Egg Roll Recipe

1. Prepare vegetables

Shred the cabbage finely and place it in a large bowl. Add grated carrot and sliced green onions.

2. Cook pork

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add ground pork and break up with a spatula. Cook until no pink remains, about 5–6 minutes.

3. Aromatics

Push pork to one side of the pan (or remove briefly). Add remaining 1 tablespoon oil, then add minced garlic and ginger. Cook 30 seconds until fragrant, then stir into pork.

4. Combine and season

Add shredded cabbage, grated carrot and green onions to the skillet. Stir to combine and cook 2–3 minutes until vegetables wilt slightly but retain some crunch. Stir in soy sauce, oyster sauce, sesame oil, salt, and pepper. Sprinkle cornstarch over the mixture and stir well to incorporate; this will bind any liquid. Cook another 1 minute. Remove mixture to a bowl and let cool until just warm (10–15 minutes).

5. Prepare work area

Lay out egg roll wrappers in a diamond shape (one corner pointing toward you) on a clean surface. Keep a small bowl of water nearby for sealing.

6. Fill wrappers

Place about 2 to 3 tablespoons of the cooled filling near the corner closest to you, leaving a 1/2" border on each side.

7. Fold and roll

Fold the bottom corner up over the filling, tuck it snugly, then fold the left and right corners toward the center. Lightly moisten the top corner edge with water and continue rolling to seal, forming a tight log. Repeat with remaining wrappers and filling. You should get about 10–12 egg rolls depending on filling amounts.

8. Heat oil

Pour oil into a deep, heavy pot or Dutch oven to a depth of about 2–3 inches. Heat oil 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 rise steadily.

9. Fry egg rolls

Working in batches (do not overcrowd), gently slide 3–4 egg rolls into hot oil. Fry, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon or tongs to turn so they brown evenly.

10. Drain

Remove egg rolls and drain on a wire rack or paper towels. Keep warm in a 200°F (95°C) oven if making multiple batches.

11. Whisk rice vinegar, soy sauce, honey (or sugar), and chili flakes or sriracha in a small bowl. Adjust sweetness or heat to taste. Serve alongside hot egg rolls.

12. Serve egg rolls hot with the dipping sauce. Leftovers can be reheated in a 375°F (190°C) oven for 8–10 minutes to crisp.