Description
Crispy, golden, and packed with savory goodness, these Chinese Egg Rolls are the ultimate finger food that hits all the right notes. Whether you’re after a quick appetizer, a fun snack, or an easy dinner idea, this easy recipe is your go-to! Each roll features a crunchy shell encasing a flavorful filling of seasoned pork and vegetables, making every bite a delicious contrast of textures and taste. Perfect for parties or weeknight cravings, these egg rolls bring takeout flavor right to your kitchen. If you’re looking for quick breakfast options, satisfying lunchbox ideas, or crowd-pleasing food ideas, this recipe will earn a spot in your regular rotation.
Ingredients
1 pound ground pork (or substitute with shrimp or tofu)
2 cups shredded cabbage
1 cup shredded carrots
½ cup chopped green onions
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
Salt and pepper to taste
15–20 egg roll wrappers
1 egg, beaten (for sealing the wrappers)
Vegetable oil for frying
Instructions
- Heat a pan with a bit of vegetable oil over medium heat. Add garlic and sauté until fragrant.
- Add ground pork and cook until no longer pink. Stir in soy sauce, oyster sauce, sesame oil, salt, and pepper.
- Mix in shredded cabbage, carrots, and green onions. Cook for 3–4 minutes until tender-crisp.
- Sprinkle cornstarch over the filling and stir well. Let the mixture cool.
- Lay out an egg roll wrapper in a diamond shape. Add 2 tablespoons of filling in the center.
- Fold the bottom corner over the filling, then fold in sides and roll tightly. Seal the edge with beaten egg.
- Heat vegetable oil in a deep skillet to 350°F (175°C). Fry egg rolls in batches for 3–5 minutes until golden and crisp.
- Drain on paper towels and serve with your favorite dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer