Egg Roll Recipe

Prep vegetables and proteins

Shred cabbage finely, grate the carrot, trim and pat bean sprouts dry. Thinly slice green onions separating whites and greens. If using shrimp, finely chop them so they incorporate into the filling.

Cook pork

Heat 1 tbs neutral oil in a large skillet or wok over medium-high heat. Add the pork and the white parts of the green onions. Cook, breaking up meat, until no longer pink about 4–5 minutes.

Add aromatics

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

Add shrimp (if using)

If using chopped shrimp, add to the pan now and stir-fry 1–2 minutes until shrimp are opaque.

Add vegetables

Add shredded cabbage, grated carrot and bean sprouts to the pan. Stir-fry 2–3 minutes until the vegetables begin to soften but retain some crunch. The cabbage will release some liquid — cook until most liquid is evaporated, about 2–3 more minutes.

Season filling

Stir in 2 tbs soy sauce, 1 tbs oyster sauce, 1 tbs shaoxing wine, 1 tsp sesame oil, 1/4 tsp white pepper and 1/2 tsp salt. Mix thoroughly and taste; adjust seasoning as needed. Remove from heat and let the mixture cool slightly (5–10 minutes). Stir in the green parts of the green onions.

Optional moisture control

If the filling seems very wet, sprinkle a small amount of cornstarch (up to 1 tbs) and mix to bind excess liquid. Let cool completely before wrapping to prevent soggy wrappers.

Make the cornstarch slurry by mixing 2 tsp cornstarch with 2 tsp water in a small bowl — this will act as the glue for sealing wrappers.

Place one egg roll wrapper on a clean work surface so it looks like a diamond (point facing you). Spoon about 2–3 tbs of the cooled filling slightly below center, leaving a 1-inch border at the bottom and sides.

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 cornstarch slurry and roll up tightly to seal. Repeat with remaining wrappers and filling. You should get about 12 egg rolls depending on filling quantity. Place assembled rolls seam-side down on a tray and refrigerate 10–15 minutes to firm up (optional, helps keep seal).

Heat about 1 cup vegetable oil in a heavy skillet or pot 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 the oil; it should bubble and brown within 20–30 seconds.

Working in batches (do not overcrowd), add egg rolls seam-side down and fry, turning occasionally, until golden brown and crisp on all sides, about 3–4 minutes per batch. Adjust heat as needed to maintain temperature; lower heat if rolls brown too quickly.

Use a slotted spoon or tongs to transfer fried egg rolls to a wire rack or paper towel-lined plate to drain for a few minutes.

Whisk together 2 tbs rice vinegar, 1 tbs soy sauce, 1 tsp sugar, 1 tbs water, 1/2 tsp chili flakes or Sriracha and 1/4 tsp sesame oil until sugar dissolves. Taste and adjust sweet/sour/heat to preference.

Serve egg rolls hot with the dipping sauce on the side. Garnish with additional sliced green onions if desired.