I made these for Sunday football, and they disappeared in minutes—no leftovers in sight! These homemade egg rolls are crispy on the outside, savory on the inside, and absolutely addictive. Perfect for parties, game nights, or when you’re craving takeout-quality snacks right from your kitchen.
Crafting the Perfect Chinese Egg Rolls: A Step-by-Step Guide
Golden, crunchy, and bursting with flavor, these homemade Chinese egg rolls bring restaurant-style taste to your table.
| Quantity | Ingredient |
|---|---|
| 12 | Egg roll wrappers |
| 1 pound | Ground pork |
| 2 cups | Shredded cabbage |
| 1 cup | Shredded carrots |
| 4 | Thinly sliced scallions |
| 2 cloves | Minced garlic |
| 1 tablespoon | Finely grated ginger |
| 2 tablespoons | Soy sauce |
| 1 tablespoon | Oyster sauce |
| 1 teaspoon | Sesame oil |
| 1/4 teaspoon | White pepper |
| 1 tablespoon | Cornstarch |
| 2 tablespoons | Water |
| As needed | Vegetable oil for frying |
Directions:
Step 1: Prepare the Filling
In a large skillet or wok over medium-high heat, cook the ground pork until it’s no longer pink, breaking it up as it cooks. Add shredded cabbage, carrots, scallions, garlic, and ginger. Stir-fry for 3–4 minutes, just until the vegetables begin to soften.
Step 2: Season and Cool
Stir in the soy sauce, oyster sauce, sesame oil, and white pepper. Let it cook for another 2 minutes so the flavors blend perfectly, then remove the mixture from heat and allow it to cool slightly.
Step 3: Make the Slurry
In a small bowl, whisk together cornstarch and water to create a light slurry. This will help seal your egg rolls so they don’t open while frying.
Step 4: Assemble and Seal
Lay one egg roll wrapper on a clean surface with a corner pointing toward you. Spoon a bit of the cooled filling in the center. Fold up the bottom corner, tuck in the sides, and roll tightly toward the top. Brush a little slurry along the edge to seal the roll completely.
Step 5: Fry to Crispy Perfection
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in small batches for about 2–3 minutes per side, or until beautifully golden and crisp. Transfer them to a paper towel-lined plate to drain any excess oil.
Step 6: Serve and Enjoy
Serve your hot, crunchy egg rolls with sweet chili sauce, soy dipping sauce, or spicy mustard. They’re crispy, savory, and guaranteed to vanish fast—so make plenty!
