Crispy Golden Brown Egg Rolls
Delight in the crunch and rich flavor of homemade Crispy Golden Brown Egg Rolls, perfect for family gatherings and customizable to your taste.
Ingredients
Filling
- 1 pound ground beef (or chicken, shrimp, or a combination of vegetables) Use lean beef for a healthier option or choose chicken for a lighter flavor.
- 1 cup finely shredded cabbage Use Napa cabbage for a sweeter taste or green cabbage for a classic crunch.
- ½ cup shredded carrots Freshly shredded works best, but pre-shredded can save time!
- ¼ cup chopped green onions Adds a fresh kick—don’t skip these!
- 2 cloves garlic, minced For flavor—feel free to add more if you’re a garlic lover!
- 1 tablespoon soy sauce Use low-sodium soy sauce for a healthier version.
- 1 tablespoon oyster sauce This adds depth; if you’re vegetarian, use mushroom seasoning instead.
- 1 teaspoon sesame oil For that authentic Asian flavor!
- ½ teaspoon ground ginger Fresh ginger can elevate the taste if you have it.
- to taste salt and pepper
Assembly
- 10-12 pieces egg roll wrappers Invest in quality wrappers for that perfect crunch—consider brands like Nasoya or Wei Chuan.
- as needed water For sealing.
- as needed oil for frying Vegetable or canola oil works best. Ensure the oil is fresh and at the right temperature for frying.
Instructions
Prepare the Filling
- In a large skillet, heat a small amount of oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
- Add the ground beef (or your chosen protein) and cook until browned and fully cooked, breaking it up into small crumbles—this should take about 4-5 minutes. Drain any excess fat.
- Stir in the shredded cabbage, carrots, and green onions. Cook for another 2-3 minutes until the vegetables are slightly softened but still crisp.
- Season the mixture with soy sauce, oyster sauce, sesame oil, ginger, salt, and pepper to taste. Let the filling cool to room temperature before assembling the egg rolls.
Assemble the Egg Rolls
- Place an egg roll wrapper on a flat surface, with one corner facing you like a diamond shape. Spoon about 2-3 tablespoons of the cooled filling into the center of the wrapper.
- Fold the bottom corner up over the filling, then fold in the two side corners.
- Roll tightly, sealing the top corner with a little water to ensure it stays closed. Repeat with the remaining wrappers and filling.
Fry the Egg Rolls
- In a large pot or deep skillet, heat about 2 inches of oil over medium-high heat. To test the oil temperature, drop a small piece of the wrapper in—it should sizzle immediately.
- Carefully lower the egg rolls into the hot oil, cooking in batches to avoid overcrowding. Fry each roll for about 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Use a slotted spoon to carefully remove the egg rolls and drain them on a paper towel-lined plate.
Serve
- Serve the crispy golden brown egg rolls immediately while they are hot and crispy. Pair with your favorite dipping sauce, like sweet and sour sauce, soy sauce, or a spicy chili sauce for added flavor.
Notes
Cooking with family makes the process more enjoyable. It’s a wonderful way to bond and create lasting memories, just like I did in my grandmother’s kitchen. Fry the egg rolls in small batches to maintain oil temperature for even cooking.