🥡 Crispy Golden Brown Egg Rolls (Easy Recipe)
🧂 Ingredients (makes about 10 rolls):
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10 egg roll wrappers
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2 cups shredded cabbage (or coleslaw mix)
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1 cup shredded carrots
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1 cup cooked protein (optional: ground pork, shredded chicken, shrimp, or tofu)
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2 green onions, chopped
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2 cloves garlic, minced
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1 tbsp soy sauce
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1 tsp sesame oil (optional)
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Salt & pepper to taste
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1 egg (beaten, for sealing)
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Oil for frying
👨🍳 Instructions:
1. Make the filling:
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In a large skillet or wok, heat a drizzle of oil over medium-high heat.
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Sauté garlic for 30 seconds, then add cabbage, carrots, and green onions.
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Cook until wilted (about 3–4 minutes), then stir in the cooked protein, soy sauce, sesame oil, salt, and pepper.
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Let the mixture cool slightly.
2. Assemble the egg rolls:
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Place a wrapper on a flat surface in a diamond shape.
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Spoon 2–3 tbsp of filling near the bottom corner.
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Fold the bottom corner over the filling, then fold in the sides.
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Roll tightly upward and seal the top corner with a bit of beaten egg.
3. Fry:
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Heat 1–2 inches of oil in a deep skillet or pot to 175–180°C (350–360°F).
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Fry egg rolls in batches, turning occasionally, until golden brown and crispy (about 3–4 minutes).
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Remove and drain on paper towels.
🥢 Serve with:
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Sweet chili sauce
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Soy sauce or tamari
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Garlic or hoisin dipping sauce
💡 Tips:
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For a lighter version, air-fry at 200°C (400°F) for 10–12 min or bake at 200°C for 15–18 min, flipping halfway.
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Use leftover roasted chicken or pre-cooked shrimp to save time.
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Want them extra crispy? Chill the rolls in the fridge 10 minutes before frying.
Let me know if you want a vegetarian version or dipping sauce recipe!