Egg Rolls Recipe

Prepare vegetables

Shred the cabbage finely and place it in a large bowl. Grate the carrot, thinly slice the green onions, and chop cilantro if using. Mince the garlic and ginger and set aside.

Cook pork

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the ground pork and break it apart with a spatula. Cook until the pork is no longer pink and begins to brown, about 4–6 minutes.

Combine and season

Lower heat to medium. Add minced garlic and ginger to the pork and cook 30 seconds until fragrant. Add shredded cabbage and grated carrot to the pan and stir-fry for 2–3 minutes until cabbage softens but is still slightly crisp. Stir in soy sauce, oyster sauce, sesame oil, salt, and black pepper. Cook for another 1–2 minutes to let flavors meld. Remove from heat, stir in green onions and cilantro. Transfer filling to a bowl and let cool to room temperature (15–20 minutes) so wrappers don't tear.

Prepare sealing paste

Make a sealing slurry by mixing 1 tablespoon flour with 1 teaspoon water until it forms a smooth paste. Keep nearby on a small plate.

Assemble egg rolls

Place one egg roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Spoon approximately 3 heaping tablespoons (about 1/5 cup) of cooled filling across the lower third of the wrapper, leaving a 1/2" border on each side. Fold the bottom corner up over the filling, then fold both side corners toward the center to encase the filling. Brush the top corner edge lightly with the flour slurry, then roll tightly away from you to seal. Repeat with remaining wrappers and filling to make 5 egg rolls. Place finished rolls seam-side down on a baking sheet; cover lightly with a damp towel if not frying immediately.

Heat oil

Pour oil into a deep, heavy-bottomed pot or deep skillet to a depth of about 1 1/2–2 inches (about 3 cups). Heat oil over medium-high heat until it reaches 350°F (175°C) or until a small piece of wrapper sizzles and browns in about 30–40 seconds.

Fry egg rolls

Working in batches (do not overcrowd), carefully add egg rolls seam-side down to the hot oil. Fry, turning occasionally, until evenly golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon or tongs to transfer to a wire rack or paper-towel-lined plate to drain. Let rest 1–2 minutes before serving.

Alternative: Bake

For a lighter option: preheat oven to 425°F (220°C). Lightly brush or spray assembled egg rolls with oil, place seam-side down on a parchment-lined baking sheet, and bake 18–22 minutes, turning once, until crisp and browned.

Whisk together rice vinegar, soy sauce, sugar, chili flakes, and 1 tablespoon water until sugar dissolves. Adjust sweetness or heat to taste. Serve alongside hot egg rolls.