Egg Rolls (2 Rolls) Recipe

Prep vegetables

Finely shred the cabbage, julienne or grate the carrot, and thinly slice the green onion. Mince the garlic and ginger. Measure out remaining filling ingredients.

Cook filling

Heat a nonstick skillet over medium-high heat. Add a light drizzle (about 1 tsp) of neutral oil if needed. Add the ground pork and cook, breaking up with a spatula, until mostly browned (about 3–4 minutes). Add the minced garlic and ginger and cook 30 seconds until fragrant.

Add vegetables and seasonings

Add the shredded cabbage, carrot, and green onion to the pan. Stir-fry together 1–2 minutes until vegetables soften but still have some texture. Stir in 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Continue cooking 30–60 seconds to meld flavors. Remove filling to a bowl and let cool for 5 minutes. If filling is very moist, drain excess liquid.

Prepare slurry

In a small bowl combine 1 teaspoon cornstarch and 1 tablespoon cold water to make a paste (egg-wash glue). Stir until smooth.

Assemble egg rolls

Place one egg roll wrapper on a clean work surface in a diamond orientation (one corner toward you). Spoon about half of the cooled filling (roughly 1/4–1/3 cup) onto the lower third of the wrapper, leaving 1/2 inch margin at edges. Brush the exposed edges with a thin line of cornstarch slurry. Fold the bottom corner up over the filling, tuck in both side corners snugly, then roll tightly toward the top corner sealing with the slurry. Repeat with second wrapper and remaining filling. Place rolled egg rolls seam-side down on a plate.

Heat oil

Pour about 1/2 cup vegetable oil into a 10-inch skillet to create a shallow layer about 1/4 inch deep. Heat over medium heat until oil registers 350°F (175°C) on a thermometer or a small drop of slurry sizzles immediately.

Fry egg rolls

Carefully place the two egg rolls seam-side down into the hot oil. Fry 1.5–2 minutes per side, turning occasionally, until golden brown and crisp on all sides. Adjust heat as needed to prevent burning; lower if browning too quickly. Total frying time should be about 5–6 minutes.

Drain

Transfer egg rolls to a wire rack or plate lined with paper towels to drain briefly. Let rest 1–2 minutes before cutting to avoid hot filling spilling out.

Stir together 2 tablespoons sweet chili sauce (or hoisin), 1/2 tablespoon rice vinegar, and 1/2 teaspoon soy sauce in a small dish. Serve alongside warm egg rolls.