🥢 Easy Crispy Golden Brown Egg Rolls
🧂 Ingredients (Makes ~10–12 egg rolls):
Filling:
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1/2 lb ground pork or chicken (or finely chopped shrimp)
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2 cups shredded cabbage (or coleslaw mix)
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1/2 cup shredded carrots
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2 green onions, thinly sliced
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2 cloves garlic, minced
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1 tablespoon soy sauce
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1 tablespoon oyster sauce (optional but flavorful)
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1 teaspoon sesame oil
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1/2 teaspoon ground ginger
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Salt & pepper to taste
Other:
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10–12 egg roll wrappers
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1 tablespoon cornstarch + 2 tablespoons water (for sealing)
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Oil for frying (vegetable, canola, or peanut)
🔥 Instructions:
1. Make the Filling:
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Heat a skillet over medium heat and cook ground meat until browned.
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Add garlic, cabbage, carrots, and green onions. Stir-fry for 3–4 minutes until veggies soften slightly.
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Stir in soy sauce, oyster sauce, sesame oil, and ginger. Cook for 1 more minute.
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Taste and adjust salt/pepper. Let the mixture cool before wrapping.
2. Wrap the Egg Rolls:
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Lay an egg roll wrapper like a diamond.
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Spoon 2–3 tablespoons of filling near the center.
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Fold the bottom corner over the filling, then fold in the sides.
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Roll tightly toward the top corner. Seal with cornstarch-water paste.
📝 Pro Tip: Keep wrappers and finished rolls under a damp towel while working to prevent drying.
3. Fry Until Golden:
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Heat 1–2 inches of oil in a skillet or deep pan to 350°F (175°C).
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Fry egg rolls in batches, turning occasionally, for 3–5 minutes or until golden brown and crispy.
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Remove and drain on a paper towel-lined plate.
🥣 Serve With:
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Sweet chili sauce
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Soy sauce or ponzu
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Spicy mayo
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Garlic or sesame dipping sauce
✅ Tips:
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Want to air fry them? Brush with oil and cook at 380°F for 10–12 minutes, flipping halfway.
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Make ahead? Freeze uncooked rolls on a baking sheet, then transfer to a bag — fry from frozen (just add 1–2 extra minutes).
Would you like a vegetarian version, or a cheeseburger or buffalo chicken egg roll twist?