Egg Roll Recipe
Chinese-American · Appetizer · 45 min total
Classic Chinese-American egg rolls with a crispy wrapper and savory pork and vegetable filling. Perfect as an appetizer or snack.
30
min prep
min prep
15
min cook
min cook
10
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 1/2 pound ground pork
- 1 cup shredded cabbage
- 1/2 cup shredded carrot
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon white pepper
- 10 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
Instructions
- In a skillet over medium heat, cook ground pork until browned. Drain excess fat.
- Add cabbage, carrot, green onions, and garlic; cook for 2-3 minutes until vegetables soften.
- Stir in soy sauce, sesame oil, ginger, and white pepper. Remove from heat and let cool slightly.
- Place an egg roll wrapper with a corner facing you. Spoon about 2 tablespoons of filling in the center.
- Fold the bottom corner over the filling, then fold in the sides. Roll tightly, brushing the top corner with beaten egg to seal.
- Heat 2 inches of oil in a deep pot to 350°F (175°C). Fry egg rolls in batches for 3-4 minutes, turning once, until golden brown.
- Drain on paper towels. Serve hot with sweet and sour sauce or duck sauce.
Tips
- For extra crispiness, double-wrap the egg rolls by using two wrappers per roll.
- Leftover filling can be stored in the refrigerator for up to 2 days.
- Serve with sweet chili sauce or plum sauce for dipping.
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