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Egg Rolls

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Crispy, golden, and packed with a flavorful filling, these homemade egg rolls are a delicious Asian-inspired appetizer or snack, featuring a savory mix of meat and vegetables wrapped in a crunchy shell.

Ingredients

  • 1/2 pound ground pork or chicken
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 2 green onions, chopped
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • 12 egg roll wrappers
  • 1 egg, beaten (for sealing)
  • Vegetable oil, for frying

Instructions

  1. In a large skillet over medium heat, cook the ground pork or chicken until no longer pink.
  2. Add garlic, ginger, cabbage, carrots, and green onions. Stir-fry for 3-5 minutes until vegetables are soft.
  3. Stir in soy sauce, sesame oil, salt, and pepper. Cook for another 1-2 minutes, then remove from heat and let cool slightly.
  4. Lay out one egg roll wrapper with a corner facing you. Place about 2 tablespoons of filling near the center.
  5. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top corner with a bit of the beaten egg.
  6. Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
  7. Fry egg rolls in batches for 3-5 minutes, turning occasionally, until golden brown and crispy.
  8. Remove and drain on paper towels or a wire rack.
  9. Serve hot with your favorite dipping sauce.

Notes

  • You can freeze uncooked or cooked egg rolls for up to 2 months.
  • To make vegetarian egg rolls, replace meat with mushrooms or tofu.
  • Use pre-shredded coleslaw mix as a quick substitute for cabbage and carrots.
  • To avoid sogginess, drain fried rolls on a wire rack instead of stacking them.
  • Air fryer or baked versions are healthier alternatives to deep frying.

Nutrition

Find it online: https://yumfamilyrecipes.com/egg-rolls/