Absolutely! Here’s a classic homemade egg roll recipe—crispy, savory, and perfect as an appetizer or snack. 🥢🥬🥕
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, chicken, or tofu), 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:
- Heat 1 tsp oil in a skillet over medium heat.
- Sauté garlic and ginger for 30 seconds, then add protein and vegetables.
- Stir in soy sauce and sesame oil; cook 3–5 minutes until vegetables are slightly softened.
- Let the filling cool slightly.
- Assemble the egg rolls:
- Place an egg roll wrapper in a diamond shape. Spoon 2–3 tbsp of filling near the bottom corner.
- Fold the bottom corner over the filling, fold in the sides, and roll tightly toward the top corner.
- Seal edges with beaten egg.
- Fry the egg rolls:
- Heat 1–2 inches of oil in a skillet 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, or the wrappers may burst while frying.
- For a lighter version, bake at 400°F / 200°C for 15–20 minutes, turning halfway.
- Add crunchy extras like bean sprouts or water chestnuts for texture.
I can also give an air fryer version that’s quicker, less oily, and still crispy. Do you want that version?
