Best Egg Rolls


  • 1 lb ground pork
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped green onions
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon ginger, grated
  • 1 teaspoon sesame oil
  • 1 package (16 oz) egg roll wrappers
  • Vegetable oil for frying


  1. In a large skillet, cook the ground pork over medium heat until browned. Drain any excess fat.
  2. Add the shredded cabbage, shredded carrots, chopped green onions, and minced garlic to the skillet. Cook until the vegetables are tender, about 5 minutes.
  3. Stir in the soy sauce, oyster sauce, grated ginger, and sesame oil. Cook for an additional 2-3 minutes until well combined. Remove from heat and let cool slightly.
  4. Place an egg roll wrapper on a clean surface with one corner pointing towards you (diamond shape). Spoon about 2 tablespoons of the filling onto the center of the wrapper.
  5. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Use a bit of water to seal the top corner. Repeat with the remaining wrappers and filling.
  6. Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
  7. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
  8. Serve hot with your favorite dipping sauce.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 200 kcal per serving | Servings: 12 egg rolls

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