Ingredients

1 lb (450 g) ground pork or chicken

2 cups shredded green cabbage

1 cup shredded carrots

½ cup finely chopped green onions

2 cloves garlic, minced

1 teaspoon fresh grated ginger

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

½ teaspoon white pepper

½ teaspoon sugar

1 tablespoon cornstarch

12–14 egg roll wrappers

1 egg + 1 tablespoon water, whisked together for sealing

3–4 cups vegetable or peanut oil

Instructions

Step 1: Heat a large skillet over medium-high heat. Add the ground pork or chicken and cook until completely browned, breaking it into small pieces with a wooden spoon. Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.

Step 2: Add the shredded cabbage, carrots, and green onions to the skillet. Cook for 4–5 minutes until the vegetables soften and most of the moisture evaporates.

Step 3: Stir in the soy sauce, oyster sauce, sesame oil, sugar, white pepper, and cornstarch. Mix well, then remove the skillet from heat and let the filling cool completely.

Step 4: Lay one egg roll wrapper flat on a clean surface in a diamond shape. Spoon 2–3 tablespoons of the cooled filling near the bottom corner of the wrapper.

Step 5: Fold the bottom corner tightly over the filling, then fold in both side corners. Roll the wrapper upward toward the top point, sealing the edge with the whisked egg wash. Repeat with the remaining wrappers and filling.

Step 6: Heat the oil in a heavy pot or Dutch oven to 350°F (175°C). Fry 3–4 egg rolls at a time for 3–4 minutes, turning occasionally, until they are golden brown and crisp.

Step 7: Remove the fried egg rolls with tongs and drain on a wire rack set over paper towels to remove excess oil.

Step 8: Serve the egg rolls hot with your favorite dipping sauce such as sweet chili, duck sauce, or soy sauce.

Tips & Variations

For a vegetarian version, substitute the meat with a mix of finely chopped mushrooms and tofu.

Make sure the filling is completely cool before wrapping to prevent the wrappers from getting soggy.

Use peanut oil for frying as it has a high smoke point and adds a subtle flavor.

Double the garlic and ginger for a stronger aromatic punch.

Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag for easy future frying.

Storage

Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 375°F (190°C) for 10–12 minutes until crispy. Avoid microwaving as it makes them soggy. Uncooked wrapped egg rolls can be frozen for up to 1 month before frying.

FAQs

Can I use other meats besides pork or chicken?

Yes, ground beef or turkey can be used as alternatives, though pork and chicken are more traditional and tend to keep the filling tender and flavorful.

Do I have to deep fry the egg rolls?

While deep frying gives the crispiest texture, you can also bake egg rolls in the oven or air fry them for a lighter option. Just brush the wrappers with oil before cooking for better crispness.