National Have Fun at Work Day: Egg Rolls

At Shoppa’s, John Deere green is our specialty: green tractors, green lawnmowers AND anything that tastes good and has green in it…like pork egg rolls stuffed with green onions and green cabbage!

(Okay, maybe that’s a bit of a stretch. But it IS National Have Fun at Work Day, so it works, right?!)

Our recipe came from our friend Ashley, who runs a blog called Southern with a French Twist and a YouTube channel called In Ashley’s Kitchen; you can see her original recipe by clicking here. Watch our video and cook along with us!

Egg Rolls with Sweet & Sour Sauce

Makes 10-12 egg rolls; we quadrupled this recipe in our video.

  • 1 lb. ground pork
  • 5 garlic cloves, minced
  • 1 tbsp. fresh ginger, grated
  • 1 bunch of green onions, thinly sliced
  • 1 carrot, shredded
  • 1/4 head napa cabbage, shredded
  • 3 tbsp. toasted sesame oil
  • 1/4 cup soy sauce
  • 1/2 tsp. pepper
  • 1 egg
  • 1 package egg roll wrappers
  • 3-5 cups vegetable oil for frying

Sweet & Sour Sauce

  • 1/2 cup water
  • 1/4 cup distilled white vinegar
  • 1/2 cup sugar
  • 2 tbsp. cornstarch
  • 3-4 drops red food coloring


  1. Add toasted sesame oil to a large sauté pan. Over medium heat, cook green onions, garlic and ginger until fragrant (about 30 seconds).
  2. Add the napa cabbage and carrots; sauté about 2-3 minutes or until the cabbage wilts and cooks down.
  3. Add the ground pork, soy sauce and pepper to the pan; simmer until the pork is fully cooked (about 7-8 minutes).
  4. Drain the pork mixture and set aside to cool for at least 15 minutes.


  1. Separate egg whites from the egg yolk; whisk egg yolk and set aside.
  2. Carefully peel apart the egg roll wrappers.
  3. Lay the wrapper with one corner pointing toward you; spoon 1/4-cup of the pork/vegetable mixture toward the bottom of the wrapper.
  4. Starting at the bottom corner, wrap up the egg roll like a burrito. Brush egg yolk along the edges of the exposed wrapper; this acts like a glue to hold the wrapper shut while frying.
  5. Lay the egg roll on a sheet pan and continue with remaining egg rolls.


  1. In a large sauce pan, heat the vegetable oil to 350 degrees.
  2. Gently add egg rolls to the oil — maximum three at a time.
  3. Fry until all sides are a deep golden brown.
  4. When ready, remove the egg rolls from the oil and let them drain for a few minutes on a paper towel. Once the oil is drained, move to a clean plate until time to eat.


1. Whisk together the water, vinegar, and sugar in a medium sauce pan. Bring to a simmer, then whisk in cornstarch. The mixture will thicken as it heats up. Once it thickens, remove from heat and add red food coloring.


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