Egg Roll Recipe

Prepare vegetables

Finely shred the cabbage and place in a bowl. Grate the carrot and thinly slice the green onions. Lightly sprinkle a pinch of salt over the cabbage, toss, and let sit 5 minutes; then squeeze out excess liquid using a clean towel or paper towels. This prevents soggy egg rolls.

Cook filling

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the ground pork and break up with a spatula. Cook until no longer pink, about 4–5 minutes. Add minced garlic and grated ginger and cook 30 seconds until fragrant.

Combine vegetables and season

Add the shredded (and drained) cabbage, grated carrot, and sliced green onions to the skillet. Stir-fry 2–3 minutes until cabbage begins to soften but still has body. Stir in 2 tbs soy sauce, 1 tbs oyster sauce, 1 tsp sesame oil, 1/4 tsp white pepper, 1/4 tsp salt, and 1 tsp cornstarch dissolved in 1 tbs water (or sprinkle cornstarch and mix). Cook another 1–2 minutes until the mixture is glossy and any liquid mostly evaporates. Taste and adjust seasoning. Remove from heat and let cool to room temperature (about 15 minutes) before wrapping. Cooling prevents wrappers from tearing and reduces oil splatter when frying.

Make an easy seal paste by mixing 2 tablespoons all-purpose flour with 2 teaspoons water into a smooth paste.

Place one egg roll wrapper on a clean work surface with a corner pointing toward you (diamond orientation). Spoon about 2–3 tablespoons of the cooled filling near the corner closest to you, leaving a 1/2-inch border on the sides.

Fold the bottom corner up over the filling, tuck in the left and right corners snugly toward the center, then roll tightly away from you to the opposite corner. Brush the final corner edge with the flour paste and press to seal. Repeat with remaining wrappers and filling. You should get about 6–8 egg rolls depending on filling amount and wrapper size.

Pour oil into a deep, heavy skillet or medium pot to a depth of about 1 to 1.5 inches (enough to half- to three-quarter-submerge the egg rolls). Heat oil over medium-high until it reaches 350°F (175°C) or until a small piece of wrapper sizzles and browns in about 20–30 seconds.

Fry egg rolls in batches without overcrowding: carefully lower 3–4 at a time into the hot oil seam-side down. Cook 2–3 minutes per side, turning with tongs or a spider, until evenly golden brown and crisp. Total frying time ~5–6 minutes per egg roll depending on size and oil temperature.

Remove to a wire rack set over a sheet pan or paper towels to drain. Let rest 2–3 minutes before serving (they continue to crisp as they cool).

Whisk together 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp honey or sugar, 1/2 tsp chili flakes or sriracha, and 1/2 tsp sesame oil. Adjust sweetness or heat to taste. Serve alongside warm egg rolls.