Here’s a simple guide to making classic egg rolls—crispy, savory, and perfect as a snack or appetizer:
Ingredients (makes 8–10 egg rolls)
- 8–10 egg roll wrappers
- 1/2 lb (225g) ground pork, chicken, or shrimp (optional)
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tsp ginger, minced (optional)
- 2 tbsp soy sauce
- 1 tsp sesame oil (optional)
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
Instructions
- Prepare the filling:
- Heat a skillet over medium heat with a little oil.
- Cook meat (if using) until browned.
- Add garlic, ginger, cabbage, carrots, and green onions.
- Stir-fry for 3–4 minutes until vegetables are softened.
- Add soy sauce and sesame oil, mix well.
- Remove from heat and let cool slightly.
- Assemble the egg rolls:
- Lay a wrapper on a flat surface with one corner pointing toward you (diamond shape).
- Place 2–3 tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling, then fold in the sides.
- Roll tightly toward the top corner.
- Brush the top corner with beaten egg to seal.
- Fry the egg rolls:
- Heat 2–3 inches of vegetable oil in a deep skillet to 350°F (175°C).
- Fry egg rolls in batches 3–5 minutes, turning occasionally, until golden brown and crispy.
- Drain on paper towels.
- Serve:
- Serve hot with sweet and sour sauce, soy sauce, or your favorite dipping sauce.
💡 Tips:
- Don’t overfill the wrappers—they can burst while frying.
- For a lighter version, bake at 400°F (200°C) for 15–20 minutes, turning halfway.
- Egg rolls can also be made ahead and frozen uncooked; fry or bake straight from the freezer.
I can also give a quick air-fryer egg roll recipe that’s crispy in under 15 minutes with minimal oil. Do you want that version?
