The fitting of a crunchy, gold wrapping coated around lovely and crisp fillings is perfection. Inside, there are fresh vegetables, ground pork, and some garlic and ginger or sesame oil, and they can add so much flavor to your meal or to the upcoming party table.
This is the egg roll that has been rolled and then fried in hand form for a great crunch. These are better served warm and so crunchy with your favorite dipping sauce which may include sweet and sour or the chili garlic sauce. Whether for a party or just a craving of takeout comfort food at home, this one is sure to impress.
Why You’ll Love This Recipe
Crispy and flavorful inside that should beat any Chinese egg rolls. Come one and come all. May it be for a party, snack, or as a side to an oriental meal, this promising yellow treasure wrapped in crunchy pork, crunchy veggies, and fragrant spices is truly fabulous. Plus, they can be further customized to your taste or perhaps set dietary needs. Never go back to store-bought egg rolls after you get a taste of homemade!
Key Ingredients
Egg Roll Wrappers: The basis of the work, those thin wrappers fry up goldenly crisp. They come from the refrigerated section of your local grocery store, and you may also check at your Asian market near you for the same.
Ground Pork: Heart of the filling, this shall bring a rich and savory flavor. Great with veggies …
Shredded Cabbage: Crunch with a slightly sweet taste. Napa cabbage or regular green cabbage works here.
Shredded Carrots: Colorful and slightly sweet, so you get color and texture to your filling.
Scallions: Sweet for green onions, taste enough of the green onion but no onion flavor that totally takes over the entire filling.
Garlic: The fabulous garlic, which is minced.
Grated ginger to give the warmth and a nip of spice that elevates flavor.
Soy Sauce: A bit salty and Umm a bit with a bit of a savory depth with the filling.
Oyster Sauce: Sweet hint and depth, hidden flavor.
Sesame oil-a slightly nutty: toasty flavor extracted from it, a bit of that oil goes a long way in flavoring the filling.
White pepper-more subdued than black pepper with a slightly nutty warmth.
Cornstarch-helper to everything from soup to nuts, literally, to paste the wrapper to ensure that your egg rolls stay whole in frying.
Vegetable Oil: A flavorless oil is the best for frying because this does not overshadow the taste of the egg roll.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Instructions
Step 1: Prepare the Filling
Cook the Pork:
Heat a large skillet or wok over medium-high heat.
Add the ground pork and cook, stirring frequently, until no longer pink. Use a wooden spoon or spatula to break the pork into small crumbles as it cooks. This step should take 5–7 minutes.
Add the Vegetables and Aromatics:
Toss in the shredded cabbage, shredded carrots, thinly sliced scallions, minced garlic, and grated ginger.
Stir-fry the mixture for 3–4 minutes until the vegetables soften slightly but retain a bit of crispness. This balance is key for a flavorful, crunchy filling.
Season the Filling:
Stir in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, and a pinch of white pepper.
Cook for an additional 2 minutes, stirring well, to let the flavors meld together beautifully.
Remove the skillet from the heat and let the filling cool slightly before assembling the egg rolls. Cooling helps prevent the wrappers from becoming soggy.
Step 2: Prepare the Egg Roll Wrappers
Make the Slurry:
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water. This slurry acts as a natural glue to seal the wrappers.
Fill the Wrappers:
Lay one egg roll wrapper on a clean, flat surface. Position it like a diamond, with one corner pointing toward you.
Spoon about 2 tablespoons of the cooled filling into the center of the wrapper. Be careful not to overfill, as this can cause the egg rolls to burst during frying.
Fold the bottom corner of the wrapper up and over the filling, tucking it in snugly.
Fold the two side corners toward the center to encase the filling securely.
Roll the wrapper tightly away from you to form a cylinder.
Brush the top corner with a small amount of the cornstarch slurry to seal it shut.
Repeat:
Continue filling and rolling the wrappers until all the filling has been used. This process should yield about 12–15 egg rolls, depending on how much filling you use per wrapper.
Step 3: Fry the Egg Rolls
Heat the Oil:
Pour enough vegetable oil into a deep skillet, wok, or heavy-bottomed pot to create a depth of about 2 inches.
Heat the oil to 350°F (175°C). Use a kitchen thermometer to monitor the temperature, or drop a small piece of wrapper into the oil; if it sizzles and turns golden, the oil is ready.
Fry the Egg Rolls:
Carefully add a few egg rolls to the hot oil, making sure not to overcrowd the pan. Frying in small batches ensures even cooking.
Fry each egg roll for 2–3 minutes per side, or until they are golden brown and crispy.
Use a slotted spoon to remove the egg rolls from the oil and transfer them to a plate lined with paper towels. This step helps absorb any excess oil for a less greasy bite.
Step 4: Serve
Serve Warm:
Arrange the freshly fried egg rolls on a serving platter.
Serve them warm alongside your favorite dipping sauces, such as:
Sweet and sour sauce
Soy sauce
Chili garlic sauce
Hoisin sauce
Spicy mustard
Serving Suggestions
Egg rolls are a fantastic dish on their own or as part of many dishes. But there are many ways that you can maximize their potential:
Velocity Dips:
Traditional – sweet and sour sauce.
Old-fashioned – soy sauce.
Contemporary – chili garlic sauce.
Exotic – hoisin sauce; slightly sunny and tangy.
Hard-hitting – spicy mustard.
Menus Affiliation: Eggs Rolls Serve with:
With little pasta; in and around it.
Light, Asian-inspired cucumber salad.
Edible Art: With Dumplings, Spring Rolls or Crisp Wontons comprises other finger foods served along the side of the snack platter.
Storage and Tips
Storing Leftovers:
Let the leftover egg rolls cool down completely and then store them in an airtight container. They could be stored in the refrigerator for up to 3 days.
Reheating:
Reheat them in an oven or an air fryer at 375°F (190°C) for 5–7 minutes to keep it crispy. Avoid the microwave as it may become soggy.
To Freeze:
Place them in an unlaid frying plate, and do not fry them. Freeze on sheet platter until solid, then save in food bag or container.
Deep-fry directly from the frozen state or bake in a preheated oven to 400°F (200°C) until golden and crisp, usually adding 1–2 minutes to cooking time.
Pro Tips:
Don’t Overfill: Wrappings might get a slight tear and burst open during frying due to too much stuffing.
Tight Rolling: Roll them tightly but gently to avoid making any air pockets; otherwise, it can fail while frying.
Check Oil Temp: With the help of a cooking thermometer, make sure the oil is being kept at a constant 350°F (175°C) for perfectly crispy egg rolls.
Variations
Egg rolls can be incredibly adaptable. Take a look at what other variations can be made with this classic method:
A healthier option for a vegetarian: Replace pork in the filling with tofu or increase the quantity of vegetables like mushrooms, bell peppers, and bean sprouts.
A twist of seafood: Go for some cooked shrimp or crab meat as far as your seafood filling goes.
Intensify taste: Have your stuffing flavored by adding a teaspoon of sriracha or a little pinch of chili flakes.
Healthy Cooking Method: Rather than frying, brush the egg rolls with oil and bake at 400°F (200°C) in an oven for 15–20 minutes or until golden brown. Turn them after the halfway point.
Different Proteins: Make the filling with ground chicken, turkey, or even beef-no problem.
Gluten-free: Use gluten-free wrappers and tamari in place of soy sauce for a gluten-free version.
Conclusion
Chinese egg rolls are one of the best classic dishes ever that now YOU can do even better than taking one out! Golden and crispy from the outside and having the most delicious and savory stuffing, there is everything more in egg rolls one would like at a party. If you are hosting a party, preparing for the entire week in advance, or finding something tasty for your time pass, for sure, this recipe would bring you everything you would ever want. Just try eating those very things in egg rolls. Make it today, and you will absolutely love every crispy, satisfied bite.
Chinese Egg Rolls
Ingredients
- 12 egg roll wrappers
- 1 pound ground pork
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 4 scallions thinly sliced
- 2 garlic cloves minced
- 1 tbsp fresh ginger finely grated
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1 tbsp cornstarch
- 2 tbsp water for slurry
- vegetable oil for frying
Instructions
- Heat a skillet over medium-high heat and cook the ground pork until browned. Add the cabbage, carrots, scallions, garlic, and ginger. Stir-fry for 3-4 minutes. Season with soy sauce, oyster sauce, sesame oil, and white pepper. Cook for 2 more minutes, then let cool.
- Mix cornstarch and water to make a slurry. Place 2 tablespoons of filling onto each egg roll wrapper. Fold the bottom corner over the filling, then the sides, and roll tightly. Seal the top corner with the slurry.
- Heat vegetable oil in a deep skillet to 350°F (175°C).
- Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown. Remove and drain on paper towels.
- Serve warm with dipping sauces like sweet and sour, chili garlic, or soy sauce.
