Egg Roll (1) Recipe

Prepare vegetables: finely shred cabbage and carrots (a small box grater or knife). Mince onion, garlic, and green onion. Pat shredded cabbage lightly with paper towel to remove excess moisture — you want it slightly damp but not wet.

Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add minced yellow onion and cook 1 minute until softened.

Add ground pork to the skillet. Break meat into small pieces and cook until no longer pink, about 3–4 minutes.

Stir in garlic and cook 20–30 seconds until fragrant. Add shredded cabbage and carrots; stir-fry 2–3 minutes until cabbage begins to soften but still has some texture.

In a small bowl, combine soy sauce, sesame oil, oyster sauce (if using), sugar, black pepper, and cornstarch. Pour this mixture over the pork and vegetables and stir thoroughly to coat. Cook 1–2 minutes until sauce thickens slightly and excess moisture reduces.

Taste and adjust seasoning as needed (add a pinch of salt or more soy sauce). Remove pan from heat and stir in chopped green onion. Transfer filling to a bowl to cool for 10 minutes — filling should be warm but not hot when wrapping.

Make the sealing slurry by mixing 1 teaspoon flour with 1 tablespoon water until smooth. This will act as glue for the wrappers.

Place one egg roll wrapper on a clean work surface in a diamond orientation (point facing you). Keep remaining wrappers covered with a damp towel to prevent drying.

Spoon about 3 tablespoons (roughly 0.25–0.33 cup) of the cooled filling onto the lower third of the wrapper, centered but leaving about 1/2 inch space from the edges.

Fold the bottom corner up over the filling. Fold the left and right corners toward the center snugly over the filling to form two side seals.

Brush the top corner edge with a thin line of the flour slurry. Roll the wrapper tightly away from you to close the egg roll, sealing the top corner onto the roll. Repeat with remaining wrappers and filling. You should get 1 egg roll from the listed ingredient quantities; scale recipe as needed for more.

Pour about 2 cups vegetable oil into a medium saucepan or deep skillet to a depth of about 1 to 1.5 inches. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small corner of wrapper into oil — it should sizzle and brown within 30–45 seconds.

Carefully add the wrapped egg roll to the hot oil seam-side down. Fry for 1.5–2 minutes per side, turning occasionally with tongs, until evenly golden brown and crisp. Total frying time should be about 4–5 minutes for a single roll; adjust slightly for size and oil temperature.

Use tongs to remove egg roll and place on a wire rack set over a baking sheet or on paper towels to drain excess oil. Let rest 1–2 minutes before serving so filling finishes setting.

Mix sweet chili sauce and rice vinegar in a small bowl. Serve alongside the hot egg roll.

Serve the egg roll whole or sliced on the bias. Enjoy while hot and crisp.