Egg Rolls Recipe

Prep vegetables: thinly slice cabbage, julienne or grate carrot, rinse and drain bean sprouts, and thinly slice green onions. Mince garlic and ginger.

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. When hot, add the ground pork and break it up with a spatula. Cook until it's mostly browned, about 4–5 minutes.

Add minced garlic and ginger to the meat and cook 30–45 seconds until fragrant.

Add cabbage and carrot to the pan. Stir-fry for 2–3 minutes until the cabbage begins to wilt but still has some bite.

Stir in bean sprouts and green onions and cook 1 minute more.

Season the mixture with soy sauce, oyster sauce, sesame oil, rice wine, white pepper, and salt. Sprinkle the cornstarch over the filling and mix thoroughly. Cook another 1–2 minutes to let flavors combine and to slightly thicken any liquid.

Taste and adjust seasoning—add a little more soy sauce or salt if needed. Remove pan from heat and transfer filling to a wide bowl. Let filling cool to room temperature (about 20–30 minutes). Cooling prevents soggy wrappers when rolling.

Set up an assembly station: stack wrappers covered with a slightly damp towel to keep them from drying out. Beat 1 egg in a small bowl for sealing.

Place one wrapper on a clean work surface with a corner pointing toward you (diamond shape). Spoon about 2–3 tablespoons of the cooled filling near the corner closest to you, forming a line about 2 inches wide but leaving a 1/2-inch border on the sides.

Fold the bottom corner up over the filling, tuck in the sides snugly, then roll once toward the opposite corner. Brush the top corner edge with beaten egg, finish rolling to seal. Repeat with remaining wrappers and filling. You should get approximately 20 egg rolls.

Place rolled egg rolls seam-side down on a tray. Cover loosely with plastic wrap or a damp towel and refrigerate for 15–20 minutes to firm up. This helps them hold shape while frying.

Pour oil into a deep, heavy-bottomed pot or deep-fryer to reach a depth of about 2–3 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 into oil—if it sizzles and browns in about 40–60 seconds, it's ready.

Fry egg rolls in batches (do not overcrowd). Gently lower 4–5 egg rolls into the oil seam-side down using tongs or a slotted spoon. Fry, turning occasionally, until evenly golden brown, about 3–4 minutes per batch depending on size and filling temperature.

Use a slotted spoon to remove egg rolls and drain on a wire rack set over a baking sheet or on paper towels. For crispier texture, transfer drained egg rolls to a 350°F (175°C) oven for 5 minutes before serving.

Let cool 3–5 minutes before serving — filling will be very hot.

Combine sweet chili sauce, soy sauce and rice vinegar in a small bowl. Stir and adjust to taste. Serve alongside hot egg rolls.