Pork Egg Rolls

READY IN: 40mins


  • 4
    carrots, shredded
  • 1 12
    cups of shredded jicama
  • 1 12
    cups of shredded napa cabbage
  • 1 12
    tablespoons sesame oil
  • 1 12
    teaspoons kosher salt
  • 2
    teaspoons pepper
  • 12
    teaspoon garlic
  • 12
    teaspoon freshly grated ginger
  • 4
    green onions, thinly sliced
  • 1 12
    tablespoons liquid seasoning
  • 2
    eggs (Reserve one egg for sealing up the egg roll wrappers)
  • 2
    egg roll wraps, packages thaw out in room temperature for easy handling (25 wrappers in a package)
  • sweet chili sauce (Optional for dipping)
  • peanut oil, at 350 degrees f (for deep frying)


  • 1. In a medium to large sized bowl, mix together all the ingredients together except for one egg. Make sure everything is incorporated.
  • 2. Lay out one egg roll wrapper in front of you like a diamond.
  • 3. Scoop out about 3 Tbsp of the filling and place across the middle of the wrapper.
  • 4. Fold the point that is pointing at you up over the mixture.
  • 5. Now fold the corner on the right over that, now the point on the left and begin to roll somewhat tightly until you almost get to the end.
  • 6. Crack the egg in a small bowl and whisk. This is your glue to seal up the egg roll wrapper.
  • 7. Take your finger or pastry brush and brush it along the edges. After that is done, roll the wrapper all the way.
  • 8. Heat up the peanut oil at 350 degrees F. Make sure its not too hot.
  • 9. Deep fry the egg rolls in batches of 4-6 for 8-10 minutes or until they are golden brown. Place on paper towels to drain the excess oil.
  • 10. Let it cool for several minutes before serving.
  • 11. Serve with Sweet Chili dipping sauce or any sauce you prefer.