Homemade Egg Rolls Recipe

Homemade Egg Rolls Recipe: A Step-by-Step Guide to Crispy Perfection

Egg rolls are a beloved appetizer in many Asian cuisines, especially popular in Chinese-American takeout. Crispy on the outside and savory on the inside, these golden delights are often filled with a mixture of vegetables and meat, then deep-fried to perfection. Making egg rolls at home may seem daunting at first, but with this detailed step-by-step guide, you’ll be able to prepare them like a pro.

Ingredients:

For the Filling:

• 1 tablespoon vegetable oil
• 1 pound ground pork (or chicken/shrimp/tofu)
• 2 cups finely shredded green cabbage
• 1 cup shredded carrots
• 1 cup bean sprouts (optional)
• 3 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• Salt and pepper to taste

For the Wrapping and Frying:

• 12 egg roll wrappers
• 1 beaten egg (for sealing)
• Vegetable oil (for deep frying)

Equipment Needed:

• Large skillet or wok
• Slotted spoon
• Paper towels
• Deep fryer or large pot
• Tongs or slotted spoon

Step-by-Step Instructions:

Step 1: Prepare the Filling

1. Heat the skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
2. Cook the meat: Add ground pork (or your preferred protein) and sauté until browned and cooked through. Break it into small crumbles as it cooks.
3. Add vegetables: Stir in the garlic, shredded cabbage, carrots, and bean sprouts. Cook for 3–4 minutes until the vegetables are wilted but still slightly crisp.
4. Season the mixture: Add soy sauce, oyster sauce, sesame oil, and green onions. Stir well to combine and cook for another minute.
5. Cool the filling: Remove from heat and let the mixture cool completely. This prevents soggy wrappers.

Step 2: Assemble the Egg Rolls

1. Set up your station: Place a wrapper on a clean surface in a diamond shape (point facing you).
2. Add filling: Spoon about 2–3 tablespoons of the cooled mixture near the bottom corner of the wrapper.
3. Fold and roll:
   • Fold the bottom point over the filling.
   • Fold the left and right corners inward toward the center.
   • Roll the wrapper tightly toward the top point.
4. Seal the edge: Brush the top point with the beaten egg to help seal the roll shut.

Repeat for the remaining wrappers and filling.

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