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Chef Ava

Homemade Chinese Egg Rolls

These homemade Chinese egg rolls feature shatteringly crispy golden wrappers filled with savory seasoned pork or chicken, tender-crisp cabbage and carrots, fresh ginger, garlic, soy sauce, and sesame oil. Ready in just 35 minutes, they make an authentic-tasting appetizer for family dinners, Chinese New Year, parties, game day, or any casual gathering.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 10 egg rolls
Course: Appetizer
Cuisine: Chinese
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups green cabbage, finely shredded
  • 1 cup carrots, julienned or grated
  • 1/2 lb ground pork or chicken
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp vegetable oil
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper
  • 2 green onions, chopped, optional
  • 10–12 egg roll wrappers
  • 1 large egg, beaten, for sealing
  • vegetable oil, for deep frying

Equipment

  • large skillet For cooking the filling.
  • deep heavy-bottomed skillet or pot For deep frying the egg rolls.
  • wire rack For draining fried egg rolls.
  • paper towel-lined plate Alternative for draining fried egg rolls.
  • cooking thermometer For maintaining frying oil at 350–360°F.

Method
 

  1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
  2. Add the minced garlic and grated ginger. Cook for about 30 seconds until fragrant.
  3. Add the ground pork or chicken. Cook until browned and completely cooked through, breaking into small crumbles.
  4. Stir in the shredded cabbage, julienned carrots, and chopped green onions if using. Cook for 3–5 minutes until the vegetables soften slightly but still retain some crunch.
  5. Add the soy sauce, sesame oil, salt, and black pepper. Stir well and cook for another 1–2 minutes. Taste and adjust seasoning.
  6. Remove from heat and allow the filling to cool completely before wrapping.
  7. Place one egg roll wrapper in a diamond orientation with one corner pointing toward you. Add about 2 tablespoons of filling near the bottom corner.
  8. Fold the bottom corner up and over the filling, fold the two side corners inward, and roll tightly toward the top corner.
  9. Brush the top corner with beaten egg and press firmly to seal. Repeat with the remaining wrappers and filling.
  10. Heat about 2 inches of vegetable oil in a deep heavy-bottomed skillet or pot to 350–360°F.
  11. Fry in small batches of 3 to 4 for 3–5 minutes, turning occasionally, until deeply golden and crispy all over.
  12. Transfer to a wire rack or paper towel-lined plate to drain. Serve hot with sweet and sour sauce or soy sauce.

Notes

Cool the filling completely before wrapping to prevent steam from softening the wrappers. Squeeze out excess moisture, roll each egg roll tightly, and seal the final corner firmly with beaten egg. Maintain the frying oil between 350°F and 360°F and fry only 3–4 egg rolls at a time to keep the wrappers deeply golden and crispy.