Egg Roll Recipe

Prepare vegetables

Finely shred the cabbage and place it in a large bowl. Add the grated carrot and thinly sliced green onions. Sprinkle with 1/2 teaspoon kosher salt, toss, and let sit for 5–10 minutes to draw out moisture. After resting, squeeze the cabbage mixture firmly in a clean towel or between your hands to remove excess liquid. Set aside.

Cook the meat

Heat 2 tablespoons neutral oil in a large skillet over medium-high heat. Add the ground pork and break it apart with a spatula. Cook 4–6 minutes until browned and most of the pink is gone. If using pork with higher fat, spoon off excess rendered fat, leaving about 1 tablespoon in the pan for flavor.

Aromatics and seasoning

Push the meat to one side of the pan (or remove briefly). Add minced garlic and grated ginger to the pan and sauté 30 seconds until fragrant. Mix into the meat, then add 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine (if using), 1 teaspoon sugar, 1 teaspoon freshly ground black pepper, and 1 teaspoon kosher salt. Stir to combine and let cook another 1–2 minutes so the flavors meld.

Bind and combine

Sprinkle 1 tablespoon cornstarch over the meat mixture and stir. Add the squeezed cabbage/carrot/onion mixture and 1 teaspoon sesame oil. Mix thoroughly until the filling is evenly combined. Taste and adjust seasoning (more soy for saltiness, more sugar for balance). Remove from heat and allow the filling to cool until warm but not hot (about 10 minutes).

Prepare egg wash and workspace

Crack 1 egg into a small bowl, beat with 1 teaspoon water to make an egg wash. Lay out a clean work surface and place the egg roll wrappers in a stack, covering them with a slightly damp towel so they do not dry out.

Fill and roll

Working with one wrapper at a time (keep the rest covered), place the wrapper on the work surface in a diamond orientation (one corner pointing toward you). Spoon about 2–3 tablespoons of filling across the lower third of the wrapper, leaving a 1/2-inch border on each side. Fold the bottom corner up over the filling, tuck tightly, then fold both side corners toward the center. Roll the wrapper away from you to seal. Brush the top corner with egg wash and finish rolling to seal completely. Repeat with remaining wrappers and filling. You should get about 12 egg rolls.

Heat oil

Pour 3–4 cups neutral oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches. Heat the oil over medium-high heat until it reaches 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 rise immediately without browning too fast.

Fry egg rolls

Fry the egg rolls in batches (do not overcrowd) for 3–4 minutes per batch, turning occasionally with tongs so they brown evenly. Fry until they are golden brown and crisp. If oil temperature drops below 325°F, let it recover between batches. Transfer cooked egg rolls to a wire rack set over a baking sheet or to paper towels to drain.

Finish

Let the egg rolls rest 2–3 minutes before serving to allow filling to set slightly (very hot inside). Serve hot with the dipping sauce (see below) or your preferred condiments.

Make sauce

Whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon honey or sugar, 1/2 teaspoon sesame oil, and 1/4 teaspoon red pepper flakes or a squirt of Sriracha. Taste and adjust for sweetness or heat. Serve in a small bowl alongside the egg rolls.