Pork Egg Rolls
Ground turkey can easily be substituted in this recipe. Serve with fresh lettuce leaves and a dipping sauce.
Serves: 25Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium
- 1 lb. lean ground pork
- 1 Tbsp. dark soy sauce
- 2 Tbsp. oyster sauce
- 1 tsp. minced garlic, divided
- 1 tsp. minced ginger, divided
- 1 cup matchstick-cut carrots
- 2 scallions, finely chopped
- 1 tsp. sesame oil
- 1 tsp. black pepper
- 25 egg roll wrappers (6" × 6")
- 2 large eggs, beaten
- 2 cups peanut oil
- In a large bowl, mix together the ground pork, soy sauce, oyster sauce, garlic, ginger, carrots, scallions, sesame oil, and black pepper.
- One at a time, place an eggroll wrapper on a flat surface with one of the points facing toward you. Spoon about 2 tablespoons of the filling in a line toward the bottom half of the wrapper. Brush the top corner and sides with the beaten egg. Fold in the sides of the wrapper and tightly roll the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
- Heat the oil in a wok over high heat to 375°F. In batches, fry the egg rolls until golden brown, about 5–6 minutes. Remove the fried egg rolls to plates lined with paper towels to drain. Serve hot.