Egg Rolls Recipe

Prepare vegetables

Thinly slice the Napa and green cabbage, julienne the carrot, trim bean sprouts, and thinly slice green onions. Pat the vegetables dry with a clean towel or paper towels to remove excess moisture. Excess water will make the filling watery and the wrappers soggy.

Cook aromatics

Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and minced ginger and stir-fry 20–30 seconds until fragrant, being careful not to burn.

Stir-fry vegetables

Add the carrots and harder cabbage first; stir-fry 1–2 minutes. Add the Napa cabbage and bean sprouts and continue stir-frying 1–2 minutes until vegetables are softened but still have some bite. Toss frequently to avoid releasing too much water.

Combine with pork and season

Add the chopped roasted pork and sliced green onions to the skillet. Stir in 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Stir and cook another 1–2 minutes until heated through and liquids have mostly evaporated. Taste and adjust seasoning with a little more soy or salt if needed.

Cool filling

Transfer the filling to a wide bowl or sheet pan and spread into an even layer to cool quickly to room temperature (about 10–15 minutes). The filling must be cool before wrapping to prevent soggy wrappers and tearing during frying.

Prepare cornstarch slurry

Whisk together 1 tablespoon cornstarch with 2 tablespoons warm water until smooth. This will act as the glue to seal the egg rolls.

Set up assembly station

Place one egg roll wrapper on a clean work surface in a diamond orientation (one corner pointing toward you). Keep remaining wrappers covered with a damp towel to prevent drying out.

Fill and roll egg roll

Place about 2 to 3 tablespoons (roughly 1/4 cup) of the cooled filling slightly below center of wrapper, leaving edges clear. Fold the bottom corner up over filling, tuck it snugly, then fold both side corners toward the center. Brush the top corner with a little cornstarch slurry, then roll tightly to seal. Repeat with remaining wrappers and filling. You should get about 12 egg rolls.

Rest before frying

Place assembled egg rolls seam-side down on a tray and refrigerate for 10–15 minutes. This firms the seal and reduces oil absorption during frying.

Heat oil

Pour 3 to 4 cups vegetable oil into a heavy, deep skillet or pot to a depth of about 1 to 1.5 inches. Heat over medium-high until oil 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 brown within 15–20 seconds.

Fry egg rolls

Fry egg rolls in batches (do not overcrowd) seam-side down first. Fry 2½–3½ minutes per side, turning occasionally with tongs, until evenly golden brown and crisp. Adjust heat as needed to maintain oil temperature between 330–360°F (165–180°C).

Drain

Use a slotted spoon or tongs to transfer fried egg rolls to a rack or paper towel–lined baking sheet to drain excess oil for a few minutes.

Finish sauce

Whisk together 3/4 cup sweet chili sauce, 1 teaspoon rice vinegar, and 1 teaspoon lime juice in a small bowl. Stir in chopped cilantro if using. Taste and adjust brightness with additional lime or vinegar if desired.

Serve

Serve egg rolls hot with the sweet chili dipping sauce on the side.