Crafting the Perfect Chinese Egg Rolls
Crispy on the outside and bursting with savory flavor inside, Chinese Egg Rolls are the ultimate appetizer or snack. Filled with a delicious mix of vegetables, pork, and seasonings, these golden rolls are a staple of Asian-inspired cuisine — and surprisingly easy to make at home!
🧂 Ingredients
For the filling:
- 1 lb (450 g) ground pork or chicken
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 3 green onions, finely sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional but adds depth)
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- ½ teaspoon black pepper
- 1 tablespoon cornstarch (to absorb excess moisture)
For assembly:
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying (vegetable or canola)
👩🍳 Instructions
- Cook the filling:
In a large skillet or wok, cook the ground pork over medium-high heat until browned. Drain excess fat if necessary. Add garlic, ginger, and green onions, and sauté for 1 minute. - Add vegetables:
Stir in cabbage and carrots, cooking until just softened (about 3–4 minutes). Add soy sauce, oyster sauce, sesame oil, and black pepper. Sprinkle in cornstarch and stir well to combine. Remove from heat and let the filling cool completely. - Prepare the wrappers:
Lay an egg roll wrapper on a clean surface in a diamond shape (one corner facing you). Place 2 tablespoons of filling near the center. - Fold and roll:
Fold the bottom corner up over the filling, then fold in the two side corners. Brush the top corner with beaten egg and roll tightly to seal. - Heat the oil:
In a deep skillet or pot, heat oil to 350°F (175°C). Fry 3–4 egg rolls at a time until golden brown and crisp, about 3–4 minutes per side. Avoid overcrowding the pan. - Drain and serve:
Remove the egg rolls and place them on paper towels to drain excess oil. Serve hot with sweet and sour sauce, soy sauce, or spicy mustard.
