This Homemade Chinese Egg Rolls are crispy, golden, and packed with a savory mix of seasoned vegetables and tender meat wrapped in a perfectly crunchy shell. Fried to perfection, they make the ultimate appetizer or snack for any occasion and are even better dipped in sweet and sour or soy sauce.
Ingredients
Filling
- 2 cups green cabbage finely shredded
- 1 cup carrots julienned or grated
- 200 g ground pork or chicken, or shrimp
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- 2 green onions chopped (optional)
Wrapping & frying
- 10 –12 egg roll wrappers
- 1 egg beaten (for sealing)
- Vegetable oil for deep frying
Instructions
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Cook the filling
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Heat 1 tbsp oil in a pan over medium heat.
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Add garlic and ginger, sauté for about 30 seconds until fragrant.
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Add ground pork and cook until browned and fully cooked through.
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Add vegetables
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Stir in cabbage, carrots, and green onions.
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Cook for 3–5 minutes until slightly softened but still a bit crisp.
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Season
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Add soy sauce, sesame oil, salt, and pepper.
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Mix well and cook for another 1–2 minutes.
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Remove from heat and let the filling cool completely (important to avoid soggy wrappers).
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Assemble the egg rolls
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Place a wrapper in a diamond shape.
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Add about 2 tablespoons of filling near the bottom corner.
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Fold bottom corner over filling, then fold sides inward, and roll tightly.
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Brush the top edge with beaten egg to seal.
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Fry
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Heat oil in a deep pan to 175–180°C (350–360°F).
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Fry egg rolls in batches for 3–5 minutes, turning until golden brown and crispy.
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Do not overcrowd the pan.
