Crispy homemade egg roll filled with seasoned pork and vegetables. Perfect for parties, appetizers, or freezer friendly meal prep.

Scale

1 pound ground pork

1 tablespoon vegetable oil

2 cloves garlic minced

1 teaspoon grated fresh ginger

1/2 cup shredded carrots

3 cups shredded green cabbage

1/2 cup sliced green onions

1 tablespoon soy sauce

1 teaspoon sesame oil

1/4 teaspoon black pepper

24 egg roll wrappers

1 large egg beaten

3 cups vegetable oil for frying

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1. Heat oil and brown pork, drain excess fat

2. Add garlic and ginger and cook briefly

3. Stir in cabbage and carrots and cook until slightly tender

4. Mix in green onions, soy sauce, sesame oil, and pepper, cool completely

5. Place filling on wrapper and fold tightly

6. Heat oil to 350°F

7. Fry until golden brown and crispy

8. Drain on wire rack and serve

Cool filling before rolling

Freeze assembled rolls for up to three months

Bake at 400°F for a lighter option