Egg Roll Recipe

Prepare aromatics

In a large bowl, combine the minced garlic, grated ginger, soy sauce, oyster sauce, sesame oil, cornstarch, salt, and black pepper. Stir to make a seasoning mixture.

Cook the meat

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil (not included above) or a splash of the frying oil and add the ground pork. Break it up with a spatula and cook until no longer pink, about 5–6 minutes.

Add vegetables

Add the shredded cabbage and grated carrot to the cooked meat. Stir-fry together for 3–4 minutes until the cabbage softens but still retains some bite. If the pan becomes dry, add 1–2 tablespoons water to help steam and prevent burning.

Finish filling

Pour the seasoning mixture over the meat and vegetable mix. Add the sliced green onions. Stir constantly for 1–2 minutes until the sauce is absorbed and the cornstarch slightly thickens, creating a cohesive filling. Taste and adjust seasoning (add up to 1/2 tsp more salt or more soy sauce if needed). Remove from heat and let the filling cool to warm or room temperature (about 15 minutes).

Prepare egg wash

In a small bowl, beat the large egg with 1 teaspoon water to make an egg wash for sealing wrappers.

Assemble egg rolls

Lay one egg roll wrapper on a clean surface in a diamond orientation (one corner pointing toward you). Spoon about 2 to 3 tablespoons of the filling slightly below the center of the wrapper, leaving a 1/2 inch border at the bottom and sides. Fold the bottom corner up over the filling, tuck tightly, then fold both side corners in toward the center. Brush the top corner edge with the egg wash and roll up tightly to seal. Repeat with remaining wrappers and filling. You should get about 10–12 rolls depending on filling size.

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 2–3 cups depending on pan). Heat over medium-high until it reaches 350°F (175°C) or a small piece of wrapper sizzles and browns within 25–30 seconds.

Fry in batches

Carefully add 3–4 egg rolls to the hot oil without overcrowding. Fry, turning occasionally, until evenly golden brown, about 3–4 minutes. Use tongs to turn rolls so all sides brown. Remove to a wire rack or plate lined with paper towels to drain. Repeat with remaining egg rolls. If oil temperature drops, increase heat slightly; if oil smokes, reduce heat.

Serve

Let egg rolls rest 2–3 minutes (they will be very hot inside). Serve warm with the optional dipping sauce.

Whisk together rice vinegar, soy sauce, honey (or sugar), chili garlic sauce, and sesame oil in a small bowl. Taste and adjust sweet, salty, or spicy to preference. Serve alongside egg rolls.