Here’s a classic, crispy egg roll recipe—the takeout-style kind with a savory pork-and-cabbage filling and a shatter-crisp wrapper. 🥢
Classic Pork Egg Rolls
Ingredients (makes ~12 egg rolls)
Filling
- ½ lb ground pork (or chicken/shrimp)
- 2 cups green cabbage, finely shredded
- ½ cup carrots, julienned or shredded
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced (or ½ tsp ground)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp sugar
- ¼ tsp white pepper (or black)
- 1 tbsp cornstarch (optional, helps bind)
Egg Rolls
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying
Instructions
1. Make the filling
- Heat a skillet or wok over medium-high.
- Brown pork, breaking it up.
- Add garlic and ginger; cook 30 seconds.
- Add cabbage, carrots, green onions, soy sauce, sesame oil, sugar, and pepper.
- Stir-fry 3–5 minutes until vegetables are just tender and moisture cooks off.
- Stir in cornstarch if using. Cool completely.
2. Roll
- Place wrapper in a diamond shape.
- Spoon 2–3 tbsp filling near bottom corner.
- Fold bottom over filling, fold in sides, roll tightly.
- Seal edge with beaten egg.
3. Fry
- Heat oil to 350°F (175°C).
- Fry 3–4 minutes, turning, until golden brown.
- Drain on paper towels.
Dipping Sauce (quick)
- ¼ cup soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- Chili oil or sambal, to taste
Variations
- Vegetable egg rolls: Skip meat, add mushrooms & bean sprouts.
- Shrimp egg rolls: Chop shrimp finely and cook first.
- Air fryer: Spray with oil, cook at 375°F for 8–10 minutes, turning once.
- Extra crispy tip: Double-fry—once at 325°F, rest 2 minutes, then fry at 375°F.
Want spring rolls, Vietnamese-style egg rolls, or a baked version?
