Chinese Egg Rolls
Crispy, golden, and irresistibly flavorful, these homemade Chinese Egg Rolls are packed with a savory filling of ground pork, crunchy cabbage, sweet carrots, and aromatic seasonings. Stir-fried to perfection with soy sauce, oyster sauce, and a touch of sesame oil, the filling is wrapped in delicate egg roll wrappers and fried to a delightful crunch. Perfect as an appetizer, snack, or party dish, these versatile egg rolls pair beautifully with dipping sauces like sweet chili, soy, or plum sauce. With easy-to-follow steps and a short prep time, this recipe delivers restaurant-quality egg rolls that will impress family and friends alike.
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Recipe Information
Ingredients
- 1 lb ground pork
- 3 cups (shredded) green cabbage
- 1 cup (shredded) carrot
- 4 stalks (thinly sliced) green onions
- 3 cloves (minced) garlic
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 20 sheets egg roll wrappers
- 1 large (beaten) egg
- 4 cups (for frying) vegetable oil
Instructions
In a large skillet or wok over medium-high heat, cook the ground pork, breaking it apart with a wooden spoon, until fully browned. Drain any excess fat if necessary.
Add the shredded cabbage, shredded carrots, green onions, and minced garlic to the skillet. Stir-fry everything together for 3–4 minutes, or until the vegetables are slightly softened.
Stir in the soy sauce, oyster sauce, and sesame oil, ensuring all the ingredients are evenly coated. Cook for another 2 minutes, then remove the filling mixture from heat and let it cool completely.
In a small bowl, dissolve the cornstarch in 2 tablespoons of water to create a slurry. This will be used to seal the egg rolls.
Place an egg roll wrapper on a clean, dry surface with one corner pointing toward you (making a diamond shape). Spoon about 2 tablespoons of the cooled filling onto the center of the wrapper.
Fold the bottom corner over the filling, then fold in the left and right corners snugly. Roll upward to form a cylinder, leaving the top corner exposed. Use the cornstarch slurry to moisten the edges of the top corner, then seal the roll. Repeat with the remaining wrappers and filling.
In a large pot or deep skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Fry the egg rolls in small batches (do not overcrowd) for 3–5 minutes, turning occasionally, until golden brown and crisp.
Remove the fried egg rolls with a slotted spoon and drain them on a plate lined with paper towels.
Serve the egg rolls hot with your choice of dipping sauce, such as sweet chili sauce, soy sauce, or plum sauce.
Nutrition Facts
Calories |
10127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 958.2 g | 1228% | |
| Saturated Fat | 155.2 g | 776% | |
| Polyunsaturated Fat | 543.5 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 4415 mg | 192% | |
| Total Carbohydrate | 324.3 g | 118% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 15.6 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 502 mg | 39% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2778 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
