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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.
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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.