Pork and Cabbage Egg Roll Recipe

Learn how to make these easy and delicious egg rolls. Here is the link to the written instructions for this recipe: www.bellaonline.com
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25 thoughts on “Pork and Cabbage Egg Roll Recipe

  1. Lai Oliver

    I re-use my oil all of the time. Totally safe at room temp. If there is too much burnt stuff in the oil I filter it with either coffee filter or fabric mesh.

  2. Lai Oliver

    find a local asian market for the wraps especially because the ones used in this video is thicker and bubbles up in the fryer..

  3. 9aspengold5

    I was not able to open your pantry site, So—Do you refridgerate the oil after using or just filter it and keep it at room temperature??

  4. AsianCookingmadeEasy

    Hi – I usually reuse the oil at least 2 times, if not 3. If you watch my pantry video found at youtube(dot)com/watch?v=6lASFpFj0P0 and go to 4:00 you can see how I store it 🙂

  5. AsianCookingmadeEasy

    Hi – I bought the wrappers at Publix, a local grocery store. You can usually find them in most grocery stores near the produce section 🙂

  6. dorenedean

    lumpia wrappers are rice flour based…(white and see-thru thin) egg roll wrappers are flour and egg based (yellow and thicker) Egg roll -sometimes labeled as wonton wrappers work well for meat fillings (chicken, pork…). Lumpia wrappers work more nicely for veggie fillings. Both will fry up golden, but lumpia wrappers can also be steamed (and remain clear and soft). This is preferred for spring rolls when you wish to “see” the pretty colors (green onion-carrot-etc).

  7. samstar307

    Hi 🙂 I have a question, how come the egg rolls I make are like a beige color when they come out, but the ones you make are like brown and look crispy as if made by a professional, I use the spring rolls wraps, is there a difference?? Thanks! Btw your egg rolls look yummy!!

  8. dianafuse

    Wonderful video! I’d like to thank you, in particular, for taking such care when you show how to fill and wrap them. That’s the part that will probably trip me up the worst 🙂

  9. camlpg

    Adding bean sprouts will add a very dramatic flavour to eggrolls and any other chinese stirfry. Traditionally beansprouts are put in eggrolls with minimal amount of meat. You could also use more traditional chinese veggies like chinese cabbage and/or bok choi rather than the ‘coleslaw-in-a-plastic-bag’ .

    After the eggrolls are cooked you can have a dip ready like plum sauce. I especially like plum sauce in my eggrolls, gives an exquisite sweet and sour tasting eggroll.

  10. AsianCookingmadeEasy

    I sometimes put them in and other ingredients as well. But I really love the simple combination of the pork and cabbage which I wanted to show in this recipe 🙂

  11. jordan390a


    I forgot the most important part….Fill and roll them firmly like a tube, and leave the ends open….!


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