Crispy Meat & Veggie Egg Rolls Recipe

Crispy Meat & Veggie Egg Rolls Recipe

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These crispy meat and veggie egg rolls are a golden, crunchy delight—perfect as a snack, appetizer, or side dish. Each roll is packed with a savory filling of ground meat, shredded cabbage, and carrots, all wrapped in a thin pastry and fried to perfection. The image you shared captures their irresistible texture: flaky on the outside, juicy and flavorful on the inside. Whether served with sweet chili sauce, soy dip, or a tangy vinegar blend, these egg rolls are a crowd-pleaser that bridges street food charm with homemade comfort. This recipe is ideal for Hassan’s culinary archive—simple enough for everyday cooking, yet elegant enough to serve at gatherings or pair with themed meals.

INGREDIENTS:

For the Filling:

  • 250g ground beef or chicken
  • 1 cup shredded cabbage
  • ½ cup grated carrots
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 tbsp soy sauce
  • 1 tsp sesame oil (optional)
  • Salt and black pepper to taste
  • 1 tsp chili flakes or chopped green chili (optional for heat)
  • 1 tbsp oil (for sautéing)

For the Wrapping & Frying:

  • 12–15 egg roll wrappers or spring roll sheets
  • 1 egg (beaten, for sealing)
  • Vegetable oil (for deep frying)

INSTRUCTIONS:

  1. Prepare the Filling: Heat 1 tbsp oil in a pan over medium heat. Add chopped onions and garlic, sautéing until fragrant. Add ground meat and cook until browned and fully cooked. Stir in shredded cabbage and carrots, cooking for 3–4 minutes until softened but still slightly crisp. Season with soy sauce, sesame oil, salt, pepper, and chili flakes. Mix well and let the filling cool completely.
  2. Set Up Your Wrapping Station: Lay out your egg roll wrappers on a clean surface. Keep a small bowl of beaten egg nearby for sealing. Place 2 tablespoons of filling near one corner of the wrapper. Fold the corner over the filling, then fold in the sides and roll tightly. Seal the edge with a dab of beaten egg. Repeat with remaining wrappers and filling.
  3. Heat the Oil: In a deep pan or wok, heat vegetable oil to 175°C (350°F). Test by dropping a small piece of wrapper—it should sizzle and rise to the surface.
  4. Fry the Egg Rolls: Fry 3–4 rolls at a time, turning occasionally, until golden brown and crisp—about 3–4 minutes per batch. Don’t overcrowd the pan. Remove with a slotted spoon and drain on paper towels.
  5. Serve Hot: Arrange the egg rolls on a platter and serve with dipping sauces like sweet chili, soy-vinegar, or garlic mayo. Garnish with chopped spring onions or sesame seeds for extra flair.

Serving Suggestions & Variations:

  • Vegetarian Version: Replace meat with mushrooms, tofu, or mashed chickpeas.
  • Fusion Twist: Add shredded mozzarella or cheddar for a cheesy filling.
  • Wellness Adaptation: Bake instead of fry at 200°C (400°F) for 20 minutes, brushing lightly with oil.
  • Pakistani Flair: Add garam masala and chopped coriander for a spiced filling.

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