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Egg Roll Recipe

Egg Roll Recipe

If you’re craving a crispy, savory homemade Chinese appetizer that’s both easy and delicious, this Egg Roll Recipe has you covered. Perfect for potlucks, weeknight dinners, or a late-night snack.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Chinese
Servings 18 servings

Ingredients
  

  • 1 lb ground pork ground pork
  • 4 cups shredded green cabbage shredded green cabbage avoid pre-shredded slaw mix—fresher crunch
  • 1 cup shredded carrot shredded carrot adds color and subtle sweetness
  • 3 cloves garlic garlic finely minced
  • 1 Tbsp fresh ginger fresh ginger grated (or 1 tsp ginger paste)
  • 3 green onions green onions thinly sliced (white and light-green parts)
  • 2 Tbsp soy sauce soy sauce I use low-sodium Kikkoman
  • 1 Tbsp oyster sauce oyster sauce optional but adds depth
  • 1 tsp sesame oil sesame oil toasted gives a richer aroma
  • 18-20 egg roll wrappers egg roll wrappers Twin Dragon brand works great
  • 1 egg egg beaten (for sealing the wrappers)
  • Vegetable oil or peanut oil Vegetable oil or peanut oil for frying (enough for a 2"-deep layer)

Instructions
 

  • Heat 1 Tbsp oil in a large skillet over medium heat. Add garlic, ginger, and green onions; sauté until fragrant, about 30 seconds.
  • Crumble in ground pork. Cook, stirring often, until no pink remains—about 5 minutes. Break up any clumps for even browning.
  • Stir in cabbage and carrots. After 2 minutes, pour in soy sauce, oyster sauce, sesame oil, and pepper. Cook until veggies soften but still have bite—3–4 minutes. Remove from heat and let cool slightly.
  • Lay one egg roll wrapper diamond-side toward you. Spoon about 2 heaping Tbsp filling near the bottom corner. Fold bottom corner over filling, tuck in sides, and roll up snugly. Brush the top edge with beaten egg to seal. Repeat until all filling is used.
  • In a heavy pot, heat oil to 350°F (175°C) for a 2" depth. Slide in 4–5 rolls without crowding. Fry, turning occasionally, until golden—about 3 minutes per side.
  • Transfer to a wire rack or paper towels for 1–2 minutes to lock in crisp. Serve hot with sweet chili sauce, duck sauce, or your favorite dip.

Notes

Pat veggies dry to prevent watery filling. Keep wrappers covered with a damp towel so they stay pliable.
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