pork egg rolls

These homemade egg rolls are filled with pork and vegetables, all wrapped up and fried to crispy perfection. The perfect make-ahead appetizer for any event!

Homemade Egg Rolls

vegetable oil

pork

salt and pepper

garlic

ginger

coleslaw mix

green onions

soy sauce

sesame oil

egg roll wrappers

egg beaten

Heat the 2 teaspoons of vegetable oil in a large pan over medium high heat. Add the ground pork and season with salt and pepper.

Cook, breaking up the pork with a spatula, until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds.

Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes.&nbsp;

Stir in the soy sauce and sesame oil, then remove from heat.

Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go.&nbsp;

Pour 2-3 inches of oil into a deep pot.

Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.

Drain on paper towels, then serve with dipping sauce of your choice.

Crispy on the outside and stuffed with a tasty mix of ground chicken and slaw that&rsquo;s been seasoned with McCormick&reg; All Purpose Himalayan Pink Salt with Black Pepper &amp; Garlic Seasoning and a touch of Ground Ginger, these homemade air fryer egg rolls are the real deal.

Air Fryer Chicken Egg Rolls

tbsp oil

chicken

(14 to 16 ounces) coleslaw mix

onions

tbsps less sodium soy sauce

tsps all purpose seasoning black pepper garlic pink sea salt

tsps ginger ground

sweet red chili sauce

step 1

Heat oil in large skillet on medium-high heat. Add ground chicken; cook and stir 3 minutes or until no longer pink. Add coleslaw mix and green onions; cook and stir 3 minutes or until cabbage is wilted. Add soy sauce, Seasoning and ginger; cook and stir 2 minutes. Place mixture in colander or strainer, pressing to drain excess liquid from mixture.  

step 2

Place eggroll wrappers on work surface with points facing up and down, like a diamond. Place 1/4 cup of the chicken mixture in center of egg roll wrapper. Brush top edge of the wrapper with water. Fold bottom edge of wrapper over filling, then fold in both sides of wrapper. Roll tightly from bottom to top, pressing top edge down to seal egg roll.  Repeat with remaining ingredients. 

step 3

Spray air fryer basket with no stick cooking spray. Preheat air fryer on 400°F for 3 minutes.  Place egg rolls in single layer in basket; do not overcrowd. Spray egg rolls with no stick cooking spray. Air fry 5 minutes. Turn egg rolls and spray with no stick cooking spray. Fry 5 minutes longer or until egg rolls are lightly browned and heated through. Repeat with remaining egg rolls. Serve egg rolls with Sweet Red Chili Sauce for dipping. 

step 4

Test Kitchen Tip:•Substitute ground pork or turkey in place of ground chicken. •Air Fryer cooking temperatures vary; adjust temperature and time as needed.  

These delicious homemade pork egg rolls are so much easier to make then you think! So much better than any take out egg roll you've ever tried!

Pork Egg Rolls

bag shredded cabbage or coleslaw mix

salt

teriyaki glaze

hoisin sauce

black pepper

ginger paste

Duck sauce

Spray a large skillet with cooking spray and brown the pork until all the pink is gone. Drain any drippings from the pan if needed, then add the coleslaw mix or shredded cabbage. Add the salt and cook for 5-7 minutes until the cabbage wilts.

Add the soy sauce, teriyaki glaze, hoisin sauce, pepper, sesame oil, ginger paste and garlic to the filling. Stir to combine and cook for another 5 minutes. Set aside and let cool.

Fill a large pot halfway with oil and set over medium heat. The oil will need to be at 350 degrees to start frying the egg rolls.

While the oil is heating up, wrap the egg rolls by placing a wrapper in a diamond shape on a board. Place about 1/4 cup of the filling in the center of the wrapper in a line going across, leaving space along the edges (refer to the pictures in the post for a step by step guide).

Fold the outside corners of the wrapper over the center of the filling and then bring the bottom corner up and over to roll the egg roll. Tuck in the filling and make sure the sides stay inside as you roll so that the filling doesn&#8217;t leak out when you go to fry the egg rolls. Use egg wash to seal the edge of the egg roll and place on the board seam side down. Repeat with the rest of the wrappers until you have 12 egg rolls.

When the oil reaches 350 degrees, fry a few egg rolls at a time until golden brown. This should take about 3-4 minutes, but it will depend on if your oil is at the right temperature and how crowded you pot is. Once they are brown, they are done. remove them from the oil, draining as much as possible and place them on a paper towel lined plate to drain while you make the rest of the egg rolls.

The egg rolls can be kept in a 250 degree warm oven until ready to serve.

This recipe was super easy to follow and so delicious! I had to sub a few things, but it all was so good. 
Thank you for sharing!

If you have tried to make fried spring rolls (sometimes called egg rolls) with rice paper wrapper and never had much luck, this is the recipe for you. Perfectly fried spring rolls with traditional ground pork, vermicelli noodles, and minced woodear mushroom, these fried spring rolls are a guaranteed crowd-pleaser. And they are made with rice paper! Just like in Vietnam!

Crispy Fried Spring Rolls with Rice Paper Wrapper (Cha Gio)

lb pork

½ oz dried wood ear mushrooms

oz dried bean thread vermicelli/cellophane noodles

green onion (slice thinly)

shallot

sugar

sea salt

oyster sauce

mushroom or chicken bouillon powder (optional)

netted rice paper wrapper

Vegetable oil

Homemade Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham) or a store-bought sweet chili sauce

Crispy Fried Vietnamese Spring Rolls

Perfectly fried spring rolls that are a guaranteed crowd-pleaser. And they are made with rice paper that actually fry up crispy! This recipe makes 30 fried spring rolls.

Crispy Fried Spring Roll with Rice Paper Wrapper (Cha Gio)

Rehydrate mushrooms and noodles

In a medium bowl, rehydrate dried wood ear mushroom and dried vermicelli noodles in warm water for 15 minutes. Remove from water and rinse. Mince finely and set aside.

Combine ingredients

In a medium-size bowl, mix together ground pork, minced wood ear mushroom, minced vermicelli noodles, green onion, shallot, sugar, black pepper, sesame oil, salt, oyster sauce, and mushroom bouillon powder. Set aside.

Prepare the Filling

Wet the rice paper

Quickly submerge a netted rice paper in a shallow water bowl so that top and bottom are wet then immediately transfer to a large plate or clean flat surface.

Add filling

Add 2 tablespoons of filling towards the bottom end of the rice paper.

Roll and seal

Roll the rice paper up to cover the filling until you reach the middle. Tuck in both sides. Continue to roll up to seal.

Wrapping

Heat oil

In a wok or tall skillet, heat vegetable oil to 325°F or when a small piece of rice paper wrapper dropped in oil starts to sizzle gently. Oil can be warmer than needed, as you can always increase the temperature without ruining the spring roll. Oil too hot will produce a burnt crust and an uncooked interior. Not good.

Fry in batches

Once you get the right temperature, fry in small batches for 4-5 minutes or until spring rolls are golden brown. Transfer spring rolls onto a wire rack or a paper-towel-lined plate to absorb excess oil.

Frying

Sauce

It&#8217;s best to accompany the fried spring rolls immediately after frying for the crispy crust. Serve with a traditional homemade Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham) or you can get your favorite sweet chili sauce from the store.

Serve

Serve these spring rolls on their own or, my favorite, with a platter of fresh leafy lettuce for wrapping and pickled daikon and carrots (Do Chua). You can also serve them as a component of a noodle dish (Bun Thit Nuong).

Serving

https://www.youtube.com/watch?v=Aw--SuMA-1I

Crispy Fried Spring Rolls With Rice Paper Wrapper

Makes about 30 

INGREDIENTS

1 lb ground pork
½ oz dried wood ear mushrooms
2 oz dried bean thread vermicelli/cellophane noodles
2 green onions (slice thinly)
1 large shallot (peel and dice finely)
1 teaspoon granulated sugar
¼ teaspoon ground black pepper
2 teaspoons sesame oil
1 teaspoon sea salt
2 tablespoons oyster sauce
1 teaspoon mushroom bouillon powder (optional)
1 package netted rice paper wrapper (typically found next to egg roll and spring roll pastry wrapper in the freezer aisle)
Vegetable oil for frying

INSTRUCTIONS

In a medium bowl, rehydrate dried wood ear mushroom and dried vermicelli noodles in warm water for 15 minutes. Remove from water and rinse. Mince finely and set aside.

In a medium-size bowl, mix together ground pork, minced wood ear mushroom, minced vermicelli noodles, green onions, yellow onion, sugar, black pepper, sesame oil, salt, and oyster sauce. Set aside.

Quickly submerge a netted rice paper in a shallow water bowl so that the top and bottom are wet then immediately transfer to a large plate.

Add 2 tablespoons of filling towards the bottom end of the rice paper. Start from the bottom, roll the rice paper up to cover the filling until you reach the middle. Tuck in both sides. Roll up to seal.

In a wok or tall skillet, heat vegetable oil until a small piece of rice paper wrapper dropped in oil starts to sizzle gently. Fry in small batches for 4-5 minutes or until spring rolls are golden brown. Serve with your favorite dipping sauce.

All recipes on the blog at https://www.vickypham.com/

#springrolls #crispy #eggrolls #vietnamesefood #asianfood #yummy #recipe

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The most viewed pork egg rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine