Egg rolls are a delightful treat that combine the savory flavors of pork and cabbage in a crispy, golden-brown wrapper. This recipe is inspired by the classic Chinese-American takeout favorite, but with a homemade twist that makes it perfect for a cozy night in or a fun appetizer for a gathering. Making these egg rolls from scratch allows you to control the ingredients and customize the flavors to your liking. Plus, there's something incredibly satisfying about crafting these little bundles of joy with your own hands.

These pork and cabbage egg rolls pair wonderfully with a simple soy sauce or sweet chili dipping sauce. For a complete meal, consider serving them alongside a fresh Asian-inspired salad or a bowl of hot and sour soup. If you're hosting a party, these egg rolls make a great addition to a spread of appetizers, including dumplings, spring rolls, and edamame.

Servings: 12 egg rolls

1 pound ground pork
2 cups shredded cabbage
1 cup shredded carrots
1/2 cup chopped green onions
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon grated ginger
1/4 teaspoon black pepper
12 egg roll wrappers
Vegetable oil for frying

In a large skillet over medium heat, cook the ground pork until browned. Drain any excess fat.

Add the shredded cabbage, carrots, green onions, and garlic to the skillet. Cook for 3-4 minutes until the vegetables are softened.

Stir in the soy sauce, sesame oil, ginger, and black pepper. Cook for another 2 minutes, then remove from heat and let the filling cool slightly.

Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the filling near the center of the wrapper.

Fold the bottom corner over the filling, then fold in the sides. Roll up tightly, sealing the top corner with a little water.

Repeat with the remaining wrappers and filling.

In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).

Fry the egg rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.

Remove from oil and drain on paper towels. Serve hot with your favorite dipping sauce.

For a lighter version, try baking the egg rolls instead of frying. Preheat your oven to 400°F (200°C), place the rolls on a baking sheet, and brush them lightly with oil. Bake for 15-20 minutes or until golden brown. You can also experiment with different fillings, such as adding mushrooms, bean sprouts, or bell peppers. For a vegetarian option, replace the pork with tofu or additional vegetables.

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