Eggrolls Recipe

Prepare vegetables

Finely shred the cabbage and place it in a large bowl. Grate the carrot and add to the cabbage. Thinly slice the green onions and add to the bowl.

Cook aromatics

Heat a tablespoon of oil in a skillet over medium-high heat. Add the minced garlic and ginger and cook 30 seconds until fragrant.

Cook meat

Add the ground pork to the skillet and cook, breaking it up with a spatula, until no pink remains, about 4–6 minutes. Drain excess fat if necessary.

Combine filling

Transfer the cooked meat to the bowl with vegetables. Add soy sauce (2 tbs), oyster sauce (if using), sesame oil (1 tsp), salt (1 tsp), black pepper (1 tsp) and 1 tablespoon cornstarch. Mix thoroughly until the cornstarch is evenly distributed and the mixture is slightly sticky. Let the mixture rest 5 minutes so flavors meld and any excess moisture is absorbed.

Adjust moisture

If the filling seems watery, squeeze small handfuls of the mixture over the sink or a bowl to remove excess liquid, or add another 1/2 tbs cornstarch. The filling should be moist but not dripping.

Make sealing paste

Whisk together 2 teaspoons cornstarch and 2 teaspoons water in a small bowl to make a paste; this will act as the glue for the wrappers.

Assemble egg rolls

Place one egg roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Spoon about 2–3 tablespoons of filling onto the lower third of the wrapper, leaving a 1/2 inch border on each side. Fold the bottom corner up over the filling tightly, fold the left and right corners toward the center, then roll the wrapper away from you toward the top corner. Brush the top corner with the cornstarch paste and press to seal. Repeat with remaining wrappers and filling (you should make about 12 egg rolls).

Rest assembled rolls

Place assembled egg rolls seam-side down on a tray lined with parchment. Cover loosely with plastic wrap and refrigerate for 15–20 minutes to help seal and firm the rolls for frying.

Heat oil

Pour oil into a large heavy-bottomed pot or deep skillet to a depth of about 2 inches (or use a deep fryer). Heat oil 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 sizzle and float up steadily.

Fry egg rolls

Fry egg rolls in batches without crowding the pot, 3–4 at a time depending on pan size. Fry until golden brown and crisp, about 3–4 minutes, turning occasionally to brown evenly. Use a slotted spoon or spider to remove and drain on a wire rack or paper towels.

Keep warm

Keep finished egg rolls warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish frying remaining rolls.

Whisk rice vinegar (2 tbs), soy sauce (1 tbs), honey (1 tsp), chili flakes or sriracha (1 tsp) and sesame oil (1 tsp) in a small bowl until combined. Taste and adjust sweetness or heat to preference. Serve alongside warm egg rolls.