Egg Rolls (2) Recipe

Prepare and cook filling

Whisk together the egg and water in a small bowl and set aside for sealing later. Heat 1 teaspoon of oil in a small skillet over medium-high heat. Add ground pork and cook, breaking it up, until no longer pink, about 3–4 minutes. Add minced garlic and ginger and cook 30 seconds until fragrant.

Stir in shredded cabbage and grated carrot, and cook 1–2 minutes until vegetables begin to soften but still retain some texture. Add soy sauce, oyster sauce (if using), sesame oil, salt, and black pepper. Cook another 30–60 seconds to meld flavors. Remove filling from heat and transfer to a bowl; let cool for 5–10 minutes (important so wrappers don’t tear when wrapping).

Once cool enough to handle, stir in sliced green onions. Taste and adjust seasoning if needed.

Assemble egg rolls

Lay one egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Spoon about 3 tablespoons (roughly 2 tablespoons dense or adjusted so filling is not overpacked) of the cooled filling near the corner closest to you, leaving a 1/2" border on each side.

Fold the near corner over the filling, tuck tightly, then fold the two side corners in toward the center. Brush the far corner edge of the wrapper lightly with the egg wash (whisked egg + water). Roll the wrapper away from you tightly to seal. Repeat with the second wrapper and remaining filling. If wrappers dry out, cover with a damp towel while working.

Fry egg rolls

Pour oil into a medium skillet or Dutch oven to a depth of about 1/2"–3/4" and heat over medium-high until the oil registers 350°F (175°C) or a small piece of wrapper sizzles and browns in ~10–15 seconds. Carefully add the egg rolls seam-side down, two at a time if oil and pan allow, without overcrowding.

Fry, turning occasionally, until golden brown and crisp on all sides, about 2.5–3.5 minutes total. Use a slotted spoon or tongs to transfer to a paper towel–lined plate to drain. Let rest 1–2 minutes before serving (hot filling).

If preferred, you can bake instead: place wrapped rolls seam-side down on a parchment-lined baking sheet, brush lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, turning once, until golden and crisp.

Slice each egg roll in half on the diagonal or serve whole. Serve hot with sweet chili sauce or your preferred dipping sauce.