Eggrolls Recipe

Prepare vegetables

Finely shred the cabbage and place it in a large bowl. Grate the carrot and add to the bowl. Thinly slice the scallions and set aside a tablespoon for garnish if desired.

Cook meat

Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger and cook 20–30 seconds until fragrant. Add the ground pork and break up with a spatula. Cook until no longer pink, about 4–6 minutes.

Combine filling

Reduce heat to medium. Add the shredded cabbage, grated carrot, and sliced scallions to the cooked meat. Stir-fry 3–4 minutes until the cabbage wilts but still has some texture. Stir in 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 teaspoon sesame oil, 1 tablespoon cornstarch, 1 teaspoon salt, and 1 teaspoon white pepper. Cook 1–2 more minutes until liquid mostly evaporates. Taste and adjust seasoning. Remove from heat and let the filling cool to room temperature (15–20 minutes) — this prevents soggy wrappers and easier rolling.

Prepare an egg wash by beating 1 egg with 1 teaspoon water in a small bowl. Lay one egg roll wrapper diamond-shaped on a clean work surface with a corner pointing toward you. Place about 2–3 tablespoons of the cooled filling off-center toward the corner nearest you (leave about 1/2 inch space at edges for sealing).

Fold the bottom corner up over the filling, tuck tightly, then fold the two side corners toward the center. Brush the top corner edge with egg wash and roll up tightly until sealed. Repeat with remaining wrappers and filling. Keep finished rolls covered with a damp towel to prevent drying.

Heat 3–4 cups vegetable oil in a deep skillet or medium pot 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 within 30–60 seconds.

Working in batches (do not overcrowd), carefully add 3–4 egg rolls to the hot oil. Fry, turning occasionally, until golden brown and crisp, about 3–5 minutes per batch. Use tongs to keep them submerged and rotate for even coloring.

Remove egg rolls to a wire rack or paper towel-lined plate to drain. Let rest 2–3 minutes before serving so interior steams and finishes cooking. Reheat oil between batches as needed to maintain temperature.

Combine 2 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon hoisin, 1 teaspoon sugar, and optional 1 teaspoon chili flakes or sriracha in a small bowl. Stir until sugar dissolves. Adjust to taste and serve alongside hot egg rolls.