Egg Roll Recipe

Mince and shred

Finely mince the garlic and ginger. Shred the carrot and cabbage if not prepped. Slice the green onions thinly.

Heat 1 tsp vegetable oil in a nonstick skillet over medium-high heat until shimmering.

Add the ground pork to the hot pan. Break it up with a spatula and cook 3–4 minutes until it begins to brown, stirring frequently.

Add the minced garlic and ginger to the pork and cook 30 seconds until fragrant.

Add the shredded carrot, shredded cabbage, and sliced green onions to the pan. Cook, stirring, 2–3 minutes until vegetables soften and cabbage reduces in volume.

Stir in 1 tbsp soy sauce, 1 tsp oyster sauce, 1/2 tsp sesame oil, 1 tsp cornstarch, 1/4 tsp salt, and 1/8 tsp black pepper. Mix thoroughly and cook 1 more minute to let flavors combine and cornstarch bind the mixture.

Remove the filling from heat and transfer to a bowl or tray to cool to near room temperature (about 10 minutes). Excess moisture will make wrappers soggy; if very wet, drain off any liquid before wrapping.

In a small bowl, combine 1 tbsp all-purpose flour with 2 tsp water to make a thick paste. Stir until smooth. This will be used to seal wrappers.

Set up an assembly area: a clean work surface, the cooled filling, wrappers covered with a damp towel to keep them pliable, and the flour paste.

Place one egg roll wrapper on the work surface in a diamond orientation (one corner pointing toward you). Spoon about 3 tablespoons of filling horizontally across the lower third of the wrapper, leaving about 1/2 inch border at the edges. Do not overfill.

Fold the bottom corner up over the filling, tuck tightly, then fold the two side corners toward the center over the filling. Brush the top corner edges with a little flour paste and roll from the bottom to the top to form a tight log. Seal the top edge with the paste. Repeat with remaining wrappers and filling (should make about 6 egg rolls).

Place assembled egg rolls seam-side down on a tray and refrigerate 10–15 minutes to firm up; this helps prevent unwrapping during frying.

Pour about 3 cups vegetable oil into a heavy pot or deep skillet to a depth of about 1–1.5 inches (enough to half-submerge the egg rolls). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into oil — it should sizzle and bubble steadily but not smoke.

Working in batches to avoid crowding, gently place 2–3 egg rolls seam-side down into the hot oil. Fry 2–3 minutes per side, turning as needed, until evenly golden brown and crisp. Total fry time is about 5–7 minutes per roll depending on size and oil temperature.

Use tongs to remove egg rolls and drain on a wire rack set over a baking sheet or paper towels. If frying batches, keep finished rolls in a 200°F (95°C) oven to stay warm and crisp while you finish.

Let egg rolls rest 2 minutes to cool slightly, then serve warm with sweet chili or duck sauce and lime wedges if desired.