Egg Roll Recipe

Prepare and cook filling

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil (not listed separately; use from your pantry) and when hot, add the ground pork. Break it up with a spatula and cook until just browned, about 4–5 minutes.

Add the minced garlic and ginger to the pork and cook 30–45 seconds until fragrant.

Add the shredded cabbage and carrot to the pan. Stir-fry 2–3 minutes until the cabbage wilts but still has some texture.

Stir in the sliced green onions, soy sauce, oyster sauce, sesame oil, cornstarch, salt, and pepper. Cook another 1–2 minutes so the flavors combine and any excess moisture is released. If filling seems wet, cook an additional minute to reduce liquid. Taste and adjust salt/soy as needed.

Transfer the filling to a bowl and let it cool to room temperature (about 15 minutes). Cooling prevents wrappers from becoming soggy and tearing.

Prepare egg wash: beat 1 egg with 1 teaspoon water in a small bowl until smooth.

Place an egg roll wrapper on a clean work surface in a diamond orientation (one corner pointing toward you). Keep other wrappers covered with a damp towel so they don’t dry out.

Spoon about 2.5–3 tablespoons of cooled filling onto the center-bottom third of the wrapper, forming a log about 1 inch tall and slightly narrower than the wrapper width. Do not overfill.

Fold the bottom corner up and over the filling, tuck tightly as you roll once toward the top corner.

Fold the left and right corners toward the center (like an envelope) to enclose the filling and continue rolling to the top corner.

Brush the top corner edge with the egg wash and finish rolling to seal. Place sealed side down on a tray. Repeat with remaining wrappers and filling. You should get about 12 egg rolls depending on fill amount.

Pour oil into a deep, heavy-bottomed skillet or pot to a depth of about 1.5 inches (or use a deep fryer). 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 turn golden in ~30 seconds.

Fry egg rolls in batches (do not overcrowd) seam-side down first. Cook 3–4 minutes, turning occasionally, until evenly golden brown and crispy. Adjust heat as needed to maintain 320–350°F; too hot will burn the wrapper before filling heats through.

Using tongs, remove egg rolls and drain on a wire rack set over a baking sheet or on paper towels. Let rest 1–2 minutes before serving to avoid burning and to let filling set.

If you prefer baking: preheat oven to 425°F (220°C). Place rolled egg rolls seam-side down on a parchment-lined sheet, brush or spray lightly with oil, and bake 18–22 minutes, turning once, until golden and crisp.

Whisk together hoisin sauce, rice vinegar, soy sauce, sriracha, and 1 teaspoon water until smooth. Adjust sweetness, spice, or acidity to taste. Serve alongside hot egg rolls.