Here’s a classic, crispy Egg Roll recipe—just like your favorite takeout:
Ingredients
Filling:
- 1 lb ground pork (or chicken, shrimp, or veggie mix)
- 2 cups shredded cabbage or coleslaw mix
- 1 medium carrot, grated
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tsp grated ginger (optional)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper, to taste
For Rolling & Frying:
- Egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil, for frying
Instructions
- Cook the Filling:
- Heat a skillet over medium-high heat.
- Cook ground meat until browned; drain excess fat.
- Add garlic, ginger, soy sauce, sesame oil, salt, and pepper.
- Stir in cabbage, carrot, and green onions.
- Cook 2–3 minutes until vegetables are slightly softened.
- Let filling cool slightly.
- Roll the Egg Rolls:
- Place wrapper in a diamond shape.
- Add 2–3 tbsp filling near the bottom.
- Fold bottom corner over filling, fold in sides, roll tightly.
- Brush top corner with beaten egg and seal.
- Fry:
- Heat oil to 350°F (175°C).
- Fry egg rolls in batches 3–5 minutes, turning, until golden brown.
- Drain on paper towels.
- Serve:
- Serve hot with sweet and sour sauce, duck sauce, or soy sauce.
Tips
- Don’t overfill—tight rolls stay crisp.
- Keep wrappers covered with a damp towel while working.
- Baked option: Brush with oil and bake at 400°F (200°C) for 18–20 minutes, flipping once.
- Air fryer: 380°F for 10–12 minutes, turning halfway.
If you want, I can give you cheeseburger egg rolls, Southwest egg rolls, or a vegetable-only version 🌯✨
