🥢 Egg Rolls
Egg rolls are crispy, deep-fried rolls filled with seasoned meat and vegetables wrapped in a thin wheat wrapper. They’re a popular appetizer in Chinese-American cuisine — crunchy on the outside and savory inside.
🥬 Ingredients (Makes 12–15 egg rolls)
Filling
- 1 lb ground pork (or chicken/shrimp)
- 3 cups coleslaw mix (shredded cabbage & carrots)
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tsp fresh grated ginger (optional)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp black pepper
- 1 tbsp oyster sauce (optional)
Assembly
- 12–15 egg roll wrappers
- 1 egg (beaten, for sealing)
- Oil for frying
👩🍳 Instructions
1️⃣ Cook filling:
In a skillet over medium heat, cook pork until browned. Drain excess fat.
Add garlic, ginger, and green onions; cook 1 minute.
Stir in cabbage mix, soy sauce, sesame oil, pepper, and oyster sauce.
Cook 3–4 minutes until cabbage softens slightly.
Let mixture cool before wrapping.
2️⃣ Wrap egg rolls:
- Place wrapper in a diamond shape.
- Spoon 2–3 tbsp filling near center.
- Fold bottom corner up over filling.
- Fold in sides.
- Roll tightly and seal top corner with beaten egg.
3️⃣ Fry:
Heat oil to 350°F (175°C).
Fry 3–4 minutes until golden brown.
Drain on paper towels or wire rack.
4️⃣ Serve hot with sweet and sour sauce, duck sauce, or soy sauce.
🔥 Air Fryer Option
- Spray egg rolls lightly with oil.
- Air fry at 375°F for 10–12 minutes, turning halfway.
🌟 Tips for Perfect Egg Rolls
- Don’t overfill wrappers.
- Keep wrappers covered with a damp towel while working.
- Cool filling before rolling to prevent soggy wrappers.
- Freeze uncooked rolls for later frying.
If you’d like, I can also give you:
- 🥬 Vegetarian egg rolls
- 🍤 Shrimp egg rolls
- 🌶️ Spicy Korean-style egg rolls
- 🥣 Egg roll in a bowl (low-carb version)
Which one would you like?
