Egg Rolls Recipe

Cook protein and aromatics

Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the ground pork (or chosen protein) and cook, breaking up with a spatula, until no longer pink, about 4–5 minutes. If using tofu, crumble and cook until lightly golden, about 3–4 minutes. Push the protein to one side and add the minced garlic and grated ginger; cook 20–30 seconds until fragrant.

Add vegetables and seasonings

Add shredded cabbage, carrot, and bean sprouts to the skillet. Stir-fry for 2–3 minutes until vegetables have softened but still retain some crunch. Stir in soy sauce, oyster sauce (or hoisin), sesame oil, salt, and pepper. If the filling seems watery, sprinkle the cornstarch over the filling and stir quickly to thicken slightly. Cook another 30–60 seconds. Remove from heat and fold in the white parts of the scallions. Transfer filling to a bowl and let cool 5–8 minutes (filling should be warm, not piping hot, before wrapping).

Prepare a small bowl with the egg wash: beat 1 egg with 1 teaspoon cold water until combined. Lay one egg roll wrapper on a clean work surface as a diamond (one corner pointing toward you). Place half of the filling (about 3 oz / heaping 1/2 cup) in a line across the lower third of the wrapper, leaving 1/2 inch space at the edges.

Brush the exposed edges of the wrapper lightly with the egg wash. Fold the bottom corner up over the filling, tuck it snugly, then fold the left and right corners toward the center to secure the sides. Roll tightly away from you to the top corner. Seal the top edge with a dab of egg wash. Repeat with the second wrapper and remaining filling. Keep assembled rolls seam-side down on a tray while you heat the oil.

Heat 1.5 to 2 cups vegetable oil in a heavy skillet or medium saucepan to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and turn golden in about 20–30 seconds.

Working two at a time (do not overcrowd), carefully place the egg rolls seam-side down into the hot oil. Fry for 2–3 minutes per side, turning gently with tongs or a slotted spoon, until evenly golden brown and crisp. Total fry time should be about 5–6 minutes. If oil temperature drops, allow it to return to ~350°F before adding more.

Transfer fried egg rolls to a paper-towel-lined plate to drain. Let rest 1–2 minutes so the filling sets slightly (hot but not scalding).

Slice each egg roll in half on the diagonal, or serve whole. Plate two egg rolls with a small bowl (about 1/4–1/2 cup) of sweet & sour sauce on the side and a portion of salad or fries. Garnish the salad with a lemon or lime wedge if desired.

Serve immediately while egg rolls are hot and crisp.