Rice Free Easy Egg Rolls

Total time45 min

Prep time25 min

Cook time20 min

4.9

(9)

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Ingredients

4 servings

For the filling

½ lb ground pork
2 cups green cabbage, finely shredded
1 cup carrots, shredded
3 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp soy sauce
1 tsp sesame oil
½ tsp ground black pepper
2 green onions, thinly sliced

For assembly

12 egg roll wrappers
1 egg, beaten

For frying

½ cup vegetable oil

For the dipping sauce

¼ cup soy sauce
2 tbsp rice vinegar
Chef's tip
For each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned vinegar.
1 tsp honey
½ tsp chili garlic sauce (optional)

Instructions

1
Heat a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until no longer pink and cooked through to 160°F (71°C), about 5–6 minutes. Drain any excess fat.
2
Add the garlic and ginger to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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