Golden, Crunchy Wrappers Stuffed with Savory Pork & Veggies
These restaurant-quality egg rolls are crispy on the outside, juicy on the inside, and packed with a flavorful mix of ground pork, cabbage, carrots, and aromatics. Perfect as an appetizer, party snack, or side dish!
📝 Ingredients (Makes 12 egg rolls)
For the Filling:
- 1 lb ground pork or beef
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional, but adds umami)
- 1 tsp sesame oil
- 2 green onions, chopped
For Assembly:
- 12 egg roll wrappers (found in the refrigerated aisle)
- 1 tbsp cornstarch + 2 tbsp water (for sealing)
- Vegetable oil (for frying, about 2 cups)
For Serving:
- Sweet chili sauce
- Soy sauce
- Spicy mustard
👩🍳 Step-by-Step Instructions
1. Cook the Filling
- Brown the meat in a skillet over medium heat. Drain excess grease.
- Add garlic, cabbage, carrots, soy sauce, oyster sauce, sesame oil, and green onions. Cook 3–4 mins until veggies soften.
- Let cool slightly (warm filling can tear wrappers).
2. Wrap the Egg Rolls
- Place a wrapper like a diamond on a clean surface.
- Add 2–3 tbsp filling near the bottom corner.
- Fold bottom over filling, tuck in sides, then roll tightly. Seal the tip with cornstarch slurry.
3. Fry to Perfection
- Heat oil to 350°F (175°C) in a deep pot or skillet.
- Fry 2–3 egg rolls at a time for 3–4 mins, turning until golden brown.
- Drain on paper towels.
4. Serve & Enjoy!
- Slice diagonally for presentation.
- Serve immediately with dipping sauces.
🌟 Pro Tips
🔥 Crispy Secrets:
- Keep oil hot (use a thermometer). Too cool = greasy; too hot = burns.
- Don’t overcrowd the pan—fry in batches.
🌱 Variations:
- Vegetarian: Swap meat for shiitake mushrooms + tofu.
- Spicy: Add 1 tsp sriracha to the filling.
♻️ Make-Ahead & Storage:
- Freeze unbaked rolls: Layer between parchment paper. Fry from frozen (+1–2 mins).
- Reheat leftovers: Air fry at 375°F (190°C) for 3–4 mins.
❓ FAQs
1. Can I bake these instead of frying?
Yes! Brush with oil and bake at 400°F (200°C) for 20–25 mins, flipping halfway.
2. Why did my wrappers tear?
- Overfilled → Use 2–3 tbsp max.
- Wrappers dried out → Cover with a damp towel while working.
3. What’s the best oil for frying?
Vegetable, canola, or peanut oil (high smoke point).
4. Can I use spring roll wrappers?
Yes, but they’re thinner—double-wrap for extra crunch.
5. How long do they stay crispy?
Best eaten immediately, but can be kept warm in a 200°F (95°C) oven for 30 mins.
🍽️ Final Thoughts
These homemade egg rolls beat takeout any day! Crispy, savory, and addictive—you’ll never want the frozen kind again.
“Warning: These disappear faster than you can fry them!” ⚡
Tag your creations #HomemadeEggRolls
