Crisp Pork and Cabbage Egg Rolls

Wei Chen @weichen_ldnSep 2, 2026

16 ingredients

13 steps

What you need

450 g (1 lb) ground pork
1 1/2 tbsp light soy sauce
1 1/2 tsp Shaoxing rice wine, or dry sherry
1 tsp toasted sesame oil
3/4 tsp salt
1/4 tsp white pepper
2 cloves garlic, minced
2 cm fresh ginger, peeled and minced
300 g (11 oz) napa cabbage, finely shredded
2 medium carrots, cut into fine matchsticks
2 stalks celery, finely chopped
4 spring onions, thinly sliced
100 g (1 cup) bean sprouts
1 tbsp neutral oil, for the filling, plus about 1 l (1 quart) for frying
16 egg roll wrappers, about 20 cm (8 in) square
2 tsp cornstarch, mixed with 4 tbsp water to seal

Method

Restated from the original video

1
Heat 1 tbsp oil in a wok or large frying pan over medium-high heat. Add the pork and break it up as it browns. Cook until no pink is left, 5-6 min.
2
Stir in the garlic and ginger and cook for 30 seconds until fragrant.
3
Add the cabbage, carrots and celery. Stir-fry until the cabbage just wilts, 2-3 min.
4
Take the pan off the heat. Mix in the sprouts, spring onions, soy sauce, rice wine, sesame oil, salt and white pepper. Taste and adjust.
5
Spread the mixture on a tray, tip off any liquid and let it cool completely, 20-30 min. Warm filling turns the wrappers soggy.
6
Stir the cornstarch into the water to make a thin paste for sealing.
7
Set one wrapper on the board with a corner pointing at you. Keep the rest under a damp towel.
8
Spoon about 3 tbsp of filling just below the centre and shape it into a short log.
9
Fold the near corner up over the filling, then fold both side corners in so it looks like an open envelope.
10
Roll it up firmly toward the far corner, pressing out air. Brush that last corner with the paste and press to seal. Repeat with the rest.
11
Heat about 5 cm (2 in) of oil in a deep pot to 175 °C (350 °F).
12
Fry 3-4 rolls at a time, turning now and then, until deep golden and blistered, 4-6 min.
13
Lift them onto a rack set over paper towels and let them stand 5 min before serving.

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About egg roll

A thick, crisp wheat wrapper fried around ground pork, napa cabbage, and carrot, an American Chinese appetizer distinct from the thinner spring roll.

What cooks argue about

Cooks argue over squeezing excess water from the cabbage before rolling, since a wet filling turns the wrapper soggy, and over double frying for a shell that stays crisp longer.

What usually goes in

Every version of egg roll

More from Wei Chen

Everything by Wei Chen

Imported from carlsbadcravings.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.

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