Egg Rolls
655kcal29.9g protein47.6g fat27.6g carbs~$1.60/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, egg, sesame, soy
Restrictions
Containsgluten · egg · sesame · soyIt is in an ingredient you cannot leave out.
Diets
No alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 16 unit |  egg roll wrappers (the large square ones) |
| 1 lb |  pork (ground) |
| 4 cup |  cabbage (green, shredded fine) |
| 1 unit |  carrot (grated) |
| 3 unit |  scallions (sliced) |
| 2 clove |  garlic (minced) |
| 1 tbsp |  ginger (minced) |
| 2 tbsp |  soy sauce |
| 1 tsp |  sesame oil |
| 1 unit |  egg (beaten, the seal) |
| 5 cup | vegetable oil (for frying) |
Optional
Not counted above. The dish works without them.
| 2 tbsp |  hot mustard + sweet chili (the dipping pair) |
Steps
- Sear8 minpork browned, vegetables wilted hard, seasonedpork broken and browned, then cabbage + carrot + garlic + ginger tossed through on high until the cabbage collapses and its water COOKS OFF — soy + sesame + scallions at the end; the pan must end dry, because every drop of moisture in the filling is a future steam burst in the fryer
- Rest15 minfilling spread on a sheet to cool completelyfully cooled before any wrapper is touched — hot filling steams the skin from within and softens it before the oil can set it; the sheet-pan spread cools it in minutes and drains what the pan missed
- Prep20 mindiamond orientation, tight roll, corners in, egg-sealedeach wrapper a diamond, three tablespoons of filling low-center, bottom corner up and over and TUCKED under the filling, sides folded in, rolled to the top corner painted with egg — the tuck is the tightness and the tightness is the structure; a loose egg roll fries into a greasy envelope
- Fry12 min350°F, four at a time, turned, until blistered deep goldseam down first, turned as they float, until the skin bubbles and blisters — the blister is the egg-roll signature the smooth spring roll doesn't have, and it comes from honest heat and a dry filling; racked, rested two minutes (the interior is lava), and cut on the bias or handed over whole with the mustard and sweet chili