Egg Rolls Recipe
Make Egg Rolls Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Egg Roll Filling
Wrappers & Sealing
For Frying
Dipping Sauce (optional)
Method
Egg Roll Filling
- 1
Prepare vegetables
Shred the cabbage very thinly and sprinkle with 1/2 teaspoon salt. Let sit 5 minutes, then squeeze out excess moisture firmly with hands or in a clean kitchen towel to prevent soggy filling.
- 2
Cook aromatics & meat
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil (not included above — use a splash from frying oil if needed). Add minced garlic and grated ginger and cook 20–30 seconds until fragrant. Add ground pork and break up with a spatula; cook until no longer pink and beginning to brown, about 4–6 minutes.
- 3
Combine vegetables and season
Add shredded, drained cabbage, grated carrot and sliced green onions to the pan. Stir-fry 2–3 minutes until vegetables soften but still have some texture. Stir in soy sauce (3 tbs), oyster sauce (1 tbs, if using), rice wine (1 tbs), sesame oil (1 tsp), white pepper (1 tsp) and 1/2 teaspoon salt. Cook another 1–2 minutes to blend flavors. Taste and adjust seasoning if needed. Remove from heat and let filling cool to room temperature (15–20 minutes). Chilling 10 minutes speeds rolling.
Wrappers & Sealing
- 4
Prepare slurry
Mix cornstarch (1 tbs) with 1 tablespoon water to make a thick slurry; set aside. This acts as glue for sealing wrappers.
- 5
Assemble egg rolls
Place one egg roll wrapper on a clean work surface with one corner facing you (diamond orientation). Spoon about 2–3 tablespoons of cooled filling near the corner closest to you, leaving a 1-inch border on each side. Fold the corner over the filling, tuck snugly as you roll once toward the opposite corner, fold in the left and right corners, then continue rolling to the far corner. Brush a thin line of cornstarch slurry on the far corner to seal. Repeat with remaining wrappers and filling. You should get about 12 egg rolls depending on filling amount.
For Frying
- 6
Heat oil
Pour oil into a heavy pot or deep skillet to a depth of 1.5–2 inches (about 3–4 cups). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and float up quickly without browning instantly.
- 7
Fry egg rolls
Working in batches so you don't overcrowd the pan, carefully add 3–4 egg rolls to the hot oil seam-side down. Fry, turning occasionally, until evenly golden brown, about 3–4 minutes per batch. Use a slotted spoon or tongs to turn and remove. Transfer to a wire rack set over a baking sheet or paper towels to drain excess oil. Let rest 1–2 minutes before serving — the filling will remain very hot.
- 8
Alternative: Bake
For a lighter option, preheat oven to 425°F (220°C). Brush each assembled egg roll with oil and place seam-side down on a parchment-lined baking sheet. Bake 12–16 minutes, turning once, until crisp and golden.
Dipping Sauce (optional)
- 9
Make sauce
Whisk together soy sauce (1/4 cup), rice vinegar (2 tbs), honey or sugar (1 tsp), sesame oil (1/2 tsp) and chili flakes or Sriracha (1/2 tsp). Stir in sliced scallion if using. Serve alongside hot egg rolls.