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Ingredients
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Filling
Wraps & Sealing
Frying
Optional Dipping Sauce
Method
Filling
- 1
Prep vegetables
Thinly slice the cabbage, julienne or grate the carrot, finely chop shiitake if using, and thinly slice the green onions. Mince garlic and ginger. Pat the cabbage dry with a kitchen towel or squeeze in a clean cloth to remove excess moisture — this keeps the filling from becoming soggy.
- 2
Cook protein
Heat a large skillet or wok over medium-high heat and add 2 tablespoons vegetable oil. Add ground pork and stir-fry, breaking it up with a spatula until no longer pink and starting to brown, about 4–5 minutes.
- 3
- 4
Add vegetables
Add the chopped shiitake and carrots and stir-fry 1–2 minutes. Add the sliced cabbage and continue to cook, stirring frequently, until the cabbage wilts and most moisture has evaporated, about 3–4 minutes. If filling seems very wet, increase heat to high briefly to drive off moisture.
- 5
Season and finish
Stir in soy sauce, oyster sauce, Shaoxing wine (if using), sesame oil, white pepper, and salt. Sprinkle cornstarch over the mixture and stir to distribute — this binds stray liquids. Add green onions, mix for another 30 seconds, then taste and adjust seasoning. Transfer the filling to a bowl and let it cool to room temperature (important so wrappers don’t tear or steam).
Wraps & Sealing
- 6
Assemble egg rolls
Lay one egg roll wrapper diamond-shaped in front of you (one corner pointing toward you). Place about 2–3 tablespoons of filling near the corner closest to you, forming a tight log about 2" wide. Fold the corner over the filling, tuck it snugly, fold the two side corners in toward the center, then roll away from you until 1" of wrapper remains. Moisten the top margin with a little water (use a fingertip or a small brush) and finish rolling to seal. Repeat with remaining wrappers and filling. You should get about 16–18 egg rolls depending on filling quantity and wrapper size.
- 7
Rest before frying
Place assembled rolls seam-side down on a tray. If not frying immediately, cover loosely with plastic wrap and refrigerate for up to a few hours. For best crisping, let them sit 10–15 minutes at room temperature before frying so the wrapper surface dries slightly.
Frying
- 8
Heat oil
In a deep pot or heavy-bottomed pan, pour enough oil to reach about 2–3 inches deep (about 3–4 cups). Heat over medium-high until oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper — it should sizzle and bubble immediately and brown in about 30–45 seconds.
- 9
Fry in batches
Carefully add 3–4 egg rolls to the hot oil, seam-side down. Do not overcrowd. Fry, turning occasionally, until golden brown and crisp, about 3–4 minutes. Adjust heat to maintain 325–350°F (160–175°C) so the wrapper crisps without burning and the filling cooks through.
- 10
Optional Dipping Sauce
- 11
Quick sweet-sour chili sauce
Combine rice vinegar, sugar, and water in a small saucepan and bring to a low simmer, stirring until sugar dissolves. Remove from heat and stir in chili paste and soy sauce if using. Let cool to room temperature before serving alongside egg rolls.