Egg rolls with pork and cabbage
- Preparation 40 min
- Cooking 15 min
- Servings 4 to 6
- Freezing Absolutely
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🥢 Egg rolls as a main course
Who doesn’t love egg rolls? They taste heavenly, they’re crispy the way they should be and they explode in your mouth. As a starter they’re perfect, but they take a while to make. So if you’re going to bother, serve them as the main course. The time is worth it.
🥬 The pork and cabbage filling
Lean ground pork, garlic and ginger, a coleslaw mix with carrots, rice vermicelli, green onions, soy sauce, a little sesame oil and fish sauce. I use the coleslaw straight from the bag, no squeezing it dry.
🍯 The mayo, honey and sriracha dip
I serve them with the dip in the recipe: mayonnaise, honey and sriracha, with a little rice vinegar and fish sauce. For a change, you can also dip them in my best homemade dumpling sauce.
They freeze really well, raw or cooked. Cooked and frozen, you can pull them out whenever you need an appetizer.
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🛢️ Fry a small batch at a time
This is tip number one. If you crowd the egg rolls into the oil, the temperature plummets. Wait for the oil to come back up to 350°F (180°C) between batches, otherwise they cook less and soak up the oil. A frying thermometer settles it for good: no more guessing.
🔄 Turn them halfway through
So the color is even all over.
🧻 Damp cloth, the whole time
The wrappers dry out fast in the air. Take out one at a time and keep the rest under a very damp cloth. It saves you a lot of frustration.
🍚 Vermicelli and coleslaw
Cook the vermicelli according to the package directions, then chop it. The coleslaw goes into the filling as is, no need to squeeze it dry. Fewer steps, same result.
❄️ Freeze them, raw or cooked
They freeze really well, before frying or after. Once cooked and frozen, you can pull them out for an appetizer. To reheat, the oven on a rack does the job and keeps them crisp.
✅ What to serve with my egg rolls
As a main, a bowl of Singapore noodles goes well with them. As a starter, they open the table before my homemade wonton soup or my shrimp and pork Asian soup. And for dipping, the dip in the recipe does the job, or my best homemade dumpling sauce if you want a change.
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Ingredients for the sauce
- ¾ cup (180 ml) mayonnaise
- 1 tbsp (15 ml) honey
- 1 tsp (5 ml) rice vinegar
- ½ tsp (2.5 ml) fish sauce
- ½ tsp (2.5 ml) Sriracha
Ingredients for the filling
- Olive oil
- 500 g (1 lb) lean ground pork
- 3 garlic cloves, finely chopped
- 2 tbsp (30 ml) finely grated fresh ginger
- 2 cups (500 ml) coleslaw mix with carrots, as is
- 1 cup (250 ml) rice vermicelli, cooked according to the package directions, then chopped
- 3 green onions, thinly sliced and finely chopped
- ¼ cup (60 ml) soy sauce
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 ml) fish sauce
Ingredients for the rest
- Vegetable oil for frying
- 454 g (1 lb) egg roll wrappers
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Preparation
- In a bowl, add the sauce ingredients, then season with salt and pepper. Mix and keep in the fridge.
- In a large skillet over medium heat, add a drizzle of olive oil, then the ground pork, garlic and ginger. Season with salt and pepper. Cook for 7 to 8 minutes, or until the meat is no longer pink. Drain the fat and pour the meat into a large mixing bowl.
- Add the rest of the filling ingredients, season with salt and pepper, then mix.
- Place an egg roll wrapper in front of you so it looks like a diamond. (Keep the rest of the wrappers under a very damp cloth.) Add about 2 tbsp (30 ml) of the meat mixture in the center and pack it down. Fold the bottom corner over the filling, then fold the outer corners toward the center. Lightly wet the top of the wrapper with water and roll upward to seal. Repeat with the rest of the filling.
- Heat about 4 cups (1 L) of vegetable oil to 350°F (180°C). Fry the egg rolls a few at a time, turning them halfway through, for about 4 to 6 minutes in total, until golden. Wait for the oil to come back up to 350°F (180°C) before frying the next batch. Place on paper towels for 2 minutes and serve right away with the sauce! If needed, keep them in the oven on a rack.
I always make mine in oil, so I’ve never tested them in an air fryer. From what I’ve read elsewhere, it’s done around 350°F (180°C) for about ten minutes, turning them along the way. I can’t promise you the result.
Yes, they freeze really well, before frying or after. Cooked and frozen egg rolls can come out as an appetizer. To reheat them, put them in the oven on a rack.
Fry a small batch at a time and wait for the oil to come back up to temperature between batches. Otherwise they’re undercooked and soaked in oil.
Plan on 3 to 5 days in the fridge. To reheat them, the oven on a rack is best.
The dip in the recipe: mayonnaise, honey and sriracha. If you want something else, my best homemade dumpling sauce works very well too.
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