The Best Homemade Egg Rolls
What You'll Need
- one pound ground pork.
- two cloves garlic, minced.
- one tbsp vegetable oil.
- two tbsp soy sauce.
- one tbsp sesame oil.
- one tsp ground ginger.
- two cups shredded cabbage.
- one small carrot, shredded.
- one package (25 7-inch square) egg roll wrappers.
- two tbsps flour.
- two tbsps water.
- one quart peanut or vegetable oil, for frying.
- your favorite Asian dipping sauce.
How to Make It
- Cook the garlic and pork in the vegetable oil until the pork is no longer pink.
- Stir in the soy sauce, sesame oil, and ground ginger.
- Set aside to slightly cool.
- combine the pork mixture with the shredded carrots and cabbage In a large mixing bowl.
- make a paste out of the flour and water In a small bowl.
- Lay out an egg roll wrapper with a corner pointed towards you.
- Place 1/4 cup of the pork and vegetable mixture into the center of the wrapper.
- Brush the corner farthest from you with the flour paste.
- Fold the corner closest to you up over the mixture.
- Fold the left and right corners in towards the center, then tightly roll.
- The flour paste will help seal the egg roll.
- Repeat until all of the filling is used.
- Fry the egg rolls in the peanut oil "just a few at a time" until they are golden brown.
- Remove to a paper towel-lined plate.
- Serve with your favorite Asian dipping sauce.
