Homemade Chinese Egg Rolls
Crispy, golden Chinese egg rolls filled with seasoned ground pork, cabbage, and carrots — fried until shatteringly crunchy and perfect for dipping.
Ingredients
Egg Roll Filling
- 1 pound ground pork
- 1 tablespoon vegetable oil
- 3 cups finely shredded green cabbage
- 1 medium carrot peeled and shredded
- 3 green onions thinly sliced
- 2 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- 0.5 teaspoon granulated sugar
- 0.25 teaspoon ground white pepper or black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
For Assembly and Frying
- 12 egg roll wrappers
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- Vegetable or peanut oil for frying
Optional Dipping Sauces
- Sweet-and-sour sauce
- Duck sauce
- Hot mustard
- Soy sauce
Instructions
Make the Filling
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the ground pork and cook for 5–7 minutes, breaking it into small crumbles, until browned and fully cooked.
- Add the garlic and ginger. Cook for about 30 seconds, stirring constantly, until fragrant.
- Stir in the cabbage, carrot, and green onions. Cook for 3–4 minutes, until the vegetables soften slightly but still retain some texture.
- Add the soy sauce, oyster sauce, sesame oil, sugar, and pepper. Toss until the filling is evenly seasoned.
- Mix the cornstarch with 1 tablespoon of water. Pour it into the skillet and cook for another minute, stirring until any excess liquid thickens.
- Transfer the filling to a plate or shallow bowl. Let it cool completely before assembling the egg rolls. A hot or watery filling can make the wrappers soggy.
Assemble
- In a small bowl, stir together the flour and 2 tablespoons of water to make a sealing paste.
- Place one egg roll wrapper on a clean surface with one corner pointing toward you, like a diamond. Spoon approximately 3 tablespoons of filling across the lower third of the wrapper.
- Fold the bottom corner snugly over the filling. Fold both side corners toward the center, then roll tightly toward the remaining corner. Brush the final corner with the flour paste and press to seal. Repeat with the remaining wrappers and filling.
Fry
- Pour about 2 inches of frying oil into a heavy pot or deep skillet. Heat the oil to 350°F (175°C).
- Fry the egg rolls in small batches for 3–5 minutes, turning occasionally, until deeply golden and crisp. Keep the oil between 340°F and 350°F for even cooking.
- Transfer the cooked egg rolls to a wire rack or paper towel-lined plate. Allow them to cool for several minutes before serving with your favorite dipping sauce.
Notes
For the crispiest result, let the filling cool completely and drain off any liquid before rolling. Fry in small batches so the oil temperature stays steady between 340°F and 350°F.
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