Egg Roll (2) Recipe

Prepare ingredients

Finely shred the green and napa cabbage, grate the carrot, thinly slice the green onions, mince the garlic and ginger, and chop the shrimp into small pieces. Measure out all sauces and seasonings.

Heat a small skillet or sauté pan over medium-high heat and add 1 teaspoon neutral oil. When hot, add minced garlic and ginger and sauté 15–20 seconds until fragrant.

Add ground pork to the pan, breaking it up with a spatula. Cook 2–3 minutes until it begins to brown but not fully cooked through.

Add chopped shrimp and cook 1–2 minutes until shrimp are opaque. Add shredded cabbages and grated carrot, stirring to combine. Cook 1–2 minutes to slightly soften the vegetables — they should remain crisp-tender so filling is not watery.

Stir in soy sauce, oyster sauce, sesame oil, white pepper, salt and cornstarch. Mix thoroughly and cook another 30–45 seconds until the mixture is evenly seasoned and slightly glossy from the cornstarch. Taste and adjust seasoning; remove from heat and let the filling cool for 5–10 minutes to room temperature (important so wrappers don’t tear).

If using, make a sealing paste by mixing 1 teaspoon flour with 1 teaspoon water to form a thin paste; alternatively use plain water for sealing.

Place one egg roll wrapper on a clean work surface with a corner pointing toward you (diamond shape). Spoon about 3 tablespoons of the cooled filling onto the lower third of the wrapper, forming a log shape about 1–1.5 inches wide. Do not overfill — two wrappers will make two egg rolls.

Fold the bottom corner up over the filling, tuck it snugly under the filling, then fold the left and right corners toward the center over the filling. Brush the top corner with a little sealing paste or water, then roll the wrapper away from you to close. Ensure seams are sealed tightly. Repeat with second wrapper and remaining filling.

Place assembled egg rolls seam-side down on a baking sheet. If not frying immediately, cover loosely with plastic wrap and refrigerate up to 2 hours.

Pour about 2 cups vegetable oil into a medium skillet or pot to a depth of about 1–1.5 inches. Heat oil over medium-high heat 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 30–45 seconds.

Working one or two at a time (do not overcrowd), carefully lower the egg rolls seam-side down into the hot oil. Fry 2.5–3 minutes, turning occasionally, until golden brown and crisp on all sides.

Using tongs, transfer fried egg rolls to a wire rack or paper towel-lined plate to drain excess oil. Let rest 1–2 minutes before serving so filling sets.

Cut each egg roll diagonally in half if desired. Serve hot with sweet chili or duck sauce and lemon/lime wedges on the side.