Egg Roll Recipe
Make Egg Roll 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
Optional Dipping Sauce
Method
Filling
- 1
Prepare vegetables
Shred the cabbage and carrot finely. Place shredded cabbage in a large bowl, sprinkle 1/4 teaspoon kosher salt over it, toss and let sit for 10 minutes. After 10 minutes squeeze out excess moisture using a clean kitchen towel or paper towels. This prevents soggy wrappers.
- 2
Cook pork and aromatics
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil (from frying oil allowance) and when hot, add the ground pork. Break up with a spatula and cook until no longer pink, about 4–5 minutes. Add the diced onion, minced garlic and minced ginger and cook 2 more minutes until fragrant and the onion softens.
- 3
Combine filling ingredients
Add the squeezed cabbage, shredded carrot, and scallions to the skillet. Stir-fry 2–3 minutes until vegetables are slightly softened but still have some texture. Stir in 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1 tablespoon cornstarch, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook 1 minute to incorporate and thicken. Taste and adjust seasoning. Remove from heat and let cool to near room temperature (15–20 minutes).
Wrappers & Sealing
- 4
Make slurry
Whisk the 2 tablespoons flour and 3 tablespoons water together in a small bowl until smooth. This will act as your glue to seal wrappers.
- 5
Assemble egg rolls
Lay one egg roll wrapper diamond-shaped on a clean work surface with one corner pointing toward you. Place about 2.5 to 3 tablespoons (roughly a golf-ball size) of the cooled filling near the corner closest to you, slightly below center. Fold the bottom corner up over the filling, then fold both side corners toward the center to enclose the filling. Brush the top corner edge lightly with the flour slurry, then roll tightly away from you to seal. Repeat with remaining wrappers and filling. You should get about 12 egg rolls. Place assembled egg rolls seam-side down on a tray while you heat the oil.
- 6
Chill if needed
If wrappers seem soft or filling warm, chill assembled rolls 10 minutes in the fridge to firm so they keep shape in the fryer.
Frying
- 7
Heat oil
Pour 3 to 4 cups oil into a deep, heavy pot or Dutch oven so oil depth is about 2–3 inches. Heat oil over medium heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper — it should sizzle and brown in about 45–60 seconds.
- 8
Fry egg rolls
Working in batches of 3–4 (do not overcrowd), carefully lower egg rolls seam-side down into the hot oil with tongs. Fry, turning occasionally, until evenly golden brown and crisp, about 3–4 minutes per batch. Adjust heat as needed to maintain 325–350°F so they cook through without burning. Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels for a faster cleanup.
- 9
Optional Dipping Sauce
- 10
Make dipping sauce
Whisk together 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 teaspoon sugar, 1/2 teaspoon sesame oil and 1/4 teaspoon crushed red pepper in a small bowl until sugar dissolves. Adjust sweetness or heat to taste. Serve alongside hot egg rolls.