Egg Roll Recipe

Make the Dough

In a large bowl, combine all-purpose flour, water, and egg. Mix until a dough forms.

Knead the Dough

Turn the dough out onto a floured surface and knead for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

Roll the Dough

After resting, divide the dough into small balls (about 1 inch in diameter). Roll each ball into thin circles, about 6 inches in diameter.

Prepare the Filling

In a pan over medium heat, add ground pork or chicken and cook until browned. Add shredded cabbage, grated carrot, chopped green onion, soy sauce, sesame oil, salt, and black pepper. Stir and cook for another 5-7 minutes until vegetables are tender.

Cool the Filling

Remove the filling from heat and let it cool for about 10 minutes.

Fill the Wrapper

Take one wrapper, place about 2 tablespoons of filling in the center. Fold the bottom edge over the filling, then fold the sides in, and roll it up tightly.

Heat the Oil

In a deep pan or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Egg Roll

Carefully place the egg rolls into the hot oil, frying in batches if necessary. Fry for about 4-5 minutes, turning occasionally until golden brown and crispy.

Drain and Serve

Remove the egg rolls from the oil and drain on paper towels. Serve hot with your favorite dipping sauce.