Easy, crispy golden brown egg rolls

Here’s a simple and delicious recipe for easy, crispy, golden brown egg rolls — perfectly crunchy on the outside with a flavorful, savory filling. Great as an appetizer or snack!

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🥟 Easy Crispy Golden Brown Egg Rolls (Makes 10–12)

Ingredients:

Filling:

• 2 cups green cabbage, shredded

• 1 cup carrots, shredded

• 2 green onions, finely chopped

• 2 cloves garlic, minced

• 1 tbsp ginger, grated (or 1 tsp ground)

• 200 g (7 oz) ground pork, chicken, or shrimp (or tofu for vegetarian)

• 2 tbsp soy sauce

• 1 tsp sesame oil

• 1 tsp cornstarch (optional, helps bind)

• Salt & pepper, to taste

Wrapper & Frying:

• 10–12 egg roll wrappers

• 1 beaten egg or water (for sealing)

• Oil for deep frying (vegetable or canola)

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👩‍🍳 Instructions:

1. Make the Filling:

   • In a large skillet or wok, heat a little oil over medium-high heat.

   • Add meat (if using) and cook until browned.

   • Add garlic, ginger, cabbage, carrots, green onions, soy sauce, and sesame oil.

   • Stir-fry 4–5 minutes until vegetables are tender-crisp.

   • Let the filling cool completely.

2. Assemble the Egg Rolls:

   • Lay a wrapper like a diamond.

   • Place 2–3 tablespoons of filling near the center.

   • Fold bottom corner over the filling, then fold in the sides.

   • Roll tightly and seal the top corner with a dab of egg or water.

3. Fry Until Golden:

   • Heat oil in a deep pan (about 175°C / 350°F).

   • Fry egg rolls 3–5 at a time, turning until golden brown (2–4 min total).

   • Drain on paper towels.

4. Serve:

   • Serve hot with sweet chili sauce, soy sauce, or plum sauce.

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🔄 Variations:

• Add bean sprouts, glass noodles, or mushrooms to the filling.

• For a lighter version, brush with oil and bake at 200°C (400°F) for 18–20 minutes, flipping halfway.

Want a printable version or an air fryer method?