Few appetizers can rival the satisfying crunch and savory bite of a perfectly made egg roll. Golden and crispy on the outside, yet bursting with a flavorful mix of meat and vegetables on the inside, egg rolls have become a favorite on many tables—whether at family dinners, parties, or as part of a classic Chinese takeout order.
What makes homemade egg rolls truly special is the ability to customize them exactly the way you like. You can stick to the traditional pork and cabbage filling, or swap in chicken, shrimp, or even tofu for a lighter twist. Paired with a dipping sauce like sweet and sour, chili garlic, or soy, every bite is a little explosion of texture and flavor.
While they may seem like something best left to restaurants, making egg rolls at home is easier than you think. With just a few fresh ingredients, some egg roll wrappers, and a simple frying technique, you can create a batch that’s just as good—if not better—than takeout. Plus, the joy of serving these crispy golden rolls straight from your own kitchen makes them even more satisfying.
So, let’s roll up our sleeves and learn how to make this crunchy, crowd-pleasing appetizer step by step.
Ingredients:
For the Filling:
1 tablespoon vegetable oil.
1 pound ground pork (or chicken, shrimp, or tofu).
2 cups finely shredded green cabbage.
1 cup shredded carrots.
1 cup bean sprouts (optional).
3 green onions, finely chopped.
2 cloves garlic, minced.
1 tablespoon soy sauce.
1 tablespoon oyster sauce (optional).
1 teaspoon sesame oil.
Salt and black pepper, to taste.
For Wrapping & Frying.
12 egg roll wrappers.
1 beaten egg (for sealing).
Vegetable oil (for frying).
Instructions:
Step 1
Heat vegetable oil in a skillet or wok over medium-high heat.
Step 2
Add ground pork (or your choice of protein) and cook until browned.
Step 3
Stir in garlic, cabbage, carrots, and bean sprouts, then cook for 3–4 minutes.
Step 4
Add soy sauce, oyster sauce, sesame oil, and green onions, then stir well.
Step 5
Remove from heat and let the filling cool completely.
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