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+ servings

Crispy Pork Egg Rolls with Ginger Soy Dip

Whip up a Chinese takeout favorite at home with quick and easy Crispy Pork Egg Rolls with Ginger Soy Dip!
4.67 from 3 votes
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 24 rolls

Ingredients  

  • 1 1/2 lbs ground pork
  • 1/2 pound kale leaves, chopped into 1/2-inch pieces
  • 3/4 cup shredded carrot
  • 1/2 teaspoon sugar
  • 2 teaspoons fish sauce
  • 2 cloves garlic, finely minced
  • 2 dozen 7- to 8-inch egg roll wrappers
  • Egg white, for sealing wrappers
  • Vegetable oil, for frying
  • 1/2 cup soy sauce
  • 2 teaspoons grated fresh ginger root
  • Chili paste, to taste
  • 2 teaspoons sliced scallions

Instructions 

  • In a medium bowl, combine the pork, kale, carrots, egg, sugar, fish sauce, and garlic. Mix well. Set aside to marinate for 20 to 30 minutes.
  • To roll the egg rolls, place one wrapper at a time on your work surface and spoon about 1 tablespoon of the filling onto the lower one-third of the wrapper. Begin rolling from the bottom, tucking the filling under and folding in the sides as you roll. Brush the edges of the wrapper with egg white to seal them. Set the finished rolls aside on a sheet pan as you finish them.
  • In a large frying pan, heat 1 inch of oil over medium heat. Once the oil reaches 360°F, add a portion of the egg rolls and fry, turning as needed, until they are golden brown and cooked through, 5 to 7 minutes. 
  • In a small bowl, combine the soy sauce, ginger, chili paste (to taste) and scallions. Stir well.
  • Serve the egg rolls warm, with the dip on the side.

Notes

  • Most American grocery stores carry thicker, more flour-based wrappers. These fry up to a nice bubbly roll, but take longer to cook, so take this into account when you’re frying. At Asian specialty markets, you’ll find a greater variety of wrappers, many of which are thinner. These wrappers fry up much lighter and crisper. Select the type that works best for you and, again, take this into account when adjusting frying times.
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