Eggrolls Recipe

Prepare aromatics

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger and cook 30 seconds until fragrant.

Cook meat

Add ground pork to the skillet and cook, breaking up with a spoon, until no longer pink, about 5–6 minutes. Drain excess fat if there's a lot, leaving a little for flavor.

Add vegetables

Add chopped mushrooms, shredded cabbage, grated carrot, and sliced green onions to the meat. Stir and cook 3–4 minutes until vegetables soften and cabbage wilts.

Season & bind

Stir in 3 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon cornstarch. Cook 1–2 minutes more so flavors combine and the cornstarch slightly thickens the mixture. Taste and adjust seasoning. Remove from heat and let filling cool to room temperature (20–30 minutes) — this helps prevent soggy wrappers.

Prepare egg wash

Beat 1 egg in a small bowl; set aside to use as glue for sealing wrappers.

Set up assembly station

Place a damp clean kitchen towel on the work surface and stack wrappers covered with the towel to keep them pliable. Have the cooled filling and egg wash nearby.

Fill wrappers

Place one egg roll wrapper diamond-shaped in front of you (one corner pointing toward you). Spoon about 2–3 tablespoons (roughly 1/4 cup) of filling onto the lower third of the wrapper, leaving edges clear.

Fold & seal

Fold the bottom corner over the filling, tuck in the left and right corners snugly toward the center, then roll tightly toward the top corner. Brush the top corner with egg wash and finish sealing. Repeat with remaining wrappers and filling (should make about 10–12 eggrolls).

Heat oil

Pour 3–4 cups vegetable oil into a deep, heavy skillet or Dutch oven to reach about 1–1.5 inches deep. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper — it should sizzle and brown within 30–45 seconds.

Fry eggrolls

Working in small batches (2–4 at a time so oil temperature remains steady), carefully add eggrolls seam-side down. Fry, turning occasionally, until golden brown on all sides, about 3–4 minutes per batch. Use tongs to rotate for even browning.

Drain

Transfer fried eggrolls to a wire rack set over a baking sheet or to paper towels to drain for a few minutes. Keep warm in a low oven (200°F / 90°C) if cooking in multiple batches.

Combine sauce ingredients

In a small saucepan, combine 1/2 cup pineapple juice, 1/4 cup rice vinegar, 3 tablespoons ketchup, 3 tablespoons brown sugar, 1 teaspoon soy sauce, and optional 1/4 teaspoon red pepper flakes. Stir to combine.

Thicken sauce

Bring the mixture to a gentle simmer over medium heat. In a separate small bowl, stir 1 teaspoon cornstarch into 1 tablespoon water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes until it thickens to a glossy sauce. Remove from heat and let cool slightly. Adjust sweetness or acidity to taste.

Serve hot eggrolls with the sweet & sour sauce on the side. Garnish with extra sliced green onions or sesame seeds if desired.