Easy Egg Rolls Two Cooking Methods
Crispy, golden-brown perfection is just minutes away with this recipe for Easy Egg Rolls, featuring two versatile cooking methods—frying or baking. Packed with a savory filling of seasoned ground pork (or chicken), fresh shredded cabbage, sweet carrots, and aromatic garlic, these egg rolls are a homemade takeout favorite. Whether you’re craving the indulgent crunch of fried egg rolls or prefer a lighter baked option, this recipe caters to every palate. Simple techniques like rolling the wrappers into tightly sealed parcels and brushing eggs for a perfect seal make these egg rolls as fun to prepare as they are to eat. Serve them hot with your favorite dipping sauce for a crowd-pleasing appetizer or snack. Perfect for family dinners, game-day gatherings, or a quick weekday treat, these homemade egg rolls deliver restaurant-quality flavor in the comfort of your kitchen!
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Recipe Information
Ingredients
- 1 pound Ground pork (or chicken)
- 2 cups Cabbage, finely shredded
- 1 cup Carrots, grated
- 4 Green onions, sliced
- 2 cloves Garlic, minced
- 3 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 20 Egg roll wrappers
- 2 cups Vegetable oil (for frying)
- Cooking spray (for baking)
- 1 Egg, beaten
Instructions
In a large skillet over medium heat, cook the ground pork until fully browned, breaking it apart with a spatula as it cooks.
Add the shredded cabbage, grated carrots, sliced green onions, and minced garlic to the skillet. Cook for 4-5 minutes, stirring often, until the vegetables are softened.
Stir in the soy sauce and sesame oil. Cook for an additional minute to combine. Remove the pan from heat and let the mixture cool slightly.
Place an egg roll wrapper on a flat surface with one corner pointing towards you (diamond shape). Add 2-3 tablespoons of the filling mixture to the center of the wrapper.
Fold the bottom corner of the wrapper up over the filling, then fold in the two side corners towards the center to create an envelope shape. Roll the wrapper tightly upwards to seal the egg roll, brushing the top corner with beaten egg to secure it.
Repeat until all the filling and wrappers are used.
For frying: Heat 2 cups of vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully add a few egg rolls at a time, frying for 2-3 minutes on each side until golden brown. Remove and place on a paper towel-lined plate to drain any excess oil.
For baking: Preheat the oven to 400°F (200°C). Place the egg rolls on a baking sheet lined with parchment paper. Lightly brush or spray each egg roll with cooking spray. Bake for 12-15 minutes, flipping halfway through, until the egg rolls are crisp and golden.
Serve the egg rolls hot, paired with your favorite dipping sauce such as sweet and sour sauce or soy sauce.
Nutrition Facts
Calories |
6793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 583.6 g | 748% | |
| Saturated Fat | 99.5 g | 497% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 539 mg | 180% | |
| Sodium | 4726 mg | 206% | |
| Total Carbohydrate | 294.9 g | 107% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 24.6 g | ||
| Protein | 155.1 g | 310% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 389 mg | 30% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3209 mg | 68% | |
*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.
