Here’s a classic crispy Egg Roll 🥢🥬 — crunchy wrapper, savory filling, and perfect for dipping.
🥢 Classic Egg Rolls
Ingredients (makes 10–12)
Filling
- 1 lb (450 g) ground pork or chicken
- 2 cups shredded cabbage (or coleslaw mix)
- 1 cup shredded carrots
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger (or ½ tsp ground)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp black pepper
For Rolling
- Egg roll wrappers
- 1 egg + 1 tbsp water (egg wash)
For Frying
- Vegetable oil
Instructions
- Cook filling
- Heat a skillet over medium-high heat.
- Cook meat until browned.
- Add garlic, ginger, cabbage, carrots, and green onions.
- Stir-fry 3–4 minutes until softened.
- Add soy sauce, sesame oil, and pepper.
- Let filling cool slightly.
- Roll egg rolls
- Place wrapper in a diamond shape.
- Add 2–3 tbsp filling near the bottom corner.
- Fold bottom up, sides in, roll tightly.
- Seal with egg wash.
- Fry
- Heat oil to 350°F (175°C).
- Fry egg rolls in batches 3–4 minutes until golden brown.
- Drain on a wire rack.
- Serve
- Serve hot with sweet chili sauce, duck sauce, or soy sauce.
💡 Tips for Extra Crisp Egg Rolls
- Cool filling before rolling
- Don’t overfill
- Tight roll prevents oil absorption
- Wire rack keeps them crispy
🌟 Variations
- Shrimp egg rolls
- Vegetable-only egg rolls
- Cheeseburger egg rolls
- Air fryer: Spray lightly with oil, cook at 400°F (205°C) for 10–12 minutes
If you want, I can also give you a takeout-style copycat, a baked version, or a make-ahead freezer method 😋
