Egg Roll (1) Recipe

Prepare and cook filling

Whisk together soy sauce, oyster sauce, sesame oil, white pepper and cornstarch in a small bowl; set aside. Heat a small nonstick skillet over medium-high heat and add 1/2 tsp vegetable oil. Add ground pork and break up with a spatula. Cook until no longer pink, about 2–3 minutes. Add minced garlic and grated ginger and cook 15–20 seconds until fragrant. Add shredded cabbage and grated carrot and stir-fry 45–60 seconds until softened but still slightly crisp. Pour the sauce mixture over the meat and vegetables, stir constantly until sauce thickens and coats the filling, about 20–30 seconds. Remove from heat and stir in sliced green onion. Transfer filling to a small bowl and let cool for 3–5 minutes so it’s warm but not steaming (to avoid soggy wrapper).

Assemble egg roll

Place one egg roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Spoon the cooled filling into the lower third of the wrapper, using about 3 tablespoons (just enough to fill without overstuffing). Fold the bottom corner up over the filling, tuck snugly, then fold the two side corners toward the center to enclose the filling. Roll the wrapper away from you fairly tightly until you have about 1 inch of wrapper left. Beat the 1/4 egg with 1/2 tsp water to make an egg wash. Brush the remaining edge of the wrapper with the egg wash and finish rolling to seal. Press the seam gently to ensure it’s sealed; set seam-side down on a plate.

Heat oil and fry

Pour about 1 cup of neutral oil into a small heavy-bottomed saucepan or skillet to a depth of about 1/2–3/4 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of wrapper sizzles immediately and browns slowly (about 1–2 minutes). Reduce heat to maintain steady frying temperature. Carefully slide the assembled egg roll into the oil seam-side down. Fry, turning occasionally with tongs, until evenly golden brown and crisp, about 2.5–3 minutes total. If the oil browns too quickly, lower the heat. Transfer the egg roll to a plate lined with paper towels to drain excess oil. Let rest 1–2 minutes before serving (filling will be very hot).

Serve the egg roll whole or halved on the diagonal. Sprinkle with sesame seeds if desired and serve with sweet and sour or plum sauce for dipping.