For me, the egg roll is right on the line between appetizer and meal. These hearty pork and cabbage filled rolls can feed a crowd as a sturdy appetizer, but pile 3 to 4 of them on a plate and they make for a pretty great meal on their own. Learn how to make these and you can always be minutes away from perfect, classic egg rolls. I bet you can even beat the take out delivery!
The filling for this recipe is nothing fancy. I like to use ground pork, browned and seasoned with soy sauce and black pepper and then stir-fried lightly with cabbage, carrots, and garlic. Once the filling is cooked, taste it and adjust the seasoning to your liking, but let it cool to room temperature before you try to make the rolls.
I think the square egg roll wrappers are easier to work with, although the round ones will work also. Add 2 to 3 tablespoons of filling to center of a wrapper and brush the edges with water. Then fold over the ends and roll it into a tight cylinder. Fry the egg rolls in a shallow skillet of oil for 2 to 3 minutes per side until they are brown and crispy. Perfection!
Let the cooked egg rolls drain on a few paper towels and serve them with soy sauce for dipping. I like to slice mine on a diagonal for easier dipping! Try these out the next time you’re craving egg rolls, which is probably right now!
Here are a few other appetizers you might enjoy:
Easy Lil Smokies Appetizer by RecipeGirl. Chili Mango Shrimp Spring Rolls by Macheesmo. Buffalo Chicken Dip by Add a Pinch. Green Chile Whipped Goat Cheese by 101 Cookbooks.
