Absolutely! Here’s a classic Egg Roll recipe—crispy on the outside, savory on the inside. 🥢🥬🥕
Homemade Egg Rolls
Ingredients (makes ~8–10 rolls):
For the filling:
- 1 cup shredded cabbage
- ½ cup shredded carrots
- ½ cup chopped green onions
- 1 cup cooked protein (pork, shrimp, or chicken), finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Salt & pepper to taste
For the rolls:
- 8–10 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying (vegetable or canola)
Instructions
- Prepare the filling:
- In a large skillet over medium heat, sauté garlic and ginger in 1 tsp oil for 30 seconds.
- Add protein, cabbage, carrots, and green onions.
- Stir in soy sauce, sesame oil, salt, and pepper. Cook 3–5 minutes until veggies are slightly softened. Let cool.
- Assemble egg rolls:
- Lay an egg roll wrapper in a diamond shape. Place 2–3 tbsp of filling near the bottom corner.
- Fold bottom corner over filling, then fold in sides, and roll tightly toward the top corner.
- Seal edges with beaten egg.
- Fry egg rolls:
- Heat 1–2 inches of oil in a skillet or wok to 350°F (175°C).
- Fry egg rolls 2–3 minutes per side until golden brown and crispy.
- Drain on paper towels.
- Serve:
- Serve hot with sweet chili sauce, soy sauce, or duck sauce.
Pro tips:
- Don’t overfill the wrappers, or they’ll burst while frying.
- For a lighter version, bake at 400°F / 200°C for 15–20 minutes, turning halfway, until crispy.
- Add bean sprouts, water chestnuts, or mushrooms for extra crunch and flavor.
I can also give a slow-cooker or air fryer egg roll version for easier, less-oily cooking. Do you want that version?
