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)
- 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, and 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 Crispy Egg Rolls
- Let filling cool before rolling.
- Don’t overfill.
- Fry in batches — don’t crowd the pan.
- Keep finished egg rolls warm in a 200°F (95°C) oven while frying the rest.
🌟 Variations
- Shrimp egg rolls
- Vegetable-only egg rolls
- Cheeseburger egg rolls
- Air fryer version: Spray lightly with oil, cook 400°F (205°C) for 10–12 min
If you want, I can give you a restaurant-style crispy egg roll recipe or a baked healthier version.
Do you want me to do that?
