Leftover food guilt is real, and this recipe is the perfect fix. Take a single leftover pork loin and turn it into an indulgent, crispy snack that looks like you planned ahead.
But here’s the catch! It takes less time than ordering takeout and tastes way better.
You’ll roll, fry or bake, and smile—maybe loudly.
Contents
Equipment: Must-haves
- Cutting board
- Chef’s knife
- Mixing bowl
- Small bowl (for egg wash)
- Skillet
- Spatula or tongs
- Paper towel
- Measuring spoons
Equipment: Nice-to-haves
- Baking sheet
- Wire rack
- Pastry brush
- Mandoline (optional for thin cabbage)
Ingredients
- 1 egg roll wrapper
- 1/3 cup shredded leftover pork loin
- 1/4 cup shredded cabbage
- 1 tablespoon shredded carrot
- 1 green onion, thinly sliced
- 1 clove garlic, minced
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 egg, beaten (for egg wash)
- 1 tablespoon neutral oil (for frying)
- 1 pinch salt
- 1 pinch black pepper
- Optional: 1 wedge lemon for serving
Instructions
- Set out your cutting board and chef’s knife and gather the single wrapper and filling ingredients.
- Chop the cabbage and green onion on the board; mince the garlic with friendly chef energy.
- Toss the shredded pork, cabbage, carrot, green onion and garlic into the mixing bowl and give them a gentle toss.
- Add the soy sauce and sesame oil to the bowl and mix until everything looks well-coated and happy.
- Sprinkle the cornstarch over the filling, then stir in the water to make a light slurry and coat the filling—this helps keep things from getting soggy.
- Season with a pinch of salt and pepper and taste a tiny bit; adjust so it sings.
- Place the egg roll wrapper on the cutting board in a diamond shape so one corner points at you.
- Spoon the filling onto the lower third of the wrapper in a neat line—don’t overstuff or you’ll need a superhero cape for cleanup.
- Brush the edges of the wrapper with egg wash from the small bowl using your finger or the pastry brush if you’re feeling fancy.
- Fold the bottom corner up over the filling, tuck the sides in snugly, then roll away from you until the wrapper seals like a little present.
- Heat the skillet over medium-high heat and pour in the neutral oil; wait until the oil shimmers like a tiny mirror.
- Gently lower the egg roll into the skillet and fry until one side turns golden and crisp, then rotate to brown all sides using the spatula or tongs.
- Transfer the cooked egg roll to a paper towel-lined plate to drain and pat with another paper towel so your first bite isn’t an oil surprise.
- If you prefer to bake instead of fry, preheat the oven, place the egg roll on the baking sheet over the wire rack, brush with oil using the pastry brush, and bake until golden and crisp.
- Let the egg roll rest for a minute so the filling chills out and doesn’t scald your mouth.
- Serve the single egg roll with a squeeze of the lemon wedge or a dipping sauce of choice and enjoy the moment when leftover becomes legend.
Good to Know
Tip: Use the mandoline only if you want ultra-thin cabbage; otherwise a knife works great and less drama in cleanup. Variation: Swap the pork for a shred of chicken or a single spoon of cooked mushrooms for a vegetarian twist—same method, different party.
Storage: If you have any of this miracle left, wrap it tightly and refrigerate. Reheat in an oven or toaster oven to keep the wrapper crispy—microwaving makes it sad and soft.
Health note: Using a small amount of oil and opting to bake turns this into a lighter treat. The cornstarch slurry helps keep the filling coherent so less oil soaks into the wrapper.
Serving suggestion: Pair the egg roll with a simple dip like soy mixed with a tiny splash of lemon or rice vinegar, or go classic with sweet chili sauce. Final pep talk: You just turned one leftover into a golden, crunchy moment of joy.
That’s the kind of kitchen sorcery everyone needs in their life.
