Here’s a simple, tasty way to make egg rolls at home—crispy on the outside and flavorful on the inside. I’ll give you both the filling and the cooking instructions.
Ingredients (makes ~8–10 egg rolls)
For the filling:
- 1/2 lb (225 g) ground pork, chicken, or beef
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil (optional)
- Salt and pepper to taste
For assembling:
- 8–10 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
Instructions
- Cook the filling:
- In a skillet over medium heat, cook the meat until browned.
- Add garlic and cook 30 seconds until fragrant.
- Stir in cabbage, carrots, and green onions. Cook 3–5 minutes until veggies are slightly softened.
- Add soy sauce, sesame oil, salt, and pepper. Mix well and remove from heat. Let cool slightly.
- Assemble the egg rolls:
- Lay an egg roll 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, and roll tightly. Brush the top corner with beaten egg to seal.
- Fry the egg rolls:
- Heat 1–2 inches of vegetable oil in a deep skillet or pot over medium-high heat (~350°F / 175°C).
- Fry the egg rolls a few at a time for 3–5 minutes, turning occasionally, until golden brown and crispy.
- Drain on paper towels.
- Serve:
- Serve warm with soy sauce, sweet chili sauce, or duck sauce for dipping.
Tips:
- For a healthier version, you can bake the egg rolls at 400°F (200°C) for 15–20 minutes, brushing lightly with oil and turning halfway.
- You can also mix in cooked noodles or mushrooms for extra flavor.
If you want, I can give a super quick 15-minute egg roll recipe that uses pre-shredded veggies and doesn’t require deep frying—still crispy and delicious.
Do you want me to do that?
