Making crispy golden brown egg rolls at home is easier than you might think, and the results are delicious! With a perfectly crispy exterior and a flavorful filling, these egg rolls make a great appetizer or snack. Here’s an easy recipe for crispy golden brown egg rolls that you can enjoy.
Easy, Crispy Golden Brown Egg Rolls
Ingredients:
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For the filling:
- 1 lb ground pork (or chicken, beef, or tofu for a vegetarian version)
- 2 cups shredded cabbage (about half a medium head)
- 1/2 cup shredded carrots
- 1/2 cup shiitake mushrooms (or any mushrooms), finely chopped (optional)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (optional)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or vegetarian oyster sauce)
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar (optional)
- 1/2 teaspoon sugar (optional)
- Salt and pepper to taste
- 1 egg (lightly beaten, for sealing the egg rolls)
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For wrapping and frying:
- 12-15 egg roll wrappers (store-bought)
- Vegetable oil (for frying)
Instructions:
1. Prepare the Filling:
- In a large pan or wok, heat 1 tablespoon vegetable oil over medium heat.
- Add the ground pork (or other protein of choice) and cook, breaking it up with a spoon, until browned and fully cooked.
- Once the meat is cooked, add the garlic and ginger (if using), and sauté for about 30 seconds until fragrant.
- Add the shredded cabbage, carrots, and mushrooms (if using), and cook for another 3-4 minutes until the vegetables are tender but still slightly crunchy.
- Stir in the soy sauce, oyster sauce, sesame oil, rice vinegar, and sugar. Cook for another 1-2 minutes, stirring to combine all the flavors. Taste and adjust seasoning with salt and pepper as needed.
- Remove from heat and let the mixture cool completely. This step is important because you don’t want the filling to be too hot when you wrap the egg rolls.
2. Prepare the Egg Rolls:
- Lay an egg roll wrapper on a clean surface, with one corner facing you (like a diamond shape).
- Spoon about 2 tablespoons of the cooled filling onto the bottom third of the wrapper.
- Fold the bottom corner up over the filling, then fold in the sides toward the center, like you’re wrapping a present.
- Roll the egg roll tightly toward the top, sealing the top edge with a little bit of the beaten egg to keep it from opening during frying.
3. Fry the Egg Rolls:
- Heat about 2 inches of vegetable oil in a deep frying pan or wok over medium-high heat. The oil should be around 350°F (175°C). To test the temperature, drop a small piece of the wrapper into the oil—if it bubbles and rises to the surface, the oil is ready.
- Carefully add the egg rolls into the hot oil, a few at a time, making sure not to overcrowd the pan.
- Fry for about 3-5 minutes, turning occasionally, until the egg rolls are golden brown and crispy.
- Remove the egg rolls from the oil and drain on paper towels to remove any excess oil.
4. Serve:
- Serve the egg rolls hot with a dipping sauce such as sweet chili sauce, soy sauce, or hoisin sauce.
- Garnish with a sprinkle of sesame seeds or fresh cilantro if desired.
Tips:
- Wrappers: Make sure you’re using egg roll wrappers (not spring roll wrappers) for a thicker, crunchier result. You can find them in the refrigerated section of most grocery stores.
- Crispier Egg Rolls: To get extra crispy egg rolls, fry them in small batches and don’t overcrowd the pan. This ensures they cook evenly and get really crisp.
- Freezing: If you have leftover egg rolls, you can freeze them before frying! Lay the rolled egg rolls on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer bag. To cook from frozen, just fry them directly from the freezer (no need to thaw), but fry for a bit longer, about 5-6 minutes.
- Vegetarian Option: Swap the meat for tofu or tempeh for a vegetarian version of egg rolls. You can also add more vegetables like bell peppers, bean sprouts, or zucchini.
These crispy golden brown egg rolls will be a hit at your next gathering or as a fun snack! They are light, crunchy, and packed with savory flavors. Let me know how they turn out if you try them!