Crispy Homemade Egg Rolls (Better Than Takeout!)

🥢 Crispy Homemade Egg Rolls (Better Than Takeout!)

(Golden, crunchy wrappers stuffed with savory pork & veggies—perfect for dipping!)

📝 Ingredients (Makes ~12 egg rolls)

Filling:

½ lb (225g) ground pork (or chicken/shrimp)
2 cups shredded cabbage
1 cup shredded carrots
½ cup thinly sliced mushrooms (or bamboo shoots)
2 green onions, chopped
2 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp soy sauce
1 tbsp oyster sauce (or hoisin)
1 tsp sesame oil
½ tsp sugar
¼ tsp black pepper

Wrapping & Frying:

12 egg roll wrappers (spring roll wrappers for lighter version)
1 tbsp cornstarch + 2 tbsp water (for sealing)
Neutral oil (for frying)

Dipping Sauce:

Sweet chili sauce, duck sauce, or mix soy sauce + rice vinegar + a pinch of sugar.

🍳 Instructions

1. Cook the Filling

In a wok or skillet, cook pork over medium-high until no longer pink. Drain excess fat.
Add garlic, ginger, cabbage, carrots, mushrooms—stir-fry 2-3 mins until veggies soften.
Stir in soy sauce, oyster sauce, sesame oil, sugar, pepper. Cool slightly.

2. Wrap the Egg Rolls

Place a wrapper like a diamond. Add 2 tbsp filling near the bottom corner.
Fold bottom over filling, tuck sides in, then roll tightly. Seal the tip with cornstarch slurry.

3. Fry to Perfection

Heat 1-2 inches of oil to 350°F (175°C). Fry 3-4 at a time, turning until golden (~3 mins).
Drain on a rack or paper towels.

4. Bake Option (Healthier)

Brush rolls with oil, bake at 400°F (200°C) for 15-20 mins, flipping halfway.

🌟 Pro Tips

✔ Keep wrappers moist—cover with a damp towel while working.
✔ Extra crisp? Double-fry: Cool 5 mins, then fry again 1 min.
✔ Freeze unbaked rolls—fry straight from frozen (add 1-2 mins).

🍽 Serving Ideas

Serve with hot mustard + sweet & sour sauce.
Chop leftovers for egg roll bowls (skip the wrapper!).
Add vermicelli noodles to the filling for extra texture.

These egg rolls are crunchy, flavorful, and customizable—swap pork for tofu or add Sriracha for heat! 😋