Egg Rolls (5 Pcs.) Recipe

Prepare vegetables

Shred the cabbage finely, grate or julienne the carrot to yield about 1 cup, finely chop shiitake mushrooms, and thinly slice green onions. Mince garlic and ginger.

Cook pork and aromatics

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and break it up with a spatula. Cook until no longer pink and starting to brown, about 4–5 minutes.

Add garlic, ginger and mushrooms to the pork and cook 1–2 minutes until fragrant and mushrooms soften.

Add shredded cabbage and carrot to the pan. Stir-fry for 3–4 minutes until vegetables have softened and most moisture has evaporated. If the mixture seems very wet, cook a minute longer to remove excess liquid.

Stir in soy sauce (2 tbs), oyster sauce (1 tbs), sesame oil (1 tsp), sugar (1/2 tsp), cornstarch (1 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Mix thoroughly so the cornstarch is evenly distributed to bind any remaining liquid. Cook 1 minute more to let flavors meld.

Remove from heat and stir in sliced green onions. Transfer filling to a bowl and let cool to warm (15–20 minutes). Cooling prevents wrappers from tearing and makes rolling easier.

Make a cornstarch slurry to seal: mix 1 tsp cornstarch with 1 tsp water in a small bowl until smooth.

Place one egg roll wrapper on a clean work surface in a diamond orientation (one corner pointing toward you). Scoop about 3 tablespoons of the cooled filling onto the lower third of the wrapper, forming a log about 1" wide. Do not overfill — filling will expand slightly during frying.

Fold the bottom corner up over the filling, tuck it snugly under the filling, then fold the left and right corners toward the center. Brush the top corner edge with the cornstarch slurry, then roll tightly away from you to seal. Repeat with remaining wrappers and filling to make 5 egg rolls.

Place rolled egg rolls seam-side down on a tray. For best texture, chill 10–15 minutes in the fridge to firm the wrapper (optional but recommended).

Pour enough vegetable oil into a deep skillet or saucepan so you have about 1"–1.5" depth and heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper sizzles and browns within 20–30 seconds.

Working in batches if needed, carefully add up to 3 egg rolls to the hot oil seam-side down. Fry, turning occasionally, until golden brown and crisp on all sides, about 3–4 minutes total per batch. Adjust heat to maintain steady frying temperature; don’t overcrowd the pan.

Use tongs to transfer egg rolls to a rack or paper towel-lined plate to drain briefly. Let rest 2 minutes before serving to cool slightly and finish crisping.

Whisk together rice vinegar (2 tbs), soy sauce (1 tbs), honey or sugar (1 tsp), chili garlic sauce (1/2 tsp), sesame oil (1/4 tsp) and 1 tablespoon water until combined. Taste and adjust sweetness or heat as desired. Serve alongside hot egg rolls.