Egg Roll Recipe

Cook filling

Heat a small skillet over medium-high heat. Add 1 teaspoon of the frying oil from the measured amount (about 1/8 tsp if you want exact; using a total pan oil portion is fine). Add the ground pork and break it up with a spatula. Cook 2–3 minutes, until no longer pink.

Push the meat to one side, add minced garlic and ginger to the hot spot and saute 10–15 seconds until fragrant. Stir together with the meat.

Add shredded cabbage and carrot. Stir-fry 1–2 minutes until vegetables are slightly softened but still have some bite. If mixture looks dry, add 1–2 teaspoons water to help soften the cabbage.

Stir in soy sauce, sesame oil, salt, and pepper. Taste and adjust seasoning minimally (remember wrapper and dipping sauce add salt). Remove skillet from heat and let mixture cool for 5 minutes to avoid steaming the wrapper when assembling.

Prepare slurry

In a tiny bowl, mix the cornstarch and water to form a thin paste (this will be the glue for sealing the wrapper).

Place one egg roll wrapper on a clean work surface in a diamond orientation (point facing you). Spoon the cooled filling into the center-bottom third of the wrapper: approximately 2–3 tablespoons (enough to form a tight but not overstuffed log). Leave a ~1/2 inch border on the sides.

Fold the bottom corner up over the filling, tuck the filling in snugly, then fold both side corners toward the center over the filling. Brush a thin line of cornstarch slurry along the top corner edge and roll the wrapper away from you to form a sealed log. Ensure the seam is on the bottom; press gently to secure.

Heat oil

Pour about 1/2 cup neutral oil into a small heavy-bottomed skillet (enough for shallow frying, about 1/4–1/3 inch depth). Heat over medium-high until oil reaches approximately 350°F (175°C) or a small piece of wrapper sizzles and browns steadily in ~20–30 seconds.

Carefully add the assembled egg roll seam-side down. Fry, turning every 30–45 seconds, until all sides are evenly golden brown, about 3–4 minutes total for a single small egg roll. Adjust heat as needed to prevent burning; lower heat if browning too quickly before the filling heats through.

Use tongs to transfer the egg roll to a paper towel–lined plate to drain for 1 minute before serving.

Let the egg roll rest 1 minute, then serve hot with the optional dipping sauce on the side.