Here’s a straightforward and super satisfying recipe for Easy, Crispy, Golden Brown Egg Rolls—perfect as a snack, appetizer, or even a main dish. These egg rolls have a flavorful filling, a shatteringly crisp shell, and are surprisingly simple to make.
🥟 Easy, Crispy Golden Brown Egg Rolls
📝 Ingredients (Makes ~10–12 egg rolls):
For the filling:
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1 tbsp oil (vegetable or sesame)
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½ lb (225 g) ground pork or chicken (or use shrimp or tofu)
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1½ cups coleslaw mix (or shredded cabbage & carrots)
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2 green onions, chopped
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1–2 garlic cloves, minced
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1 tbsp soy sauce
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1 tsp oyster sauce (optional, for depth)
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1 tsp sesame oil
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Salt & pepper to taste
For assembling:
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10–12 egg roll wrappers
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1 egg, beaten (for sealing)
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Oil for frying (vegetable, canola, or peanut)
👩🍳 Instructions:
1. Make the filling:
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Heat oil in a skillet over medium-high heat. Add ground meat and cook until browned.
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Add garlic, coleslaw mix, and green onions. Cook for 3–4 minutes, until veggies are wilted.
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Stir in soy sauce, oyster sauce, sesame oil, and season with salt & pepper.
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Let the filling cool slightly before rolling.
2. Assemble the egg rolls:
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Lay out an egg roll wrapper like a diamond.
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Spoon 2–3 tbsp of filling in the center.
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Fold the bottom point over the filling, then fold in the sides, and roll tightly.
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Brush the top corner with beaten egg to seal.
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Repeat with remaining wrappers.
3. Fry until golden brown:
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Heat oil to 350°F (175°C) in a deep pan (about 2 inches of oil).
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Fry egg rolls in batches (don’t crowd the pan) for 3–5 minutes, turning occasionally, until golden brown and crispy.
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Remove and drain on paper towels or a wire rack.
4. Serve hot:
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Best served immediately with sweet chili sauce, soy sauce, or spicy mustard.
🔁 Variations:
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Vegetarian: Use mushrooms, tofu, and extra cabbage.
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Air Fryer: Lightly brush with oil and cook at 390°F (200°C) for 10–12 minutes, flipping halfway.
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Baked: Brush with oil and bake at 425°F (220°C) for 15–20 minutes.