Heat a wok or large pan over medium-high heat. Add the pork to the pan and cook, breaking it up into tiny pieces as it cooks, until no longer pink, about 8 minutes.
Add the cabbage, carrot, garlic, and ginger to the pan and stir to combine. Cook, stirring often, until cabbage begins to wilt, about 4 minutes.
Add the egg, soy sauce, and sesame oil. Cook, while stirring, about 2 minutes. Season with salt & pepper to taste then take the pan off the heat and set aside to cool.
Lay out an egg roll wrapper in front of you in the shape of a diamond and place about 1/4 cup of the pork mixture in the center. Brush the edges of the egg roll wrapper with just a little water. Fold the bottom corner up over the mixture, fold in the side corners and roll towards the top corner. Touch up the sides and make sure everything is sealed up tight. Place the egg roll on a baking sheet and continue with the remaining egg roll wrappers.
Brush each egg roll all over with peanut oil.
Bake the egg rolls in the preheated oven for 8 minutes then flip the egg rolls over and bake for 8 more minutes or until browned and crispy.
Print Recipe
25 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?
Be the first to post a comment