Description

These crispy homemade egg rolls are packed with a savory filling of ground pork, cabbage, and carrots, all wrapped in a golden, crunchy shell. Perfect as an appetizer, snack, or side dish, these egg rolls deliver an irresistible combination of crispiness and bold flavors. Serve them with a side of sweet chili sauce or soy sauce for the ultimate experience!

Ingredients

Scale

For the Filling:

1 lb (450g) ground pork (or chicken)
2 cups shredded cabbage
1 cup shredded carrots
½ cup bean sprouts (optional)
2 green onions, finely chopped
3 cloves garlic, minced
1-inch ginger, grated
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
½ tsp salt
½ tsp black pepper
1 tbsp cornstarch (to absorb excess moisture)

For the Wrapping & Frying:

15–20 egg roll wrappers
1 egg, beaten (for sealing the wrappers)
3 cups vegetable oil (for frying)

Instructions

Step 1: Prepare the Filling

Heat a pan over medium heat. Add ground pork and cook until browned. Drain excess fat if needed.
Add garlic, ginger, and green onions. Sauté for 1 minute until fragrant.
Stir in cabbage, carrots, and bean sprouts. Cook for 3–4 minutes until softened.
Add soy sauce, oyster sauce, sesame oil, salt, and black pepper. Stir well.
Sprinkle cornstarch over the mixture to absorb any excess moisture. Mix and remove from heat. Let it cool completely.

Step 2: Wrap the Egg Rolls

Place an egg roll wrapper on a flat surface in a diamond shape.
Spoon 2 tablespoons of filling near the bottom corner.
Fold the bottom over the filling, tuck in the sides, and roll tightly.
Brush the top corner with beaten egg to seal. Repeat with remaining wrappers.

Step 3: Fry the Egg Rolls

Heat vegetable oil in a deep pan to 350°F (175°C).
Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
Remove and drain on a wire rack (not paper towels) to keep them crispy.

Step 4: Serve

Serve hot with sweet chili sauce, soy sauce, or a spicy garlic dip. Enjoy!

Notes

Variations: Substitute pork with chicken, shrimp, or tofu for a different flavor.
Baking Option: Brush egg rolls with oil and bake at 400°F (200°C) for 15–18 minutes, flipping halfway.
Air Fryer Option: Cook at 375°F (190°C) for 8–10 minutes, flipping once.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven to maintain crispiness.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer, Side Dish
Method: Stovetop (Deep Frying)
Cuisine: Chinese, Asian

Nutrition

Serving Size: 1 egg roll
Calories: 180 kcal
Sugar: 1g
Sodium: 290mg
Fat: 10g
Saturated Fat: 2.5g
Unsaturated Fat: 6.5g
Trans Fat: 0
Carbohydrates: 15g
Fiber: 1g
Protein: 7g
Cholesterol: 20mg

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