lunch · dairy-free
Classic pork and cabbage egg rolls
Takeout-style egg rolls filled with seasoned ground pork, cabbage, carrot and scallion, rolled tight and fried until blistered.
- Time
- 50min
- Steps
- 4
Ingredients
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Allergens
Contains egg, wheat, soy, sesame and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Brown the pork, add the garlic and ginger, then the cabbage and carrot and cook until wilted. Season and stir in cornstarch. Cool and drain.
-
2
Roll the filling tightly in the wrappers, sealing with water.
-
3
Fry at 175°C (350°F) 3-4 minutes until blistered and golden.
-
4
Serve with duck sauce and mustard.
