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Homemade Chinese Egg Rolls: Crispy, Flavorful, and Perfectly Golden

If you’ve ever craved the crispy, savory delight of Chinese egg rolls but never wanted to order takeout, this homemade recipe is your golden ticket. Making egg rolls from scratch might sound intimidating, but with a few simple ingredients and a step-by-step approach, you’ll create a restaurant-quality snack or appetizer right in your kitchen.

Ingredients

For the filling:

• 2 tablespoons vegetable oil
• 1/2 pound ground pork (or chicken, shrimp, or tofu for variation)
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the egg rolls:

• 12-15 egg roll wrappers (store-bought or homemade)
• 1 egg, beaten (for sealing edges)
• Vegetable oil, for frying

Optional dipping sauce:

• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon chili flakes (for a spicy kick)

Step-by-Step Instructions

Step 1: Prepare the Filling

1. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
2. Add the ground pork (or chosen protein) and cook until browned, breaking it into small pieces.
3. Stir in the garlic and ginger and sauté for 30 seconds until fragrant.
4. Add shredded cabbage and carrots, cooking until the vegetables are slightly softened but still crisp, about 3-4 minutes.
5. Mix in the green onions, soy sauce, sesame oil, salt, and black pepper. Stir well and remove from heat.
6. Allow the filling to cool slightly—this makes rolling easier.

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