Easy Chinese Egg Rolls: A Crispy Delight Made Simple
Chinese egg rolls are one of the most beloved appetizers around the world—golden, crispy on the outside with a flavorful, savory filling inside. The best part? You don’t need to be a professional chef to make them at home. With just a handful of ingredients and a little practice, you can prepare restaurant-style egg rolls right in your kitchen.
Why You’ll Love This Recipe
- Beginner-friendly: The steps are straightforward, and you can customize the filling.
- Versatile: Works with pork, chicken, shrimp, or vegetarian options.
- Crispy every time: Whether fried, baked, or cooked in an air fryer.
Ingredients You’ll Need
(For about 12–15 egg rolls)
- 1 pack of egg roll wrappers (available in most grocery stores or Asian markets)
- 2 cups shredded cabbage (green or napa)
- 1 cup carrots, julienned or shredded
- ½ cup bean sprouts (optional, for crunch)
- ½ cup green onions, thinly sliced
- 1 cup cooked protein (ground pork, chicken, shrimp, or tofu)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, for depth)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch + 2 tablespoons water (for sealing)
- Cooking oil (for frying or brushing if baking)
Step-by-Step Method
1. Prepare the Filling
- Heat a skillet over medium heat and add a little oil.
- Cook your chosen protein until fully done. Remove and set aside.
- In the same pan, sauté the cabbage, carrots, bean sprouts, and green onions until slightly softened (about 2–3 minutes).
- Add soy sauce, oyster sauce (if using), sesame oil, and return the protein to the pan. Stir well.
- Let the mixture cool completely before rolling (this prevents soggy wrappers).
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