Egg Roll (1) Recipe

Prepare ingredients

Finely shred the cabbage and place in a bowl. Grate the carrot, mince garlic and ginger, and thinly slice the green onion. Measure out seasonings and cornstarch so everything is ready.

Cook meat

Heat a small nonstick skillet over medium-high heat with a teaspoon of oil (not included above). Add the ground pork and cook, breaking up with a spoon, until no longer pink, about 3–4 minutes. Drain any excess fat.

Combine filling

Add the shredded cabbage, grated carrot, green onion, garlic, and ginger to the cooked meat. Stir and cook 1–2 minutes just to wilt the cabbage slightly. Add soy sauce, sesame oil, cornstarch, salt and pepper. Stir until combined and the mixture is slightly glossy and thickened, about 30–60 seconds. Remove from heat and let the filling cool for 3–5 minutes so it won’t tear the wrapper or steam open.

Assemble egg roll

Place one egg roll wrapper diamond-shaped on a clean work surface with a corner pointing toward you. Brush or lightly paint about 1 teaspoon of the beaten egg along the two side edges and the far corner for sealing. Spoon about 2–3 tablespoons (roughly 2 tablespoons or as needed) of the cooled filling onto the lower third of the wrapper, slightly off center. Fold the bottom corner up over the filling, tuck tightly, fold in the two side corners toward the center, then roll the wrapper away from you to the top corner. Press the top corner to seal. If needed, use the beaten egg to secure the final seam.

Heat oil

Pour 1/2 cup of neutral oil into a small heavy skillet (about 8–10 inch) so the oil is about 1/4–1/2 inch deep. Heat over medium-high until the oil reaches 350°F (175°C) or until a small piece of wrapper sizzles immediately when dropped in.

Fry egg roll

Carefully place the wrapped egg roll seam-side down into the hot oil. Fry for 1.5–2 minutes on the first side until golden brown, then gently rotate and fry the remaining sides, about 1–1.5 minutes more, turning as needed so all sides are evenly golden and crisp. Total frying time ~3–4 minutes. Use tongs to remove and drain on paper towels for 1–2 minutes.

Serve

Let the egg roll rest 1 minute, then serve hot with optional dipping sauce (soy sauce, sweet chili, or duck sauce).