Egg rolls are a delicious appetizer or snack made with a savory filling wrapped in a thin, crispy wrapper. Here’s a recipe for making classic and delicious egg rolls at home:
Ingredients:
For the Filling:
- 1 pound ground pork or ground chicken
- 2 cups shredded cabbage (about 1/2 small cabbage)
- 1 cup shredded carrots (about 2 carrots)
- 1/2 cup thinly sliced green onions (about 3-4 green onions)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and black pepper to taste
- 2 tablespoons vegetable oil (for cooking the filling)
For Wrapping and Frying:
- 20-24 egg roll wrappers (spring roll wrappers)
- 1 egg (for sealing the wrappers)
- Vegetable oil for frying
Dipping Sauce (optional):
- Sweet and sour sauce, plum sauce, or soy sauce with a dash of rice vinegar
Instructions:
1. Prepare the Filling:
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add the ground pork or chicken and cook, breaking it up into crumbles, until it’s no longer pink and starts to brown.
- Add the minced garlic and ginger to the skillet and sauté for about 1 minute, until fragrant.
- Stir in the shredded cabbage and carrots. Cook for 2-3 minutes, or until the vegetables begin to soften.
- Add the soy sauce, oyster sauce (if using), sesame oil, and sliced green onions. Stir to combine.
- Season the filling with salt and black pepper to taste. Cook for an additional 2-3 minutes, until the mixture is heated through and the cabbage is tender but still slightly crisp.
- Remove the skillet from the heat and let the filling cool.
2. Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond).
- Place about 2-3 tablespoons of the filling in the center of the wrapper.
- Fold the bottom corner up over the filling, tucking it under the filling.
- Fold in the sides to enclose the filling, creating an envelope-like shape.
- Brush the top corner of the wrapper with beaten egg to seal the egg roll.
- Repeat this process with the remaining wrappers and filling.
3. Fry the Egg Rolls:
- In a large, deep pot or a deep fryer, heat vegetable oil to 350°F (175°C).
- Carefully lower the egg rolls into the hot oil, a few at a time, using a slotted spoon or spider strainer.
- Fry the egg rolls for about 3-4 minutes, or until they are golden brown and crispy. Make sure to turn them occasionally for even cooking.
- Remove the fried egg rolls and drain them on paper towels to remove excess oil.
4. Serve:
- Serve the egg rolls hot with your favorite dipping sauce, such as sweet and sour sauce, plum sauce, or soy sauce with a dash of rice vinegar.
Enjoy your homemade egg rolls! They are crispy on the outside and packed with flavorful filling, making them a crowd-pleasing appetizer or snack.