Egg Rolls Recipe

Prepare ingredients

Shred the cabbage fine, julienne or shred the carrot, chop mushrooms if using, slice green onions, and mince garlic and ginger. If using tofu for vegetable filling, press it in a towel to remove excess moisture and crumble.

Cook pork filling

Heat a 12-inch skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. When hot, add the ground pork and break it apart with a spatula. Cook until no longer pink, about 4–5 minutes. Drain excess rendered fat if desired, leaving a little for flavor.

Cook vegetable filling (alternative)

Heat 1 tablespoon neutral oil in the skillet over medium-high. Add crumbled tofu (if using) and cook 2–3 minutes to firm slightly. If using mushrooms as primary protein, cook until they release liquid and it evaporates. Remove tofu or mushrooms to the side of the pan to combine later.

Sauté aromatics and vegetables

Add minced garlic and ginger to the pan and cook 30 seconds until fragrant. Add shredded cabbage, carrot, and chopped mushrooms (if using). Stir-fry for 2–3 minutes until cabbage begins to wilt but still has some bite.

Season and thicken

Return cooked pork or tofu/mushrooms to the pan if removed. Add soy sauce, oyster sauce (or hoisin for vegetarian), sesame oil, salt and white pepper. Stir to combine. Mix the cornstarch with 1 tablespoon water to make a slurry and add to the pan. Cook 30–60 seconds until filling is glossy and slightly thickened. Taste and adjust seasoning.

Cool filling

Transfer the filling to a bowl and let cool at least 10 minutes (this makes wrapping easier and prevents soggy wrappers). Drain any excess liquid before using.

Set up assembly station

Place a stack of egg roll wrappers on a clean surface. Beat the egg in a small bowl to use as glue. Have a small plate or bowl of cornstarch slurry or water nearby to seal if you prefer.

Place one wrapper with a corner pointing toward you (diamond orientation). Spoon about 2–3 tablespoons of cooled 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 the left and right corners toward the center. Brush the top corner edge with beaten egg and roll up tightly to seal. Repeat with remaining wrappers and filling. You should get about 6–8 egg rolls depending on how full you make them.

Heat oil

Pour oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (enough for shallow to medium deep frying). Heat over medium-high until it reaches 350°F (175°C) or until a small piece of wrapper sizzles and browns within 10–15 seconds.

Fry egg rolls

Working in batches to avoid crowding, gently add 2–4 egg rolls to the hot oil seam-side down. Fry, turning occasionally, until evenly golden brown and crisp, about 3–4 minutes per batch. Adjust heat to maintain oil temperature. Use a slotted spoon or tongs to transfer cooked egg rolls to a rack or paper towel-lined plate to drain.

Keep warm

If making a large batch, keep finished egg rolls in a single layer on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while frying the remaining rolls.

Whisk together rice vinegar, soy sauce, and sugar (or honey) until sugar dissolves. Stir in chili paste if using and sprinkle sesame seeds on top. Adjust balance to taste (more sugar for sweetness, more vinegar for tang). Serve alongside hot egg rolls.