Probiotic Brussels Sprouts Kimchi

If you ask me, egg rolls are one of those foods that everyone gets excited about.

These crispy pork egg rolls make a great appetizer or snack that’s packed with savory flavor. Ground pork seasoned with soy sauce and ginger pairs with shredded cabbage and carrots for that classic takeout taste.

The filling comes together in minutes on the stovetop, then gets wrapped up in egg roll wrappers and fried until golden. A touch of sesame oil and garlic help the whole thing come together.

They’re a crowd-pleasing dish that’s easier to make at home than you might think, perfect for game day or a casual dinner.

I notice there’s a mismatch between the recipe name “brussels sprouts kimchi” and the ingredient list, which appears to be for egg rolls. The ingredient list doesn’t contain brussels sprouts or any kimchi-related ingredients.

Could you please clarify which recipe you’d like me to write about? Should I:
1. Write about brussels sprouts (based on the recipe name)
2. Write about ground pork (based on the ingredient list for what appears to be egg rolls)
3. Wait for you to provide the correct ingredient list for brussels sprouts kimchi

Let me know and I’ll be happy to create the section for you!

Options for Substitutions

This recipe is pretty adaptable, so here are some swaps you can make based on what you have:

• Ground pork: Ground chicken, turkey, or beef all work great here. For a vegetarian option, try crumbled firm tofu or finely chopped mushrooms – just make sure to press excess moisture out of the tofu first.
• Egg roll wrappers: Spring roll wrappers can work in a pinch, though they’re thinner and will cook faster. Wonton wrappers are too small for traditional egg rolls, but you could make smaller appetizer-sized versions instead.
• Sesame oil: If you’re out of sesame oil, you can skip it or add a tiny bit of toasted sesame seeds to the filling for that nutty flavor.
• Fresh garlic and ginger: Garlic powder (1/2 teaspoon) and ground ginger work fine if you don’t have fresh. The flavor will be slightly different but still tasty.
• Cabbage and carrots: Use pre-shredded coleslaw mix to save time, or swap in other veggies like bean sprouts, bell peppers, or water chestnuts for extra crunch.

Watch Out for These Mistakes While Cooking

The biggest mistake when making egg rolls is not draining the pork mixture properly after cooking, which leads to soggy wrappers that can tear or fall apart during frying – let the filling cool completely and press out any excess moisture with paper towels before assembling.

Another common error is overfilling the wrappers, so stick to about 2-3 tablespoons of filling per wrapper and leave plenty of room around the edges for proper sealing.

To keep your egg rolls from bursting open while frying, make sure to seal the edges tightly with water and press out any air pockets as you roll, and always fry them seam-side down first to help the seal set.

The oil temperature matters too – if it’s not hot enough (around 350°F), your egg rolls will absorb too much oil and become greasy instead of crispy.

What to Serve With Brussels Sprouts Kimchi?

Brussels sprouts kimchi is amazing as a side dish with grilled meats like Korean short ribs, pork chops, or even a simple grilled chicken breast. I love serving it alongside a bowl of steamed white rice and a fried egg on top for a quick weeknight dinner that hits all the right notes. It also works great as a topping for rice bowls, ramen, or even tucked into tacos for a tangy, spicy kick. If you’re putting together a spread, pair it with other Korean-inspired sides like cucumber salad, edamame, or some crispy tofu for a complete meal.

Storage Instructions

Store: Brussels sprouts kimchi keeps getting better with time! Store it in a clean glass jar or airtight container in the fridge for up to 2 months. The flavors will develop and deepen as it ferments, so don’t be surprised if it tastes even better after a week or two.

Ferment: For the first few days, leave your kimchi at room temperature to kickstart the fermentation process. After 1-3 days (depending on how tangy you like it), move it to the fridge to slow things down. Just remember to burp the jar daily during room temp fermentation to release any built-up gases.

Serve: Always use clean utensils when scooping out your kimchi to keep it fresh longer. The brine is just as good as the vegetables, so don’t toss it! You can use it in dressings, marinades, or even add a splash to soups for extra flavor.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 50-60 g
• Fat: 75-85 g
• Carbohydrates: 110-125 g

Ingredients

For the filling:

• 1 tsp sesame oil (for best flavor and aroma)
• 1/4 tsp black pepper
• 1/2 cup shredded carrots
• 1 tbsp soy sauce
• 2 garlic cloves (finely minced, about 1 tsp)
• 1 lb ground pork (freshly ground preferred for better texture)
• 1/2 tsp ground ginger
• 2 tbsp vegetable oil (or any neutral oil like canola)
• 1 cup shredded cabbage

For assembly:

• 1/4 cup water (for sealing edges)
• 8 egg roll wrappers (keep covered with a damp towel to prevent drying)

Step 1: Prepare Mise en Place and Aromatics

• 2 garlic cloves, finely minced
• 1/2 cup shredded carrots
• 1 cup shredded cabbage
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 1/4 tsp black pepper
• 1/4 cup water
• 8 egg roll wrappers

Mince the garlic cloves finely and set aside.

Shred the carrots and cabbage, keeping them separate to maintain texture control during cooking.

Have all seasonings measured and ready: soy sauce, sesame oil, ground ginger, and black pepper.

Keep the egg roll wrappers covered with a damp towel to prevent them from drying out—this is crucial for workability.

Fill a small bowl with water for sealing the wrapper edges later.

Step 2: Brown the Ground Pork and Build Flavor Base

• 2 tbsp vegetable oil
• 1 lb ground pork

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers.

Add the ground pork, breaking it apart with a wooden spoon as it cooks, and let it brown for 5-7 minutes until no pink remains and the meat develops a golden color.

This browning creates depth of flavor through the Maillard reaction.

Once the pork is cooked through, drain excess fat if needed, leaving about 1-2 tablespoons in the pan.

Step 3: Create the Filling with Aromatics and Vegetables

• cooked ground pork from Step 2
• 2 garlic cloves, minced
• 1/2 cup shredded carrots
• 1 cup shredded cabbage
• 1 tbsp soy sauce
• 1/2 tsp ground ginger

Add the minced garlic to the cooked pork and stir constantly for about 30 seconds until fragrant—garlic burns quickly, so don’t let it sit too long.

Immediately add the shredded carrots and cabbage, stirring to combine everything evenly.

Cook for 2-3 minutes, stirring occasionally, until the vegetables begin to soften and release their moisture.

I like to add the soy sauce and ground ginger at this point to infuse the mixture with flavor while the vegetables are still cooking and absorbing the seasonings.

Step 4: Finish Seasoning and Cool the Filling

• filling mixture from Step 3
• 1 tsp sesame oil
• 1/4 tsp black pepper

Drizzle the sesame oil over the mixture and sprinkle with black pepper, stirring well to distribute evenly.

Taste the filling and adjust seasonings as needed—you want bold, savory flavors that will stand up to the neutral wrapper.

Remove from heat and spread the filling on a plate or shallow bowl to cool for 5-10 minutes; this prevents the wrappers from getting soggy and makes filling easier.

I find that cooling the filling also helps it hold together better inside the wrapper during cooking.

Step 5: Assemble the Egg Rolls

• 8 egg roll wrappers
• cooled filling from Step 4
• water for sealing

Place an egg roll wrapper on a clean work surface in a diamond orientation (point facing you).

Spoon about 2-3 tablespoons of the cooled filling into the center of each wrapper.

Fold the bottom point up over the filling, then fold in the left and right points to create an envelope shape.

Roll tightly toward the top point, then dab a small amount of water along the top edge and seal firmly.

Stand each roll seam-side down on a plate.

Work quickly but carefully to prevent wrappers from drying out.

Step 6: Cook and Finish the Egg Rolls

• assembled egg rolls from Step 5
• 2 tbsp vegetable oil

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.

Once hot, carefully place the egg rolls seam-side down in the oil (work in batches if needed to avoid crowding).

Fry for 2-3 minutes until the bottom is golden brown and crispy, then flip and cook the other side for another 2-3 minutes until evenly browned.

Transfer the cooked egg rolls to a paper towel-lined plate to drain excess oil.

Serve hot while they’re still crispy.

Probiotic Brussels Sprouts Kimchi

Delicious Probiotic Brussels Sprouts Kimchi recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 1425 kcal

Ingredients

  

For the filling:

• 1 tsp sesame oil (for best flavor and aroma)
• 1/4 tsp black pepper
• 1/2 cup shredded carrots
• 1 tbsp soy sauce
• 2 garlic cloves (finely minced, about 1 tsp)
• 1 lb ground pork (freshly ground preferred for better texture)
• 1/2 tsp ground ginger
• 2 tbsp vegetable oil (or any neutral oil like canola)
• 1 cup shredded cabbage

For assembly:

• 1/4 cup water (for sealing edges)
• 8 egg roll wrappers (keep covered with a damp towel to prevent drying)

Instructions

 

• Mince the garlic cloves finely and set aside. Shred the carrots and cabbage, keeping them separate to maintain texture control during cooking. Have all seasonings measured and ready: soy sauce, sesame oil, ground ginger, and black pepper. Keep the egg roll wrappers covered with a damp towel to prevent them from drying out—this is crucial for workability. Fill a small bowl with water for sealing the wrapper edges later.
• Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers. Add the ground pork, breaking it apart with a wooden spoon as it cooks, and let it brown for 5-7 minutes until no pink remains and the meat develops a golden color. This browning creates depth of flavor through the Maillard reaction. Once the pork is cooked through, drain excess fat if needed, leaving about 1-2 tablespoons in the pan.
• Add the minced garlic to the cooked pork and stir constantly for about 30 seconds until fragrant—garlic burns quickly, so don't let it sit too long. Immediately add the shredded carrots and cabbage, stirring to combine everything evenly. Cook for 2-3 minutes, stirring occasionally, until the vegetables begin to soften and release their moisture. I like to add the soy sauce and ground ginger at this point to infuse the mixture with flavor while the vegetables are still cooking and absorbing the seasonings.
• Drizzle the sesame oil over the mixture and sprinkle with black pepper, stirring well to distribute evenly. Taste the filling and adjust seasonings as needed—you want bold, savory flavors that will stand up to the neutral wrapper. Remove from heat and spread the filling on a plate or shallow bowl to cool for 5-10 minutes; this prevents the wrappers from getting soggy and makes filling easier. I find that cooling the filling also helps it hold together better inside the wrapper during cooking.
• Place an egg roll wrapper on a clean work surface in a diamond orientation (point facing you). Spoon about 2-3 tablespoons of the cooled filling into the center of each wrapper. Fold the bottom point up over the filling, then fold in the left and right points to create an envelope shape. Roll tightly toward the top point, then dab a small amount of water along the top edge and seal firmly. Stand each roll seam-side down on a plate. Work quickly but carefully to prevent wrappers from drying out.
• Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the egg rolls seam-side down in the oil (work in batches if needed to avoid crowding). Fry for 2-3 minutes until the bottom is golden brown and crispy, then flip and cook the other side for another 2-3 minutes until evenly browned. Transfer the cooked egg rolls to a paper towel-lined plate to drain excess oil. Serve hot while they're still crispy.