Crispy egg rolls 🤌🥢 — that shattery crunch is everything.
Classic Egg Rolls
Ingredients
- 1 lb ground pork or chicken (or shrimp)
- 2 cups shredded cabbage (or coleslaw mix)
- 1 carrot, grated
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger (or ½ tsp ground)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Egg roll wrappers
- Oil for frying
Directions
- Brown meat in a skillet; drain excess fat.
- Add garlic & ginger, cook 30 seconds.
- Stir in cabbage, carrot, green onions, soy sauce, sesame oil.
- Cook just until veggies soften; cool slightly.
- Place 2–3 tbsp filling on wrapper.
- Fold bottom over filling, fold sides in, roll tightly; seal with water or egg wash.
- Fry at 350°F (175°C) for 3–4 minutes until golden.
- Drain on paper towels.
Baking or Air Fryer
- Oven: Brush with oil, bake at 400°F for 18–22 min, flipping once.
- Air fryer: Spray lightly, cook at 380°F for 10–12 min.
Dips
- Sweet chili sauce
- Duck sauce
- Soy sauce + rice vinegar
- Hot mustard
Pro Tips
- Don’t overfill or they’ll burst.
- Let filling cool — steam = soggy wrappers.
- Keep wrappers covered so they don’t dry out.
If you want, I can do vegetable-only, cheeseburger egg rolls, breakfast egg rolls, or a freezer-friendly batch next.
