Boudian Egg Rolls(3) Recipe

Prepare aromatics and vegetables

Finely dice the yellow onion, thinly slice the green onions (separating white and green parts if you prefer), mince the garlic and ginger, grate the carrot, and finely shred the cabbage. Have the shrimp roughly chopped into small pieces (about 1/4"-1/2").

Cook pork and shrimp

Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add the diced yellow onion and the white part of the green onions; cook 1–2 minutes until softened. Add the ground pork and break it up with a spatula; cook until starting to brown (3–4 minutes). Add the chopped shrimp, minced garlic and ginger and cook until shrimp are opaque and pork is cooked through (another 2–3 minutes).

Season the mixture

Lower heat to medium. Stir in soy sauce, oyster sauce, sesame oil, fish sauce (if using), sugar, white pepper, salt, and cornstarch. Mix thoroughly so the cornstarch and sauces coat the meat and begin to thicken the juices (about 1 minute).

Add vegetables and egg

Add shredded cabbage and grated carrot to the pan and toss for 1–2 minutes just until cabbage wilts but still has a bit of texture. Remove the pan from heat and allow the mixture to cool for 5–7 minutes. Once warm (not hot), beat 1 egg lightly and stir it into the filling to bind the mixture. Stir in the sliced green onion greens. Taste and adjust seasoning (add a pinch more salt or soy if needed). Let the filling cool to near room temperature before wrapping (important to prevent soggy/steamed wrappers).

Prepare wrappers

Lay one egg roll wrapper on a clean work surface with a corner pointing toward you (diamond shape). Keep remaining wrappers covered with a damp towel to prevent drying.

Portion filling

Place about 3 tablespoons of the cooled filling in a line across the lower third of the wrapper, leaving ~1/2" border on each side for sealing. Do not overfill — these are large egg rolls and will expand when frying.

Roll and seal

Fold the corner nearest you up and over the filling, tuck tightly, then fold the left and right corners toward the center. Continue rolling away from you to form a tight cylinder. Mix 2 teaspoons water (or use the water listed) with a pinch of flour or use plain water and brush a thin line along the final corner; press to seal. Repeat with remaining wrappers and filling to produce 3 egg rolls.

Deep-fry (recommended for classic texture)

Heat about 1 to 1 1/2 cups neutral oil in a deep skillet or pot to 350°F (175°C). Fry egg rolls in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined plate to drain excess oil.

Air-fry (lower-oil alternative)

Preheat air fryer to 390°F (200°C). Lightly brush or spray each egg roll with oil. Place egg rolls seam-side down in the basket without touching. Air-fry for 8–10 minutes, turning halfway, until golden and crisp.

Oven-bake (another alternative)

Preheat oven to 425°F (220°C). Place egg rolls on a parchment-lined baking sheet seam-side down. Lightly brush with oil and bake 12–15 minutes, turning once, until golden and crisp.

Rest and serve

Let cooked egg rolls rest 2 minutes, then slice in half on the bias or serve whole. Serve hot with the optional dipping sauce.

Whisk together sweet chili sauce, rice vinegar, and soy sauce in a small bowl. Adjust to taste (more vinegar for tang, more chili sauce for sweetness/heat). Serve alongside the warm egg rolls.