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Chinese-American Egg Roll Recipe

Chinese-American · Appetizer · 50 min total

Crispy, golden egg rolls filled with savory pork, cabbage, and carrots, perfect as an appetizer or snack. This recipe recreates the classic takeout favorite at home.

Ingredients

• 1/2 pound ground pork
• 2 cups finely shredded green cabbage
• 1 cup shredded carrots
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon white pepper
• 1 tablespoon vegetable oil, for filling
• 10 egg roll wrappers
• 1 egg, beaten (for sealing)
• Vegetable oil, for deep frying

Instructions

1. In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add ground pork and cook until browned, breaking it apart. Drain excess fat if needed.
2. Add cabbage, carrots, green onions, and garlic. Cook for 2-3 minutes until vegetables soften. Stir in soy sauce, sesame oil, ginger, and white pepper. Cook for 1 more minute. Remove from heat and let cool slightly.
3. Place an egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about 2 tablespoons of filling onto the center of the wrapper.
4. Fold the bottom corner over the filling, then fold in the side corners. Roll tightly toward the top corner, brush the top corner with beaten egg, and press to seal. Repeat with remaining wrappers and filling.
5. Heat about 2 inches of vegetable oil in a deep pot to 350°F (175°C). Fry egg rolls in batches, turning occasionally, until golden brown, about 3-4 minutes. Drain on paper towels.
6. Serve hot with sweet and sour sauce or duck sauce.

Tips

• Make sure the filling is not too wet to avoid soggy egg rolls.
• You can substitute ground pork with ground chicken or turkey.
• Leftover egg rolls can be reheated in an oven or air fryer to regain crispiness.

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