Egg Roll (4 Pcs) Recipe

Mix the chopped shrimp and ground pork in a medium bowl. Add soy sauce, sesame oil, cornstarch, white pepper, and salt. Stir until combined and slightly sticky.

Heat a nonstick skillet over medium-high heat and add 1 teaspoon oil. Add minced garlic and ginger; sauté 20–30 seconds until fragrant.

Add the pork-shrimp mixture and break up with a spatula. Cook until pork is mostly browned, about 3–4 minutes.

Add shredded cabbage and carrot to the skillet. Stir-fry with the meat until vegetables are softened but still have some bite, about 2–3 minutes. Remove from heat and stir in sliced green onions. Taste and adjust seasoning (add a pinch of salt or more soy sauce if needed). Let cool 8–10 minutes — filling should be warm, not hot, before wrapping.

Prepare a small bowl with beaten egg mixed with 1 tablespoon water (egg wash) for sealing the wrappers.

Place one egg roll wrapper on a clean work surface with one corner pointing toward you (diamond orientation).

Spoon about 3 tablespoons of the cooled filling onto the lower third of the wrapper, centered but slightly toward the corner nearest you. Do not overfill—you should be able to fold snugly.

Fold the bottom corner up over the filling, tucking tightly. Fold both side corners toward the center over the filling, then continue rolling away from you until about three-quarters rolled. Brush the top corner edge with egg wash and finish rolling to seal. Repeat with remaining wrappers and filling to make 4 egg rolls.

Place assembled egg rolls seam-side down on a tray and chill in the refrigerator for 15 minutes to firm up (helps keep them sealed while frying).

Pour oil into a deep, heavy pot or a deep fryer to a depth of about 2–3 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and rise steadily.

Fry egg rolls in batches (do not overcrowd) — 2 at a time in a medium pot — until golden brown and crisp, about 3–4 minutes, turning occasionally for even color.

Use a slotted spoon to transfer cooked egg rolls to a wire rack or paper towel-lined plate to drain for 1–2 minutes. Let rest 2–3 minutes before serving so the filling is not scalding hot.

Serve 4 egg rolls whole or halved on a plate with sweet chili sauce (mix the optional sauce ingredients if using) or your preferred dipping sauce.