Few appetizers are as satisfying as a hot, golden egg roll fresh from the fryer. With its perfectly crunchy wrapper and flavorful filling of pork, cabbage, and carrots, this dish delivers that irresistible contrast of crisp outside and tender, savory inside.
Making egg rolls at home may seem intimidating at first, but once you get the hang of rolling, it’s surprisingly simple—and far fresher than takeout. The beauty of this recipe is that you can customize the filling with whatever protein or veggies you like, from classic pork and cabbage to chicken, shrimp, or even tofu.
These egg rolls make a crowd-pleasing starter for parties, game nights, or family dinners. Serve them hot with a dipping sauce like sweet and sour, soy, or spicy chili garlic, and watch them disappear quickly.
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Best of all, you can fry them for that authentic crunch or bake them for a lighter option while still keeping plenty of flavor and crispiness. They also freeze well, making them a perfect make-ahead snack for busy days.
Total time: 40 minutes
Yield: 12 egg rolls
Ingredients :
- 1 pound ground pork (or chicken)
- 2 cups cabbage, finely shredded
- 1 cup carrots, julienned
- 1/2 cup green onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
Instructions:
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