Fried Pork Pie

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Difficulty: Intermediate
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Crispy golden egg rolls filled with savory stir-fried pork and fresh vegetables
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These Fried Pork Pies are a delightful twist on classic egg rolls, offering a perfect balance of crispy exterior and tender, flavorful filling. The combination of ground pork, crunchy cabbage, bamboo shoots, and carrots creates a satisfying texture in every bite. Seasoned with soy sauce and aromatics, this dish is both comforting and exciting. Ideal for potlucks, dinner parties, or a hearty weeknight meal, they pair wonderfully with plum sauce or mustard for dipping. Simple to assemble with common pantry staples, these rolls are a crowd-pleaser that delivers authentic international flavors.

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Fried Pork Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Calories: 964.0

Description

These Fried Pork Pies are a delightful twist on classic egg rolls, offering a perfect balance of crispy exterior and tender, flavorful filling. The combination of ground pork, crunchy cabbage, bamboo shoots, and carrots creates a satisfying texture in every bite. Seasoned with soy sauce and aromatics, this dish is both comforting and exciting. Ideal for potlucks, dinner parties, or a hearty weeknight meal, they pair wonderfully with plum sauce or mustard for dipping. Simple to assemble with common pantry staples, these rolls are a crowd-pleaser that delivers authentic international flavors.

Ingredients

Directions

  1. Heat oil in a wok over medium-high heat. Stir-fry the pork until it changes color, about 3 minutes.
  2. Add the bamboo shoots and grated carrot; stir-fry for 2 minutes until softened but still crisp.
  3. Add the cabbage and stir-fry for about 2 minutes, or until the cabbage is wilted.
  4. Blend 1 teaspoon of cornstarch with soy sauce and combine with the wok mixture. Stir to coat evenly.
  5. Remove the filling from the heat and stir in spring onions, bean sprouts, salt, and pepper. Drain the filling well before using.
  6. Lay a spring roll wrapper on a flat surface with a corner facing you. Spoon 2 tablespoons of filling onto the wrapper, about 2 inches from the bottom corner, shaping it into a long, narrow strip.
  7. Fold the bottom corner up and over the filling, then roll once away from you.
  8. Dab a bit of egg on the left and right corners and fold them in, pressing to seal.
  9. Dab the top corner with a bit of egg and continue rolling to seal the egg roll.
  10. Repeat the wrapping process until all wrappers and filling are used.
  11. Heat oil in a wok over high heat until almost smoking. Add 5 egg rolls at a time and fry until crisp and golden, about 3 minutes.
  12. Remove the egg rolls with a slotted spoon and drain on paper towels.

Nutrition Facts

Amount Per Serving
Calories 964.0kcal
% Daily Value *
Total Fat 32.3g50%
Saturated Fat 8.9g45%
Cholesterol 599.5mg200%
Sodium 251.5mg11%
Total Carbohydrate 118.5g40%
Dietary Fiber 15.5g62%
Sugars 8.1g
Protein 55.2g111%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: egg roll, fried pork, spring roll, cabbage, pork, vegetables, crispy, dinner, appetizer, asian, stir-fry, wrapping, soy sauce, snack, party food, homemade, deep fried, crunchy, savory
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