Voodoo Egg Rolls are a delicious fusion of flavors, featuring a savory filling of ground pork, fresh vegetables, and spices, all wrapped in a crispy shell.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:10 servings (2 egg rolls per serving) 1x
Category:Appetizer
Method:Frying
Cuisine:Asian Fusion
Diet:Gluten Free
Ingredients
Scale
1 pound ground pork
1 cup shredded cabbage
1 cup shredded carrots
1/2 cup green onions, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon red pepper flakes (adjust to taste)
1 package egg roll wrappers (about 20 wrappers)
Vegetable oil for frying
Instructions
In a large skillet over medium heat, cook the ground pork until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
Add the shredded cabbage, carrots, green onions, garlic, ginger, soy sauce, Worcestershire sauce, and red pepper flakes to the skillet. Stir well and cook for another 5 minutes until the vegetables are tender. Remove from heat and let the filling cool slightly.
Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Use a little water on the edges to help seal the wrapper. Repeat with remaining wrappers and filling.
Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F. Carefully add a few egg rolls at a time, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Serve hot with your favorite dipping sauce, such as sweet and sour sauce or spicy mustard.
Notes
For a vegetarian version, substitute the ground pork with crumbled tofu or a mix of mushrooms and additional vegetables.
Add a tablespoon of sriracha or your favorite hot sauce to the filling for an extra kick.