Crispy Egg Rolls Recipe
Ingredients:
For the filling:
1 lb ground pork or chicken (or tofu for vegetarian)
- 2 cups shredded cabbage (or coleslaw mix)
1 cup shredded carrots
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
Salt and pepper to taste
Green onions, chopped (optional)
For wrapping:
1 package egg roll wrappers
Small bowl of water (for sealing)
For cooking:
Oil for deep frying (or baking spray if baking)
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Instructions:
1. Make the filling:
In a pan, sauté garlic and ginger until fragrant.
Add the ground meat and cook until browned.
Add cabbage, carrots, soy sauce, oyster sauce, and sesame oil.
Cook until vegetables are soft and the liquid evaporates. Season to taste.
Let the filling cool before wrapping.
2. Wrap the egg rolls:
Place a wrapper like a diamond shape.
Spoon about 2 tbsp of filling near the center.
Fold bottom over filling, then sides, and roll tightly.
Wet the top corner with water and seal.
3. Cook the rolls:
Frying method:
Heat oil to 350°F (175°C).
Fry egg rolls for 3–4 minutes or until golden brown.
Baking method:
Preheat oven to 400°F (200°C).
Place rolls on a greased baking sheet.
Lightly spray with oil.
Bake for 15–20 minutes, flipping halfway, until crispy and golden.
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Serving Suggestions:
Serve with sweet chili sauce, soy sauce, or a spicy garlic dip.
