These Easy Chinese Egg Rolls are crispy, crunchy, and stuffed with a delicious blend of vegetables and protein, making them a favorite for any occasion. Whether you’re hosting a party, craving Chinese takeout at home, or just looking for a tasty snack, these egg rolls are quick to prepare and incredibly satisfying. With simple ingredients and easy-to-follow steps, you’ll have a batch of crispy, golden egg rolls in no time!
Ingredients
- 1 lb (450g) chicken
- 2 cups (200g) shredded cabbage
- 1/2 cup (50g) shredded carrots
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1/4 cup (30g) sliced green onions
- 12 egg roll wrappers
- 2 tablespoons vegetable oil (for frying)
- 1 egg (for sealing)
Equipment Needed
- Large skillet or wok
- Wooden spoon or spatula
- Bowl (for egg wash)
- Frying pan or deep fryer
- Paper towels (for draining)
Instructions
- Cook the Filling:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the ground pork or chicken and cook, breaking it apart with a spatula, until browned and fully cooked. - Add Vegetables:
To the cooked meat, add the shredded cabbage, carrots, soy sauce, oyster sauce, sesame oil, garlic powder, ginger, and black pepper. Stir-fry for 3–5 minutes until the vegetables are tender and the mixture is well combined. Stir in the sliced green onions and remove the skillet from the heat. Let the filling cool to room temperature. - Prepare the Egg Rolls:
Place an egg roll wrapper on a flat surface with one corner facing you. Add about 2-3 tablespoons of the cooled filling in the center. Fold the bottom corner over the filling, then fold in the two side corners. Brush the top corner with a little beaten egg and roll the wrapper tightly to seal the egg roll. Repeat this step with the remaining wrappers and filling. - Fry the Egg Rolls:
Heat about 2 inches of vegetable oil in a frying pan or deep fryer to 350°F (175°C). Carefully add the egg rolls, a few at a time, to the hot oil. Fry for 3–5 minutes or until they are golden brown and crispy, turning occasionally to ensure even cooking. - Drain and Serve:
Remove the egg rolls from the oil and place them on paper towels to drain excess oil. Serve hot with sweet and sour sauce or soy sauce for dipping.
Tips for Success
- For a healthier version, bake the egg rolls at 400°F (200°C) for 20 minutes, flipping halfway through.
- Be sure to let the filling cool before rolling to prevent the wrappers from becoming soggy.
- You can add extra fillings like mushrooms, bamboo shoots, or bean sprouts to customize the flavor.
These Easy Chinese Egg Rolls are a crowd-pleasing snack or appetizer that’s simple to prepare and packed with flavor. Whether you’re making them for a special occasion or a casual meal, they’re sure to be a hit! Crispy on the outside, savory on the inside, and always delicious!
Easy Chinese Egg Rolls Recipe
Crispy, golden, and filled with savory goodness, these Easy Chinese Egg Rolls are the perfect appetizer or snack for your next meal. Simple to make and packed with flavor!
Equipment
- Large skillet or wok
- Wooden spoon or spatula
- Bowl (for egg wash)
- Frying pan or deep fryer
- Paper towels (for draining)
Ingredients
- 1 lb 450g ground pork or chicken
- 2 cups 200g shredded cabbage
- 1/2 cup 50g shredded carrots
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1/4 cup 30g sliced green onions
- 12 egg roll wrappers
- 2 tablespoons vegetable oil for frying
- 1 egg for sealing
Instructions
- Cook the Filling:
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the ground pork or chicken and cook, breaking it apart with a spatula, until browned and fully cooked.
- Add Vegetables:
- To the cooked meat, add the shredded cabbage, carrots, soy sauce, oyster sauce, sesame oil, garlic powder, ginger, and black pepper. Stir-fry for 3–5 minutes until the vegetables are tender and the mixture is well combined. Stir in the sliced green onions and remove the skillet from the heat. Let the filling cool to room temperature.
- Prepare the Egg Rolls:
- Place an egg roll wrapper on a flat surface with one corner facing you. Add about 2-3 tablespoons of the cooled filling in the center. Fold the bottom corner over the filling, then fold in the two side corners. Brush the top corner with a little beaten egg and roll the wrapper tightly to seal the egg roll. Repeat this step with the remaining wrappers and filling.
- Fry the Egg Rolls:
- Heat about 2 inches of vegetable oil in a frying pan or deep fryer to 350°F (175°C). Carefully add the egg rolls, a few at a time, to the hot oil. Fry for 3–5 minutes or until they are golden brown and crispy, turning occasionally to ensure even cooking.
- Drain and Serve:
- Remove the egg rolls from the oil and place them on paper towels to drain excess oil. Serve hot with sweet and sour sauce or soy sauce for dipping.
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