An egg roll is a popular Chinese-American appetizer that consists of a crispy, fried wrapper filled with a savory mixture, typically of meat (such as pork or chicken), vegetables (like cabbage, carrots, and onions), and sometimes noodles or mushrooms. They are often served with dipping sauces, like sweet and sour sauce or soy sauce. Here’s a simple recipe to make egg rolls at home!
Egg Roll Recipe
Ingredients:
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For the filling:
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1 lb ground pork (or chicken, turkey, or beef)
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2 cups shredded cabbage (preferably Napa cabbage)
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1 medium carrot, shredded
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1/2 cup sliced green onions (scallions)
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2 cloves garlic, minced
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1 tablespoon soy sauce
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1 teaspoon sesame oil
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1 teaspoon ginger, grated or minced (optional)
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1 tablespoon oyster sauce (optional)
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1 tablespoon rice vinegar (optional)
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Salt and pepper, to taste
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1 package egg roll wrappers (available in most grocery stores)
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For frying:
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Vegetable oil for frying (enough for deep frying, about 2-3 inches of oil in a frying pan)
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Instructions:
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Prepare the filling:
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In a large skillet or wok, heat a bit of oil over medium-high heat. Add the ground pork (or chosen meat) and cook until browned, breaking it up into small pieces with a spoon.
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Add the minced garlic and cook for another 1-2 minutes until fragrant.
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Add the shredded cabbage, shredded carrots, and green onions to the pan. Stir and cook for about 4-5 minutes, or until the vegetables begin to soften.
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Stir in the soy sauce, sesame oil, oyster sauce (if using), rice vinegar (if using), and ginger. Season with salt and pepper to taste. Allow the mixture to cook for another 2-3 minutes, ensuring everything is well combined and the veggies are tender. Remove from heat and let the filling cool down a little.
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Assemble the egg rolls:
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Lay an egg roll wrapper on a flat surface, like a clean cutting board or countertop, with one corner facing you (like a diamond shape).
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Spoon about 2-3 tablespoons of the filling near the center of the wrapper, leaving about 1 inch from the edges.
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Fold up the bottom corner over the filling, then fold in the sides of the wrapper, tucking them in snugly.
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Roll the egg roll tightly toward the top corner, sealing the edge with a bit of water (use your finger to wet the edge of the wrapper).
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Repeat this process until all the egg rolls are assembled.
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Fry the egg rolls:
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Heat vegetable oil in a large frying pan or wok over medium-high heat (you need about 2-3 inches of oil in the pan).
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Carefully lower a few egg rolls into the hot oil, being careful not to overcrowd the pan.
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Fry the egg rolls for about 3-4 minutes, turning them occasionally, until golden brown and crispy on all sides.
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Use tongs to remove the egg rolls from the oil and drain them on a paper towel-lined plate.
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Serve:
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Serve the egg rolls hot with dipping sauces like soy sauce, sweet and sour sauce, or duck sauce.
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Tips:
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For a healthier version: You can bake the egg rolls instead of frying them. Brush them lightly with oil and bake in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden brown and crispy.
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Freezing: If you want to make a large batch, you can freeze the assembled but uncooked egg rolls. Lay them out on a baking sheet, freeze them until solid, then transfer to a freezer bag. When ready to cook, fry them straight from the freezer, adding an extra 2-3 minutes of frying time.
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Customizing the filling: You can swap the ground pork for shrimp, chicken, or tofu for a different twist, and add extra veggies like bell peppers, mushrooms, or bean sprouts.
Enjoy your homemade egg rolls as a crispy, savory treat with your favorite dipping sauce!