Egg Roll Recipe

Prepare vegetables

Shred the cabbage finely (use a knife or food processor) and place in a large bowl. Add the shredded carrot and sliced green onions.

Cook meat

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking up lumps, until no longer pink, about 4–6 minutes.

Aromatics and seasoning

Add the minced garlic and minced ginger to the pan with the meat and cook 30–45 seconds until fragrant. Stir in the soy sauce, oyster sauce, sesame oil, salt, and pepper.

Combine and thicken

Add the shredded cabbage, carrot, and most of the green onions (reserve a few for garnish) to the skillet. Stir-fry until the vegetables are wilted but still slightly crisp, about 3–4 minutes. Sprinkle 1 tablespoon cornstarch over the mixture and stir well; this will bind excess moisture and help the filling hold together. Taste and adjust seasoning.

Cool filling

Transfer the filling to a bowl or sheet pan and spread into a thin layer so it cools quickly. Chill 10–15 minutes until just warm to the touch (cold filling is easier to wrap and prevents the wrapper from getting soggy).

Make sealing paste

Mix 1 tablespoon cornstarch with 2 tablespoons water to form a slurry/paste. This will act as the glue for the egg rolls.

Assemble egg rolls

Place one egg roll wrapper on a clean work surface in a diamond orientation (one corner pointing toward you). Spoon about 2–3 tablespoons of the cooled filling near the corner closest to you, leaving a 1/2 inch border on each side. Fold the bottom corner over the filling, tuck tightly, then fold the left and right corners toward the center. Brush the top corner edge with a thin line of cornstarch paste and roll up tightly to seal. Repeat with remaining wrappers and filling. Keep assembled rolls covered with a slightly damp towel to prevent drying while you work.

Heat oil

Pour oil into a wide, heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (enough to submerge at least half the egg roll). Heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and brown within 30–45 seconds.

Fry egg rolls

Working in batches (do not overcrowd), gently slide 3–4 egg rolls into the hot oil seam-side down. Fry, turning occasionally, until golden brown and crisp on all sides, about 3–4 minutes per batch. Adjust heat to maintain 325–350°F; if oil is too hot, rolls will brown too quickly and remain undercooked inside.

Drain

Use a slotted spoon or spider strainer to transfer fried egg rolls to a wire rack set over a baking sheet or paper towels to drain. Let sit 2–3 minutes before serving so the filling settles.

Whisk together 2 tablespoons rice vinegar, 2 tablespoons hoisin sauce, 1 teaspoon soy sauce, 1 teaspoon honey (or sugar), and 1/2 teaspoon sambal or chili paste if using. Adjust to taste. Serve alongside hot egg rolls.