Crispy Golden Brown Egg Rolls are the ultimate snack, appetizer, or party treat. With a crunchy exterior and a savory, flavorful filling, these egg rolls combine the perfect balance of textures and taste. The golden crust offers a satisfying crunch with every bite, while the seasoned filling of vegetables, meat, or tofu creates a delightful contrast. Easy to make and perfect for any occasion, these egg rolls are a guaranteed crowd-pleaser!
Ingredients:
- 1 lb ground pork (or chicken, beef, or tofu for a vegetarian version)
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional for vegetarian)
- 1 teaspoon sesame oil
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon ginger powder or 1 teaspoon fresh ginger, grated
- 1 package egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
Instructions:
- Prepare the Filling:
In a large skillet, heat a bit of vegetable oil over medium heat. Add the ground pork (or your choice of meat or tofu) and cook until browned. Stir in the garlic and ginger, then add the shredded cabbage and carrots. Cook until the vegetables begin to soften, about 3-4 minutes. - Season the Filling:
Add the soy sauce, oyster sauce (if using), sesame oil, and white pepper to the mixture. Stir well to combine, then cook for another 2 minutes until everything is well incorporated. Set the filling aside and let it cool slightly. - Assemble the Egg Rolls:
Place an egg roll wrapper on a flat surface, with one corner facing you. Spoon about 2 tablespoons of the filling into the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner. Use a small amount of beaten egg to seal the edge of the wrapper. - Heat the Oil:
In a deep frying pan or pot, heat about 2 inches of vegetable oil over medium-high heat. You can test the oil temperature by dropping in a small piece of the wrapper – it should sizzle and rise to the top. - Fry the Egg Rolls:
Carefully lower the egg rolls into the hot oil in batches, making sure not to overcrowd the pan. Fry for 3-5 minutes or until golden brown and crispy, turning occasionally to ensure even cooking. - Drain and Serve:
Remove the egg rolls from the oil and drain on a paper towel-lined plate to remove excess oil. Serve hot with your favorite dipping sauce, such as sweet and sour sauce, soy sauce, or hot mustard.