Here’s a classic Egg Roll recipe 🥢 — crispy, savory, 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 ginger)
- 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 the filling
- Heat a skillet over medium-high heat.
- Cook the 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 the egg rolls
- Place wrapper in a diamond shape.
- Spoon 2–3 tbsp of filling near the bottom corner.
- Fold bottom up, sides in, and roll tightly.
- Seal edges 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 or paper towels.
- Serve
- Serve hot with sweet chili sauce, duck sauce, or soy sauce.
💡 Tips for Crispy Egg Rolls
- Let filling cool before rolling to prevent soggy wrappers.
- Don’t overfill — makes sealing easier.
- Fry in batches, don’t overcrowd the pan.
- Keep finished egg rolls warm in a 200°F (95°C) oven while frying the rest.
🌟 Variations
- Shrimp or crab egg rolls
- Vegetable-only egg rolls
- Cheeseburger egg rolls
- Air fryer version: Spray lightly with oil, cook at 400°F (205°C) for 10–12 minutes
I can also give you a restaurant-style extra-crispy version or a healthier baked version if you want.
Do you want me to do that?
