Description
Crispy Chinese Egg Rolls you can make at home quick to assemble kids and guests will love the homemade crunch perfect for busy weeknights
Ingredients
Egg roll wrappers, 1 package (16–20 wrappers)
Ground pork, 1 lb (450 g)
Soy sauce, 2 tbsp
Shredded cabbage, 2 cups
Shredded carrots, 1 cup
Green onions, 3–4 stalks, finely sliced
Garlic, 2 cloves, minced
Fresh ginger, 1 tablespoon, grated
Rice vinegar, 1 tablespoon
Sesame oil, 1 teaspoon
White pepper or black pepper, 1/2 teaspoon
Cooking oil for frying, 2–3 cups
Kosher salt, to taste
Water, as needed
Cornstarch, 1 tablespoon
Optional add-ins: bamboo shoots or water chestnuts, 1/4 cup
Instructions
- Step 1: Prepare the filling with confidence. Shred or finely chop cabbage, carrots, and green onions. Squeeze the cabbage to remove moisture. In a large bowl, combine the pork with garlic, ginger, soy sauce, rice vinegar, sesame oil, and pepper, then add the prepared vegetables and toss until evenly distributed. For a vegetarian option, swap pork for mushrooms or crumbled tofu and increase the veggie ratio.
- Step 2: Balance flavors and moisture. Taste the filling and adjust seasoning with a pinch of salt. Let the filling rest for 5 to 10 minutes to meld flavors and reduce moisture.
- Step 3: Prep the wrappers and sealants. Line wrappers on a clean surface, dampen the edges with water, and consider a water-based seal. An optional egg wash (1 egg beaten with 1 tablespoon water) can be brushed along edges for extra seal.
- Step 4: Roll technique for a tight, uniform roll. Place filling near the bottom edge, fold the bottom over, fold in the sides, and roll to about two-thirds of the wrapper. Seal the top edge with water or a slurry.
- Step 5: Oil temperature and readiness. Heat oil to 350–360°F (175–182°C) and maintain temperature for even browning. If the oil is too hot, wrappers burn; if too cool, rolls absorb more oil.
- Step 6: Frying in batches for optimal crunch. Fry a dozen or fewer rolls at a time until golden brown and crisp, about 3–4 minutes per batch. Turn halfway, then drain on a rack or paper towels.
- Step 7: Rest, serve, and dip with flair. Let rolls rest a couple minutes, serve with dipping sauces, and sprinkle with sesame seeds. To serve crowds, keep warm in a low oven to maintain crispiness.
- Step 8: Alternative method: air fryer for a lighter crunch. Preheat air fryer to 375°F (190°C) and air fry 8–10 minutes, turning once. Alternatively, bake at 425°F (220°C) for 15–18 minutes.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Calories: 350 calories
- Sugar: 5 g
- Fat: 18 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 12 g
