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Chinese Egg Rolls
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Chinese Egg Rolls

Chinese Egg Rolls are a perfect blend of crispy, golden wrappers filled with a delicious mix of cabbage, carrots, and seasoned meat. These homemade egg rolls deliver restaurant-quality crunch and flavor, making them ideal for appetizers or snacks. Serve them with sweet and sour sauce or soy sauce for the ultimate experience!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Snack
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 12 egg roll wrappers
  • 1 cup shredded cabbage
  • ½ cup shredded carrots
  • ½ pound ground pork or chicken
  • 2 green onions chopped
  • 1 teaspoon ginger minced
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water for sealing
  • Vegetable oil for frying

Method
 

  1. In a pan over medium heat, cook ground pork until browned. Add cabbage, carrots, green onions, ginger, soy sauce, and sesame oil. Stir-fry for 3–4 minutes until vegetables are tender. Let the mixture cool.
  2. Place an egg roll wrapper on a clean surface. Spoon 2 tablespoons of filling onto the center. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Seal the edges with cornstarch slurry.
  3. Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C). Test by dipping a small piece of wrapper—if it sizzles, the oil is ready.
  4. Carefully place egg rolls in the hot oil and fry for 3–4 minutes per side until golden brown. Drain on a paper towel-lined plate.
  5. Let the egg rolls cool for a few minutes, then serve with your favorite dipping sauce, like sweet and sour sauce or soy sauce.

Notes

  • Make-Ahead: Assemble egg rolls and freeze uncooked on a tray. Transfer to a freezer bag and fry when needed.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Reheat in an oven at 375°F for 10 minutes to retain crispiness.