Egg Roll Recipe

Prepare vegetables

Finely shred the cabbage and drain any large pieces of moisture by squeezing gently in a clean towel or between your hands. Julienne or grate the carrot and thinly slice the green onions.

Cook aromatics and meat

Heat a nonstick skillet over medium-high heat and add 1 teaspoon neutral oil. Add minced garlic and minced ginger and cook 30 seconds until fragrant. Add the ground pork and break apart with a spatula. Cook until no longer pink, about 4–5 minutes.

Combine filling ingredients

Add shredded cabbage, carrot, and green onions to the skillet. Stir to combine and cook 2–3 minutes until vegetables soften but still retain some texture. Stir in soy sauce, oyster sauce (if using), sesame oil, cornstarch, 1/2 teaspoon of the salt and black pepper. Cook 1 more minute to integrate flavors. Taste and adjust seasoning with remaining salt if needed. Remove from heat and let filling cool to room temperature (10–15 minutes). Drain any excess liquid before assembling to prevent soggy wrappers.

Prepare wrappers

Place egg roll wrappers on a clean work surface in a diamond orientation (one corner pointing toward you). Keep unused wrappers covered with a damp towel to prevent drying.

Assemble egg rolls

Spoon about 2–3 tablespoons of the cooled filling onto the lower third of each wrapper, leaving about 1/2 inch border on the sides. Brush the top corner and side edges lightly with vegetable oil to act as glue. Fold the bottom corner over the filling, tuck in the left and right sides toward the center, then roll up tightly to seal the egg roll. Press the final corner to secure. Repeat with remaining wrappers and filling.

Heat oil

Pour approximately 1 inch of oil into a heavy skillet or wok and heat over medium-high until a thermometer reads 350°F (175°C) or a small piece of wrapper sizzles and browns within 15–20 seconds. If using a deep fryer, preheat to 350°F (175°C).

Fry egg rolls

Working in batches to avoid crowding, carefully place 3–4 egg rolls seam-side down into the hot oil. Fry 2–3 minutes per side, turning as needed, until golden brown and crisp on all sides. Use a slotted spoon or tongs to transfer to a wire rack or plate lined with paper towels to drain. Let cool 1–2 minutes before serving.

Alternative baking method

For a lighter option, preheat oven to 425°F (220°C). Brush each assembled egg roll lightly with oil, place seam-side down on a parchment-lined baking sheet, and bake 15–20 minutes, turning once, until golden and crisp.