Crispy Homemade Egg Rolls
Yield: 12–15 egg rolls
Prep time: 20 min
Cook time: 10–15 min
🧾 Ingredients
For the Filling
- 2 cups shredded cabbage (or coleslaw mix)
- 1 cup shredded carrots
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 250 g ground meat (chicken, beef, turkey, or pork) — optional
- 2 tbsp soy sauce
- 1 tbsp sesame oil (optional but recommended)
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
For the Wrapping
- Egg roll wrappers (spring roll sheets)
- 1 egg, beaten (to seal the edges)
For Frying
- Oil for deep frying (vegetable, sunflower, or canola oil)
🍳 Instructions
1. Prepare the Filling
- In a pan, heat a little oil.
- Add garlic and ginger; cook for 10–20 seconds.
- Add the ground meat (if using). Cook until no longer pink.
- Add cabbage, carrots, and green onions.
- Season with soy sauce, sesame oil, pepper, and salt.
- Stir and cook 3–4 minutes until vegetables soften.
- Remove from heat and let the filling cool.
2. Fill the Egg Roll Wrappers
- Place a wrapper on a flat surface (corner facing you like a diamond).
- Put 2–3 tablespoons of filling near the center.
- Fold the bottom corner up over the filling.
- Fold left and right corners inward.
- Roll tightly toward the top.
- Brush the edge with egg wash to seal.
3. Fry the Egg Rolls
- Heat oil to 175–180°C (350–360°F).
- Fry 3–4 rolls at a time until golden brown (about 3–4 minutes).
- Drain on paper towels.
4. Serve
Serve hot with your favorite dip:
- Sweet chili sauce
- Soy sauce
- Garlic mayo
- Sweet & sour sauce
- Spicy Sriracha mayo
💡 Tips for Perfect Egg Rolls
- Don’t overfill — it can cause them to burst.
- Keep wrappers covered with a damp towel so they don’t dry out.
- You can air-fry them at 200°C (400°F) for 10–12 minutes (spray with oil).
- You can freeze them raw and fry directly from frozen.