Perfect! Here’s a straightforward and delicious egg rolls recipe you can try at home. I’ll give you both the filling and wrapping instructions.
Ingredients (makes about 8–10 egg rolls)
For the filling:
- 1/2 lb (225 g) ground pork, chicken, or shrimp (optional for vegetarian)
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- Salt and pepper, to taste
For the egg rolls:
- 8–10 egg roll wrappers (store-bought)
- 1–2 cups vegetable oil for frying
- 1 egg, beaten (for sealing the wrappers)
Instructions
- Prepare the filling:
- Heat a little oil in a skillet over medium heat.
- Add the garlic and cook for 30 seconds until fragrant.
- Add the meat (if using) and cook until fully browned.
- Stir in cabbage, carrots, and green onions. Cook for 3–5 minutes until slightly softened.
- Season with soy sauce, sesame oil, ginger, salt, and pepper.
- Remove from heat and let the mixture cool slightly.
- Assemble the egg rolls:
- Lay a wrapper on a clean surface with one corner pointing toward you (diamond shape).
- Spoon 2–3 tablespoons of filling near the corner closest to you.
- Fold the corner over the filling, then fold in the two side corners.
- Roll tightly toward the opposite corner and seal with a little beaten egg.
- Cook the egg rolls:
Option 1: Deep-fry- Heat oil in a deep pan to 350°F (175°C).
- Fry egg rolls in batches for 3–5 minutes or until golden brown and crispy.
- Drain on paper towels.
Option 2: Oven-bake (healthier)
- Preheat oven to 400°F (200°C).
- Brush egg rolls lightly with oil and bake for 20–25 minutes, turning halfway, until golden and crispy.
- Serve:
- Enjoy with sweet chili sauce, soy sauce, or your favorite dipping sauce!
If you want, I can also give you a super-easy shortcut version with pre-made wrappers and a vegetarian filling that takes under 20 minutes to make.
Do you want me to do that?
