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Homemade Chinese Egg Rolls Recipe

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4.8 from 103 reviews

These Homemade Chinese Egg Rolls feature a savory filling of ground pork or chicken, cabbage, carrots, and green onions, seasoned with soy sauce, oyster sauce, and aromatic spices. Crispy and golden brown, they are perfect as a delicious appetizer or snack served with your favorite dipping sauce.

Ingredients

Scale

Filling

  • 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

Wrapper & Sealing

  • 12–14 egg roll wrappers
  • 1 egg + 1 tablespoon water (whisked together for sealing)

For Frying

  • 3–4 cups vegetable or peanut oil

Instructions

  1. Cook the Meat: Heat a large skillet over medium-high heat. Add the ground pork or chicken and cook until fully browned, breaking it into small pieces with a wooden spoon. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant.
  2. Add Vegetables: Stir in shredded green cabbage, carrots, and green onions. Cook for about 4–5 minutes until the vegetables soften and excess moisture evaporates.
  3. Season the Filling: Add soy sauce, oyster sauce, sesame oil, sugar, white pepper, and cornstarch to the skillet. Mix well, then remove from heat and allow the mixture to cool completely.
  4. Prep the Wrappers: Place 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 diamond.
  5. Roll the Egg Rolls: Fold the bottom corner over the filling, then fold in the side corners. Roll tightly towards the top point and seal the edge using the egg wash. Repeat with remaining wrappers and filling.
  6. Fry: Heat vegetable or peanut 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 golden brown and crispy.
  7. Drain: Remove the fried egg rolls with tongs and place them on a wire cooling rack set over paper towels to drain excess oil.
  8. Serve: Serve the egg rolls hot with sweet chili sauce, duck sauce, or extra soy sauce for dipping.

Notes

  • Ensure the filling cools completely before wrapping to prevent the wrappers from becoming soggy.
  • Maintain the oil temperature around 350°F for crispy, evenly cooked rolls.
  • Use a wire rack over paper towels for best oil drainage after frying.
  • Vegetarian versions can be made by substituting meat with tofu or more vegetables.
  • Leftover egg rolls can be reheated in an oven or air fryer for best crispiness.

Keywords: Chinese egg rolls, homemade egg rolls, pork egg rolls, crispy egg rolls, appetizer, Asian snack

Find it online: https://kitchenbyclara.com/homemade-chinese-egg-rolls-recipe/