These crispy Pork Egg rolls with Mixed Vegetables are perfect appetizers or sides, and they can be made ahead and frozen so they are ready to cook when the craving hits.
These Crispy Pork Egg Rolls with mixed vegetables are meaty and crisp, and the vegetables add texture and flavor in every bite. It checks all the boxes for a perfect appetizer for me.
I love crispy things, do you too? Try this Baked Turkey Taquitos, Cheeseburger Tacos, Bang bang Shrimp and Bang Bang Chicken!
Pork Egg Rolls with Mixed Veggies
- You will love that this version requires minimal chopping and preparation. The use of frozen mixed veggies makes this so simple. It is easy enough to make this delicious parcels on a weekday, if you ask me!
- The pork filling is flavored with a distinct Asian note made with soy sauce and sesame oil. Again, you do not need much to make this recipe. The flavor is on the spot, and the ingredients are simple.
Ingredients
- Ground pork I used medium ground pork for a little bit of fat. This gives the meat a more tender chew than lean ones.
- Frozen Mixed Vegetables The variety I used consists of corn, carrots and beans. You can use any variety you prefer, but it is important that they are the ones that come in uniform little pieces and not large, chunky ones.
- Shredded Cabbage This adds a nice, subtle crunch and fresh flavor.
- Soy Sauce and Sesame Oil This adds that distinct Asian flavor to the egg rolls and should not be skipped.
- Egg Roll Wrappers. I used 5 inches square. Your total yield will depend on how large or small your wrappers are.
- (See the recipe card for the rest of the ingredients).
Pointers and Tips
- Note that egg roll wrappers are not the same as spring roll wrappers. Egg rolls wrappers are thicker and comes out blistered and nicely golden after frying. Spring roll wrappers are paper thin and comes out crisp and delicate. This is what we use for Filipino Lumpia.
- Here is a great article explaining the difference between spring rolls and egg rolls.
- Do not overcrowd the pan during frying as this will result in soggy egg rolls. You want them evenly spaced in the pan so they crisp up and not steam.
- You can freeze the wrapped, uncooked egg rolls for up to a month. Place them on a heavy freezer bag and seal well. To cook, fry from frozen until crisp and golden.
- Drain fried egg rolls on a wire rack set above a baking pan. This preserves the crispiness more than draining them on paper towels.
Let’s Make Crispy Pork Egg Rolls
Make the Pork Filling.
- Heat a bit of oil in a wide pan. Sauté the garlic and onion.
- Add the ground pork and cook, breaking apart the clumps, until browned.
- Stir in the mixed vegetables. Cook until the vegetables are tender, about 5-8 minutes. Add the soy sauce and sesame oil and toss to distribute.
- Add the shredded cabbage and cook for about 2 minutes more, until the cabbage is tender-crisp. Add salt and pepper and cook the mixture for 2-3 minutes more. Taste and season as needed. Let this cool completely.
Wrap the Pork Filling in the Egg Roll Wrappers
- On a clean, flat surface, lay an egg roll wrapper so that it is facing you in a diamond shape position.
- Spoon about 1½ to 2 tbsp. of pork filing horizontally in the center of the wrapper.
- Fold the bottom flap over to the center to cover the filling. Fold the 2 side flaps to the center as well. Roll the wrapper forward to form a log. To seal, dab some water on the seams. Repeat with the remaining pork filling.
Fry the Egg Rolls
- Heat about 2 inches of oil in a heavy bottom saucepan. Fry the pork egg rolls in batches until golden and crispy.
- Drain the cooked egg rolls on a wire rack set above a baking pan. Serve with sweet chili dipping sauce.
Frequently Asked Questions
Egg rolls will turn soggy if they are too crowded during frying. Also, your heat may be too high that it browns the exterior right away without fully cooking the wrappers.
Check that your temperature is perfect all throughout frying. Lower the heat when the egg rolls brown too quickly.
Lastly, egg rolls may be soggy if they were undercooked. Fry them at the proper temperature of 350 F until they are nicely golden .
Serve them as appetizers along with a sweet chili sauce. You can also serve them with rice or as a side to soup or noodles!
Yes, you can do that too! You will make spring rolls instead. You may want to wrap them as smaller, finger-sized logs.
More Asian Dishes
- Instant Pot Korean Beef Rice Bowls
- Instant Pot Korean Beef
- Easy Pancit Canton
- Salmon Poke Bowl
- Salted Fish Chicken Fried Rice
Pork Egg Rolls with Mixed Vegetables
Equipment
- deep fryer optional
Ingredients
- 1 lb ground pork medium
- 1 cup frozen mixed vegetables
- 4 cloves garlic minced
- 1 small onion chopped finely
- 2 cups shredded cabbage
- 1¼ tsp salt
- ¼ tsp pepper
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 20 egg roll wrappers 5 inch square (not the same as spring roll wrappers)
- 1 cup cooking oil
Instructions
Cook the Pork Filling
- Heat about 2 tbsp of oil in a wide pan. Add the garlic and onion and cooked until softened.
- Add the ground pork and cook, breaking apart the clumps, until browned.
- Add the mixed vegetables. Cook until the vegetables are tender, about 5-8 minutes. Add the soy sauce and sesame oil and toss the ingredients to distribute.
- Add the shredded cabbage and allow to cook for about 2 minutes more, until the cabbage is tender-crisp. Add salt and pepper and cook for 2-3 minutes more. Taste and season as needed. Let this cool completely.
Wrap the Pork Mixture
- On a clean, flat surface or a large plate, lay an egg roll wrapper so that it is facing you in a diamond shape position.
- Spoon about 1½ to 2 tbsp. of pork filing horizontally in the center of the wrapper.
- Fold the bottom flap over to the center to cover the filling. Fold the 2 side flaps to the center. Roll the wrapper forward to form a log. Dab some water on the seams to seal. Repeat with the remaining pork filling.
Deep Fry
- Heat about 2 inches of oil in a heavy bottom saucepan ( you can also use a deep fryer). Fry the pork egg rolls in batches until golden and crispy.
- Drain the cooked egg rolls on a wire rack set above a baking pan. Serve with sweet chili dipping sauce.
Notes
- DO not overcrowd the pan during frying. This ensures that the pork egg rolls get golden and crisp and not soggy.
- Egg roll wrappers are not the same as spring roll wrappers. Make sure you check the label on the packaging.
- The wrappers I used are 5 inches square. With this size I am able to yield 20-22 average size egg rolls. The number of your yield will depend on how large your wrappers are.
- You can freeze the uncooked, wrapped egg rolls for up to a month. Just place them in a thick freezer bag and seal well. To cook, deep fry from frozen until golden and crisp.
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