Egg rolls

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Side Dish
Cuisine: American-Chinese
Servings: 6
Author: Amy Garrett


  • 1 lb ground pork
  • 4 cups shredded cabbage
  • 1 large carrot , shredded
  • 1/2 green bell pepper , sliced thin
  • 1 medium onion , chopped
  • 3 cloves garlic , minced
  • 3 tsp fresh ginger root , grated
  • 1 Tbsp cornstarch
  • 2 Tbsp soy sauce
  • 1-1/2 Tbsp molasses
  • 2 Tbsp vegetable oil
  • 1 qt oil for frying
  • 1-14 oz package egg roll wrappers
  • 1-1/2 cups sweet & sour sauce


  • Cook pork in a large skillet/wok over medium high heat. Drain and set aside.
  • In a large bowl, mix the cabbage, carrot, pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce and molasses until smooth.
  • Heat 2 Tbsp oil in skillet/wok. Stir in cabbage mixture in batches, cooking each batch 3-4 minutes, just until tender. Return vegetables to bowl and mix in pork. Stir in the cornstarch mixture.
  • Heat 1 qt oil in deep fryer to 365 degrees F (185 C)
  • Place about 1 Tbsp filling on each egg roll wrapper. Fold one corner over filling, then fold in sides. Moisten edges of remaining edge with water and roll, sealing edge well.
  • Fry egg rolls in batches in the hot oil until golden grown. Drain on paper towels and serve with sweet & sour sauce.



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