Crispy Golden Brown Egg Rolls Recipe

Crispy Golden Brown Egg Rolls Recipe

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Delight your taste buds with these irresistible crispy golden brown egg rolls, bursting with a savory filling of fresh vegetables and your choice of protein. The perfect appetizer or snack, these egg rolls are wrapped in thin, flaky wrappers, fried to crunchy perfection, and served with a tangy dipping sauce. Whether you’re hosting a party or simply craving something delicious, this recipe will satisfy every craving.

Ingredients

For the Filling:

  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • ½ cup bean sprouts
  • 2 green onions, finely chopped
  • 1 cup cooked protein (chicken, shrimp, or tofu), finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • Salt and pepper to taste

For the Wrapping:

  • 12 egg roll wrappers
  • 1 beaten egg (for sealing)

For Frying:

  • Vegetable oil (for deep frying)

Optional Dipping Sauce:

  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon chili flakes (optional)

Instructions

  1. Prepare the Filling:
    • In a large skillet or wok, heat sesame oil over medium heat.
    • Add garlic and ginger, sauté until fragrant (about 30 seconds).
    • Stir in cabbage, carrots, and bean sprouts. Cook for 3-4 minutes until vegetables soften.
    • Add the cooked protein, soy sauce, and oyster sauce. Stir well to combine.
    • Season with salt and pepper to taste. Cook for another 2 minutes.
    • Remove from heat and let the mixture cool.
  2. Wrap the Egg Rolls:
    • Place an egg roll wrapper on a clean surface, diamond-shaped with a corner facing you.
    • Spoon 2 tablespoons of the filling mixture onto the lower third of the wrapper.
    • Fold the bottom corner over the filling, then fold in the sides.
    • Roll tightly toward the top corner. Seal the edge with a brush of beaten egg.
    • Repeat with remaining wrappers and filling.
  3. Fry the Egg Rolls:
    • Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
    • Fry the egg rolls in batches, turning occasionally, until golden brown and crispy (about 3-4 minutes per batch).
    • Drain on a paper towel-lined plate.
  4. Prepare the Dipping Sauce:
    • In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and chili flakes.
  5. Serve:
    • Serve the crispy egg rolls hot with the dipping sauce on the side.

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