Bbq Egg Rolls Recipe

Cook protein

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil (not listed above — use a little from the frying oil if needed). Add the ground pork (or chicken) and break up with a spoon. Cook until no longer pink and beginning to brown, about 5–7 minutes. Drain excess fat if necessary, leaving about 1 tablespoon in the pan.

Aromatics

Reduce heat to medium. Add minced garlic and grated ginger to the cooked meat and cook 30–45 seconds until fragrant, stirring constantly so they don't burn.

Vegetables & seasonings

Add shredded cabbage, grated carrot, and sliced scallions to the skillet. Stir-fry 3–4 minutes until vegetables begin to soften but still have a bit of bite. Add soy sauce, hoisin, rice vinegar, sesame oil, brown sugar, black pepper, and red pepper flakes (if using). Cook another 1–2 minutes, stirring, so flavors combine and liquid reduces slightly. Taste and adjust seasoning (add a pinch more sugar or soy if desired). Remove from heat and spread the filling on a rimmed tray to cool to room temperature — about 20 minutes. Cooling prevents soggy wrappers during assembly.

Prepare slurry

Whisk the cornstarch and 2 teaspoons water to form a thin slurry (this will act as glue for sealing wrappers).

Fill wrappers

Place one egg roll wrapper on a clean work surface in a diamond orientation (point facing you). Spoon about 2–3 tablespoons of cooled filling onto the lower third of the wrapper, leaving 1/2 inch border on sides. Do not overfill. Fold the bottom corner up over the filling, tuck snugly, fold both side corners toward the center, then roll firmly toward the top corner. Brush the top corner edge with the cornstarch slurry and press to seal. Repeat until all wrappers are filled (makes about 20–24 egg rolls depending on filling quantity and wrapper size).

Heat oil

Pour vegetable oil into a large heavy-bottomed pot or deep skillet to a depth of about 1.5 inches (enough to submerge half to most of each egg roll). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and turn golden within 30–45 seconds. Work in batches so you don't overcrowd the pot.

Fry egg rolls

Carefully add 4–6 egg rolls per batch (depending on pot size). Fry, turning occasionally, until wrappers are deep golden brown and crisp, 3–4 minutes total. Remove with a slotted spoon and drain on a wire rack set over a sheet tray or on paper towels. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Alternative baking method

If you prefer baking, preheat oven to 425°F (220°C). Place assembled egg rolls seam-side down on a parchment-lined sheet, brush lightly with oil, and bake 18–22 minutes, turning once, until golden and crisp.

Combine sauce

In a small saucepan over low heat combine ketchup, sriracha, brown sugar, soy sauce, rice vinegar, smoked paprika, and garlic powder. Stir to combine.

Simmer & adjust

Bring the mixture to a gentle simmer for 3–4 minutes, stirring, until sugar dissolves and sauce thickens slightly. If sauce is too thick, add up to 2 tablespoons water to reach desired consistency. Taste and adjust heat or sweetness (add more sriracha for spice or more brown sugar for sweetness). Remove from heat and transfer to a serving bowl.

Arrange warm egg rolls on a platter. Sprinkle with toasted sesame seeds and chopped cilantro if using. Serve immediately with the sriracha BBQ sauce on the side for dipping.