Homemade Egg Rolls Recipe
These crispy homemade pork egg rolls are filled with seasoned vegetables, tender roasted pork, and scrambled eggs, all wrapped in a golden, crunchy shell. Perfect as an appetizer, snack, or party dish, this recipe yields approximately 20 egg rolls.
Ingredients
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4 teaspoons vegetable oil, divided
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3 large eggs, beaten
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1 medium head cabbage, finely shredded
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½ carrot, julienned
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1 pound Chinese barbecued or roasted pork, cut into matchsticks
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1 (8-ounce) can shredded bamboo shoots
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1 cup dried shredded wood ear mushrooms, rehydrated
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2 green onions, thinly sliced
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2 ½ teaspoons soy sauce
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1 teaspoon salt
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1 teaspoon sugar
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½ teaspoon monosodium glutamate (MSG)
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1 (14-ounce) package egg roll wrappers
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1 egg white, beaten
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4 cups oil for frying, or as needed
Instructions
Step 1: Cook the Eggs
Heat 1 teaspoon of vegetable oil in a wok or large skillet over medium heat. Pour in the beaten eggs and cook without stirring until set. Flip and cook for an additional 20 seconds to firm the other side. Remove from heat, allow to cool, and slice into thin strips.
Step 2: Prepare the Filling
Heat the remaining vegetable oil in a wok or large skillet over high heat. Add the shredded cabbage and carrot, and cook for about 2 minutes until slightly wilted.
Add the pork, bamboo shoots, wood ear mushrooms, green onions, soy sauce, salt, sugar, and MSG. Continue cooking for approximately 6 minutes, or until the vegetables soften and the mixture is well combined.
Stir in the sliced egg strips. Spread the mixture onto a tray and refrigerate for about 1 hour, or until completely cooled.
Assembling the Egg Rolls
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Place an egg roll wrapper on a clean surface with one corner pointing toward you.
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Spoon about 3 tablespoons of cooled filling onto the bottom third of the wrapper.
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Brush beaten egg white along the top two edges.
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Fold the bottom corner over the filling and roll firmly halfway.
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Fold the left and right sides inward snugly.
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Continue rolling until the egg roll is fully sealed.
Repeat with the remaining wrappers. Cover assembled egg rolls with plastic wrap to prevent drying.
Frying
Heat about 6 inches of oil in a wok or deep fryer to 350°F (175°C).
Fry 3 to 4 egg rolls at a time for 5 to 7 minutes, or until golden brown and crispy. Do not overcrowd the pan.
Remove and drain on paper towels before serving.
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