Homemade Chinese Egg Rolls

These homemade Chinese egg rolls are a delicious combination of crispy wrappers and a warm, savory filling. The ground pork or chicken is cooked with tender cabbage, shredded carrots, green onions, garlic, and fresh ginger, creating a flavorful filling with plenty of texture and aroma. The combination of soy sauce, oyster sauce, sesame oil, white pepper, and sugar gives the mixture a balanced savory taste.

Once the filling has cooled completely, it is wrapped in egg roll wrappers and sealed with a simple egg wash. Frying the rolls in hot vegetable or peanut oil creates a beautifully crisp and golden exterior while keeping the flavorful filling warm and satisfying inside. The key to achieving crispy egg rolls is making sure the filling is completely cool before wrapping.

These egg rolls are perfect as an appetizer, snack, or part of a homemade Chinese-inspired meal. Serve them fresh from the fryer with sweet chili sauce, duck sauce, or soy sauce for dipping. For the best results, avoid wrapping the egg rolls while the filling is still warm, since trapped steam can soften the wrappers and may cause them to burst during frying.

Ingredients:

For the Filling:

1 lb (450 g) ground pork or chicken
2 cups shredded green cabbage
1 cup shredded carrots
½ cup finely chopped green onions
2 cloves garlic, minced
1 teaspoon fresh grated ginger
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
½ teaspoon white pepper
½ teaspoon sugar
1 tablespoon cornstarch

For Rolling:

12–14 egg roll wrappers
1 egg + 1 tablespoon water, whisked together for sealing

For Frying:

3–4 cups vegetable or peanut oil

Instructions:

1. Cook the Meat: Heat a large skillet over medium-high heat. Add the ground pork or chicken and cook until thoroughly browned, breaking it into small pieces with a wooden spoon. Add the minced garlic and grated ginger, then cook for about 30 seconds, until fragrant.
2. Add the Vegetables: Stir in the shredded green cabbage, carrots, and green onions. Cook until the vegetables have softened and the excess moisture has evaporated, about 4–5 minutes.
3. Season the Filling: Add the soy sauce, oyster sauce, sesame oil, sugar, white pepper, and cornstarch. Stir everything together until well combined. Remove the skillet from the heat and let the filling cool completely.
4. Prepare the Wrappers: Place an egg roll wrapper on a clean, dry surface with one corner pointing toward you. Spoon 2–3 tablespoons of the cooled filling near the bottom corner of the diamond.
5. Roll the Egg Rolls: Fold the bottom corner tightly over the filling, then fold in both side corners. Roll the wrapper firmly upward toward the top point, then seal the top edge with the prepared egg wash. Repeat until all the filling has been used.
6. Fry: Heat the vegetable or peanut oil in a heavy pot or Dutch oven to exactly 350°F (175°C). Fry 3–4 egg rolls at a time for 3–4 minutes, turning them occasionally, until they are beautifully golden brown.
7. Drain: Carefully transfer the hot, fried egg rolls to a wire cooling rack set over paper towels to drain the excess oil.
   Serve: Serve the egg rolls piping hot with a side of sweet chili sauce, duck sauce, or extra soy sauce for dipping.