Here’s a simple and tasty deep-fried egg rolls recipe you can follow:
🥢 Deep-Fried Egg Rolls
Ingredients (makes ~12 egg rolls)
For the filling:
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup cooked and chopped chicken, pork, or shrimp (optional for vegetarian)
- 2–3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp ground black pepper
For the egg rolls:
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for deep frying)
Instructions
- Prepare the filling:
- Heat a little oil in a pan over medium heat.
- Add garlic and green onions, sauté 1–2 minutes.
- Add shredded cabbage, carrots, and cooked meat (if using).
- Stir-fry for 4–5 minutes until vegetables are slightly soft.
- Season with soy sauce, sesame oil, and pepper.
- Let the filling cool slightly.
- Assemble the egg rolls:
- Place a wrapper on a clean surface with one corner pointing toward you (diamond shape).
- Spoon ~2–3 tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling, fold in the sides, then roll up tightly.
- Brush the top corner with beaten egg to seal.
- Deep fry:
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
- Fry 2–3 egg rolls at a time, turning occasionally, until golden brown and crispy (about 3–5 minutes).
- Remove with a slotted spoon and drain on paper towels.
- Serve:
- Serve hot with sweet chili sauce, soy sauce, or your favorite dipping sauce.
💡 Tips:
- Don’t overfill the wrappers — it helps prevent them from bursting while frying.
- For extra crispiness, fry in small batches to keep oil temperature steady.
- You can also bake them at 400°F (200°C) for 15–20 minutes for a lighter version.
If you want, I can also give you a quick vegetarian egg roll variation with mushrooms and tofu that tastes just as good as the fried version. Do you want me to do that?
