These crispy golden brown egg rolls are a perfect appetizer or snack, filled with a delicious mix of vegetables and protein, wrapped in a thin pastry, and fried to perfection. Whether served as a side dish or party favorite, they’re guaranteed to impress!
Ingredients
For the Filling:
- 1 cup shredded cabbage
- 1/2 cup grated carrots
- 1/2 cup bean sprouts (optional)
- 1/2 cup cooked ground pork, chicken, or shrimp (optional)
- 2 green onions, finely chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- Salt and pepper to taste
For Assembly:
- 12-15 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
Instructions
- Prepare the Filling:
- Heat a large skillet over medium heat.
- Add the shredded cabbage, carrots, and bean sprouts. Sauté for 3–4 minutes until slightly softened.
- Mix in the cooked protein, soy sauce, sesame oil, garlic powder, and ginger powder. Season with salt and pepper. Stir well and cook for an additional 2 minutes. Remove from heat and let cool.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean, flat surface with one corner pointing toward you (diamond shape).
- Place 2 tablespoons of the filling in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner. Brush the edge with the beaten egg to seal. Repeat with remaining wrappers and filling.
- Fry the Egg Rolls:
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Carefully fry the egg rolls in batches, turning occasionally, until golden brown and crispy (about 3–4 minutes per batch).
- Remove with a slotted spoon and drain on paper towels.
- Serve:
- Serve hot with your favorite dipping sauce, such as sweet chili sauce, soy sauce, or garlic aioli.
Enjoy your crispy golden brown egg rolls fresh and warm for the ultimate crunch!