Egg Rolls Recipe
Chinese-American · Appetizer · 45 min total
Crispy, golden egg rolls filled with a savory mixture of cabbage, pork, and seasonings. A classic Chinese-American appetizer that's fun to make at home.
30
min prep
min prep
15
min cook
min cook
12
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 1/2 pound ground pork
- 1 tablespoon vegetable oil
- 2 cups 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
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
Instructions
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add pork and cook until browned, breaking it up as it cooks. Drain excess fat.
- Add cabbage, carrots, green onions, and garlic to the skillet. Cook for 2-3 minutes until vegetables are slightly softened.
- Stir in soy sauce, sesame oil, ginger, and white pepper. Cook for 1 minute. Remove from heat and let cool slightly.
- Place an egg roll wrapper on a clean surface with a corner facing you. Spoon about 2 tablespoons of filling onto 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.
- Repeat with remaining wrappers and filling.
- 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. Serve hot with sweet and sour sauce or duck sauce.
Tips
- To make ahead, assemble egg rolls and refrigerate for up to 4 hours before frying.
- For a vegetarian version, substitute pork with 1 cup of chopped mushrooms or extra cabbage.
- Leftover egg rolls can be reheated in an oven at 350°F for 10 minutes to restore crispiness.
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