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Ingredients
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Filling
Wrappers & Seal
For Frying
Optional Dipping Sauce
Method
Filling
- 1
Prepare vegetables
Thinly shred the cabbage and place in a large bowl. Add the grated carrot and sliced scallion whites. Sprinkle with 0.25 tsp salt, toss, and let sit 5 minutes to draw out some moisture. After 5 minutes, squeeze handfuls of cabbage mixture over the sink or a bowl to remove excess water. This keeps the filling from becoming watery.
- 2
Cook aromatics and meat
Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the scallion whites, minced garlic and minced ginger; sauté 30 seconds until fragrant. Add the ground pork and break up with a spatula. Cook until pork is no longer pink, about 4–5 minutes.
- 3
Season and combine
Stir in soy sauce (1.5 tbs), oyster sauce (1 tbs), sesame oil (1 tsp), sugar (0.5 tsp), black pepper (0.25 tsp) and cornstarch (1 tsp). Cook for 1 minute to let flavors meld. Add the drained cabbage/carrot mixture and cook, stirring frequently, until cabbage wilts and most moisture evaporates, about 2–3 minutes. Taste and adjust seasoning. Remove from heat and let filling cool to room temperature (15–20 minutes) — this prevents wrappers from tearing and helps seal properly.
Wrappers & Seal
- 4
Assemble egg rolls
Open one egg roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Place about 3 tablespoons of cooled filling slightly below center. Fold the bottom corner up over the filling, tuck tightly under the filling, then fold the left and right corners toward the center. Brush the top corner edge with a little water (about 1/2 teaspoon) to moisten, then roll tightly to close, sealing the edge. Repeat with remaining wrappers and filling. You should get about 6 egg rolls.
- 5
For Frying
- 6
Heat oil
Pour 1.5–2 cups neutral oil into a heavy-bottomed skillet or wok to a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a cube of bread browns in ~40–50 seconds. If you don't have a thermometer, test by dropping a small piece of wrapper — it should sizzle and rise immediately.
- 7
Fry egg rolls
Working in batches (do not overcrowd), carefully add 2–3 egg rolls to the hot oil seam-side down. Fry, turning occasionally, until evenly golden brown and crisp, about 3–4 minutes per batch. Use tongs to turn and remove to a wire rack or paper towel-lined plate to drain. Let rest 1–2 minutes before serving — filling will be hot.
- 8
Alternative: Bake
For a lighter option, preheat oven to 425°F (220°C). Place egg rolls seam-side down on a parchment-lined baking sheet, brush or spray lightly with oil, and bake 18–22 minutes, turning once, until golden and crisp.
Optional Dipping Sauce
- 9
Mix sauce
Whisk together 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp chili garlic sauce, 0.25 tsp sesame oil and 0.5 tsp sugar until sugar dissolves. Taste and adjust heat or sweetness to preference. Serve alongside hot egg rolls.
