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

1. Heat a skillet over medium heat and add a little oil.
2. Cook your chosen protein until fully done. Remove and set aside.
3. In the same pan, sauté the cabbage, carrots, bean sprouts, and green onions until slightly softened (about 2–3 minutes).
4. Add soy sauce, oyster sauce (if using), sesame oil, and return the protein to the pan. Stir well.
5. Let the mixture cool completely before rolling (this prevents soggy wrappers).

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