Chinese Egg Rolls
Crispy and crunchy homemade Chinese egg rolls filled with savory meat and vibrant vegetables—perfect for any occasion.
Ingredients
For the Egg Rolls
- 12-15 pieces Egg Roll Wrappers Look for fresh or frozen wrappers. Recommended brand: Nasoya.
- 1 pound Ground pork or chicken Reliable choices: Tyson or Perdue.
- 2 cups Finely shredded cabbage
- 1 cup Julienned carrots
- 1 cup Bean sprouts
- 2 tablespoons Soy sauce Use low-sodium for better taste control.
- 2 cloves Minced garlic
- 1 inch Minced ginger
- Salt to taste Enhance the flavor.
- Pepper to taste Enhance the flavor.
- Cooking oil for frying About 4-5 cups required.
For Dipping Sauce
- Sweet and sour sauce or soy dip For serving.
Instructions
Preparation
- Heat about 2 tablespoons of oil in a skillet over medium heat.
- Add minced garlic and ginger; sauté for 1-2 minutes until fragrant.
- Add the ground pork or chicken; season with salt and pepper. Cook for 5-7 minutes until browned.
- Stir in the cabbage, carrots, and bean sprouts; add soy sauce. Cook for 3-5 minutes until vegetables are tender.
- Transfer the filling to a bowl and let it cool to room temperature.
Wrapping
- Place an egg roll wrapper on a clean surface with a corner facing you.
- Add about 2 tablespoons of filling in the center. Fold the bottom corner up over the filling.
- Fold in the side corners, then roll tightly to create the egg roll shape.
Frying
- Heat 4-5 cups of oil in a deep pot to 350°F.
- Deep fry the egg rolls in batches of 4-6 for 4-5 minutes or until golden brown and crispy.
- Remove from oil and drain on paper towels.
Serving
- Serve hot with sweet and sour sauce or soy dip.
Notes
Leftover cooked egg rolls can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to regain crispiness.