Forget about takeout—these homemade Pork Egg Rolls are packed with a veggie-loaded pork filling with kale and carrots, then fried to crispy perfection. Dip them into a homemade ginger soy sauce for an extra burst of flavor that will transport you straight to your favorite Asian restaurant.
• 1 1/2 lbs ground pork

• ▢1/2 pound kale leaves, chopped into 1/2-inch pieces

• ▢3/4 cup shredded carrot

• ▢1/2 teaspoon sugar

• ▢2 teaspoons fish sauce

• ▢2 cloves garlic, finely minced

• ▢2 dozen 7- to 8-inch egg roll wrappers

• ▢Egg white, for sealing wrappers

• ▢Vegetable oil, for frying

• ▢1/2 cup soy sauce

• ▢2 teaspoons grated fresh ginger root

• ▢Chili paste, to taste

• ▢2 teaspoons sliced scallions




• In a medium bowl, combine the pork, kale, carrots, egg, sugar, fish sauce, and garlic. Mix well. Set aside to marinate for 20 to 30 minutes.

• To roll the egg rolls, place one wrapper at a time on your work surface and spoon about 1 tablespoon of the filling onto the lower one-third of the wrapper. Begin rolling from the bottom, tucking the filling under and folding in the sides as you roll. Brush the edges of the wrapper with egg white to seal them. Set the finished rolls aside on a sheet pan as you finish them.

• In a large frying pan, heat 1 inch of oil over medium heat. Once the oil reaches 360°F, add a portion of the egg rolls and fry, turning as needed, until they are golden brown and cooked through, 5 to 7 minutes.

• In a small bowl, combine the soy sauce, ginger, chili paste (to taste) and scallions. Stir well.

• Serve the egg rolls warm, with the dip on the side.
Let the oil get hot otherwise your rolls will stick to the pan. I usually put little butter so oil doesn't burn.

 

[Littleboy8]

These look delicious but I’d omit the I hate oink oink

 

[Babybird]

These look delicious but I’d omit the I hate oink oink

You can add chicken or beef instead