Homemade Chinese Egg Rolls
Homemade Chinese Egg Rolls
Ingredients
For the Filling
- 300 g ground pork
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced ginger
- 1/2 teaspoon black pepper
For Assembly and Frying
- 12 egg roll wrappers
- 1 egg, beaten
- 2 cups vegetable oil, for frying
Instructions
- 1
In a large bowl, combine the ground pork, shredded cabbage, shredded carrots, chopped green onions, soy sauce, sesame oil, minced ginger, and black pepper. Mix all ingredients thoroughly until well combined.
⏱️ 10 min
- 2
Lay one egg roll wrapper on a clean surface, positioning it like a diamond with one corner pointing towards you.
⏱️ 1 min
- 3
Place approximately 2 tablespoons of the prepared filling mixture near the bottom corner of the wrapper.
⏱️ 1 min
- 4
Fold the bottom corner of the wrapper tightly over the filling, tucking it in firmly.
⏱️ 1 min
- 5
Fold in the side corners of the wrapper towards the center.
⏱️ 1 min
- 6
Roll the wrapper tightly upwards, continuing until you reach the top corner.
⏱️ 1 min
- 7
Dip a finger into the beaten egg and spread a small amount on the top corner of the wrapper. Press firmly to seal the egg roll.
⏱️ 1 min
- 8
Repeat this wrapping process for the remaining 11 egg roll wrappers and filling.
⏱️ 9 min
- 9
In a deep pan, heat 2 cups of vegetable oil over medium-high heat until it reaches 175°C (350°F).
⏱️ 5 min•🌡️ 175
- 10
Carefully place 3-4 egg rolls into the hot oil, ensuring not to overcrowd the pan.
⏱️ 1 min•🌡️ 175
- 11
Fry the egg rolls for 3-5 minutes, or until they are golden brown and crispy on all sides, turning them occasionally to ensure even cooking.
⏱️ 4 min•🌡️ 175
- 12
Using a slotted spoon, remove the fried egg rolls from the oil and transfer them to a wire rack lined with paper towels to drain any excess oil.
⏱️ 1 min
- 13
Serve the egg rolls hot, optionally with your favorite dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chinese Egg Rolls
For the Filling
- 300 g ground pork
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced ginger
- 1/2 teaspoon black pepper
For Assembly and Frying
- 12 egg roll wrappers
- 1 egg, beaten
- 2 cups vegetable oil, for frying
Instructions
- 1
In a large bowl, combine the ground pork, shredded cabbage, shredded carrots, chopped green onions, soy sauce, sesame oil, minced ginger, and black pepper. Mix all ingredients thoroughly until well combined.
⏱️ 10 min - 2
Lay one egg roll wrapper on a clean surface, positioning it like a diamond with one corner pointing towards you.
⏱️ 1 min - 3
Place approximately 2 tablespoons of the prepared filling mixture near the bottom corner of the wrapper.
⏱️ 1 min - 4
Fold the bottom corner of the wrapper tightly over the filling, tucking it in firmly.
⏱️ 1 min - 5
Fold in the side corners of the wrapper towards the center.
⏱️ 1 min - 6
Roll the wrapper tightly upwards, continuing until you reach the top corner.
⏱️ 1 min - 7
Dip a finger into the beaten egg and spread a small amount on the top corner of the wrapper. Press firmly to seal the egg roll.
⏱️ 1 min - 8
Repeat this wrapping process for the remaining 11 egg roll wrappers and filling.
⏱️ 9 min - 9
In a deep pan, heat 2 cups of vegetable oil over medium-high heat until it reaches 175°C (350°F).
⏱️ 5 min•🌡️ 175 - 10
Carefully place 3-4 egg rolls into the hot oil, ensuring not to overcrowd the pan.
⏱️ 1 min•🌡️ 175 - 11
Fry the egg rolls for 3-5 minutes, or until they are golden brown and crispy on all sides, turning them occasionally to ensure even cooking.
⏱️ 4 min•🌡️ 175 - 12
Using a slotted spoon, remove the fried egg rolls from the oil and transfer them to a wire rack lined with paper towels to drain any excess oil.
⏱️ 1 min - 13
Serve the egg rolls hot, optionally with your favorite dipping sauce.
⏱️ 1 min