Egg rolls are a beloved appetizer found on many Asian restaurant menus, known for their crunchy exterior and savory filling. Traditionally, these rolls consist of a thin wheat wrapper stuffed with a mix of seasoned vegetables, meats, and sometimes noodles or seafood, then deep-fried to golden perfection. Originating from Chinese-American cuisine, egg rolls are a tasty, portable snack that’s perfect for sharing or enjoying on your own. This recipe will guide you through creating authentic, crispy egg rolls that will impress family and friends alike.
Quick Facts
| Course | Cuisine | Difficulty | Servings | Prep Time | Cooking Time | Calories (per roll) |
|---|---|---|---|---|---|---|
| Appetizer | Chinese-American | Medium | 12 rolls | 25 minutes | 15 minutes | 180 |
Equipment Needed
To make egg rolls perfectly, you will need the right tools. Here’s a detailed list:
- Large mixing bowl – to combine the filling ingredients.
- Cutting board and sharp knife – for chopping vegetables and meats finely.
- Frying pan or deep fryer – to deep-fry the rolls evenly.
- Slotted spoon or spider strainer – to safely remove egg rolls from hot oil.
- Paper towels – to drain excess oil after frying.
- Rolling surface or clean kitchen towel – for wrapping the egg rolls neatly.
- Small bowl of water – to seal the edges of the egg roll wrappers.
- Measuring cups and spoons – for precise ingredient quantities.
Having all these ready ensures smooth cooking without interruptions.
Ingredients
Here’s what you’ll need for 12 egg rolls:
- 12 egg roll wrappers (available at most grocery stores)
- 1 cup shredded cabbage
- ½ cup shredded carrots
- ½ cup bean sprouts (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ lb ground pork or chicken (can substitute with tofu for vegetarian)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- ½ teaspoon white pepper
- Vegetable oil for frying
Instructions
- Prepare the filling: In a large pan over medium heat, add a splash of oil. Cook the ground pork or chicken until browned. Add garlic, onion, and ginger, cooking until fragrant. Stir in cabbage, carrots, and bean sprouts; cook until slightly softened. Season with soy sauce, oyster sauce, sesame oil, and white pepper. Remove from heat and let cool.
- Wrap the egg rolls: Lay an egg roll wrapper on a flat surface in a diamond shape. Place about 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, tuck in the sides, then roll tightly. Seal the edge with a little water.
- Fry the rolls: Heat vegetable oil in a deep fryer or pan to 350°F (175°C). Fry the rolls in batches for 3-5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve: Let cool slightly before serving with dipping sauce like sweet chili or soy sauce.
Essential Note
- Make sure the filling is cooled before wrapping to prevent the wrappers from tearing.
- Don’t overfill the egg rolls; this makes sealing difficult.
- Maintain oil temperature to avoid soggy rolls; too low will absorb oil, too high will burn outside.
- Use fresh wrappers and store unused ones covered to keep them from drying out.
- For a healthier option, bake the egg rolls at 400°F (200°C) for about 15 minutes, turning halfway.
