Introduction:
Egg rolls are a crispy, savory treat that are perfect as an appetizer or a snack. With a deliciously crunchy exterior and a flavorful, seasoned filling, these egg rolls are a crowd-pleaser. They’re filled with a combination of vegetables, meat (like pork or chicken), and spices, then fried to golden perfection. Whether you’re making them for a party or just craving something tasty, these homemade egg rolls are sure to be a hit.
Ingredients:
For the Filling:
1 lb ground pork (or chicken, shrimp, or beef)
1 cup cabbage, finely shredded
1/2 cup carrots, julienned or shredded
1/2 cup bean sprouts (optional)
1/4 cup green onions, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1/4 teaspoon ground black pepper
1/4 teaspoon salt
12-15 egg roll wrappers (found in the refrigerated section of the grocery store)
Oil for frying (vegetable, canola, or peanut oil)
For Dipping Sauce (Optional):
1/4 cup soy sauce
1 tablespoon rice vinegar
1/2 teaspoon sugar
1/2 teaspoon chili paste or sriracha (optional, for heat)
Instructions:
For the Filling:
Prepare the Filling: In a large skillet, heat a little oil over medium heat. Add the ground pork (or your choice of meat) and cook until browned, breaking it up into small pieces. Once cooked through, remove the excess grease.
Cook the Vegetables: To the cooked meat, add the garlic, ginger, cabbage, carrots, and bean sprouts. Stir-fry for about 5 minutes, until the vegetables soften slightly.
Season: Stir in the soy sauce, oyster sauce, sesame oil, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to combine. Remove from heat and let the filling cool to room temperature.
Assembling the Egg Rolls:
Prepare the Wrappers: Place an egg roll wrapper on a clean surface, with one corner facing you (like a diamond shape). Add 2 tablespoons of the filling near the center of the wrapper.
Roll the Egg Rolls: Fold the bottom corner of the wrapper over the filling, then fold in the sides, and continue to roll tightly toward the top corner. Seal the edge with a small dab of water. Repeat this process with the remaining wrappers and filling.
Frying the Egg Rolls:
Heat the Oil: Heat about 2 inches of oil in a large pot or deep fryer to 350°F (175°C). You can test if the oil is hot enough by dropping a small piece of bread into the oil. If it browns in about 30 seconds, the oil is ready.
Fry the Egg Rolls: Carefully place the egg rolls in the hot oil in batches, frying them for 3-4 minutes until golden brown and crispy. Use tongs to turn them as needed for even cooking. Once crispy, remove the egg rolls and place them on a paper towel-lined plate to drain excess oil.
Serve: Serve the egg rolls hot with dipping sauce on the side (if using).
Description:
These egg rolls are crispy, savory, and filled with a delightful mixture of seasoned meat and vegetables. The golden, crunchy exterior contrasts perfectly with the flavorful and tender filling inside. Whether you dip them in soy-based dipping sauce or enjoy them on their own, these egg rolls will quickly become a favorite appetizer or snack.
Tips:
Do Not Overfill: Make sure not to overstuff the egg rolls, as this can cause them to break open while frying.
Seal the Edges Well: Use water to seal the edges tightly to prevent the filling from spilling out during frying.
Frying Temperature: Keep an eye on the oil temperature. If it’s too hot, the egg rolls will burn quickly, and if it’s too cool, they may absorb too much oil and become greasy.
Make Ahead: You can assemble the egg rolls ahead of time and refrigerate them for up to a few hours before frying.
Variations:
Vegetarian Egg Rolls: Omit the meat and use extra vegetables like mushrooms, spinach, and bell peppers for a vegetarian version.
Sweet and Sour Egg Rolls: Add a tablespoon of sweet and sour sauce to the filling for a sweet twist.
Spicy Egg Rolls: Include chili paste or sriracha in the filling or dip the egg rolls in a spicy dipping sauce to add heat.
Baked Egg Rolls: For a healthier option, brush the egg rolls with oil and bake them in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through until golden and crispy.
Corrections:
Avoid Soggy Filling: Be sure to drain any excess moisture from vegetables, especially cabbage, before adding them to the filling. This will prevent the egg rolls from becoming soggy.
Crispness: If your egg rolls lose crispiness after cooling, reheat them in a hot oven (350°F for 5–7 minutes) for extra crunch.
Enjoy:
Now that you’ve made the Best Egg Rolls, enjoy the crispy, golden exterior and flavorful, savory filling! Serve them as an appetizer, snack, or part of a main meal, and don’t forget your dipping sauce for an extra burst of flavor. Whether for a party or a casual dinner, these egg rolls are sure to be a hit!