Ingredients
For the Filling:
- 1 tablespoon vegetable oil
- 1 pound ground pork or chicken, beef, or shrimp
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 cup shredded carrots
- 2 cups finely shredded green cabbage
- ½ cup bean sprouts optional but authentic
- 3 green onions sliced thin
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce optional for rich flavor
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Wrapping & Frying:
- 16 egg roll wrappers
- 1 egg beaten (for sealing)
- Vegetable oil for deep frying
For Dipping Sauce optional:
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon chili flakes or a few drops of hot oil
How To Make Homemade Chinese Egg Rolls
Cook the Filling:
Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add ground pork, garlic, and ginger. Cook until meat is browned and fully cooked through, about 5–6 minutes.
Add Vegetables:
Stir in shredded cabbage, carrots, bean sprouts, and green onions. Sauté for 3–4 minutes until softened but still crisp.
Season It:
Add soy sauce, oyster sauce, sesame oil, salt, and pepper. Stir to coat evenly. Remove from heat and let the filling cool slightly (important so it doesn’t tear the wrappers).
Assemble the Egg Rolls:
Place a wrapper on a flat surface with one corner facing you (diamond shape). Spoon about 2 tablespoons of filling into the center. Fold the bottom corner over the filling, then fold in both sides, and roll tightly. Brush the top corner with beaten egg to seal.
Fry the Egg Rolls:
Heat oil in a deep skillet or heavy pot to 350°F (175°C). Fry 3–4 egg rolls at a time for 3–4 minutes each, turning occasionally, until golden brown and crispy. Drain on paper towels.
Serve:
Enjoy hot with your dipping sauce of choice — sweet chili, soy-ginger, or spicy mustard.