Pork And Vegetable Egg Rolls Recipe

Name: Pork And Vegetable Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 wedge green cabbage about 1 cup shredded; 3 carrots peeled, about 1 1/2 cups shredded; 1 pound ground pork; 1 cup diced yellow onion; 6 garlic cloves minced; 12 ounces mung bean sprouts; 2 tablespoons soy sauce; 1 teaspoon ground ginger; 1 teaspoon sesame oil; salt; 30 egg roll wrappers; 1 egg beaten; oil for frying

Servings: persons

1/4 wedge green cabbage about 1 cup shredded
3 carrots peeled, about 1 1/2 cups shredded
1 pound ground pork
1 cup diced yellow onion
6 garlic cloves minced
12 ounces mung bean sprouts
2 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon sesame oil
salt
30 egg roll wrappers
1 egg beaten
oil for frying

1
Attach the KitchenAid(R) Food Processor Attachment with medium shredding disc inserted on to a KitchenAid(R) Stand Mixer.
2
Turn the ExactSliceTM System to thin. Place a bowl under the food processor to catch the cabbage. Place cabbage in the feeder and push the cabbage through to shred.
3
Next, place the carrots in the feeder and push the carrots through to shred.
4
Place pork in a large skillet and cook just until browned. Add in cabbage, carrots, garlic and bean sprouts. Cook until vegetables start to soften. Add in soy sauce, ginger and sesame oil. Continue cooking until bean sprouts are soft. Season to taste with salt.
5
Set up an assembly line with egg roll wrappers, beaten egg and filling.
6
To assemble the egg rolls, using one egg roll wrapper with one point towards you, use a slotted spoon to place 1 heaping tablespoon of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both sides. Dip the brush in the egg and brush onto the wrapper. Continue rolling to seal completely. Repeat with remaining filling and wrappers.
7
If you are cooking the egg rolls immediately, heat 1 inch of oil in a skillet over medium-high heat to 350 degrees. Cook egg rolls, in batches, 1-2 minutes on each side or until golden brown. Transfer to a paper towel lined plate. Sprinkle with salt. Serve immediately.

1701

kcal

Calories

103

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 wedge green cabbage about 1 cup shredded, 3 carrots peeled, about 1 1/2 cups shredded, 1 pound ground pork, 1 cup diced yellow onion, and more.

Yes, Pork And Vegetable Egg Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork And Vegetable Egg Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions