Egg Roll Recipe

Prepare ingredients: shred cabbage finely, julienne or grate the carrot, mince garlic and ginger, and thinly slice green onion.

In a small bowl, combine ground pork (or chosen protein) with minced garlic, minced ginger, soy sauce, sesame oil, salt, and pepper. Mix until just combined.

Heat a small nonstick skillet over medium heat and add 1 teaspoon of the vegetable oil from the Cooking section. Add the seasoned meat and stir-fry until cooked through, about 2–3 minutes for 1/8 lb. Break up any clumps.

Add shredded cabbage and carrot to the skillet and stir-fry 1–2 minutes until cabbage wilts but retains some texture. Stir in sliced green onion and remove from heat. Allow mixture to cool for 5 minutes (important to prevent wrapper from becoming soggy).

Make a sealing slurry by stirring cornstarch and water together until smooth.

Place the egg roll wrapper on a clean flat surface with one corner pointing toward you (diamond shape). Spoon the cooled filling into the lower third of the wrapper in a line, leaving about 1/2 inch border at each side and the bottom corner.

Fold the bottom corner up over the filling, tuck tightly, then fold the left and right corners inward over the filling. Brush the top corner edge with the cornstarch slurry and roll tightly to seal. Press gently to secure seam. Set the sealed egg roll seam-side down on a plate.

Pan-fry (recommended for single piece)

Heat a small skillet over medium-high heat and add enough vegetable oil to coat the bottom (about 2 tablespoons; from the ingredient amount). When oil is hot (sizzling when a drop of water flicked in pops), place the egg roll seam-side down in the pan.

Fry until the bottom is golden brown, about 1–2 minutes. Carefully turn and fry the other sides, rotating to get an even golden crust, about 3–4 minutes total. If the wrapper is browning too quickly before filling is heated through, reduce heat to medium and cover loosely for 30–45 seconds to allow internal heat to finish cooking.

Alternative: Deep-fry

Heat neutral oil in a small pot to 350°F (175°C) and submerge the egg roll for 2–3 minutes until evenly golden. Drain on paper towels.

Transfer cooked egg roll to a paper towel–lined plate to drain briefly. Let rest 1 minute before serving so the filling finishes settling and to avoid burning on first bite.

Place egg roll on serving plate, sprinkle sesame seeds if desired, and serve with sweet and sour or duck sauce on the side for dipping.