🥡 Classic Fried Egg Rolls
Makes: 10–12 egg rolls
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: ~40 minutes
📝 Ingredients
Filling:
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1 tbsp vegetable oil
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½ lb ground pork, chicken, or beef (or skip for vegetarian)
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2 cups shredded cabbage (or coleslaw mix)
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1 cup shredded carrots
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2 green onions, chopped
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2 cloves garlic, minced
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1 tbsp soy sauce
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1 tsp sesame oil
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½ tsp ground ginger (or fresh grated)
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Salt and pepper, to taste
Wrapping & Frying:
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10–12 egg roll wrappers
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Small bowl of water (for sealing)
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Vegetable oil for frying
🔪 Instructions
1. Make the Filling:
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Heat 1 tbsp oil in a skillet over medium heat.
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Cook ground meat until browned; drain excess fat.
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Add garlic, cabbage, carrots, ginger, and green onions. Sauté for 3–4 minutes until softened.
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Stir in soy sauce, sesame oil, salt, and pepper.
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Let the filling cool before wrapping.
2. Assemble the Egg Rolls:
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Lay a wrapper like a diamond. Add 2–3 tbsp of filling near the center.
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Fold the bottom point up over the filling, then fold in the sides.
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Roll tightly upward and seal the edge with a dab of water.
3. Fry:
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Heat 2–3 inches of oil in a pot to 350°F (175°C).
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Fry egg rolls in batches for 3–5 minutes, turning occasionally, until golden brown.
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Drain on paper towels.
🍯 Serving Suggestions
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Serve hot with sweet chili sauce, duck sauce, or soy sauce.
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Pairs perfectly with fried rice, stir-fry noodles, or as an appetizer platter.
🧊 Tips & Variations
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Air fryer option: Spray rolls with oil and air fry at 400°F for 10–12 minutes, flipping halfway.
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Make vegetarian by using tofu or just veggies.
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Add bean sprouts, shiitake mushrooms, or glass noodles for variety.
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Freeze before frying for easy prep-ahead party snacks.
Would you like a baked version, shrimp egg rolls, or a Southwestern-style twist next?