These Chinese egg rolls are crispy on the outside and packed with tasty veggies and meat on the inside. They make a perfect snack or appetizer that everyone will love!
I can’t resist the crunch when I take a bite! They vanish quickly at parties, so I always make extra—just in case a few mysteriously disappear before serving! 😄
They’re simple to make and can be filled with your favorite ingredients. I love adding cabbage and carrots for a fresh crunch! Enjoying them with sweet and sour sauce is a must!
Key Ingredients & Substitutions
Ground Pork: This ingredient adds a rich flavor to the filling. If you prefer, ground beef or chicken works well too. For a vegetarian option, try crumbled tofu or a mix of mushrooms and nuts for a meaty texture.
Cabbage: Shredded green or Napa cabbage are excellent choices as they soften nicely. If you don’t have cabbage, thinly sliced bell peppers can add a sweet crunch.
Carrots: Shredded carrots add natural sweetness and color. You can substitute with zucchini or even sweet potato if you want something different!
Green Onions: These provide a fresh burst of flavor. If you don’t have them, finely chopped yellow onions could work, though they’ll be stronger in taste.
Egg Roll Wrappers: Always check the package for the thickness you prefer. If you’re out of wrappers, use spring roll wrappers or even small tortillas as a fun twist.
How Do You Properly Seal Egg Rolls?
Sealing your egg rolls correctly is essential to prevent the filling from leaking during frying. Here’s a simple guide:
- Lay the wrapper with a corner facing you (diamond shape).
- Place the filling near that corner, but not too close to the edges.
- Fold the corner over the filling, tucking it under slightly.
- Fold in the side corners tightly to secure the filling, then roll it tightly towards the far corner.
- Brush the far corner with the beaten egg to glue it shut.
Practice makes perfect, and over time, you’ll get a feel for how tight to roll them without busting the wrapper!
How to Make Authentic Chinese Egg Rolls
Ingredients You’ll Need:
For the Filling:
- 1/2 lb ground pork (or ground beef/chicken)
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tsp soy sauce
- 1 tsp oyster sauce
- 1/2 tsp sesame oil
- Salt and pepper to taste
For Wrapping and Frying:
- 1 package egg roll wrappers
- 1 egg, beaten (for sealing wrappers)
- Vegetable oil for frying
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and another 15-20 minutes for frying the egg rolls. So, you’ll be enjoying homemade egg rolls in about 30-35 minutes! Faster than a takeout order!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by heating a large skillet or wok over medium-high heat and adding a little vegetable oil. Once the oil is hot, add the ground pork (or beef/chicken) and cook it until it’s browned and fully cooked. If there’s excess fat, feel free to drain it off to make the filling less greasy.
2. Add Flavor:
Next, add the minced garlic and grated ginger to the cooked meat. Sauté this mixture for about 1 minute, just until the garlic and ginger become fragrant and flavorful!
3. Stir-Fry the Vegetables:
Now, toss in the shredded cabbage, carrots, and chopped green onions. Stir-fry everything together until the vegetables soften, which should take about 3-5 minutes. This colorful mix will keep your egg rolls vibrant and tasty!
4. Season It Up:
Stir in the soy sauce, oyster sauce, sesame oil, and add salt and pepper to taste. Mix everything until well combined, then remove the skillet from heat and let the filling cool for a bit.
5. Wrap the Egg Rolls:
Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you (think of a diamond shape). Scoop about 2-3 tablespoons of your filling near that corner. Fold the corner over the filling, then tuck in the two side corners tightly. Finally, roll the egg roll tightly towards the opposite corner and brush that edge with the beaten egg to seal it shut.
6. Fry the Egg Rolls:
In a deep pan or fryer, heat vegetable oil to about 350°F (175°C). Carefully place the egg rolls in the hot oil in batches, frying them for about 3-5 minutes until they turn golden brown and crispy, turning them occasionally for even cooking.
7. Serve and Enjoy:
Once fried, drain the egg rolls on paper towels to remove any excess oil. Serve them hot with soy sauce or sweet and sour sauce for dipping. Enjoy your delicious homemade egg rolls!
Can I Use Different Meats for the Filling?
Absolutely! While ground pork is traditional, you can substitute it with ground beef or chicken. For a lighter option, you could even use ground turkey. Just adjust the cooking time if necessary to ensure the meat is thoroughly cooked.
How Do I Store Leftover Egg Rolls?
Store any leftover egg rolls in an airtight container in the fridge for up to 3 days. If you want to reheat them, it’s best to bake them in the oven at 350°F (175°C) for a few minutes to crisp them up again!
Can I Make Egg Rolls Ahead of Time?
Yes, you can prepare the filling and wrap the egg rolls a few hours in advance. Just cover them with a damp paper towel and plastic wrap to prevent drying. Fry them just before you’re ready to serve for the best crispy texture!
Can I Bake the Egg Rolls Instead of Frying?
Yes, you can bake them for a healthier option! Preheat your oven to 400°F (200°C). Brush the wrapped egg rolls lightly with oil and place them on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, turning halfway through until they’re golden and crispy.
