Ingredients

  • 1 package (about 20–25) egg roll wrappers
  • 500 g ground pork or chicken
  • 3 cups shredded cabbage and carrots
  • 2 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tsp grated ginger
  • 2 green onions, finely chopped
  • ½ tsp black pepper
  • 1 tbsp cornstarch mixed with 2 tbsp water, for sealing
  • Oil, for frying

Instructions

  1. Prepare the filling: Heat a little oil in a skillet. Cook the ground pork or chicken until fully cooked. Add garlic and ginger and cook for 30 seconds.
  2. Add vegetables: Stir in the shredded cabbage, carrots, green onions, soy sauce, and black pepper. Cook for 3–5 minutes until the vegetables soften slightly. Let the filling cool completely.
  3. Fill the wrappers: Place an egg roll wrapper like a diamond. Add 2–3 tablespoons of filling near the bottom corner.
  4. Roll: Fold the bottom corner over the filling, fold in both sides, and roll tightly. Seal the final corner with the cornstarch mixture.
  5. Heat the oil: Heat frying oil to 175°C (350°F).
  6. Fry: Fry the egg rolls in batches for 3–5 minutes, turning occasionally, until golden brown and crispy. Cook poultry-filled rolls to an internal temperature of 74°C (165°F).
  7. Drain and serve: Transfer to a wire rack or paper towels. Serve hot with sweet chili sauce, soy sauce, or duck sauce.

Yield: 20–25 egg rolls Prep time: 25 minutes Cook time: 20–30 minutes

Nutrition Information

Approximate per egg roll, assuming 25 rolls and ground chicken or lean pork:

  • Calories: 120–160
  • Protein: 5–8 g
  • Carbohydrates: 12–17 g
  • Fat: 5–8 g

Nutrition varies with the filling, wrapper brand, and amount of oil absorbed.

Nut and Allergy Information

  • Tree nuts and peanuts: Not required in the basic recipe.
  • Wheat/gluten: Egg roll wrappers typically contain wheat.
  • Soy: Soy sauce contains soy; use a suitable alternative if needed.
  • Egg: Some wrappers contain egg.
  • Sesame: May be present in sauces or oils.

Check product labels for allergens and cross-contact warnings.

Tips for Extra-Crispy Egg Rolls

  • Cool the filling before wrapping to prevent soggy wrappers.
  • Avoid overfilling and roll tightly.
  • Keep unused wrappers covered with a damp towel.
  • Maintain the oil temperature near 175°C (350°F).
  • Drain on a wire rack instead of stacking the rolls.

Questions & Answers (Q&A)

Q1: Can I bake these instead of frying?

Yes. Brush or spray with oil and bake at 220°C (425°F) for approximately 15–20 minutes, turning halfway through.

Q2: Can I make them in an air fryer?

Yes. Spray lightly with oil and air-fry at 190°C (375°F) for 8–12 minutes, turning halfway through.

Q3: Can I make egg rolls ahead of time?

Yes. Assemble them and refrigerate for up to one day before cooking, or freeze uncooked rolls for longer storage.

Q4: How do I freeze egg rolls?

Freeze uncooked rolls in a single layer until firm, then transfer to a freezer-safe bag. Cook from frozen, adding extra cooking time and checking that the filling reaches a safe temperature.

Q5: Why are my egg rolls soggy?

The filling may have been too wet, or the oil temperature too low. Drain vegetables well and fry in small batches.

Q6: Can I make vegetarian egg rolls?

Yes. Replace the meat with mushrooms, tofu, extra cabbage, carrots, or bean sprouts.

Q7: What dipping sauce works best?

Sweet chili sauce, soy sauce, duck sauce, or a garlic-chili dip all work well.

Q8: How do I store leftovers?

Refrigerate within two hours in an airtight container and use within 3–4 days. Reheat in an oven or air fryer to restore crispness.

Q9: Can I use spring roll wrappers?

Yes, but they are usually thinner and may produce a different texture. Follow the wrapper package instructions.

Q10: Can I make them less oily?

Bake or air-fry them, or drain fried rolls on a wire rack after cooking.

Enjoy your golden, crunchy homemade egg rolls!