These are the BEST Homemade Egg Rolls made with seasoned ground pork and fresh vegetables tightly rolled up in egg roll wrappers, then fried to crispy delicious perfection.

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I've never been much of a fan of Chinese take-out.  I know for some people Chinese food night is just as frequent as pizza night.  But, since I'm not a fan, we don't eat Chinese very much at all.  Which is a shame for my husband because he quite likes it.

I found a recipe for egg rolls a while back when I was browsing the internet planning my menu for the week.  I seldomly venture into the realm of making Chinese at home, and if I do it's some kind of stir-fry or fried rice.  Not beautiful, golden, crispy egg rolls.

But, I thought I'd give them a go because I knew my husband would love them.  The recipe I was inspired by didn't look too tough!

Once I got the technique down for rolling them up nice and tight, I made quick work of assembling them.  Working in batches I fried them up, which really was the toughest part.  You've got to keep a close eye on them to make sure they're fried evenly and not for too long.

Once they were done, they were nice and crispy and every bit as delicious as any take-out egg roll.  My husband loved 'em, just as I suspected he would.

Just for the record, from what I've read, these aren't exactly authentic Chinese egg rolls.  We can call these American Chinese.  I'm an American girl who loves American food, so I'm alright with a westernized version.

What's important is that they came out just the way we hoped they would!  I don't usually deep fry at home, but once in awhile it's nice to mix it up and indulge a little! I really loved them even though I'm not usually a fan of Chinese food and they've been added to our permanent recipe rotation.  I call them the best because my husband thinks they are the best.  :)

Here are a few more of my family's favorite recipes:

Pictured:
Kielbasa, Pepper, Onion, and Potato Hash
Momma's Baked Macaroni and Cheese
BBQ Ranch Cobb Salad
Chipped Beef and Onion Dip

The Best Homemade Egg Rolls

Yield: 12 egg rolls
prep time: 15 MINUTES
cook time: 15 MINUTES
total time: 30 MINUTES

These are the BEST Homemade Egg Rolls made with seasoned ground pork and fresh vegetables tightly rolled up in egg roll wrappers, then fried to crispy delicious perfection.

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INGREDIENTS

1 pound ground pork
2 cloves garlic, minced
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon ground ginger
2 cups shredded cabbage
1 small carrot, shredded
1 package (25 7-inch square) egg roll wrappers
2 tablespoons flour
2 tablespoons water
1 quart peanut or vegetable oil, for frying
your favorite Asian dipping sauce

INSTRUCTIONS

1. Cook the pork and garlic in the vegetable oil until the pork is no longer pink. Stir in the soy sauce, sesame oil, and ground ginger. Set aside to slightly cool.

2. In a large mixing bowl, combine the pork mixture with the shredded carrots and cabbage. Make a paste out of the flour and water in a small bowl.

3. Lay out an egg roll wrapper with a corner pointed towards you. Place 1/4 cup of the pork and vegetable mixture into the center of the wrapper. Brush the corner farthest from you with the flour paste. Fold the corner closest to you up over the mixture. Fold the left and right corners in towards the center, then tightly roll. The flour paste will help seal the egg roll. Repeat until all of the filling is used. (I ended up with 13 egg rolls total.)

4. Fry the egg rolls in the peanut oil (just a few at a time) until they are golden brown. Remove to a paper towel-lined plate. Serve with your favorite Asian dipping sauce.


NOTES

To save time you can use pre-shredded coleslaw mix in place of the cabbage and carrots! And I think next time I'm adding mushrooms. YUM!

Author: Becky Tarala

Nutrition data should not be considered a guarantee. Please see our full Nutrition Data Disclosure.