork mixture, and tuck under the filling.3. Folding It In: Fold both side corners toward center of wrapper (they won’t meet in the center). It should look like an open envelope.4. Finishing It Up: Tightly roll up filled pocket to close wrapper, then gently press down to seal the edges.

Reviews (5)

 Add Rating & Review     94 Ratings   5 star values:        22    4 star values:        32    3 star values:        25    2 star values:        9    1 star values:        6

Reviews (5)

Add Rating & Review     94 Ratings   5 star values:        22    4 star values:        32    3 star values:        25    2 star values:        9    1 star values:        6

Add Rating & Review

94 Ratings 5 star values: 22 4 star values: 32 3 star values: 25 2 star values: 9 1 star values: 6

94 Ratings 5 star values: 22 4 star values: 32 3 star values: 25 2 star values: 9 1 star values: 6

94 Ratings 5 star values: 22 4 star values: 32 3 star values: 25 2 star values: 9 1 star values: 6

  • 5 star values: 22 4 star values: 32 3 star values: 25 2 star values: 9 1 star values: 6

    Martha Stewart Member     Rating: 2 stars       01/04/2016   With 2.5 pounds of cabbage, there wasn't enough soy and ginger to season the mixture. I thought they were bland and greasy (with no opportunity to drain the ground pork fat). Trying to sauté the large amount of vegetables in only 1 Tablespoon of oil was not possible. I was very disappointed.  

Martha Stewart Member     Rating: Unrated       11/15/2011   When you make these you don't have to adjust or change anything. They are perfect! I would not bake them though! I did once and they were horrible!!!!! Frying is the way to go. Everything ingredient inside and out just tastes better fried! Well worth the time spent!!!!!  

Martha Stewart Member     Rating: Unrated       02/09/2009   oh, thankyou! I was just puttin it out there about baking not frying and came across this, the instructions for freezing were espeaciallyn helpful Im super stoked!! I make vegetarian version with bella shrooms and other veggies that go good i use fresh ginger,garlic, green onions, and jalepanos for flavor ! Thanks  

Martha Stewart Member     Rating: Unrated       06/05/2008   These egg rolls are so delicious! They have restaurant quality, if not better. They were very easy to make, but they do take time. I used our fat-fryer to cook them, and it worked very well. I'm very grateful for the freezing instructions, so that I can make them in advance, and bake them when I want. I found a copycat recipe for McDonald's sweet and sour sauce. It was delicious, and I highly recommend it. The sauce and egg rolls were SO good!  

Martha Stewart Member     Rating: Unrated       05/10/2008   Thank you for adding freezing directions, I freeze wontons and ravioli but didn't know if I could do the same w/ the egg rolls. As a busy, single person this is a great benefit. Also thanks for the info that I can fry with less guilt, it is not that different calorically from baking :)

    Martha Stewart Member

    Rating: 2 stars 01/04/2016

With 2.5 pounds of cabbage, there wasn’t enough soy and ginger to season the mixture. I thought they were bland and greasy (with no opportunity to drain the ground pork fat). Trying to sauté the large amount of vegetables in only 1 Tablespoon of oil was not possible. I was very disappointed.

Rating: 2 stars

Rating: Unrated 11/15/2011

When you make these you don’t have to adjust or change anything. They are perfect! I would not bake them though! I did once and they were horrible!!!!! Frying is the way to go. Everything ingredient inside and out just tastes better fried! Well worth the time spent!!!!!

Rating: Unrated

Rating: Unrated 02/09/2009

oh, thankyou! I was just puttin it out there about baking not frying and came across this, the instructions for freezing were espeaciallyn helpful Im super stoked!! I make vegetarian version with bella shrooms and other veggies that go good i use fresh ginger,garlic, green onions, and jalepanos for flavor ! Thanks

Rating: Unrated 06/05/2008

These egg rolls are so delicious! They have restaurant quality, if not better. They were very easy to make, but they do take time. I used our fat-fryer to cook them, and it worked very well. I’m very grateful for the freezing instructions, so that I can make them in advance, and bake them when I want. I found a copycat recipe for McDonald’s sweet and sour sauce. It was delicious, and I highly recommend it. The sauce and egg rolls were SO good!

Rating: Unrated 05/10/2008

Thank you for adding freezing directions, I freeze wontons and ravioli but didn’t know if I could do the same w/ the egg rolls. As a busy, single person this is a great benefit. Also thanks for the info that I can fry with less guilt, it is not that different calorically from baking :)

All Reviews for Pork Egg Rolls

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pork Egg Rolls

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest