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Pork and Cabbage Egg Rolls
If using vermicelli noodles, soak them in hot water for 10 minutes until softened, then drain before combining with the remaining filling ingredients. Look for refrigerated egg roll wraps in the produce department.
2 cups shredded green cabbage
1 cup shredded carrots
1/2 lb. ground pork
4 oz. dried vermicelli noodles, soaked and drained (optional)
2 green onions, chopped
2 garlic cloves, minced
1 Tbsp. oyster sauce
1 Tbsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper
Vegetable oil, for frying
30 egg roll wraps
1 large egg, beaten
Sweet chili sauce, for serving
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Pork and Cabbage Egg Rolls

Pork and Cabbage Egg Rolls

Pork and Cabbage Egg Rolls
  • Servings:Makes About 30 egg rolls
  • Prep Time:30 minutes
  • Cook Time:40 minutes
1. In a large bowl, mix cabbage, carrots, pork, noodles (if using), green onions, garlic, oyster sauce, sugar, salt, and pepper until blended. Set aside for 10 minutes.
2. Heat 2" to 3" of oil in a deep saucepan or high-sided skillet over medium-high until temperature reaches 350 degrees. Line a plate with a double layer of paper towels and set aside.
3. While oil is heating, place a heaping tablespoon of filling onto one corner of a wrapper and roll firmly toward the opposite corner, stopping when you reach the center. Fold sides inward, then continue rolling the rest of the way. Brush corner of wrapper with egg and press to seal, then transfer to a plate. Repeat with remaining wrappers and filling, covering filled egg rolls with plastic wrap or a damp kitchen towel to prevent them from drying out.
4. Add three or four egg rolls to oil and cook, turning occasionally, until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain, then repeat with remaining egg rolls. Serve with sweet chili sauce.
Source: Hannaford fresh Magazine, December 2021