Oxtail Eggrolls (2pcs) Recipe

Prepare shredded oxtail

If you don't already have braised oxtail, use pre-braised oxtail: remove bones and shred meat finely. Measure 1.5 cups packed shredded oxtail. If meat is very wet, pat lightly with paper towel to remove excess broth.

In a medium bowl combine shredded oxtail, cooked rice, shredded cabbage, grated carrot and sliced green onion. Toss to combine.

In a small bowl whisk together minced garlic, minced ginger, soy sauce (1 tbs), oyster sauce, sesame oil (0.5 tsp), white pepper, cornstarch and salt. Pour over oxtail–vegetable mixture and stir until evenly coated. The cornstarch will help bind the filling and absorb excess moisture.

Taste and adjust seasoning: add up to 0.5 tbs more soy sauce or a pinch more salt if needed. The filling should be well seasoned but not soupy. If mixture seems wet, chill 10–15 minutes to firm up before wrapping.

Prepare a workstation with egg roll wrappers, a small bowl with flour slurry (2 tbs flour + 2 tbs water mixed to a smooth paste) and the filling. Keep wrappers covered with a damp towel to prevent drying.

Place one wrapper on a clean surface with a corner pointing toward you (diamond shape). Spoon about 3/4 cup of filling across the lower third of the wrapper in a compact log. Note: use slightly less or more to keep wrapper from overfilling — each wrapper here should make two rolls total, so estimate for 2 rolls use the full 1.5 cups filling divided between them; for single serving use half amounts.

Fold the bottom corner over the filling, tuck snugly, then fold the left and right corners in toward the center. Brush the top corner edge lightly with the flour slurry and roll tightly to seal. Repeat for the second roll. Place seam-side down on a tray and chill 5–10 minutes to help seal.

Heat oil in a medium saucepan or deep skillet to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper — it should sizzle and rise immediately.

Fry egg rolls seam-side down first, 1–2 at a time depending on pan size, for 2.5–3.5 minutes total, turning occasionally so they brown evenly to a deep golden brown. Avoid overcrowding to keep oil temperature steady.

Use a slotted spoon or spider to transfer fried egg rolls to a wire rack set over a baking sheet or paper towel-lined plate to drain. Let rest 1–2 minutes before serving so filling settles and wrapper crisps.

Whisk together soy sauce (2 tbs), rice vinegar, honey, sesame oil (0.5 tsp), and red pepper flakes until honey is dissolved. Stir in toasted sesame seeds if using. Taste and adjust balance — add more honey for sweetness or more vinegar for acidity.

Serve sauce on the side in a small bowl alongside two crispy oxtail egg rolls.