Egg Roll Wraps
Crispy, golden, and bursting with flavor, these homemade Egg Roll Wraps are the perfect appetizer, snack, or party treat! Filled with a savory blend of ground pork (or chicken or shrimp), crunchy green cabbage, sweet carrots, and aromatic garlic and green onions, each roll is seasoned with soy sauce and sesame oil for a classic, umami-packed taste. Wrapped in delicate egg roll wrappers, these rolls are expertly sealed with a simple cornstarch slurry and fried to perfection, achieving that irresistible crunch in every bite. With a prep time of just 30 minutes and customizable protein options, this easy-to-follow recipe is ideal for busy weeknights or entertaining guests. Serve them piping hot with dips like sweet chili sauce or spicy mustard for a crowd-pleasing treat that delivers restaurant-quality results right in your kitchen! Perfect for fans of Asian cuisine, this recipe is your go-to for making the best egg rolls at home.
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Recipe Information
Ingredients
- 12 sheets Egg roll wrappers
- 1 pound Ground pork (or ground chicken/shrimp)
- 2 cups Green cabbage, finely shredded
- 1 cup Carrots, julienned or shredded
- 3 stalks Green onions, thinly sliced
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 4 cups Vegetable oil (for frying)
Instructions
In a large skillet, heat 1 teaspoon of sesame oil over medium heat and add the ground pork (or protein of your choice). Cook until browned and fully cooked, about 5-7 minutes. Remove from the skillet and drain excess grease if necessary.
In the same skillet, add the garlic and cook until fragrant, about 1 minute. Then, add the shredded cabbage, carrots, and green onions. Cook until the vegetables are tender but still slightly crisp, about 3-4 minutes.
Return the cooked ground pork to the skillet with the vegetables. Stir in the soy sauce and mix everything together until well combined. Remove from heat and let the filling cool slightly.
In a small bowl, mix the cornstarch with the water to create a slurry. This will be used to seal the egg roll wrappers.
Lay one egg roll wrapper on a clean, flat surface with one corner pointing toward you (like a diamond). Place 2-3 tablespoons of the filling in the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the left and right corners snugly. Roll the wrapper away from you, making a tight roll, and seal the top corner with a dab of the cornstarch slurry.
Repeat this process with the remaining wrappers and filling, placing the finished egg rolls seam-side down on a tray.
In a deep skillet or pot, heat the vegetable oil to 350°F (175°C). Carefully add the egg rolls in batches, being careful not to overcrowd the pot.
Fry each batch for 3-5 minutes or until golden brown and crispy. Remove the egg rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve hot with your favorite dipping sauce, such as sweet chili sauce, soy sauce, or a spicy mustard.
Nutrition Facts
Calories |
10248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1046.9 g | 1342% | |
| Saturated Fat | 165.3 g | 826% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 3067 mg | 133% | |
| Total Carbohydrate | 188.7 g | 69% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 16.8 g | ||
| Protein | 109.0 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2551 mg | 54% | |
*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.
