Description
This recipe for Authentic Chinese Egg Rolls offers a delicious and crispy appetizer filled with a savory mix of ground pork, cabbage, carrots, and green onions, flavored with soy sauce, garlic, ginger, and oyster sauce. Perfectly fried to golden perfection, these egg rolls are a classic Chinese takeout favorite that you can easily make at home.
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
Wrapper and Frying
- 10 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying (about 2 inches in depth)
Instructions
- Heat the skillet: Heat a large skillet or wok over medium heat to prepare for cooking the pork.
- 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.
- Remove excess fat: Drain and remove any excess fat from the skillet and set the cooked pork aside on a plate.
- Sauté aromatics: In the same skillet, add the minced garlic and ginger and sauté for about 30 seconds until fragrant.
- Cook vegetables: Add shredded cabbage, julienned carrots, and chopped green onions to the skillet; stir frequently and cook for 4-5 minutes until vegetables soften slightly but retain some crunch.
- Combine pork and vegetables: Return the cooked pork to the skillet with the vegetables.
- Add sauces and seasonings: Pour in soy sauce and oyster sauce; stir to combine evenly. Season with salt and black pepper and cook for another 2 minutes to meld flavors.
- Cool 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.
- Add filling to wrapper: Spoon about 2 tablespoons of cooled filling onto the lower third of the wrapper, avoiding overstuffing.
- Fold and roll: Fold the bottom corner over the filling, then fold in the sides, and roll tightly away from you, sealing the top corner with beaten egg.
- Repeat wrapping: Repeat with the remaining wrappers and filling until all egg rolls are assembled.
- Heat oil for frying: 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 the hot oil a few at a time, avoiding overcrowding. Fry while turning occasionally until golden brown and crispy, about 4-5 minutes.
- Drain and serve: Remove egg rolls from oil and drain on paper towels to remove excess oil. Serve immediately with your favorite dipping sauce.
Notes
- Make sure to let the filling cool completely before wrapping to prevent the wrappers from becoming soggy or tearing.
- Maintain the oil temperature at 350°F for even frying and to ensure crispy egg rolls.
- You can substitute ground pork with ground chicken or turkey for a leaner option.
- Feel free to add other vegetables like bean sprouts or mushrooms to the filling for variation.
- Ensure you do not overfill the wrappers to avoid breaking during frying.
