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Fried egg rolls with pork
Fried egg rolls with pork

Fried egg rolls with pork

Preparation 30 minutes
Cooking time 15 minutes
Servings 25 rolls


  • 30 ml (2 tbsp) sesame oil
  • 15 ml (1 tbsp) vegetable oil
  • 500 g (1 lb) lean ground pork
  • 180 ml (3/4 cup) mushrooms, minced
  • 2 garlic cloves, minced
  • 500 ml (2 cups) green cabbage, thinly sliced
  • 500 ml (2 cups) bean sprouts
  • 3 green onions, thinly sliced
  • 2 celery stalks, thinly diced
  • 45 ml (3 tbsp) soy sauce
  • 500 g (1 lb) egg roll wrappers  
  • 1 egg white
  • Fryer with cooking oil
  • Plum sauce


  1. In a frying pan, heat 15 ml (1 tbsp) sesame oil and 15 ml (1 tbsp) vegetable oil.
  2. Brown the pork, mushrooms and garlic.
  3. In a large bowl, mix together the cabbage, bean sprouts, onions and celery.
  4. Add the rest of the sesame oil and the soy sauce. Stir well.
  5. Add the cooled meat. Stir.
  6. Beat 1 egg white with a bit of water.
  7. Spread the wrappers on a countertop.
  8. Garnish in the centre with about 30 ml (2 tbsp) of the vegetable mix.
  9. Lightly brush the edges of the wrappers with the egg white. 
  10. Press the edges together to seal the wrappers.
  11. Deep fry in oil at 180°C (350°F) for 4 to 5 minutes.
  12. Serve the egg rolls with plum sauce.
Availability in stores