Egg Roll Recipe

Prepare vegetables

Finely shred the cabbage and squeeze out any excess moisture using a clean towel or paper towels. Julienne or grate the carrot. Thinly slice the green onion.

Cook filling

Heat 1 tsp vegetable oil in a small skillet over medium heat. Add the minced garlic and grated ginger; sauté 30 seconds until fragrant. Add the ground pork and cook, breaking up with a spoon, until no longer pink, about 3–4 minutes.

Combine and season

Add shredded cabbage, carrot, and green onion to the pork. Stir to combine and cook 1–2 minutes until cabbage begins to soften. Stir in 1 tbsp soy sauce, 1/2 tsp sesame oil, 1/2 tsp cornstarch, 1/4 tsp salt, and 1/8 tsp black pepper. Cook another 30–60 seconds until mixture is evenly coated and slightly thickened. Remove from heat and let cool 5–10 minutes so it’s warm but not steaming (this prevents the wrapper from becoming soggy).

Make egg wash

In a small bowl beat 1/4 of an egg with 1/2 tsp water to make an egg wash for sealing the wrapper.

Assemble egg roll

Place one 8-inch egg roll wrapper on a clean work surface in a diamond orientation (one corner toward you). Spoon about 3 tablespoons (roughly 1/4 cup) of the cooled filling onto the lower third of the wrapper, leaving the edges clear. Fold the corner closest to you up and over the filling, then fold the left and right corners toward the center to enclose the filling. Brush the far corner edge with the egg wash and roll tightly to seal, tucking in sides as you go. Set the sealed egg roll seam-side down on a plate. Repeat if making more pieces.

Heat oil

Pour about 1 cup vegetable oil into a small heavy-bottomed saucepan or skillet to reach roughly 1 to 1.5 inches depth (enough to half-submerge the egg roll). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper sizzles and turns golden in about 10–15 seconds.

Fry egg roll

Carefully add the assembled egg roll, seam-side down, into the hot oil. Fry, turning occasionally, until evenly golden brown, about 2.5–3 minutes total. Adjust heat to maintain oil temperature so it browns without burning. Use tongs to turn gently so the seam stays sealed.

Drain

Remove the egg roll and place on a wire rack or paper towels to drain excess oil for 1–2 minutes.

Cut the egg roll in half on the diagonal if desired and serve hot with 2 tsp sweet chili sauce or your preferred dipping sauce on the side.