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Homemade Egg Rolls

This dish features crispy, fried egg rolls filled with a savory mixture of vegetables, ground meat, and seasonings. The filling is wrapped in egg roll wrappers and fried until golden brown, resulting in a crunchy exterior and juicy, flavorful interior with a chewy texture.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8
Course: Appetizer
Cuisine: Asian
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • round pork or chicken 250-300g: Savory base that cooks quickly
  • Shredded cabbage 2 cups: Adds crunch and body
  • Shredded carrots ½–1 cup: Optional, adds sweetness and color
  • Garlic 2 cloves, minced: Brings aromatic depth
  • Soy sauce 1½ tablespoons: Provides salt and umami
  • Ground ginger ½ teaspoon (optional): Optional warmth and spice
  • Egg roll wrappers 12-15 wrappers: Hold the filling and crisp beautifully
  • Water for sealing: Used to seal wrappers securely
  • Vegetable oil for deep frying (500–750 ml for frying): For deep frying to crisp perfection

Equipment

  • Large skillet or wok: For cooking the filling
  • Baking sheet with paper towels: Drains excess oil
  • Deep-fryer or wok for frying
  • Cooking thermometer: Maintains proper oil temperature

Method
 

  1. Heat 1 tablespoon oil in a pan and cook garlic and ginger until fragrant.
  2. Add ground meat and cook until fully browned.
  3. Add cabbage, carrots, soy sauce, and seasoning, and cook for a few minutes.
  4. Remove from heat and let the filling cool completely.
  5. Place a wrapper on a flat surface and add 2–3 tablespoons of filling.
  6. Fold the bottom corner over the filling, then fold in the sides.
  7. Roll tightly toward the top and seal the edge with water.
  8. Heat oil to 175–180°C (350–360°F) and fry until golden and crispy.
  9. Let egg rolls rest 2–3 minutes after frying to crisp fully.
  10. Remove, drain excess oil, and serve warm with dipping sauce.