Perfect! Let’s make egg rolls—crispy, savory, and delicious. Here’s a solid recipe:
Ingredients (makes about 8–10 egg rolls)
For the filling:
- 1/2 lb (225 g) ground pork or chicken (optional, can be omitted for vegetarian)
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper, to taste
For assembly:
- 8–10 egg roll wrappers
- 1 egg, beaten (for sealing edges)
- Oil for frying (vegetable, canola, or peanut oil)
Instructions
- Prepare the filling:
- Heat a tablespoon of oil in a skillet over medium-high heat.
- Cook ground meat until browned and cooked through (if using).
- Add garlic, ginger, carrots, and cabbage. Stir-fry for 3–5 minutes until veggies are slightly softened.
- Add soy sauce, sesame oil, and green onions. Stir well, then remove from heat and let cool slightly.
- Assemble egg rolls:
- Place an egg roll wrapper on a flat surface in a diamond shape (point facing you).
- Spoon 2–3 tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling, fold in the sides, then roll tightly to the top. Seal the edge with beaten egg.
- Fry the egg rolls:
- Heat about 1–2 inches of oil in a deep skillet or pot to 350°F (175°C).
- Fry egg rolls in batches, turning occasionally, until golden brown (about 3–5 minutes).
- Drain on paper towels.
- Serve:
- Serve hot with sweet chili sauce, soy sauce, or duck sauce for dipping.
💡 Tips:
- Don’t overfill the wrappers; it can tear during frying.
- For a healthier version, you can bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden and crisp.
- Egg rolls can be made ahead and frozen before frying—just fry straight from frozen, adding a couple of extra minutes.
If you want, I can also give you a super quick 15-minute “air-fryer” version that’s lighter and almost as crispy as deep-fried.
Do you want me to give that version too?
