Egg rolls are a popular Asian-inspired appetizer known for their crispy golden wrappers and savory filling. Stuffed with seasoned meat and vegetables, then deep-fried to perfection, these rolls are delicious as a snack, side dish, or party appetizer. Making them at home is easier than you think—and even better than takeout!
Ingredients
For 10–12 egg rolls:
- 1 tablespoon vegetable oil
- 1 pound ground pork or chicken (or tofu for a vegetarian version)
- 2 cups shredded cabbage
- 1 cup shredded carrots
- ½ cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 10–12 egg roll wrappers
- 1 egg (beaten, for sealing)
- Oil for frying (vegetable or canola)
Optional for serving:
- Sweet chili sauce
- Soy sauce
- Duck sauce or plum sauce
Step-by-Step Instructions
1. Cook the Filling
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add ground meat and cook until browned. Add garlic, cabbage, carrots, and green onions. Stir-fry for 3–4 minutes until veggies are softened. Add soy sauce, sesame oil, salt, and pepper. Remove from heat and let it cool.
2. Assemble the Egg Rolls
Place an egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond). Add 2 tablespoons of the cooled filling near the bottom corner. Fold the bottom up over the filling, then fold in the sides, and roll tightly toward the top. Brush the final corner with beaten egg to seal.
3. Fry the Egg Rolls
Heat oil in a deep pan or fryer to 350°F (175°C). Fry egg rolls in small batches for 3–4 minutes or until golden brown and crispy. Drain on paper towels.
4. Serve Hot
Serve immediately with your favorite dipping sauce for the ultimate crunchy bite!
Tips for the Best Egg Rolls
- Don’t overfill: Too much filling can cause the rolls to burst open while frying.
- Seal properly: Use egg wash on the final fold to prevent them from opening up in the oil.
- Use fresh oil: Old oil can leave a bad flavor or cause soggy rolls.
- Vegetarian twist: Use mushrooms, tofu, or bean sprouts for a meat-free option.
Egg rolls are fun to make and even more fun to eat. Crispy on the outside and packed with flavorful filling, they’re perfect for gatherings, appetizers, or meal prep. Once you try this homemade version, you’ll skip the takeout menu more often!
FAQ’s:
1. Can I bake egg rolls instead of frying?
Yes! Brush them with oil and bake at 400°F (200°C) for 20–25 minutes, turning halfway through until crispy.
2. What’s the difference between egg rolls and spring rolls?
Egg rolls have a thicker, bubbly wrapper and are usually deep-fried. Spring rolls often have thinner wrappers and can be fried or served fresh.
3. Can I freeze egg rolls?
Absolutely. Freeze uncooked, assembled egg rolls in a single layer, then transfer to a freezer bag. Fry them straight from frozen when needed—just add a few more minutes to the cook time.
4. What kind of wrapper should I use?
Use egg roll wrappers (not spring roll wrappers), found in the refrigerated section of most grocery stores or Asian markets.
5. Why did my egg rolls get soggy?
Sogginess happens if they aren’t drained properly or the oil wasn’t hot enough. Always fry at 350°F and drain on a wire rack or paper towel.
