Sep 09 2026
Restaurants›Frank's BBQ: Catering & Restaurant›Eggrolls Recipe

Eggrolls Recipe

Inspired by Frank's BBQ: Catering & Restaurant
Time1h 15m
Serves6

Make Eggrolls Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Filling

Wrappers & sealing

For frying

Dipping sauce (optional)

Method

Filling

  1. 1

    Cook the meat

    Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil (not included above). When hot, add the ground pork and break it apart with a spatula. Cook until no longer pink and starting to brown, about 4–6 minutes. Drain excess fat if there's a lot, leaving a little for flavor.

  2. 2

    Aromatics

    Push the meat to one side of the pan, add the minced garlic and ginger to the empty space and cook 30 seconds until fragrant, then stir into the meat.

  3. 3

    Add vegetables and season

    Add the shredded cabbage, grated carrot, and sliced green onions to the pan. Stir-fry 2–3 minutes until cabbage wilts but still has some texture. Stir in soy sauce, oyster sauce (if using), sesame oil, white pepper, kosher salt, and cornstarch. The cornstarch will bind juices and keep filling moist but not watery. Cook another 1–2 minutes until well combined. Taste and adjust seasoning.

  4. 4

    Cool the filling

    Transfer the filling to a wide bowl or sheet pan to cool to near room temperature before wrapping (15–20 minutes). If the filling is too hot it can make wrappers soggy and split when frying.

Wrappers & sealing

  1. 5

    Prepare egg wash

    Beat the egg with 1 teaspoon water until blended. Place near your assembly station.

  2. 6

    Assemble eggrolls

    Lay one eggroll wrapper on a clean surface in diamond orientation (one corner towards you). Spoon about 2–3 tablespoons of cooled filling onto the lower third of the wrapper, leaving about 1/2" border on each side. Fold the bottom corner up over the filling, then fold the left and right corners toward the center snugly. Roll the wrapper away from you about halfway, brush the top exposed corner with egg wash, then finish rolling to seal. Repeat with remaining wrappers and filling. You should get about 10–12 eggrolls depending on filling amount.

For frying

  1. 7

    Heat oil

    Pour oil into a large heavy pot or deep fryer to a depth of 2–3 inches (about 4–6 cups depending on vessel). Heat to 350°F (175°C). If you don't have a thermometer, heat oil until a small piece of wrapper sizzles and rises immediately.

  2. 8

    Fry eggrolls

    Working in batches (do not overcrowd), carefully lower 3–4 eggrolls into the hot oil seam-side down. Fry, turning occasionally, until golden brown and crisp on all sides, about 3–4 minutes per batch. Use a spider/skimmer to transfer to a rack or paper towel-lined plate to drain. Let cool a couple minutes before serving; the filling will be very hot.

  3. 9

    Oven option (lighter)

    Preheat oven to 425°F (220°C). Place assembled eggrolls seam-side down on a parchment-lined sheet, brush lightly with oil, and bake 12–16 minutes, turning once, until golden and crisp. Texture will be slightly different than deep-fried.

Dipping sauce (optional)

  1. 10

    Mix sauce

    Whisk rice vinegar, soy sauce, sugar, chili garlic sauce, and toasted sesame oil together until sugar dissolves. Stir in sliced green onion. Serve in small bowls alongside hot eggrolls.

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