Pork Egg Rolls (2024)

Ingredients

• 3lbs of ground pork
• 1/4 to 1/2 cup of cup of soy sauce
• 1 heaping tablespoon of peanut butter
• 1/2 teaspoon of black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 bunch of green onions, sliced thinly, white and green parts separated
• 1/2 cup of seasoned rice wine vinegar
• 2 tablespoons of finely minced fresh ginger
• 1 package of egg roll wrappers (14 wrappers)
• 1 small head of green cabbage, sliced in thin ribbons then chopped into small bite sized pieces *you will need approximately 4 to 5 cups of shredded cabbage, you can use more or less depending on your liking.
• *all of the seasonings in this can be adjusted to your taste,
• **you can add more or less meat or more or less cabbage

Instructions

1. In a bowl combine the soy sauce, peanut butter, black pepper, onion and garlic powder, whisk until smooth and set aside.
2. In another bowl whisk the rice wine vinegar with the green parts of the green onions and ginger. Set aside.
3. In a skillet add a little oil and your ground pork. Cook fully and make sure to break up the pork into a fine crumble. When it is cooked, add the white parts of the green onions and sauté for a 5 minutes. Then add your soy sauce mixture and simmer for 15 minutes on low.
4. While the soy sauce simmers in the meat toss your vinegar mixture with your cabbage and set aside.
5. When the soy sauce has simmered into the meat, turn off the heat and add the cabbage to the meat mixture. Toss to combine and the heat will wilt the cabbage but let it still have some crispness to it. If you like your cabbage super soft, cook it a little with the meat.
6. Let this mixture sit until it is cooled off. Then place a strainer over a bowl and add the mixture to the strainer so the excess liquid drains out. I leave this sit for about 30 minutes. This will help keep your egg rolls sealed.
7. When you are ready to troll the egg rolls, set up a work station, I use a wood cutting board, have a small bowl of water to seal the edges, have a cookie sheet with some parchment or wax paper on it and some damp paper towels to clean your hands in between and a small spoon for filling.
8. To roll, tunr the egg roll sheet so it is a diamond shape that you are seeing, not a square. (picture in post) I add about 3 heaping tablespoons across the center of the diamond. You can use less, but I like bugger egg rolls. Dip your finger in the water and run your finger around the edges on the bottom half of the diamond (below the meat line) pull that flap up and over the meat line, and press into the wrapper on the other side. I use some water on my finger and rub the edge so it seals to the other side of the wrapper (skin) next, fold in the two edges to like make an envelop. use your finger and water to seal this down then tuck and roll it upwards. Then use your finger and water to seal the flap. I then take my edges with my wet fingers and seal up and openings. I will link a video in the post.
9. Place the egg roll on the cookie sheet and repeat until all the egg rolls are rolled. I let these rest for an hour outside in natures freezer, covered with foil to harden up a bit. You can put them in your fridge or freezer.
10. I fried mine up in hot oil in a fry daddy. You can fry in a few inches of oil in a deep skillet, I prefer to use peanut or veggie oil. Or you can brush them all with oil and air fry at a high temp for 10 minutes. Every air fryer will be different so test one out with time and temp. I let the eggs rolls rest on a wire rack over a sheet pan with paper towels.
11. You can freeze these and fry up from frozen.
12. Do not let the filling touch the edges of the wrapper. The oil from the meat will keep it from sealing.