Here’s a classic Egg Roll recipe 🥢—crispy on the outside with a savory filling inside.
Classic Egg Rolls
Ingredients (makes about 10–12)
Filling
- 1 lb (450 g) ground pork or chicken
- 2 cups shredded cabbage or coleslaw mix
- 1 carrot, grated
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil (optional)
- ½ tsp ground ginger
- Salt & pepper, to taste
Other
- Egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying
Instructions
- Cook filling
- In a skillet over medium heat, cook meat until browned.
- Add garlic, cabbage, carrot, and green onions.
- Stir in soy sauce, sesame oil, ginger, salt, and pepper.
- Cook 3–5 minutes until vegetables soften.
- Let filling cool slightly.
- Assemble egg rolls
- Place a wrapper in a diamond shape.
- Add 2–3 tbsp filling near the bottom corner.
- Fold bottom over filling, fold in sides, roll tightly.
- Brush top edge with beaten egg to seal.
- Fry
- Heat oil to 350°F (175°C).
- Fry egg rolls 3–4 minutes, turning, until golden brown.
- Drain on paper towels.
- Serve
- Serve hot with sweet & sour sauce, duck sauce, or soy sauce.
Baked or Air Fryer Option
- Bake: Brush with oil, bake at 400°F (205°C) for 18–22 minutes, flipping once.
- Air fryer: Cook at 380°F (193°C) for 10–12 minutes, turning halfway.
Tips & Variations
- Vegetarian: Skip meat, add mushrooms and extra veggies.
- Shrimp egg rolls: Use chopped shrimp instead of meat.
- Extra crunchy: Don’t overfill and keep oil hot.
If you want, I can also give you a quick egg roll bowl (same flavors, no wrapper) or a low-carb version.
