I’ve never made egg rolls before and after I found these on All Recipes, they sat on my menu for a few weeks, and I kept putting off making them because I knew they’d take a little extra prep and I dreaded frying in hot oil. It’s a perfect meal to ask the kids or your significant other to help with though! I asked my husband to take care of mixing the vegetables while I prepped the Sesame Noodles and browned the pork. Then he assembled the rolls while I fried them and it all came together in the end. I used a pan screen to keep the oil splatter down to a minimum but even without it, there was very little clean up.
The kids were ecstatic to have homemade egg rolls and they turned out better than I’d hoped. I like showing them that you can make this kind of food at home and you don’t have to go out to get it!
- 1 pound ground pork
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 24 oz. peanut oil for frying
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 2 cups shredded cabbage
- 2 ounces shredded carrots
- 1 lb. package of egg roll wrappers
- 2 tablespoons sesame seeds(optional)
- Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
- In another large skillet heat oil on medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
- Lay out one egg roll wrapper with a corner pointed toward you. Place about a 1/4 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
- Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.