Easy Egg Rolls

Time :20

Yield :8 servings

Recipe Background

Easy Egg Rolls are sure to save you time, time and time again. Homemade egg rolls might seem intimidating, but you might be surprised how easy it is to make restaurant-quality appetizers at home! Filled with juicy pork and aromatic vegetables, these rolls are crispy and delectable. Best of all, you can make these easy homemade egg rolls up to a day in advance of when you plan to serve them. Easy Egg Rolls are a delicious appetizer or side to your stir-fry meal!

Ingredients

1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil
2 tablespoons all-purpose flour
2 tablespoons water
2 cups cabbage shredded
2 ounces carrots shredded
8 (7-inch square) egg roll wrappers
2 tablespoons sesame seeds optional, for topping

Directions

Season the pork with the ginger and the garlic powder and mix thoroughly.
Heat the pork in a medium skillet, stirring, until pork is cooked through and no longer pink, about 5 minutes. Set it aside.
In another large skillet, heat the peanut oil to about 375 degrees F over medium-high heat.
While the oil is heating, combine the flour and the water in a bowl until it forms a paste.
In a separate bowl combine the cabbage, the carrots, and the pork mixture. Mix everything together until well-combined.
Lay out one of the egg roll wrappers with a corner pointed toward you. Place about a 1/4-1/3 cup of the pork mixture onto the egg roll wrapper and fold the corner over the mixture.
Fold the left and right corners toward the center and continue to roll.
Brush a bit of the flour-water paste on the final corner to help seal the egg roll.
Repeat with the remaining egg roll wrappers.
Place the egg rolls into heated oil and fry, turning occasionally, until golden-brown, about 2 minutes.
Remove the egg rolls from the oil and drain them on paper towels or on a rack.
Serve topped with the sesame seeds!