Egg rolls with pork and cabbage

  • Preparation 40 min
  • Cooking 15 min
  • Servings 4 to 6
  • Freezing Absolutely


Ingredients for the sauce

  • 3/4 cup mayonnaise
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon fish sauce
  • 1/2 teaspoon Sriracha
  • Salt and pepper from the mill

Ingredients for the filling

  • Olive oil
  • 500g lean ground pork
  • 3 finely chopped garlic cloves
  • 2 tablespoons finely grated fresh ginger
  • 2 cups chopped coleslaw mixture with carrots
  • 1 cup cooked rice vermicelli, chopped
  • 3 sliced ​​green onions, finely chopped
  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon fish sauce
  • Salt and pepper from the mill

Ingredients for the rest

  • Vegetable oil for cooking
  • 454g egg roll covers



  • In a bowl, add the ingredients for the sauce then season with salt and pepper. Mix and reserve in the fridge.
  • In a large skillet over medium heat, add a drizzle of olive oil followed by 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 salad bowl.
  • Add remaining ingredients, season with salt and pepper and toss.
  • Place an egg roll cover in front of you to form a diamond. (Keep the rest of the covers under a damp cloth). Add about 1 1/2 to 2 tbsp. of the meat mixture in the center and compact. Fold the bottom corner over the meat and fold the outside corners to the center. Wet the top of the cover lightly with water and roll up to seal. Repeat with the rest of the filling.
  • Heat approximately 4 cups of vegetable oil to 350F and cook egg rolls for 2 to 3 minutes per side until golden brown. Place on paper towels for 2 minutes and serve immediately with the sauce! If necessary, reserve in the oven on a rack.