Recipes and Cooking Egg Rolls 4.4 (5) Skip the takeout tonight and try this homemade egg roll recipe instead. These Chinese egg rolls are stuffed with pork for heartiness and veggies for a fresh crunch. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Fry Time: 3 mins Total Time: 28 mins Servings: 8 Yield: 8 egg rolls (2 cups filling) Jump to Nutrition Facts Ingredients ½ pound ground pork 1 teaspoon grated fresh ginger 1 clove garlic, minced ½ cup finely shredded napa or green cabbage ½ 8 ounce can sliced or whole water chestnuts, drained and chopped 1 carrot, shredded (1/2 cup) ½ cup finely chopped onion 2 tablespoon reduced-sodium soy sauce 2 teaspoon cornstarch ½ teaspoon sugar ¼ teaspoon salt 8 egg roll wrappers Vegetable oil for deep frying Bottled sweet-and-sour sauce or prepared Chinese-style hot mustard Directions For filling, in a large skillet cook pork, ginger, and garlic for 3 to 5 minutes or until meat is no longer pink; drain off any fat. Add cabbage, water chestnuts, carrot, and onion. Cook and stir 2 minutes more. In a small bowl stir together soy sauce, cornstarch, sugar, and salt. Add to skillet. Cook and stir until thickened and bubbly. Remove from heat and cool slightly. Preheat oven to 200°F. For each egg roll, place an egg roll wrapper on a flat surface with a corner pointing toward you. Spoon about 1/4 cup of the filling across and just below center or egg roll wrapper. Fold bottom corner over filling, tucking it under on the other side. Fold the side corners over filling, forming an envelope shape. Roll egg roll toward remaining corner. Moisten top corner with water; press firmly to seal. In a heavy large saucepan heat 2 inches vegetable oil to 365°F (or heat oil in an electric fryer according to manufacturer's directions). Fry egg rolls, half at a time, for 3 to 4 minutes or until golden brown, turning once. Drain on paper towels. Keep warm in the preheated oven while frying remaining egg rolls. Serve warm egg rolls with Sweet-and-Sour Sauce. Air Fryer Directions: Preheat air fryer*. Prepare egg rolls as directed above in step 1. Brush surface of egg rolls lightly with vegetable oil. Place 4 egg rolls in the basket. Cook at 365°F* for 8 to 10 minutes or until golden, turning once. Keep warm in the preheated oven while frying remaining egg rolls. * Some air fryers require preheating and some do not. Read manufacturer's directions and preheat if directed. Some air fryers have temperature settings and some do not. Choose 365°F if available. A wide variety of air fryers are available and not all are the same, so times given may vary. Rate it Print Nutrition Facts (per serving) 319 Calories 19g Fat 29g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 319 % Daily Value * Total Fat 19g 24% Saturated Fat 3g 15% Cholesterol 22mg 7% Sodium 452mg 20% Total Carbohydrate 29g 11% Total Sugars 5g Protein 9g Vitamin C 3.8mg 19% Calcium 29mg 2% Iron 1.4mg 8% Potassium 280mg 6% Folate, total 35.9mcg Vitamin B-12 0.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.