Best Egg Rolls Recipe

Ingredients:

For the Filling:

• 1 pound (450 g) ground pork (or chicken or beef)
• 2 cups shredded cabbage (green or napa)
• 1 cup shredded carrots
• 1 cup bean sprouts
• 1/2 cup finely chopped mushrooms (optional)
• 3 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• Salt and pepper to taste

For the Egg Rolls:

• 1 package egg roll wrappers (usually found in the refrigerated section of grocery stores)
• Oil for frying (vegetable or canola oil works well)

Instructions:

1. Prepare the Filling:

• In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat.
• Add the ground pork (or other meat) and cook until browned and fully cooked. Break it up into small pieces as it cooks.
• Add the minced garlic and ginger to the skillet and cook for about 1 minute until fragrant.
• Add the shredded cabbage, carrots, bean sprouts, and mushrooms (if using). Stir-fry for 4-5 minutes until the vegetables are tender.
• Stir in the soy sauce, oyster sauce, sesame oil, and cornstarch. Cook for another 2-3 minutes until the sauce thickens slightly and coats the filling. Season with salt and pepper to taste.
• Remove from heat and let the filling cool slightly.

1. Assemble the Egg Rolls:

• Lay out an egg roll wrapper on a clean surface with one corner facing you (like a diamond shape).
• Place 2-3 tablespoons of the filling in the center of the wrapper.
• Fold the bottom corner over the filling, then fold in the sides, and roll up tightly to form a log. Seal the top corner with a little water to help it stick. Make sure the egg roll is tightly wrapped to prevent it from opening during frying.
• Repeat with the remaining wrappers and filling.

1. Fry the Egg Rolls:

• Heat about 2 inches of oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to check the temperature.
• Fry the egg rolls in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes, turning occasionally, until they are golden brown and crispy.
• Use a slotted spoon to remove the egg rolls from the oil and drain them on a plate lined with paper towels.

1. Serve:

• Serve the egg rolls hot with your favorite dipping sauces, such as sweet and sour sauce, soy sauce, or hoisin sauce.

Enjoy your homemade egg rolls with a satisfying crunch and flavorful filling! They’re perfect as an appetizer or a fun snack.