Description
This recipe for Authentic Chinese Egg Rolls offers a crispy, golden exterior encasing a savory filling of ground pork, cabbage, carrots, and green onions, seasoned with soy sauce, garlic, ginger, and oyster sauce. Perfect as an appetizer or snack, these egg rolls are fried to perfection to achieve the classic crunch and rich flavor loved in traditional Chinese cuisine.
Ingredients
Scale
Filling
- 2 cups cabbage, shredded
- 1 cup carrots, julienned
- 1/2 cup green onions, chopped
- 1/2 pound ground pork
- 2 tablespoons soy sauce
- 1 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
- 1 tablespoon oyster sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Wrapping and Frying
- 10 egg roll wrappers
- 1 egg, beaten (for sealing wrappers)
- Oil for frying (about 2 inches deep)
Instructions
- Heat the skillet: Heat a large skillet or wok over medium heat.
- Cook ground pork: Add the ground pork to the skillet and cook, breaking it apart with a spatula until fully cooked and no longer pink.
- Drain excess fat: Remove any excess fat from the skillet and set the pork aside on a plate.
- Sauté aromatics: In the same skillet, add minced garlic and ginger; sauté for about 30 seconds until fragrant.
- Add vegetables: Add shredded cabbage, julienned carrots, and chopped green onions to the skillet.
- Cook vegetables: Stir frequently and cook for about 4-5 minutes until vegetables soften slightly but retain some crunch.
- Combine pork and vegetables: Return cooked pork to the skillet with the vegetables.
- Season filling: Pour in soy sauce and oyster sauce, stirring to combine evenly.
- Adjust seasoning: Season with salt and black pepper, adjust to taste, and cook for another 2 minutes to meld flavors.
- Cool filling: Remove skillet from heat and let filling cool for at least 10 minutes.
- Prepare wrappers: Lay one egg roll wrapper on a clean, flat surface, with one corner pointing toward you.
- Fill wrappers: Spoon about 2 tablespoons of filling onto the lower third of the wrapper, avoiding overstuffing.
- Fold wrapper: Fold bottom corner of wrapper over filling, then fold in the sides.
- Roll and seal: Roll the wrapper tightly away from you, sealing the top corner with beaten egg.
- Repeat wrapping: Repeat wrapping process with remaining wrappers and filling.
- Heat oil: Heat about 2 inches of oil in a large pan or wok over medium-high heat until it reaches 350°F (175°C).
- Fry egg rolls: Carefully lower egg rolls into hot oil a few at a time, avoiding overcrowding.
- Cook until golden: Fry, turning occasionally, until golden brown and crispy, about 4-5 minutes.
- Drain: Remove egg rolls and drain on paper towels to remove excess oil.
- Serve: Serve immediately with your favorite dipping sauce.
Notes
- Make sure the filling cools before wrapping to prevent soggy wrappers.
- Do not overfill egg rolls to avoid tearing during frying.
- Maintain oil temperature around 350°F for crispiness and to avoid greasy rolls.
- You can substitute ground pork with ground chicken or turkey for a leaner option.
- Store cooked egg rolls in an airtight container and reheat in an oven or air fryer for best texture.
