Ingredients
Ground Pork1 lb
Cabbage3 cups
Carrots1 medium
Scallions3 chopped
Garlic1 clove, peeled, crushed
ginger1 tablespoon
soy sauce2 tablespoons total (1 for filling, 1 for serving)
Rice Vinegar1 tablespoon
olive oil1 tablespoon
Egg Roll Wrappers12
OilFor brushing
Duck SauceTo serve
Plum SauceTo serve
Instructions
Steps
- Prepare the filling: In a large skillet over medium heat, add 1 tablespoon of olive oil and 1 lb of ground pork. Use a spatula to break the meat apart as it cooks, about 6 to 8 minutes until fully cooked.
- Add 1 clove of crushed garlic, 1 tablespoon of ginger, 1 medium carrot (shredded), 3 chopped scallions, and 3 cups of chopped cabbage to the skillet. Stir and cook until the cabbage wilts and everything is tender, about 3 to 4 minutes.
- Season the mixture with 1 tablespoon of soy sauce and 1 tablespoon of rice vinegar, then remove from heat and let cool.
- Assemble the egg rolls: On a clean surface, place one egg roll wrapper in a diamond shape. Spoon about 1/4 cup of filling into the center. Dip your fingers in water and moisten the edges of the wrapper. Fold the sides over the filling and roll tightly away from you to form a cylinder. Repeat until all filling is used, yielding at least a dozen egg rolls.
- Air fry the egg rolls: Preheat your air fryer to 350°F. Place the egg rolls in the basket without stacking them, lightly spray or brush them with oil. Cook for 6 to 7 minutes, then flip, spray or brush again, and cook for another 4 to 5 minutes until golden brown and crispy.
- Serve immediately with duck sauce, plum sauce, or extra soy sauce for dipping!