Homemade Egg Rolls
Crispy homemade egg rolls filled with savory meat and vegetables, perfect for snacking or a full meal.
Ingredients
For the Filling
- 2 cups shredded cabbage or coleslaw mix
- 1 cup shredded carrots
- 2 to 3 pieces green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger (optional) adds great flavor
- 1 pound ground pork or chicken (or chopped shrimp, or tofu) choose your protein
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce or hoisin (optional) for extra flavor
- 1 teaspoon sesame oil
- to taste Salt and pepper
For Wrapping and Cooking
- 1 pack egg roll wrappers do not use spring roll wrappers
- 1 egg beaten with 1 tablespoon water for sealing the wrappers
- to taste Oil for frying or cooking spray for air frying
Instructions
Cooking the Filling
- Brown the ground meat in a large skillet.
- Add minced garlic and ginger, cooking for about 30 seconds.
- Stir in shredded cabbage mix and carrots, cooking until softened but not mushy.
- Incorporate soy sauce, oyster sauce (if using), sesame oil, and a pinch of pepper.
- Let the filling cool for 10 to 15 minutes before wrapping.
Assembling the Egg Rolls
- Lay one wrapper on a clean surface like a diamond, with a corner pointing toward you.
- Add 2 to 3 tablespoons of filling slightly below the center.
- Fold the bottom corner up and over the filling snugly.
- Fold in the left and right corners toward the center.
- Roll tightly toward the top corner and brush with egg wash to seal.
Cooking the Egg Rolls
- Fry in 350°F oil for 3 to 5 minutes until golden brown.
- For air frying, spray both sides and cook at 380°F for 10 to 12 minutes, flipping halfway.
- To bake, brush with oil and bake at 425°F for 15 to 20 minutes, flipping halfway.
Notes
Avoid overfilling the rolls to prevent bursting. Can be made in advance and refrigerated or frozen for later use.