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Golden crispy homemade egg rolls stacked on a wooden board with a bowl of sweet chili dipping sauce

Easy Egg Roll

Golden, crispy egg rolls filled with savory pork, cabbage, carrots and green onions, served hot with sweet chili sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 egg rolls
Cuisine: Chinese-American
Ingredients Method Notes

Ingredients
  

  • 12 egg roll wrappers
  • 1/2 lb (225 g) ground pork
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 3 green onions thinly sliced
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1 large egg beaten
  • Vegetable oil for frying
  • Sweet chili sauce for serving

Method
 

  1. Cook the pork in a large skillet over medium-high heat for 4 to 5 minutes, breaking it into small crumbles, until no pink remains.
  2. Add the cabbage, carrots, garlic and ginger. Cook 3 to 4 minutes until the cabbage wilts and the pan is mostly dry. Drain off any liquid.
  3. Stir in the soy sauce, sesame oil, sugar, black pepper and green onions. Cook 1 minute more, then cool the filling for 10 minutes.
  4. Lay a wrapper on the counter like a diamond, with one corner toward you. Keep the rest covered with a damp towel.
  5. Spoon about 2 tablespoons of filling just below the center. Fold the bottom corner up, fold in both sides, roll away from you snugly, and seal the top corner with beaten egg. Repeat.
  6. Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C).
  7. Fry 3 or 4 egg rolls at a time for 3 to 4 minutes, turning once, until deep golden and crisp.
  8. Drain on a wire rack or paper towels and serve hot with sweet chili sauce.

Notes

Keep the filling dry; drain any liquid so the rolls stay crisp inside. Do not overfill the wrappers or they will tear and leak. Fry in small batches so the oil stays at 350°F. Air fryer option: brush with oil and cook at 400°F for 10 to 12 minutes, flipping halfway. Freeze uncooked rolls for up to 2 months and fry straight from frozen, adding about 2 minutes.