My Mom used to make these eggrolls all the time and now I know why. They are healthier than take out and are super versatile. We avoid soy so this recipe is soy free but feel free to replace the coconut aminos with soy sauce if you don’t mind soy.
To start, you’ll need a few simple ingredients that can be found in most grocery stores. Ground pork, shredded carrots, shredded cabbage, chopped onion, minced garlic, and fish sauce are the stars of the filling, along with a touch of salt and pepper for seasoning. The filling is cooked in a skillet until tender and well combined.
Next, it’s time to assemble the egg rolls! Egg roll wrappers can usually be found in the refrigerated section of your grocery store. The filling is spooned onto the center of each wrapper, then the bottom corner is folded up, followed by the two side corners. The top corner is brushed with a bit of water to help seal the egg roll shut. Once all the egg rolls are assembled, they’re fried until golden brown and crispy in hot oil. You can use a deep fryer or a large pot for frying.
Finally, it’s time to enjoy your homemade egg rolls! You can serve them hot with your favorite dipping sauce, such as sweet chili sauce, hoisin sauce, or plum sauce. They’re perfect for parties, game day snacks, or even as a light dinner with a side salad.
Overall, these homemade egg rolls are a must-try recipe for anyone who loves Asian-inspired flavors. If you use whole food ingredients & non-seed oils you can enjoy the crispy fried goodness without the guilt. With simple ingredients and easy-to-follow instructions, you’ll be making these egg rolls again and again!
Homemade Egg Rolls
Are you looking for a delicious and easy-to-make appetizer or snack that doesn't use soy products? Look no further than these homemade egg rolls! Packed with flavorful ingredients and crispy golden-brown wrappers, these egg rolls are sure to be a hit with your family and friends.
Ingredients
- 1 package egg roll wrappers (usually found in the refrigerated section of the grocery store)
- 1 pound ground pork you can also use ground beef or chicken
- 1 cup shredded carrots
- 1 cup shredded cabbage
- ½ cup chopped green onion
- 1 TBS minced garlic
- 2 TBS oil I use refined coconut oil
- 2 TBS coconut aminos
- salt & pepper to taste
- oil for frying
Instructions
-
In a large skillet, heat 2 tablespoons oil over medium-high heat. Add the ground pork and cook until browned and cooked through, breaking up any large pieces with a wooden spoon as it cooks.
-
Add the shredded carrots, shredded cabbage, chopped onion, minced garlic, coconut aminos, salt, and pepper to the skillet with the cooked pork. Stir to combine and cook for 5-7 minutes, or until the vegetables are tender.
-
Remove the skillet from the heat and let the filling cool to room temperature.
-
To assemble the egg rolls, place an egg roll wrapper on a clean surface with one corner facing you. Spoon 2-3 tablespoons of the filling onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in the two side corners. Brush the top corner with a little bit of water and roll the egg roll up tightly, pressing the top corner to seal.
-
Heat oil in a large pot or deep fryer to 350°F. Fry the egg rolls in batches for 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain off any excess oil.
-
Serve the egg rolls hot with your favorite dipping sauce.
