Here’s a classic Egg Rolls recipe you can make at home — crispy on the outside, savory on the inside 🥢
🥢 Homemade Egg Rolls
🛒 Ingredients (makes 8–10 egg rolls)
For the filling:
- 1 lb ground pork, chicken, or shrimp (optional: tofu for vegetarian)
- 2 cups shredded cabbage
- 1 cup shredded carrots
- ½ cup chopped green onions
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Salt & pepper to taste
For the wrappers:
- 8–10 egg roll wrappers (store-bought)
For frying:
- Vegetable oil (for deep frying)
🔥 Instructions
1️⃣ Make the Filling
- Heat a skillet over medium heat; add sesame oil.
- Sauté garlic and ginger until fragrant.
- Add ground meat (or tofu) and cook until browned.
- Stir in cabbage, carrots, and green onions; cook 3–5 minutes until vegetables are slightly tender.
- Add soy sauce, salt, and pepper. Mix well, then let the filling cool.
2️⃣ Roll the Egg Rolls
- Lay a wrapper on a flat surface, corner pointing toward you (diamond shape).
- Spoon 2–3 tbsp filling near the bottom corner.
- Fold the bottom corner over the filling, then fold in the sides.
- Roll tightly toward the top corner.
- Seal edge with a little water.
3️⃣ Fry the Egg Rolls
- Heat 2–3 inches of oil in a deep pan to 350°F (175°C).
- Fry egg rolls in batches for 3–5 minutes, until golden brown.
- Drain on paper towels.
4️⃣ Serve
- Serve hot with soy sauce, sweet chili sauce, or duck sauce.
🧑🍳 Tips & Variations
- Baking option: Brush with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
- Vegetarian: Use mushrooms, tofu, or extra vegetables instead of meat.
- Air fryer: Cook at 375°F (190°C) for 10–12 minutes, turning halfway.
If you want, I can also give a restaurant-style egg roll recipe that’s extra crispy and packed with flavor — it’s a crowd favorite!
Do you want me to do that?
