Egg Rolls Recipe

Prep vegetables

Thinly slice the green onions. Finely shred the cabbage (you should have about 2 cups packed) and grate the carrot. Mince the garlic and grate the ginger.

Cook pork

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of neutral oil (from frying oil supply) and add the ground pork. Break up with a spatula and cook until no longer pink, about 4–5 minutes.

Combine aromatics

Push the pork to one side of the pan, add a small splash of oil if needed, then add the minced garlic and grated ginger. Stir for 30 seconds until fragrant.

Add vegetables and seasonings

Add shredded cabbage, grated carrot, and sliced green onions to the pan. Stir to combine and cook 2–3 minutes until cabbage begins to wilt. Add soy sauce, oyster sauce, sesame oil, salt, and pepper. Sprinkle the cornstarch over the mixture and stir well to incorporate; the cornstarch will bind juices so filling isn’t watery. Cook another 1–2 minutes until mixture is fairly dry.

Cool filling

Transfer filling to a large bowl and let cool to room temperature, stirring occasionally to release steam. You can speed cooling by spreading it on a sheet tray. Cooling prevents wrappers from becoming soggy.

Prepare egg wash

Crack the egg into a small bowl, add 1 teaspoon cold water and whisk to combine. This will act as a glue to seal the wrappers.

Assemble egg rolls

Place one egg roll wrapper on a clean work surface in diamond orientation (one corner pointing toward you). Spoon about 2 to 3 tablespoons of cooled filling slightly below center. Fold the bottom corner up over the filling, tuck tightly, then fold left and right corners in toward center. Roll the wrapper away from you about halfway, brush the top edge with egg wash, then finish rolling to seal. Repeat with remaining wrappers and filling. You should get about 12 egg rolls.

Heat oil

Pour neutral oil into a deep, heavy pot or Dutch oven to reach about 2–2.5 inches deep (approximately 3–4 cups depending on pot). Heat oil over medium-high until it reaches 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), carefully lower 3–4 egg rolls into the hot oil seam-side down. Fry, turning occasionally, until evenly golden brown, about 3–4 minutes per batch. Use a slotted spoon or tongs to turn and remove egg rolls.

Drain and rest

Transfer fried egg rolls to a wire rack set over a sheet pan or paper towels to drain for 2–3 minutes. This keeps them crisp. If making ahead, keep in a warm oven (200°F / 95°C) on a rack.

Whisk rice vinegar, soy sauce, sugar or honey, chili flakes, and sesame oil in a small bowl until sugar dissolves. Adjust to taste. Serve alongside hot egg rolls.