Pork Egg Rolls


  • 2lbs. ground pork
  • 2 tbsp ginger, chopped
  • 1 green cabbage, shredded
  • 1 onion, julienned
  • 8oz carrots, shredded
  • 1 bunch green onions, sliced
  • 1.5 tbsp Jody's Asian Persuasion Rub
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp hoisin
  • 1 tbsp cooking wine
  • 16oz wonton wrappers 
  • 2 eggs, beaten
  • 1 gal fryer oil


  • Pre-heat Matador to high.
  • Add sesame oil and cook pork until done (about 3-5 minutes).
  • Move the pork to the Front Row and add the ginger, cabbage, onion, and carrots, then stir fry until the vegetables are just tender (about 4-5 minutes).
  • Combine with the pork and add the Asian Persuasion, soy sauce, hoisin, cooking wine, and green onions, cooking until the liquid has been absorbed. 
  • Place the pork and cabbage mixture into the fridge and allow to cool completely. 
  • Place a wonton wrapper on a cutting board and brush the border of the wrapper with the beaten egg. 
  • Add 2oz of the pork filling to one corner of the wrapper.
  • Fold the corner of the wrapper over the top of the filling, folding in each side and continuing to roll until the egg roll has been sealed on all sides.
  • Pre-heat the Matador to 350℉ with 1 gallon of oil. 
  • Fry the egg rolls for 4-5 minutes until golden brown.  


If making a large quantity of egg rolls, keep them covered with a damp towel to keep the wontons moist.