Crispy Pork & Vegetable Egg Rolls 🥢✨
Here’s the full homemade recipe (better than takeout!):

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🥢 Crispy Pork Egg Rolls

🍽 Makes: 18–20 egg rolls

⏱ Prep Time: 25 minutes

⏱ Cook Time: 15 minutes

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🧾 Ingredients

🥬 Filling:

• 1 lb (450g) ground pork

• 2 cups shredded green cabbage

• 1 cup shredded carrots

• ½ cup bean sprouts (optional)

• 3 cloves garlic, minced

• 1 tsp fresh grated ginger

• 3 tbsp soy sauce

• 1 tbsp oyster sauce (optional but recommended)

• 1 tsp sesame oil

• ½ tsp black pepper

• 2 green onions, sliced

🥟 For Rolling:

• 18–20 egg roll wrappers

• 1 egg (beaten, for sealing edges)

🍳 For Frying:

• Vegetable oil (enough for deep frying)

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👩‍🍳 Instructions

1️⃣ Cook the Filling

1. Heat a large skillet over medium heat.

2. Add ground pork and cook until browned (about 5–7 minutes).

3. Add garlic and ginger; cook 30 seconds.

4. Stir in cabbage, carrots, and bean sprouts.

5. Cook 3–4 minutes until vegetables soften slightly (don’t overcook).

6. Add soy sauce, oyster sauce, sesame oil, pepper, and green onions.

7. Remove from heat and let cool completely.

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2️⃣ Assemble Egg Rolls

1. Lay wrapper in a diamond shape.

2. Place 2–3 tablespoons filling near the center.

3. Fold bottom corner over filling.

4. Fold in both sides tightly.

5. Roll upward and seal top corner with beaten egg.

6. Repeat with remaining wrappers.

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3️⃣ Fry

1. Heat oil to 350°F (175°C).

2. Fry 3–4 egg rolls at a time.

3. Cook 3–4 minutes until golden brown and crispy.

4. Drain on paper towels.

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🍽 Serve With:

• Sweet chili sauce

• Duck sauce

• Soy sauce

• Spicy mustard

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🔥 Optional Variations

• Use ground chicken instead of pork

• Add finely chopped mushrooms

• Air fry at 390°F (200°C) for 8–10 minutes (spray lightly with oil)

• Bake at 400°F (200°C) for 18–20 minutes

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If you’d like, I can also give you:

• A shrimp version 🍤

• A vegetarian version 🌱

• Or a freezer-friendly make-ahead version 😊