Here’s a classic, crispy Egg Rolls recipe you can make at home. 🥢
Ingredients
For the Filling:
- 1 cup shredded cabbage
- 1 cup shredded carrots
- ½ cup cooked protein (pork, chicken, shrimp, or tofu), finely chopped
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp ground ginger (optional)
For Wrapping & Frying:
- 8–10 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
Instructions
- Prepare the filling:
- In a skillet over medium heat, sauté garlic for 30 seconds.
- Add protein, cabbage, carrots, green onions, soy sauce, sesame oil, and ginger.
- Cook 3–5 minutes until vegetables are slightly tender. Let cool.
- Assemble egg rolls:
- Place 2–3 tablespoons of filling near one corner of the wrapper.
- Fold in sides and roll tightly. Seal the edge with beaten egg.
- Fry the egg rolls:
- Heat about 1 inch of vegetable oil in a skillet over medium-high heat.
- Fry egg rolls 2–3 minutes per side, until golden brown. Drain on paper towels.
- Serve:
- Serve hot with soy sauce, sweet chili sauce, or duck sauce.
Tips
- For a lighter version, you can bake egg rolls at 400°F (200°C) for 15–20 minutes, brushing lightly with oil.
- Freeze uncooked egg rolls for later: place on a baking sheet, freeze until firm, then store in a bag. Fry or bake from frozen.
- Add bean sprouts or mushrooms for extra crunch and flavor.
If you want, I can also give you 3 popular egg roll fillings—like pork & cabbage, chicken & broccoli, and vegetarian tofu & mushroom.
