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Amberly Vahn

Delicious Homemade Egg Rolls for Any Gathering

Homemade egg rolls can be easily made by preparing a flavorful filling, assembling them with egg roll wrappers, and frying until golden and crispy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Group: Filling
  • 1 lb. ground pork or chicken for a lighter option
  • 2 cups finely shredded green cabbage
  • 1 cup shredded carrots
  • 1 cup bean sprouts, rinsed
  • 2 each green onions, finely chopped
  • 3 cloves garlic, minced
  • 1 Tbsp. soy sauce
  • 1 Tbsp. oyster sauce optional
  • 1 tsp. sesame oil
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Heavy-bottomed pot or large skillet
  • Slotted spoon
  • Paper towels

Method
 

  1. In a large skillet over medium heat, cook the ground pork until browned, about 5-7 minutes. Add minced garlic and cook until fragrant. Stir in cabbage, carrots, bean sprouts, and green onions, cooking for about 3-4 minutes. Add soy sauce, oyster sauce, and sesame oil, and season with salt and pepper. Remove from heat and let cool slightly.
  2. Lay out an egg roll wrapper diagonally, spoon about 2 tablespoons of filling into the center. Moisten edges with water, fold the bottom over the filling, fold in the sides, and roll tightly.
  3. Heat about 2 inches of vegetable oil in a pot to 350°F (175°C). Fry the egg rolls in batches for about 4-5 minutes per side until golden brown.
  4. Drain on paper towels and serve warm with your favorite dipping sauces.

Notes

Ensure filling is not too hot before assembling to keep wrappers crisp. For consistent results while frying, do not overcrowd the pan.