Description
Homemade Chinese Egg Rolls are crispy, golden wrappers stuffed with a savory mix of pork, cabbage, carrots, and seasonings.
Ingredients
Scale
- For the Filling:
- 1 tablespoon vegetable oil
- 1 pound ground pork (or chicken, beef, or shrimp)
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 cup shredded carrots
- 2 cups finely shredded green cabbage
- ½ cup bean sprouts (optional but authentic)
- 3 green onions (sliced thin)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for rich flavor)
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For Wrapping & Frying:
- 16 egg roll wrappers
- 1 egg (beaten for sealing)
- Vegetable oil (for deep frying)
- For Dipping Sauce (optional):
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon chili flakes or a few drops of hot oil
Instructions
- Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add ground pork, garlic, and ginger. Cook until meat is browned and fully cooked through, about 5–6 minutes.
- Stir in shredded cabbage, carrots, bean sprouts, and green onions. Sauté for 3–4 minutes until softened but still crisp.
- Add soy sauce, oyster sauce, sesame oil, salt, and pepper. Stir to coat evenly. Remove from heat and let the filling cool slightly.
- Place a wrapper on a flat surface with one corner facing you. Spoon about 2 tablespoons of filling into the center. Fold the bottom corner over the filling, then fold in both sides, and roll tightly. Brush the top corner with beaten egg to seal.
- Heat oil in a deep skillet or heavy pot to 350°F (175°C). Fry 3–4 egg rolls at a time for 3–4 minutes each, turning occasionally, until golden brown and crispy. Drain on paper towels.
- Enjoy hot with your dipping sauce of choice — sweet chili, soy-ginger, or spicy mustard.
Notes
- Serve hot for the best taste.
- Customize the filling with your favorite vegetables.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg