Authentic Chinese Egg Rolls Recipe

Shredded cabbage: adds crunch and a fresh taste to the filling

Shredded carrots: gives sweetness and color

Ground pork: provides savory flavor and protein

Minced garlic: adds a punch of aroma and taste

Soy sauce: brings salty and umami flavor

Sesame oil: adds a nutty aroma and depth

Egg roll wrappers: thin dough sheets used to wrap the filling

Vegetable oil: used for frying the egg rolls until crispy

One of the trickiest parts of making these egg rolls is wrapping them just right so they don’t fall apart while frying. Here’s a simple way to do it that works every time:

1. Lay your egg roll wrapper flat on a clean surface with one corner pointing toward you (like a diamond shape).
2. Put about 2 tablespoons of the filling in the center, but not too close to the edges.
3. Fold the bottom corner up over the filling, then fold in the left and right corners toward the middle. This keeps the filling snug inside.
4. Roll it up tightly from the bottom to the top corner.
5. To seal the top corner, dip your finger in a little water and run it along the edge before pressing it down. This acts like glue and keeps the roll closed.

Doing this step carefully makes frying much easier because the egg rolls won’t open up and spill their tasty filling into the hot oil. Plus, a tight roll means the outside gets nice and crispy while the inside stays juicy and flavorful.

When I first tried wrapping egg rolls, I didn’t seal the edges well, and a few bursts open while frying. It was a mess! Now I always use the water trick, and it works like a charm. Also, don’t overfill the wrappers—less is more here. It’s better to have a smaller, neat roll than a big one that breaks apart.

Once you get the hang of wrapping, frying these egg rolls becomes way more fun and less stressful. Plus, you get to enjoy that perfect crunch with every bite!

• shredded cabbage - Substitute with shredded napa cabbage: Napa cabbage has a milder flavor and a more tender texture, making it a suitable alternative.

• shredded carrots - Substitute with shredded zucchini: Zucchini provides a similar texture and moisture content, though it has a slightly different flavor.

• ground pork - Substitute with ground chicken: Ground chicken is leaner and has a milder taste, making it a good alternative for those looking to reduce fat content.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it has a slightly different intensity and flavor profile.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste, making it suitable for those with gluten sensitivities.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it lacks the nutty flavor. Add a few drops of toasted sesame seeds for a closer match.

• egg roll wrappers - Substitute with spring roll wrappers: Spring roll wrappers are thinner and more delicate but can be used as a substitute for a lighter texture.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a suitable alternative for frying.

• Allow the egg rolls to cool completely before storing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the cooled egg rolls in an airtight container. Line the container with paper towels to absorb any excess oil and moisture. Store in the refrigerator for up to 3 days.

• To reheat refrigerated egg rolls, preheat your oven to 350°F (175°C). Place the egg rolls on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.

• For longer storage, freeze the egg rolls. Arrange them in a single layer on a baking sheet and place in the freezer until they are solid, about 1-2 hours. This prevents them from sticking together.

• Once frozen, transfer the egg rolls to a freezer-safe bag or container. Label with the date and store for up to 3 months.

• When ready to enjoy, do not thaw the egg rolls. Preheat your oven to 375°F (190°C). Place the frozen egg rolls on a baking sheet and bake for 20-25 minutes, or until golden brown and crispy.

• Alternatively, you can reheat frozen egg rolls in an air fryer. Preheat the air fryer to 350°F (175°C) and cook for 10-12 minutes, shaking the basket halfway through, until they are hot and crispy.

• Avoid microwaving egg rolls as it can make them soggy and lose their crispiness.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover egg rolls on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and the wrappers are crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the egg rolls in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Stovetop Method: Heat a small amount of vegetable oil in a skillet over medium heat. Add the egg rolls and cook for 2-3 minutes on each side, or until they are warmed through and the wrappers are crispy.

• Microwave Method: Place the egg rolls on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, or until heated through. Note that this method may not keep the wrappers as crispy as other methods.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the egg rolls on the toaster oven tray. Bake for 10-12 minutes, flipping halfway through, until they are hot and crispy.

• Mixing bowl: A large bowl used to combine the shredded cabbage, shredded carrots, ground pork, minced garlic, soy sauce, and sesame oil.

• Garlic press: A tool to mince the garlic cloves efficiently.

• Measuring cups: Used to measure the shredded cabbage, shredded carrots, and ground pork accurately.

• Measuring spoons: Used to measure the soy sauce and sesame oil precisely.

• Spoon: Used to mix the filling ingredients together in the mixing bowl.

• Egg roll wrappers: The wrappers used to encase the filling.

• Small bowl: Used to hold water for sealing the egg rolls.

• Frying pan: Used to fry the egg rolls until they are golden brown and crispy.

• Tongs: Used to turn the egg rolls while frying and to remove them from the oil.

• Paper towels: Used to drain the excess oil from the fried egg rolls.

• Plate: Used to serve the hot egg rolls.

• Knife: Used to shred the cabbage and carrots if not pre-shredded.

• Cutting board: Used as a surface for shredding the cabbage and carrots.

Prepare the filling in advance: Mix the shredded cabbage, shredded carrots, ground pork, and seasonings the night before to save time on the day of cooking.

Use pre-shredded vegetables: Purchase pre-shredded cabbage and carrots to cut down on prep time.

Batch fry: Fry multiple egg rolls at once to reduce cooking time. Ensure the pan is large enough to avoid overcrowding.

Seal efficiently: Use a small bowl of water to quickly seal the egg roll wrappers without fuss.

Serve with ready-made sauces: Use store-bought dipping sauces to save time on making your own.