Nutritional Info

Nutrition Facts

Serving Size 1 (56g)

Calories 121
Calories from Fat 18 (15%)
Amount Per Serving %DIV
Total Fat 2g 3%
Saturated Fat 0.5g 3%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 16.8mg 6%
Sodium 394.6mg 17%
Potassium 90.5mg 2%
Total Carbohydrate 17.3g 6%
Dietary Fiber 0.8g 3%
Sugars 0.1g
Protein 7g 14%

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Recipe Description
Great port egg roll recipe that is never left over.
Prep time
15 min
Cook time
10 min
Ready In
25 min


Serves Tool

Serves To:USMetric
1/2 Pound(lb)  ground pork
1   carrot. shredded
2 Clove(clv)  garlic, minced
1/4 Cup(c)  finely chopped green onions
1 Cup(c)  shredded cabbage
2 Tablespoon(T)  low-sodium soy sauce
1 Tablespoon(T)  mustard
2 Tablespoon(T)  cornstarch
1 Tablespoon(T)  water
12   egg roll wrappers


In a large skillet. brown ground pork until almost done.

Add carrot and garlic; cook and stir for 4-6 minutes or until pork is cooked. Remove from heat. drain well, and add green onions, cabbage, soy sauce, and mustard.

Combine cornstarch and water in small bowl and blend well.

To form egg rolls, place one wrapper, point-side down, on work surface. Place 3 tablespoons filling 1-inch from corner.

Brush all edges of the egg roll wrapper with cornstarch mixture.

Fold point over filling, then fold in sides and roll up egg roll, using cornstarch mixture to seal as necessary.

Fry the rolls in peanut oil heated to 375°F for 2-3 minutes, turning once, or until deep golden brown.

Additional notes


To make a dipping sauce, mix 3 tablespoons soy sauce with 1 teaspoon sugar, 1 tablespoon mustard, and 1 tablespoon vinegar.


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