Egg Roll Recipe

Prepare vegetables

Shred the cabbage very finely (use a knife or food processor) and sprinkle a pinch of salt over it. Let sit 5 minutes, then squeeze out excess moisture using a clean kitchen towel or cheesecloth. This step prevents soggy egg rolls.

Cook protein

Heat a large skillet or wok over medium-high heat. Add 1 teaspoon neutral oil. Add the ground pork (or chosen ground meat) and break it up with a spatula. Cook until no longer pink, about 4–6 minutes. Drain excess fat if necessary, leaving a little for flavor.

Aromatics & vegetables

Push the cooked meat to one side of the pan (or remove briefly). Add another teaspoon of oil if pan is dry, then add minced garlic and ginger and cook 20–30 seconds until fragrant. Add the squeezed cabbage, grated carrot, and sliced green onions. Stir-fry 2–3 minutes until vegetables are softened but still have some texture.

Season and thicken

Return meat (if removed) and mix thoroughly with vegetables. Stir in soy sauce, oyster sauce (if using), sesame oil, cornstarch, salt, and pepper. Cook 1 minute, stirring so the cornstarch coats and lightly thickens the mixture. Taste and adjust seasoning. Remove filling from heat and let cool to near room temperature (10–15 minutes).

Make sealing slurry

Whisk together the tablespoon of flour and tablespoon of water in a small bowl to make a paste. This will be used to seal the wrappers.

Lay out wrapper

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 (roughly 2 tablespoons for small wrappers, up to 3 for larger) of the cooled filling onto the lower third of the wrapper, leaving 1/2 inch border at edges. Fold the bottom corner up over the filling, tuck snugly, then fold both side corners in toward the center. Brush the top corner edge with the flour slurry, then roll the wrapper away from you to form a tight cylinder, sealing the top corner. Repeat until all filling or wrappers are used. Place assembled egg rolls seam-side down on a tray.

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper sizzles immediately but does not burn.

Fry egg rolls

Carefully add 3–4 egg rolls to the hot oil seam-side down, spacing so they don’t touch. Fry, turning occasionally, until evenly golden brown and crisp, about 3–4 minutes per side (total 6–8 minutes). Use tongs to rotate gently. Transfer to a wire rack or paper towel-lined plate to drain. Repeat with remaining egg rolls. Keep cooked rolls warm in a low oven (200°F / 95°C) if desired.

Alternative: Oven

Preheat oven to 425°F (220°C). Brush each assembled egg roll lightly with oil and place seam-side down on a parchment-lined baking sheet. Bake 12–15 minutes, turning once, until golden and crisp.

Alternative: Air Fryer

Preheat air fryer to 400°F (200°C). Lightly spray egg rolls with oil and cook in batches 8–10 minutes, turning halfway, until golden and crisp.

Whisk together rice vinegar, soy sauce, sugar or honey, chili flakes or sriracha, and sesame oil in a small bowl until sugar dissolves. Adjust sweetness or heat to taste. Serve alongside hot egg rolls.