Description
This authentic Chinese Egg Rolls recipe delivers a crispy, golden exterior filled with a savory mixture of ground pork, cabbage, carrots, and green onions, flavored with soy sauce, garlic, ginger, and oyster sauce. Perfect as a delightful appetizer or snack, these egg rolls are fried to perfection for a crunchy bite every time.
Ingredients
Scale
Filling
- 2 cups cabbage, shredded
- 1 cup carrots, julienned
- 1/2 cup green onions, chopped
- 1/2 pound ground pork
- 2 tablespoons soy sauce
- 1 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
- 1 tablespoon oyster sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Wraps
- 10 egg roll wrappers
- 1 egg, beaten (for sealing)
For Frying
- Oil for frying (about 2 inches deep)
Instructions
- Heat the Skillet: Heat a large skillet or wok over medium heat to prepare for cooking the filling.
- Cook the Ground Pork: Add the ground pork to the skillet and cook, breaking it apart with a spatula, until fully cooked and no longer pink.
- Drain Excess Fat: Remove any excess fat from the skillet and transfer the cooked pork to a plate.
- Sauté Aromatics: In the same skillet, add minced garlic and ginger. Sauté for about 30 seconds until fragrant.
- Add Vegetables: Add shredded cabbage, julienned carrots, and chopped green onions to the skillet.
- Cook Vegetables: Stir frequently and cook for 4-5 minutes until vegetables soften slightly but maintain some crunch.
- Combine Meat and Veggies: Return cooked pork to the skillet with vegetables.
- Add Sauces: Pour soy sauce and oyster sauce into the skillet, stirring to combine evenly.
- Season: Add salt and black pepper to taste, and cook for another 2 minutes to meld the flavors.
- Cool the Filling: Remove skillet from heat and let the filling cool for at least 10 minutes before wrapping.
- Prepare Wrappers: Lay one egg roll wrapper on a clean, flat surface with one corner pointing toward you.
- Fill the Wrapper: Spoon about 2 tablespoons of cooled filling onto the lower third of the wrapper, avoiding overfilling.
- Fold the Wrapper: Fold the bottom corner up over the filling, then fold in the sides tightly.
- Roll and Seal: Roll the wrapper away from you tightly, sealing the top corner with a little beaten egg.
- Repeat: Repeat the filling and rolling process with the remaining wrappers and filling.
- Heat Oil: Heat about 2 inches of oil in a large pan or wok over medium-high heat until it reaches 350°F (175°C).
- Fry Egg Rolls: Carefully lower egg rolls into hot oil in batches, avoiding overcrowding.
- Cook Until Golden: Fry, turning occasionally, for about 4-5 minutes until golden brown and crispy.
- Drain Excess Oil: Remove egg rolls from oil and place on paper towels to drain any excess oil.
- Serve: Serve the egg rolls immediately with your favorite dipping sauce.
Notes
- Ensure the filling is cooled before wrapping to prevent wrappers from getting soggy.
- Do not overfill the wrappers to avoid bursting during frying.
- Maintain oil temperature at around 350°F for perfect crispiness.
- You can substitute ground pork with ground chicken or turkey if preferred.
- Use fresh vegetables to retain crunch and freshness.
- If you don’t have oyster sauce, you can use hoisin sauce as an alternative.
