These egg rolls are made from the freshest ingredients. They are crispy on the outside and filled with an amazing filling on the inside. The filling is made from beautifully seasoned ground pork and the freshest vegetables.
With this recipe, you will end up with egg rolls fried to perfection every single time. You can serve the egg rolls as an appetizer, with a lot of choices for a sauce. My personal favorite is the sweet and sour sauce.
Guide on making the crispiest egg rolls:
- 2 tbsp flour
- 1 lb ground pork
- 4 cups vegetable oil (for frying)
- 1 package egg roll wrappers
- 1 small carrot (shredded)
- 2 cloves garlic (finely minced)
- 1 tsp ground ginger
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 2 tbsp water
- 1 tbsp sesame oil
- 2 cups shredded cabbage
Place a deep skillet on medium-high heat, and cook the pork and garlic in the vegetable oil until the pork is no longer pink. Then add the soy sauce, sesame oil, and ground ginger. Set the skillet aside and let the mixture cool.
After that, combine the carrots, cabbage, and pork mixture in a large bowl. Then in another medium-sized bowl, mix the flour with the water.
Layout an egg roll wrapper and place it in a triangle shape on a clean work surface. Add 1/4 cup of filling onto the middle of the egg roll. Then fold the bottom corner over the filling and tuck it underneath. Roll towards the center, then fold in the sides, roll again, and using the flour-water mixture brush the last flap lightly, and roll to seal the egg roll.
Heat the 4 cups of vegetable oil to 350 °F. Then fry the egg rolls 5 at a time, for approximately 5 minutes or until golden brown. Once they finish frying, put them on a plate lined with paper towels. Serve with your favorite sauce and enjoy!