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Why You’ll Love Homemade Egg Rolls
- Perfectly crispy wrappers with no sogginess when done right.
- A versatile filling that can be tailored with pork, chicken, shrimp, or vegetables.
- Make-ahead friendly — freeze un-fried egg rolls for quick future snacks.
- Pairs well with classic dipping sauces like sweet and sour, hot mustard, or soy sauce.
Ingredients
- 1 lb ground pork (or chicken/shrimp as variation)
- 2 cups shredded cabbage (green or Napa)
- 1 cup shredded carrots
- 1/2 cup bean sprouts (optional)
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 1/2 tsp salt and 1/4 tsp black pepper
- 20 egg roll wrappers
- 1 beaten egg (for sealing)
- Vegetable oil for deep-frying
Step-by-Step Instructions
- Cook the filling: Heat a tablespoon of oil in a skillet. Add pork, garlic, and ginger, and cook until browned. Stir in cabbage, carrots, and bean sprouts. Cook until vegetables are softened but not mushy. Add soy sauce, sesame oil, salt, and pepper. Remove from heat and cool.
- Prepare the wrappers: Lay an egg roll wrapper on a clean surface in a diamond shape (point facing you). Spoon 2–3 tablespoons of filling just below the center.
- Roll tightly: Fold the bottom point over the filling, then fold in the sides. Roll toward the top point, sealing the edge with beaten egg.
- Fry until golden: Heat oil in a deep pan to 350°F (175°C). Fry egg rolls in small batches for 3–5 minutes until golden brown and crispy. Drain on paper towels.
- Serve: Enjoy hot with dipping sauces of choice.
Tips for Success
- Seal properly: Use beaten egg to seal edges tightly and prevent leaks.
- Don’t overfill: Too much filling makes rolling difficult and causes breakage.
- Drain filling: Let the cooked filling cool and drain excess liquid so wrappers stay crispy.
- Oil temperature: Keep oil around 350°F; too hot and the outside burns before inside cooks.
Serving Suggestions
Serve Chinese Egg Rolls hot with traditional dipping sauces like sweet and sour sauce, hoisin sauce, soy sauce, chili garlic sauce, or hot mustard. They pair perfectly with fried rice, lo mein, or as part of a larger appetizer platter including dumplings and wontons.
Variations
- Vegetarian: Skip the meat and use mushrooms, tofu, or extra cabbage and bean sprouts.
- Shrimp Egg Rolls: Replace pork with chopped shrimp for a seafood twist.
- Baked Egg Rolls: Brush with oil and bake at 400°F (200°C) for 12–15 minutes, flipping halfway, for a lighter option.
Make-Ahead & Storage
Freezing: Arrange uncooked egg rolls on a baking sheet and freeze until solid, then transfer to a freezer bag. Fry directly from frozen, adding 1–2 minutes to cooking time.
Leftovers: Store cooked egg rolls in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
Nutrition Facts (approximate per egg roll, fried)
| Calories | 180 kcal |
|---|---|
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Cholesterol | 25 mg |
| Sodium | 330 mg |
| Total Carbohydrate | 17 g |
| Dietary Fiber | 1 g |
| Sugars | 1 g |
| Protein | 9 g |
Values are approximate and vary by ingredient brand and cooking method. Use product labels for accuracy.
Final Thoughts
Chinese Egg Rolls are a crispy, flavorful, and versatile dish that works equally well as an appetizer, snack, or party food. By mastering the rolling technique and controlling oil temperature, you can achieve perfectly golden egg rolls at home. Experiment with different fillings and enjoy this restaurant favorite made fresh in your own kitchen.