Crispy Egg Rolls Recipe

Crispy Egg Rolls Recipe

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This recipe creates classic crispy egg rolls filled with a savory mixture of ground meat, shredded vegetables, and flavorful seasonings, all wrapped in thin egg roll wrappers and deep-fried or baked until golden brown and crunchy. They are a popular appetizer or snack often served with various dipping sauces.  

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 pound ground pork (or beef, chicken, or turkey)  
  • 1 cup shredded cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar  
  • 1/4 teaspoon white pepper
  • 1 package (about 20-25) egg roll wrappers
  • 1 egg, beaten (for sealing the wrappers)
  • Vegetable oil, for deep-frying (or cooking spray for baking)
  • Optional: Dipping sauces (sweet and sour, duck sauce, mustard sauce, etc.)

Instructions:

For the Filling:

  1. Sauté Meat: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork (or other meat) and cook, breaking it apart with a spoon, until browned. Drain any excess grease.
  2. Sauté Vegetables: Add the shredded cabbage, shredded carrots, and chopped onion to the skillet. Stir-fry for 3-5 minutes, until the vegetables start to soften.
  3. Add Aromatics: Stir in the minced garlic and grated ginger. Cook for 1 minute more, until fragrant.
  4. Add Seasonings: Add the soy sauce, rice vinegar, sesame oil, sugar, and white pepper to the skillet. Stir well to combine and cook for another 1-2 minutes, allowing the flavors to meld.
  5. Cool Filling: Remove the skillet from the heat and let the filling cool completely. This is important to prevent the wrappers from becoming soggy.

For Assembling the Egg Rolls:

  1. Prepare Work Surface: Lay an egg roll wrapper on a clean, flat surface with one point facing you (like a diamond).
  2. Add Filling: Place about 2-3 tablespoons of the cooled filling in the center of the wrapper.
  3. Fold Sides: Fold the two side corners of the wrapper towards the center, overlapping slightly over the filling.
  4. Fold Bottom: Fold the bottom corner tightly over the folded sides and filling.
  5. Roll and Seal: Roll the egg roll up tightly towards the remaining top corner. Brush the top corner with the beaten egg to seal the edge.
  6. Repeat: Repeat steps 1-5 with the remaining wrappers and filling.

For Deep-Frying:

  1. Heat Oil: Pour enough vegetable oil into a deep pot or Dutch oven to reach a depth of about 3 inches. Heat the oil over medium-high heat to 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
  2. Fry Egg Rolls: Carefully add the egg rolls to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, or until golden brown and crispy.
  3. Drain: Remove the fried egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.  

For Baking (Healthier Option):

  1. Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray the paper with cooking spray.
  2. Arrange Egg Rolls: Place the assembled egg rolls on the prepared baking sheet, leaving some space between them.
  3. Brush with Oil: Lightly brush the tops of the egg rolls with vegetable oil or cooking spray.
  4. Bake: Bake for 15-20 minutes, flipping them halfway through, until golden brown and crispy.

To Serve:

  • Serve the crispy egg rolls hot with your favorite dipping sauces.

Tips and Notes:

  • Cool Filling: Ensure the filling is completely cool before assembling to prevent the wrappers from tearing or becoming soggy.
  • Seal Wrappers: Use the beaten egg to tightly seal the edges of the wrappers to prevent the filling from leaking out during cooking.
  • Oil Temperature: Maintain the oil temperature for deep-frying around 350°F (175°C) for best results. If the oil is too hot, the egg rolls will brown too quickly on the outside without the filling heating through.
  • Don’t Overcrowd: Fry or bake the egg rolls in batches to ensure they cook evenly and become crispy.
  • Make Ahead: You can assemble the egg rolls ahead of time and store them in an airtight container in the refrigerator for up to 24 hours. Fry or bake them just before serving.
  • Freezing: Cooked and cooled egg rolls can be frozen. Place them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container. Reheat them in the oven or air fryer until crispy.

Enjoy these delicious homemade crispy egg rolls!

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