Chinese egg rolls are a beloved appetizer, known for their crispy exterior and flavorful filling. Perfect for parties, family dinners, or as a snack, these golden delights are surprisingly easy to make at home. This recipe will guide you through creating authentic egg rolls, complete with a savory filling of vegetables and your choice of meat, wrapped in a crispy shell. Pair them with your favorite dipping sauce, and you’ll have a crowd-pleaser that rivals your favorite takeout!
Ingredients
For the Filling:
- 1 pound ground pork, chicken, or shrimp (optional)
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1/2 teaspoon black pepper
For the Egg Rolls:
- 20 egg roll wrappers
- 1 large egg (beaten, for sealing)
- Vegetable oil (for frying)
Optional:
- Sweet and sour sauce or soy sauce for dipping
Equipment
- Large skillet or wok
- Mixing bowl
- Spoon or spatula
- Damp kitchen towel (to cover wrappers)
- Deep frying pan or pot
- Tongs
- Paper towels (for draining)
Instructions
- Prepare the Filling:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the ground meat (if using) and cook until browned, breaking it into small pieces.
- Stir in the garlic, ginger, cabbage, carrots, and green onions. Cook for 3–5 minutes, until the vegetables soften.
- Add the soy sauce, sesame oil, and black pepper. Mix well and cook for an additional 1–2 minutes.
- Remove from heat and let the filling cool slightly.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a flat surface, with one corner pointing toward you (diamond shape).
- Place 2–3 tablespoons of the filling in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides to create an envelope shape.
- Roll the wrapper tightly toward the top corner. Brush the top corner with beaten egg to seal the roll.
- Repeat with the remaining wrappers and filling. Cover the assembled egg rolls with a damp towel to prevent drying out.
- Fry the Egg Rolls:
- Heat vegetable oil in a deep frying pan or pot to 350°F (175°C).
- Fry the egg rolls in small batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
- Use tongs to transfer the egg rolls to a plate lined with paper towels to drain excess oil.
- Serve:
- Serve the egg rolls hot with sweet and sour sauce, soy sauce, or your favorite dipping sauce.
Tips
- Customize the Filling: Add mushrooms, bean sprouts, or water chestnuts for extra texture and flavor.
- Baking Option: For a healthier version, brush the assembled egg rolls with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.
- Freezing: Freeze uncooked egg rolls on a baking sheet, then transfer them to a freezer bag. Cook from frozen by adding a few extra minutes to the frying or baking time.
Homemade Chinese egg rolls are easier than you think and taste even better than takeout! With their crispy golden shells and flavorful filling, they’re perfect for any occasion. Whether fried or baked, these egg rolls are sure to impress your family and friends. Enjoy them with your favorite dipping sauce, and watch them disappear in no time!
Easy Chinese Egg Rolls Recipe – Crispy, Flavorful, and Irresistible!
Master the art of making crispy Chinese egg rolls at home with this easy recipe! Packed with savory vegetables and meat, they're perfect for any occasion.
Equipment
- Large skillet or wok
- Mixing bowl
- Spoon or spatula
- Damp kitchen towel (to cover wrappers)
- Deep frying pan or pot
- Tongs
- Paper towels (for draining)
Ingredients
- For the Filling:
- 1 pound ground pork chicken, or shrimp (optional)
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1/2 teaspoon black pepper
- For the Egg Rolls:
- 20 egg roll wrappers
- 1 large egg beaten, for sealing
- Vegetable oil for frying
- Optional:
- Sweet and sour sauce or soy sauce for dipping
Instructions
- Prepare the Filling:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the ground meat (if using) and cook until browned, breaking it into small pieces.
- Stir in the garlic, ginger, cabbage, carrots, and green onions. Cook for 3–5 minutes, until the vegetables soften.
- Add the soy sauce, sesame oil, and black pepper. Mix well and cook for an additional 1–2 minutes.
- Remove from heat and let the filling cool slightly.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a flat surface, with one corner pointing toward you (diamond shape).
- Place 2–3 tablespoons of the filling in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides to create an envelope shape.
- Roll the wrapper tightly toward the top corner. Brush the top corner with beaten egg to seal the roll.
- Repeat with the remaining wrappers and filling. Cover the assembled egg rolls with a damp towel to prevent drying out.
- Fry the Egg Rolls:
- Heat vegetable oil in a deep frying pan or pot to 350°F (175°C).
- Fry the egg rolls in small batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
- Use tongs to transfer the egg rolls to a plate lined with paper towels to drain excess oil.
- Serve:
- Serve the egg rolls hot with sweet and sour sauce, soy sauce, or your favorite dipping sauce.
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