Chinese Egg Rolls

Crispy, golden, and irresistibly flavorful, these homemade Chinese Egg Rolls are packed with a savory filling of ground pork, crunchy cabbage, sweet carrots, and aromatic seasonings. Stir-fried to perfection with soy sauce, oyster sauce, and a touch of sesame oil, the filling is wrapped in delicate egg roll wrappers and fried to a delightful crunch. Perfect as an appetizer, snack, or party dish, these versatile egg rolls pair beautifully with dipping sauces like sweet chili, soy, or plum sauce. With easy-to-follow steps and a short prep time, this recipe delivers restaurant-quality egg rolls that will impress family and friends alike.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 20

Ingredients

• 1 lb ground pork
• 3 cups (shredded) green cabbage
• 1 cup (shredded) carrot
• 4 stalks (thinly sliced) green onions
• 3 cloves (minced) garlic
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 20 sheets egg roll wrappers
• 1 large (beaten) egg
• 4 cups (for frying) vegetable oil

Directions

Step 1

In a large skillet or wok over medium-high heat, cook the ground pork, breaking it apart with a wooden spoon, until fully browned. Drain any excess fat if necessary.

Step 2

Add the shredded cabbage, shredded carrots, green onions, and minced garlic to the skillet. Stir-fry everything together for 3–4 minutes, or until the vegetables are slightly softened.

Step 3

Stir in the soy sauce, oyster sauce, and sesame oil, ensuring all the ingredients are evenly coated. Cook for another 2 minutes, then remove the filling mixture from heat and let it cool completely.

Step 4

In a small bowl, dissolve the cornstarch in 2 tablespoons of water to create a slurry. This will be used to seal the egg rolls.

Step 5

Place an egg roll wrapper on a clean, dry surface with one corner pointing toward you (making a diamond shape). Spoon about 2 tablespoons of the cooled filling onto the center of the wrapper.

Step 6

Fold the bottom corner over the filling, then fold in the left and right corners snugly. Roll upward to form a cylinder, leaving the top corner exposed. Use the cornstarch slurry to moisten the edges of the top corner, then seal the roll. Repeat with the remaining wrappers and filling.

Step 7

In a large pot or deep skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Fry the egg rolls in small batches (do not overcrowd) for 3–5 minutes, turning occasionally, until golden brown and crisp.

Step 8

Remove the fried egg rolls with a slotted spoon and drain them on a plate lined with paper towels.

Step 9

Serve the egg rolls hot with your choice of dipping sauce, such as sweet chili sauce, soy sauce, or plum sauce.

Nutrition Facts

Serving size	(2332.6g)

Amount per serving	% Daily Value*
Calories	10109.4

Total Fat 963.1g	0%
Saturated Fat 158.5g	0%
Polyunsaturated Fat 545.5g
Cholesterol 627.8mg	0%
Sodium 4486.9mg	0%
Total Carbohydrate 277.7g	0%
Dietary Fiber 9.9g	0%
Total Sugars 11.3g
Protein 171.1g	0%

Vitamin D 53.8IU	0%
Calcium 326.8mg	0%
Iron 17.6mg	0%
Potassium 954.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 82.8%

Protein: 6.5%

Carbs: 10.6%