Ingredients
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1 tbsp canola oil, plus more for frying
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1 medium onion, chopped
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1/2 cup shredded carrots
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2 cloves garlic, minced
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1 tsp minced ginger
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1 lb ground pork
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1 (8 oz) can water chestnuts, drained and rinsed
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2 tsp La Choy ® Less Sodium Soy sauce
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1/4 cup chopped green onions
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2 tbsp chopped fresh cilantro, plus more to garnish
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3/4 (11 oz) pkg spring roll wrappers, thawed
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1 large egg, lightly beaten
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Sweet-and-sour dipping sauce, to serve (optional)
Steps
1
In a 12-inch skillet, heat the oil on medium-high. Add the onion, carrots, garlic, and ginger. Cook 5–6 min., until onion and carrots are almost tender.
2
To pan, add the pork and cook 5–6 min., until browned. Add the water chestnuts and soy sauce. Season with salt and pepper. Cook 2 min. Stir in the green onions and cilantro. Transfer to a bowl. Wipe pan clean and return to stove.
3
To pan, add oil until 1 inch deep and heat oil to 300°F on a thermometer. Meanwhile, place 1 spring roll wrapper on a work surface so the corner is at the top. Spoon 2 tbsp pork filling onto bottom half of wrapper, about 2 inches from the bottom point. Fold the bottom point over the filling, then fold in the sides, then roll up toward the top point. Brush top point with beaten egg and seal. Fill remaining wrappers.
4
When oil is hot, carefully add 4–5 rolls to skillet. Fry 1–2 min. per side, until golden brown. Adjust heat as needed to prevent burning. Using a slotted spoon or tongs, transfer rolls to a paper towel–lined plate to drain. Top with cilantro. Serve with the sweet-and-sour sauce.
Tips
To air-fry: Preheat air fryer to 350°F. Lightly spray basket with cooking spray. Working in batches, add spring rolls to basket. Spray tops with cooking spray. Cook 10–12 min., turning halfway through, until golden brown.
