Best egg rolls


°1 pound ground pork or beef

°1 teaspoon ground ginger or more to taste

°1 teaspoon garlic powder or more to taste

°2 cups grated cabbage

°2 ounces grated islands

°2 tablespoons flour for all purposes

°2 tbsp water

°1 peanut oil quart for frying or as needed

°8 (7 "square) egg roll casings

°2 tbsp sesame seeds (optional)


Season pork with ginger and garlic powder in a large bowl; Mix until completely blended.

Place the pork in a medium frying pan over medium heat. Cook and stir until the pork turns brown and crumbles, 5 to 7 minutes.

Combine cooked pork, cabbage and carrot in a large bowl; Mix until the egg filling is well combined.

Mix four and water together in a small bowl until a paste is formed.

Heat the oil in a large frying pan to about 375 ° F (190 ° C) or medium high temperature.

While heating the oil, prepare the egg rolls: place one egg roll casing on the work surface with one angle directed towards you like diamonds. Place about 1/4 to 1/3 cup of filling in the middle of the casing. Fold the bottom corner up and over the filling. Fold left & right corner toward center. Pushing egg roll away from you also head toward top corner. Brushing flour paste inside that corner to help closing egg roll.

Fry the eggs in hot oil, stirring occasionally, to golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on towels or paper racks.

Placing egg rolls on a serving plate and sprinkling sesame seeds on top.

Enjoy !