Egg Rolls
Crispy, golden-fried wrappers filled with a savory mix of seasoned ground pork and shredded vegetables. A classic Chinese American takeout favorite that's surprisingly easy to make at home and perfect for dipping.
For 4 servings
4 steps. 15 minutes total.
- 1
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat
- a.Add the minced garlic and grated ginger and sauté for 30 seconds until fragrant. Add the ground pork and cook, breaking it up with a spoon, until it's browned and cooked through, about 5-7 minutes. Add the shredded cabbage and carrots to the skillet and cook, stirring frequently, until the vegetables are tender-crisp, about 3-4 minutes. Stir in the soy sauce, sesame oil, white pepper, and salt. Mix well to combine. Remove from heat and transfer the filling to a bowl to cool completely for at least 15 minutes.
- 2
Step 2
- a.Place an egg roll wrapper on a clean, flat surface in a diamond shape (one corner pointing towards you). Spoon about 1/4 cup of the cooled filling onto the lower third of the wrapper. Fold the bottom corner up and over the filling, tucking it in snugly. Fold in the left and right corners towards the center, creating an envelope shape. Roll the egg roll up tightly towards the top corner. Brush the edges of the top corner with a little beaten egg to seal. Repeat with the remaining wrappers and filling.
- 3
Step 3
- a.In a heavy-bottomed pot or deep fryer, heat 3 cups of vegetable oil to 350°F (175°C). Carefully place 2-3 egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until they are deep golden brown and crispy on all sides. Use a slotted spoon to remove the egg rolls from the oil and place them on a wire rack to drain any excess oil.
- 4
Step 4
- a.Serve immediately with your favorite dipping sauce, such as duck sauce or sweet and sour sauce.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the filling is completely cool before rolling to prevent soggy wrappers that can tear easily.
- 2Do not overfill the wrappers. About 1/4 cup of filling is perfect for a standard wrapper.
- 3Roll the egg rolls as tightly as you can to prevent air pockets, which can cause them to absorb extra oil or burst during frying.
- 4Maintaining the correct oil temperature is key. If it's too low, the rolls will be greasy; if it's too high, the wrapper will burn before the inside is heated through.
- 5Fry in small batches to keep the oil temperature stable, ensuring each batch is perfectly crispy.
- 6For the crispiest results, let the fried egg rolls drain on a wire rack instead of paper towels.
- 7Leftover egg rolls can be stored in the refrigerator and reheated in an oven or air fryer at 375°F (190°C) for 5-7 minutes to restore their crispiness.
Adapt it for your goals.
Vegetarian
Replace the ground pork with 8 oz of crumbled firm tofu or finely chopped shiitake mushrooms. Sauté them before adding the other vegetables.
healthyHealthy
For a lighter version, spray the assembled egg rolls with cooking oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and crisp.
quickQuick
Use a 14 oz bag of pre-shredded coleslaw mix (cabbage and carrots) to save on vegetable prep time.
gluten freeGluten free
Use gluten-free spring roll wrappers made from rice paper. Note that these will be chewier and less crispy than traditional wrappers when fried.