Homemade Chinese Egg Rolls
Homemade Chinese Egg Rolls with a crispy golden wrapper and savory filling, perfect for a takeout-style meal at home.
Ingredients
- ½ pound ground pork
- 3 cups green cabbage shredded
- 1 cup carrots shredded
- 3 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 15 –20 egg roll wrappers
- 1 large egg for sealing
- 3 –4 cups oil for frying
Instructions
- Cook ground pork in a pan over medium heat until browned.
- Add garlic and cook briefly.
- Stir in cabbage and carrots and cook until softened.
- Add soy sauce, oyster sauce, sesame oil, salt, and white pepper.
- Cook until most moisture evaporates, then cool filling.
- Place wrapper in a diamond shape and add filling near one corner.
- Fold bottom corner over filling, fold sides inward, and roll tightly.
- Seal edge with beaten egg.
- Heat oil to 350°F.
- Fry egg rolls in batches until golden brown.
- Remove and drain on paper towels before serving.
Notes
Cool filling before wrapping to prevent sogginess.
Do not overcrowd the pan while frying.
Maintain oil temperature for even crispiness.
Do not overcrowd the pan while frying.
Maintain oil temperature for even crispiness.