Egg Roll (1) Recipe

Prep vegetables

Finely shred the cabbage (or mince small) and grate the carrot. Pat the shredded cabbage lightly with paper towel to remove excess moisture so the filling isn't watery.

Cook pork

Heat 1 tsp vegetable oil in a medium skillet over medium-high heat. Add the ground pork and break it up with a spatula. Cook until no pink remains, about 3–4 minutes.

Aromatics & vegetables

Add the minced garlic and ginger to the pork; stir and cook 30 seconds until fragrant. Add the shredded cabbage, grated carrot, and sliced green onions. Cook, stirring frequently, until the vegetables are softened, about 2–3 minutes.

Season and thicken

Stir in the soy sauce, oyster sauce, sesame oil, cornstarch, salt, and black pepper. Cook for another minute, tossing to combine. Remove the skillet from heat and let the filling cool for 8–10 minutes (this prevents soggy wrappers and makes assembly easier).

Assemble the egg roll

Place one egg roll wrapper diamond-shaped on a clean work surface (one point facing you). Spoon about 3 tablespoons of the cooled filling (roughly 2–3 tbsp depending on wrapper size) onto the lower third of the wrapper, leaving a 1/2 inch border at the edges. Brush the top and side edges with a little water to moisten. Fold the bottom corner up over the filling, tuck it snugly, then fold in the left and right corners. Roll the wrapper away from you to the top corner, sealing the final edge with the water. Ensure seams are tight and the roll is compact. Repeat with remaining wrappers and filling (this recipe yields 1 egg roll; any extra filling can be refrigerated for another roll).

Heat oil

Pour about 1/2 to 3/4 cup vegetable oil into a heavy skillet (cast-iron or stainless) to create a 1/2-inch depth. Heat over medium-high until the oil registers 350°F (175°C) on a thermometer or a small piece of wrapper sizzles and bubbles immediately when dropped in.

Fry the egg roll

Carefully slide the assembled egg roll into the hot oil seam-side down. Fry, turning occasionally with tongs, until all sides are golden brown and crisp, about 2.5–3 minutes total. Avoid overcrowding the pan. If using more oil and a deep fryer, fry at 350°F for 3–3.5 minutes.

Drain and rest

Transfer the fried egg roll to a plate lined with paper towels to drain excess oil. Let rest 1–2 minutes to cool slightly (filling will be very hot).

Serve the egg roll warm with 2 tablespoons sweet chili sauce or your preferred dip on the side.