This recipe for crispy, flavorful, and incredibly easy-to-make egg rolls will make you think twice about ordering takeout again. They’re perfect as an appetizer, side dish, or even a light meal.
Yields: Approx. 12 egg rolls Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes
Ingredients
For the Filling:
1 tablespoon vegetable oil
1 pound ground pork (or ground chicken or turkey)
3 cups shredded coleslaw mix (cabbage and carrots)
1 cup bean sprouts, rinsed
3 green onions, thinly sliced (greens and whites separated)
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon toasted sesame oil
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)
For Assembly:
1 package egg roll wrappers (approx. 12-14 wrappers)
Vegetable oil, for frying
1 large egg, beaten (or a simple cornstarch/water mixture for sealing)
Recommended Dipping Sauces:
Sweet and Sour Sauce
Chili Garlic Sauce
Hot Mustard
Instructions
1. Prepare the Filling
Brown the Meat: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes). Drain any excess fat.
Add Aromatics: Push the pork to the sides of the pan. Add the white parts of the green onions, ginger, and garlic to the center and cook for 30 seconds until fragrant.
Cook the Vegetables: Stir in the coleslaw mix and bean sprouts. Sauté for 3-4 minutes until the vegetables are softened but still have a bit of crunch.
Add Seasoning: Pour in the soy sauce, oyster sauce, sesame oil, salt, and black pepper. Stir to combine everything.
Thicken the Filling: Pour the cornstarch slurry over the mixture and stir constantly for 1 minute. The slurry helps bind the filling slightly so it's not too messy to roll.
Cool completely: Stir in the green parts of the sliced onions. Transfer the mixture to a large bowl or baking sheet. This is a critical step: Let the filling cool completely. Hot filling will make the wrappers soggy, causing them to tear during rolling or break apart while frying. To speed it up, you can spread the filling out and place it in the refrigerator for 20 minutes.
2. Assemble the Egg Rolls
Set Up: On a clean work surface, place one egg roll wrapper in a diamond shape (one point facing you). Keep the remaining wrappers covered with a damp paper towel to prevent them from drying out. Have your beaten egg and a small brush (or just your finger) ready.
Add Filling: Place about ¼ cup of the cooled pork filling in the center of the wrapper. Form it into a log shape about 3-4 inches long.
The First Fold: Fold the bottom corner (the one pointing at you) tightly up over the filling. Tightly fold it back just slightly to secure the log shape.
The Side Folds: Fold the left and right corners of the wrapper straight in over the center.
Seal and Roll: Brush a small amount of the beaten egg along the remaining top edges of the wrapper. Roll the egg roll up tightly towards the remaining corner, pressing the edge to seal it securely. Repeat with the remaining wrappers and filling.
3. Fry to Golden Perfection
Heat the Oil: Fill a Dutch oven, heavy skillet, or deep fryer with at least 2-3 inches of vegetable oil. Heat the oil to 350°F (175°C). Use a candy or deep-fry thermometer to monitor the temperature; oil that is too cold will result in greasy egg rolls, and oil that is too hot will burn the wrapper before the filling is warm.
Fry in Batches: Carefully lower 3 or 4 egg rolls at a time into the hot oil using a slotted spoon or tongs. Do not overcrowd the pot.
Cook Until Golden: Fry for 3-5 minutes, turning them once or twice, until they are deep golden brown and crispy on all sides.
Drain: Remove the egg rolls from the oil and transfer them to a wire rack set over a baking sheet (or a plate lined with paper towels) to drain any excess oil.
Serve: Let them cool for a few minutes before serving. Serve hot with your favorite dipping sauces.
Notes for Success
Make it Vegetarian: Omit the ground pork. Sauté an extra cup of shredded cabbage, some chopped mushrooms (like shiitake), and extra shredded carrots. Follow the rest of the steps.
Prevent Soggy Wrappers: The filling must be cool and relatively dry. Don't skip draining the pork fat, and make sure the vegetables are cooked down enough so they don't release too much moisture after rolling.
Oven-Baked Alternative: Preheat oven to 425°F (220°C). Place the egg rolls on a wire rack set over a baking sheet. Brush the entire surface of each egg roll generously with vegetable oil. Bake for 15-20 minutes, flipping once halfway through, until golden and crispy. (They won't be as "bubbly" as fried egg rolls, but they are still delicious).
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