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These homemade egg rolls are filled with pork and vegetables, all wrapped up and fried to crispy perfection. The perfect make-ahead appetizer for any event!
Chinese egg rolls are a great snack or starter for any Asian style meal. These egg rolls can be assembled up to a day in advance and fried just before you plan to serve them.

Cooking time: 35 minutes
Yield: 14 servings
Category: Appetizers

Ingredients

  • 1 pound ground pork (or chicken)
  • 2 cups green cabbage (shredded)
  • 1 cup carrots (shredded)
  • 1⁄2 cup green onions (finely chopped)
  • 2 cloves garlic (minced)
  • 1 teaspoon ginger (grated)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1⁄2 teaspoon Sugar
  • 1⁄2 teaspoon white pepper
  • 1 tablespoon cornstarch
  • 14 egg roll wrappers
  • 1 egg (large)
  • 1 tablespoon water
  • 3 cups vegetable oil (or peanut oil)

Instructions

Cook the Filling

  1. Heat a large skillet over medium-high heat.
  2. Add the ground pork or chicken and cook until completely browned, breaking it apart with a spoon.
  3. Add the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
  4. Stir in the shredded cabbage, carrots, and green onions. Cook for 4 to 5 minutes until the vegetables soften and excess moisture evaporates.
  5. Add the soy sauce, oyster sauce, sesame oil, sugar, white pepper, and cornstarch. Stir well to combine, remove from the heat, and let the mixture cool completely.

 

Wrap the Egg Rolls

  1. Lay an egg roll wrapper flat on a clean surface oriented like a diamond.
  2. Spoon 2 to 3 tablespoons of the cooled filling near the bottom corner.
  3. Fold the bottom corner tightly over the filling, then fold in both the left and right corners toward the center.
  4. Roll tightly upward toward the top corner, and brush the top edge with your egg wash to seal it securely. Repeat with the remaining wrappers.

 

Fry

  1. Heat the vegetable or peanut oil in a deep pot or Dutch oven to 350°F (175°C).
  2. Fry 3 to 4 rolls at a time for 3 to 4 minutes, turning occasionally, until golden brown and crispy.
  3. Transfer the cooked rolls to a wire cooling rack set over paper towels to drain excess oil. Serve hot with sweet chili sauce or duck sauce.