Traditional Chinese Egg Rolls Recipe
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 20 egg rolls
Ingredients
- 1 lb ground pork or chicken
- 2 cups shredded cabbage
- 1 cup shredded carrots
- ½ cup bean sprouts (optional)
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp ginger, grated
- 20 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
- Dipping sauce (optional: sweet and sour, soy sauce, or hot mustard)
Instructions
Step 1: Prepare the Filling
- Cook the meat: In a large skillet over medium heat, cook the ground pork or chicken until fully cooked, breaking it up into small pieces.
- Add the vegetables: Stir in the shredded cabbage, carrots, and bean sprouts. Cook for 3-5 minutes until the vegetables are tender.
- Season the filling: Add the minced garlic, green onions, soy sauce, oyster sauce, sesame oil, and grated ginger. Cook for another 2 minutes until the flavors are well combined. Remove from heat and let the filling cool.
Step 2: Assemble the Egg Rolls
- Prepare the wrappers: Lay out an egg roll wrapper on a clean surface with one corner pointing towards you (diamond shape).
- Add the filling: Place 2 tablespoons of the filling on the wrapper near the corner closest to you.
- Roll and fold: Fold the corner closest to you over the filling, then fold in the sides. Roll the wrapper tightly until only the top corner is left exposed. Brush the top corner with the beaten egg, then seal the roll. Repeat with the remaining wrappers.
Step 3: Fry the Egg Rolls
- Heat the oil: In a deep skillet or wok, heat about 2 inches of vegetable oil to 350°F (175°C).
- Fry the rolls: Fry the egg rolls in batches, making sure not to overcrowd the pan. Cook for 3-5 minutes, turning occasionally, until golden brown and crispy.
- Drain: Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Step 4: Serve
Serve the egg rolls hot with your choice of dipping sauce.
Tips for Perfect Chinese Egg Rolls
- Do not overfill: Overfilling the wrappers can make them difficult to roll and more likely to burst during frying.
- Seal tightly: Ensure the egg rolls are sealed properly to prevent them from opening up while frying.
- Test oil temperature: If you don’t have a thermometer, drop a small piece of wrapper into the oil; if it sizzles and rises to the top, the oil is ready.
- Make ahead: Prepare the filling in advance and store it in the refrigerator for up to a day before assembling and frying.
FAQ
Can I bake these egg rolls instead of frying?
Yes, for a healthier option, brush the egg rolls with oil and bake them in a preheated oven at 400°F (200°C) for 15-20 minutes or until golden brown, turning halfway through.
What’s the best way to reheat leftover egg rolls?
Reheat egg rolls in the oven at 350°F (175°C) for about 10 minutes to maintain their crispiness. Avoid using the microwave, as it can make them soggy.
Can I freeze egg rolls?
Yes! Freeze uncooked egg rolls on a baking sheet, then transfer them to a freezer bag. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.
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