- ½ pound ground pork, cooked and drained
- 1 ½ cups shredded green cabbage
- 2 teaspoons minced garlic
- 2 green onions, finely chopped
- 1 teaspoon ground ginger
- 2 teaspoons sesame oil
- ¼ teaspoon ground black pepper
- 1 tablespoon soy sauce
- 12 egg roll wrappers
- Oil for frying
In a medium mixing bowl, stir together pork, cabbage, garlic, green onions, ginger, sesame oil, black pepper and soy sauce.
Lay an egg roll wrapper in a diamond shape and spoon approximately 2-3 tablespoons of filling in the lower corner. Brush all the edges with water. Roll up the bottom over the filling, fold in the outer corners, then gently roll it up and seal the top corner down. Repeat with remaining wrappers and filling.
Pour 2-3 inches of oil into a deep pot. Heat the oil to 350°F. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, about 3-5 minutes.
Drain on paper towels. Serve with the dipping sauce of your choice.
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