Is It Egg Roll or Eggroll
Crispy, golden, and irresistibly flavorful, "Is It Egg Roll or Eggroll" delivers the ultimate takeout-inspired delight straight to your kitchen! This recipe combines a savory filling of ground pork (or your choice of chicken or tofu), tender shredded cabbage, and vibrant carrots, all elevated with a dash of soy sauce, oyster sauce, and fragrant sesame oil. Wrapped in delicate egg roll wrappers and fried to perfection, these homemade egg rolls are crunchy on the outside and packed with umami-rich goodness inside. With simple step-by-step instructions and just 20 minutes of prep, these crowd-pleasing appetizers are perfect for parties, snack time, or as an accompaniment to your favorite Asian-inspired meal. Serve them warm with dipping sauces like sweet chili or plum sauce for an unforgettable culinary experience. Keywords: homemade egg rolls, crispy appetizer, easy egg roll recipe, fried egg rolls, savory filling.
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Recipe Information
Ingredients
- 1 pound Ground pork (or substitute ground chicken or tofu)
- 2 cups Shredded green cabbage
- 1 cup Shredded carrot
- 4 stalks Green onions, thinly sliced
- 2 teaspoons Minced garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 12 pieces Egg roll wrappers
- 1 large Egg, beaten
- 3 cups Vegetable oil (for frying)
Instructions
In a large skillet, cook the ground pork over medium-high heat until browned and fully cooked, breaking it into crumbles with a wooden spoon. Drain any excess grease.
Add the shredded cabbage, shredded carrot, green onions, and minced garlic to the skillet. Cook for 3-4 minutes until the vegetables begin to soften.
Stir in the soy sauce, oyster sauce, and sesame oil, ensuring the mixture is evenly coated. Cook for another 2 minutes. Remove the filling from heat and let it cool slightly.
Place an egg roll wrapper on a clean surface in a diamond orientation (a corner should be pointing towards you). Spoon 2-3 tablespoons of the filling mixture onto the wrapper, just below the center.
Fold the bottom corner over the filling, then fold in the left and right corners tightly towards the center. Roll the wrapper upwards to form a cylinder. Use the beaten egg to seal the final corner. Repeat with the remaining wrappers and filling.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Carefully fry the egg rolls in batches, turning occasionally, for 3-4 minutes or until golden brown and crispy.
Remove the egg rolls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve the egg rolls warm with your favorite dipping sauces, like sweet chili sauce, soy sauce, or plum sauce.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.1 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 222 mg | 5% | |
*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.
