Egg Roll Recipe

Cook meat

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the ground pork and break it up with a spatula. Cook until no longer pink and just starting to brown, about 4–5 minutes. Drain excess fat if necessary, leaving a little in the pan for flavor.

Aromatics

Push the cooked meat to one side of the pan. Add minced garlic and grated ginger to the pan and cook 30 seconds until fragrant. Mix into the meat.

Combine vegetables

Add shredded cabbage, grated/julienned carrot, and sliced green onions to the skillet. Stir-fry 2–3 minutes until cabbage begins to soften but still has some bite. This removes excess moisture while keeping texture.

Season

Sprinkle cornstarch over the mixture and add soy sauce, oyster sauce (if using), sesame oil, salt, and black pepper. Stir thoroughly to combine. Cook another 1–2 minutes to let flavors meld and to slightly thicken any liquid. Taste and adjust seasoning.

Cool filling

Transfer filling to a bowl and allow it to cool for 10–15 minutes. Cooling helps prevent soggy wrappers when assembling. If filling is very wet, place in a fine-mesh strainer briefly or line with paper towel to remove excess liquid.

Prepare wrappers

Place one egg roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Keep remaining wrappers covered with a slightly damp towel to prevent drying.

Fill and roll

Spoon about 2–3 tablespoons of cooled filling onto the lower third of the wrapper, slightly off-center. Brush or dab about 1/2 teaspoon water along the two side corners and the top corner. Fold the bottom corner over the filling, then fold the two side corners in tightly. Roll up toward the top corner, pressing to seal. Repeat until all wrappers are filled. You should get about 8 egg rolls.

Seal tips

If wrappers don't stick well, mix 2 teaspoons water with 1 teaspoon cornstarch to make a paste and use as glue on the final seam. Ensure seams are fully sealed to prevent filling from leaking during frying.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet or a small Dutch oven (enough to reach ~1" depth). Heat oil over medium-high heat until it reaches 350°F (175°C) or a small piece of wrapper sizzles and browns in ~30 seconds.

Fry egg rolls

Carefully add 2–3 egg rolls to the hot oil without overcrowding. Fry, turning occasionally, until golden brown on all sides, about 3–4 minutes total per batch. Adjust heat as needed so they brown evenly without burning.

Drain

Use a slotted spoon or tongs to transfer fried egg rolls to a wire rack or plate lined with paper towels to drain. Let them rest 1–2 minutes before serving so filling sets slightly and they're not too hot.

Serve egg rolls hot with dipping sauces such as sweet and sour sauce, hoisin, or soy sauce. Leftovers can be reheated in a 375°F (190°C) oven for 8–10 minutes to crisp up.