Becky'S Egg Rolls
Crispy egg rolls filled with savory pork, cabbage, and vegetables, perfect for appetizers or snacks, combining crunchy textures with flavorful fillings.
Ingredients
Instructions
- Brown ground pork in a skillet; drain excess fat.
- Add diced celery, sliced green onions, and shredded cabbage to the pork; cook for 10 to 15 minutes over medium heat.
- Stir in soy sauce, black pepper, and garlic powder to taste.
- Add drained bean sprouts and optional baby shrimp to the mixture; cook briefly.
- Lay egg roll wrappers flat with one corner facing you.
- Place about 3 rounded teaspoonfuls of filling in the center of each wrapper.
- Fold the bottom corner up over the filling, then fold in the sides toward the center.
- Roll the wrapper upward to enclose the filling.
- Seal the top flap with a mixture of water and flour.
- Heat about 1 to 1.5 inches of hot cooking oil in a deep skillet.
- Gently place the egg roll seam-side down into the hot oil; cook until browned on that side.
- Turn the egg roll and cook until all sides are golden brown, about a few seconds per side.
- Remove from oil and drain on paper towels; avoid overcooking.
Nutrition & Diet Analysis (per serving)
153
kcal
8% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).