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Crispy Chinese Egg Rolls with Pork and Cabbage

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These crispy Chinese egg rolls feature a savory pork and cabbage filling wrapped in a golden, crunchy shell. Perfect for a quick, satisfying homemade snack or meal.

Ingredients

Scale
  • 1 pound ground pork
  • 2 cups green cabbage, finely shredded (about 150 g)
  • 1 medium carrot, grated
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • 20 egg roll wrappers
  • 1 large egg, beaten
  • Vegetable oil for frying

Instructions

  1. Prepare the filling: In a large bowl, combine ground pork, shredded cabbage, grated carrot, minced garlic, and grated ginger. Add soy sauce, oyster sauce (if using), and sesame oil. Mix well until evenly combined, about 10 minutes.
  2. Wrap the egg rolls: Lay one egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon about 2 tablespoons of filling near the corner closest to you, spreading slightly but leaving edges clear. Fold the corner over the filling, then fold in the two side corners. Roll tightly toward the opposite corner. Seal the edge with a dab of beaten egg. Repeat with remaining wrappers and filling.
  3. Heat the oil: Pour vegetable oil into a deep skillet to a depth of about 2 inches. Heat over medium-high heat until it reaches 350°F (175°C). Test by dropping a small piece of wrapper; if it bubbles and rises quickly, it’s ready.
  4. Fry the egg rolls: Carefully add 4-5 egg rolls at a time to the hot oil without overcrowding. Fry for about 3-4 minutes, turning occasionally, until golden brown and crispy on all sides. Remove and drain on paper towels. Repeat with remaining egg rolls.
  5. Serve: Let the egg rolls cool for a couple of minutes before serving. Serve with your favorite dipping sauce such as soy sauce mixed with rice vinegar and chili flakes.

Notes

Do not overfill wrappers to prevent bursting during frying. Keep filling chilled if wrapping in batches. Maintain oil temperature around 350°F (175°C) for best results. For extra crispiness, double-fry the egg rolls. Use beaten egg to seal wrappers for better adhesion. Fry in batches to avoid overcrowding and soggy rolls.

Nutrition

Keywords: egg rolls, Chinese egg rolls, pork egg rolls, crispy egg rolls, homemade egg rolls, pork and cabbage, appetizer, snack

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