Description
This Easy Homemade Egg Rolls recipe delivers crispy, golden wrappers filled with a savory mixture of ground pork, Napa cabbage, carrots, and aromatic seasonings. Perfectly deep-fried to a crunchy finish, these egg rolls make a delicious appetizer or snack and can be paired with a tangy dipping sauce for an extra burst of flavor. The recipe also offers substitutions and tips for a gluten-free version or using chicken or turkey instead of pork.
Ingredients
Scale
Egg Roll Filling
- 1 lb Ground pork (substitute with ground turkey or chicken)
- 2 cups Napa cabbage, salted and squeezed dry
- 1 cup Carrots, shredded
- 3 Green onions, thinly sliced
- 1 tablespoon Fresh ginger, grated
- 2 Garlic cloves, minced
- 2 tablespoon Soy sauce (or tamari for gluten-free)
- 1 teaspoon Sesame oil (optional for extra flavor)
- 1 teaspoon Cornstarch (secret moisture control trick)
Wrappers
- 24 Egg roll wrappers (can substitute spring roll wrappers)
For Frying
- Vegetable oil, as needed for deep frying
- Optional: Peanut oil (adds depth of flavor)
- 1 Egg white (for sealing and brushing)
Dipping Sauce (optional)
- 2 tablespoon Soy sauce
- 1 tablespoon Rice vinegar
- 2 tablespoon Sweet & sour sauce
- 1 teaspoon Hot mustard (optional kick)
Instructions
- Prepare the Filling: In a large mixing bowl, combine ground pork, salted and squeezed-dry Napa cabbage, shredded carrots, sliced green onions, grated fresh ginger, minced garlic, soy sauce, sesame oil (if using), and cornstarch. Mix thoroughly until all ingredients are evenly incorporated.
- Wrap the Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner pointed towards you, forming a diamond shape. Place about 2 tablespoons of filling near the bottom corner. Fold the corner over the filling, then fold in the side corners, and roll tightly towards the top corner. Use a brush to apply the egg white to the top corner to seal the egg roll securely. Repeat with remaining wrappers and filling.
- Heat Oil: In a deep fryer or a deep, heavy-bottomed pot, heat vegetable oil (and peanut oil if using) to 350°F (175°C). Ensure there is enough oil to submerge the egg rolls completely.
- Fry Egg Rolls: Carefully place a few egg rolls at a time into the hot oil, avoiding overcrowding. Fry for about 3-5 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove the egg rolls and drain excess oil on paper towels.
- Prepare Dipping Sauce (Optional): In a small bowl, combine soy sauce, rice vinegar, sweet & sour sauce, and hot mustard (if desired). Stir well to mix.
- Serve: Serve the hot egg rolls immediately with the dipping sauce on the side for dipping.
Notes
- For a gluten-free option, use tamari instead of soy sauce and gluten-free spring roll wrappers.
- Do not overstuff the egg rolls to avoid bursting during frying.
- Make sure the Napa cabbage is well drained to prevent soggy filling and wrappers.
- Use a thermometer to maintain the oil temperature for perfectly crispy egg rolls.
- Leftover egg rolls can be frozen before frying and cooked from frozen.
Keywords: homemade egg rolls, crispy egg rolls, ground pork egg rolls, deep-fried egg rolls, Chinese appetizer, egg roll dipping sauce