Egg Roll (1) Recipe

Prepare filling

In a small bowl, combine 1 tablespoon ground pork (about 0.0625 cup) with the shredded cabbage, grated carrot, and sliced green onion. Add minced garlic and ginger, 1/6 tsp soy sauce, 1/24 tsp sesame oil, 1/24 tsp cornstarch, a pinch (1/24 tsp) salt and a very small pinch of black pepper. Mix thoroughly until evenly combined.

Cook (optional for raw meat)

If using raw ground meat, briefly cook the meat in a small nonstick skillet over medium heat with 1/2 teaspoon oil, stirring until no longer pink (about 1–2 minutes). Drain any excess liquid and let cool slightly before assembling to avoid soggy wrapper. If using pre-cooked or vegetarian filling, skip this step.

Make sealing paste

Stir the flour and water together to form a thin paste (about 1 tsp consistency). This will be used to seal the wrapper edges.

Assemble the egg roll

Place one egg roll wrapper on a clean surface with a corner pointing toward you (diamond orientation). Spoon the prepared filling into the lower third of the wrapper, forming a log about 1 inch wide and 2–3 inches long centered on the wrapper. Fold the bottom corner up and over the filling, tuck it snugly under the filling, then fold the left and right corners toward the center. Brush a thin line of sealing paste along the top corner, then roll tightly away from you to form the egg roll. Ensure the seam is sealed.

Heat oil

Pour about 2 tablespoons of vegetable oil into a small skillet or pan and heat over medium-high until shimmering (about 325–350°F / 160–175°C). For one egg roll, use enough oil to shallow-fry and crisp the wrapper; about 1/8–1/4 inch of oil in the pan is sufficient.

Fry the egg roll

Carefully place the egg roll seam-side down in the hot oil. Fry for about 1.5–2 minutes on the first side until golden brown, then turn and cook the other sides, rotating to evenly brown all sides (total 3–4 minutes). Use tongs to press gently so it browns evenly. Adjust heat as needed to avoid burning; lower heat slightly if browning too quickly.

Drain

Remove the egg roll and place on a paper towel-lined plate to drain excess oil for 1–2 minutes before serving.

Combine 1 tsp soy sauce, 1/2 tsp rice vinegar, 1/4 tsp sugar or honey, and a pinch (1/8 tsp) chili flakes or a few drops of sriracha in a small bowl. Stir until sugar dissolves. Taste and adjust sweetness or heat as desired. Serve alongside the egg roll.