Eggroll Of The Day Recipe

Prepare aromatics and vegetables

Heat a medium skillet over medium heat. Add 1 tsp neutral oil. Sauté minced garlic and grated ginger for 30 seconds until fragrant. Add shredded cabbage and grated carrot and stir for 2–3 minutes until slightly softened but still moist. Remove vegetables to a bowl and let cool slightly.

Cook protein

In the same skillet, increase heat to medium-high. Add the ground pork (or chosen protein) and cook, breaking up with a spoon, until no pink remains, about 4–5 minutes. Drain excess liquid if present.

Combine filling

Return the sautéed vegetables to the skillet with the cooked meat. Add soy sauce, oyster sauce, sesame oil, salt, pepper, and cornstarch. Stir and cook 1–2 minutes until mixture is well combined and slightly glossy. Remove from heat and stir in sliced green onions. Transfer filling to a shallow bowl to cool to room temperature (important to prevent soggy or torn wrappers).

Make flour glue

Whisk together 2 tablespoons flour and 2 tablespoons water in a small bowl until smooth to form the sealing paste. Set aside.

Fill and roll egg rolls

Place an egg roll wrapper diamond-style (corner facing you) on a clean surface. Spoon about 2–3 tablespoons of filling onto the lower third of the wrapper, leaving a 1/2 inch border at the edges. Fold the bottom corner up over the filling, then fold the two side corners in tightly. Brush the top corner edge with the flour glue and roll away from you to seal. Repeat with remaining wrappers and filling. You should get about 6–8 egg rolls depending on filling amount.

Heat oil

Pour oil into a heavy skillet or saucepan to a depth of about 1 to 1 1/2 inches (or prepare 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 rise slowly without browning instantly.

Fry egg rolls

Carefully add 3–4 egg rolls to the hot oil without overcrowding. Fry, turning occasionally, until evenly golden brown, about 3–4 minutes. Use a slotted spoon to transfer egg rolls to a paper towel-lined tray to drain. If oil darkens too much between batches, lower heat slightly. Finish remaining egg rolls.

Alternative: oven-baked

Preheat oven to 425°F (220°C). Brush egg rolls lightly with oil and place on a parchment-lined baking sheet seam-side down. Bake 12–15 minutes, turning once, until golden and crisp.

In a small bowl, combine sweet chili sauce, soy sauce, and rice vinegar. Stir and sprinkle sesame seeds on top if using. Serve alongside hot egg rolls.