Classic Chinese egg rolls are a beloved staple of Chinese-American cuisine, featuring a crispy golden wrapper filled with a savory mix of meat and vegetables. Perfect as an appetizer, snack, or party favorite, these egg rolls deliver a satisfying crunch with every bite. This easy-to-follow, authentic recipe teaches you how to prepare the filling from scratch, roll them tightly, and fry them to perfection. Whether you’re recreating your favorite takeout dish or trying Chinese egg rolls for the first time, this homemade recipe will exceed your expectations. Packed with rich flavors and textures, these egg rolls are sure to be a hit with family and friends.
Ingredients:
▸ 1 pound ground pork (can substitute with ground chicken or turkey)
▸ 2 cups shredded cabbage
▸ 1 cup shredded carrots
▸ ½ cup bean sprouts (optional)
▸ 3 green onions, finely chopped
▸ 2 tablespoons soy sauce
▸ 1 tablespoon oyster sauce
▸ 1 teaspoon sesame oil
▸ 2 cloves garlic, minced
▸ 1 teaspoon fresh ginger, grated
▸ 1 teaspoon cornstarch (mixed with 1 tablespoon water for slurry)
▸ 12–15 egg roll wrappers
▸ 1 egg, beaten (for sealing wrappers)
▸ Vegetable oil for deep frying
Instructions:
- Prepare the Filling:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the ground pork and cook until browned and fully cooked, breaking it into small pieces with a spatula. - Add Aromatics and Vegetables:
Once the pork is cooked, add garlic, ginger, and green onions. Stir-fry for 1 minute until fragrant. Add shredded cabbage, carrots, and bean sprouts. Stir-fry for another 3–5 minutes until the vegetables are slightly softened but still crisp. - Season the Mixture:
Stir in soy sauce, oyster sauce, and sesame oil. Mix everything thoroughly. Add the cornstarch slurry to thicken the mixture slightly and help bind the filling. Cook for another minute. Remove from heat and allow the filling to cool to room temperature. - Prepare to Roll:
Place an egg roll wrapper on a clean, dry surface in a diamond shape (one corner facing you). Spoon 2 tablespoons of the filling near the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner. Brush the top corner with beaten egg to seal. Repeat for the remaining wrappers and filling. - Heat Oil for Frying:
In a deep pan or wok, heat vegetable oil to 350°F (175°C). Ensure there is enough oil to submerge the egg rolls. Test the oil with a small piece of wrapper; if it sizzles and rises to the top, the oil is ready. - Fry the Egg Rolls:
Carefully add 3–4 egg rolls at a time into the hot oil. Do not overcrowd the pan. Fry for 3–5 minutes, turning occasionally, until golden brown and crispy on all sides. Remove with tongs and place on a paper towel-lined plate to drain excess oil. - Serve Hot:
Serve the egg rolls immediately with your favorite dipping sauce such as sweet and sour, spicy mustard, or soy sauce. These are best enjoyed fresh for maximum crispiness.