Description
These Homemade Egg Rolls are the perfect appetizer or snack for any occasion.
Ingredients
Scale
- 2 cups green cabbage, finely shredded
- 1 cup carrots, julienned or shredded
- 0.5 cup bean sprouts
- 0.5 cup green onions, sliced
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch (mixed with 1 tbsp water)
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 0.5 lb ground pork or chicken or shrimp (optional)
- 15 egg roll wrappers
- 1 beaten egg or water for sealing
- 4 cups vegetable oil for frying
Instructions
- Begin by washing and finely shredding the cabbage and carrots, then slice the green onions. If you’re using a protein, make sure it’s cooked ahead of time. Pre-cooking the meat helps ensure a harmonious flavor blend when cooked with the vegetables. This initial prep allows the flavors to meld beautifully.
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Once the oil is hot, add the minced garlic and ginger. Stir them for approximately 30 seconds, just until they become fragrant. This step is crucial, as it releases the wonderful flavors of garlic and ginger that will enhance your filling.
- Now it’s time to add the green cabbage, shredded carrots, bean sprouts, and sliced green onions to the pan. Stir-fry the mixture for about 3-4 minutes or until the vegetables are tender yet still crunchy. Next, add the soy sauce, oyster sauce, and sesame oil — this is where the magic happens! The combination of these sauces imparts an incredible umami flavor. If using protein, incorporate it now along with the cornstarch slurry to bind everything together.
- After mixing everything thoroughly, let the vegetable and meat mixture cool completely. This is an important step; if you wrap the filling while it’s still hot, the wrappers can become soggy or tear. A cool filling also makes it easier to handle and fold.
- To wrap, place an egg roll wrapper on a clean surface in a diamond shape. Scoop about 2 tablespoons of the filling into the center. Fold the bottom corner over the filling, then fold in the sides snugly and roll it up tightly from the bottom. Seal the edges with a small amount of the beaten egg or water, ensuring no filling escapes during cooking.
- In a large pot or deep frying pan, heat the vegetable oil to 350°F (175°C). Carefully place a few egg rolls into the hot oil, making sure not to overcrowd the pan. Fry them for about 3-5 minutes, turning occasionally, until they’re perfectly golden brown. Once done, remove them from the oil and let them drain on a wire rack to ensure they maintain their crispy texture.
Notes
Egg rolls can be baked at 400°F (200°C) for about 20-25 minutes if you prefer a healthier option. To air-fry, brush the rolls with oil and cook them at 375°F (190°C) for 10-12 minutes, flipping halfway through.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
Nutrition
- Calories: 150 kcal
- Sodium: 200 mg
- Protein: 5 g