Egg Roll Recipe

Prepare vegetables

Wash and shred the cabbage finely (remove thick core). Julienne or finely shred the carrot. Finely chop the yellow onion and thinly slice the green onions. Pat shredded cabbage dry with a clean towel or paper towels to remove excess moisture — this prevents a soggy wrapper.

Cook aromatics and meat

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the chopped onion and cook 1–2 minutes until translucent. Add the minced garlic and grated ginger and cook 30 seconds until fragrant. Add the ground pork and cook, breaking up with a spatula, until no longer pink, about 4–5 minutes.

Combine vegetables and season

Add the shredded cabbage and carrots to the cooked meat and stir-fry for 3–4 minutes until vegetables are wilted but still slightly crisp. Stir in soy sauce (2 tbsp), oyster sauce (if using), sesame oil, salt, and pepper. Sprinkle the cornstarch over the mixture and stir to combine — cornstarch helps bind any released juices. Cook another 1–2 minutes to evaporate excess liquid. Stir in sliced green onions. Taste and adjust seasoning. Transfer filling to a bowl and let cool to room temperature (15–20 minutes) — this prevents wrappers from tearing and allows easier rolling.

Make sealing paste

In a small bowl, mix the 2 tablespoons flour with 2 teaspoons water to form a thin paste. This will act as an adhesive to seal the egg rolls.

Assemble egg rolls

Place a clean work surface and lay one egg roll wrapper diamond-shaped (corner pointing toward you). Spoon about 2–3 tablespoons of cooled filling onto the lower third of the wrapper, leaving 1/2 inch at the edges. Fold the bottom corner up over the filling, tuck tightly, then fold both side corners toward the center. Brush the top corner with sealing paste and roll tightly to close. Repeat until all filling and wrappers are used. Aim for 10–12 egg rolls depending on filling amount.

Heat oil

In a deep, heavy skillet or Dutch oven, pour enough oil to reach 2–3 inches deep (about 3–4 cups depending on your pot). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with the tip of a wooden spoon — small bubbles should form around it.

Fry egg rolls

Fry egg rolls in batches to avoid overcrowding (3–4 at a time depending on pot size). Carefully slide rolls into hot oil seam side down. Fry, turning occasionally, until golden brown and crisp on all sides, about 3–5 minutes per batch. Use a slotted spoon or tongs to remove and drain on a wire rack set over a baking sheet or on paper towels. If oil temperature drops too low between batches, increase heat slightly so cooking remains even.

Finish and rest

Let egg rolls rest 2–3 minutes to firm up. Serve hot so wrappers are crisp and filling is warm.

Whisk together 1/4 cup soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey (or sugar), 1/2 teaspoon sesame oil, and 1/2 teaspoon chili flakes or sriracha. Taste and adjust sweetness or heat. Sprinkle with toasted sesame seeds if desired. Serve alongside egg rolls.