Egg Rolls Recipe

Prepare vegetables: finely shred the cabbage, julienne or grate the carrot, and thinly slice the green onions. Mince the garlic and grate the ginger.

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. Add the ground pork and break it up with a spatula. Cook until no longer pink, about 4–6 minutes.

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

Add the shredded cabbage and carrot to the pan. Stir-fry 3–5 minutes until the vegetables begin to soften but retain some crunch.

Stir in soy sauce, oyster sauce, sesame oil, salt, and black pepper. Sprinkle the cornstarch over the mixture and stir to combine. The cornstarch helps bind liquid and filling. Cook another 1–2 minutes; most excess moisture should evaporate.

Remove from heat. Stir in sliced green onions. Taste and adjust seasoning (add a little more soy sauce or salt if needed). Let the filling cool for 15–20 minutes so it is easier to handle when wrapping.

Make a sealing paste by mixing the 2 tablespoons flour with 2 tablespoons water until a smooth thick paste forms. Set aside.

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.

Spoon about 2–3 tablespoons of the cooled filling onto the lower third of the wrapper, slightly off-center. Do not overfill — the standard amount is about enough to form a 3–4 inch log.

Fold the bottom corner up over the filling, tuck snugly, then fold the two side corners toward the center. Brush the top corner with the flour paste and roll tightly to seal. Repeat with remaining wrappers and filling. You should get about 12 egg rolls.

Heat oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer to maintain temperature; if you don't have one, test with a small corner of wrapper — it should sizzle and brown steadily without burning.

Working in batches (do not overcrowd), gently lower 3–4 egg rolls into the hot oil seam-side down. Fry, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch.

Use a slotted spoon to transfer fried egg rolls to a wire rack or paper towel-lined tray to drain. Let cool 2–3 minutes before serving so filling sets and is not scalding hot.

Preheat oven to 425°F (220°C). Place egg rolls seam-side down on a baking sheet lined with parchment. Lightly brush or spray each egg roll with oil so wrappers crisp.

Bake 12–16 minutes, turning once halfway, until golden brown and crisp. Baking time varies by oven and size; ensure they are heated through and browned on all sides.

Whisk together rice vinegar, soy sauce, sugar, chili garlic sauce, and sesame oil in a small bowl until sugar dissolves. Adjust sweetness or heat to taste. Serve alongside warm egg rolls.