Introduction
Crispy on the outside, savory and satisfying on the inside—egg rolls are a beloved takeout favorite that you can easily make at home. Filled with seasoned meat and crunchy vegetables, these golden rolls are perfect as appetizers, party snacks, or a fun dinner option. Serve them with your favorite dipping sauce for a restaurant-style experience!
Ingredients (Makes 10–12 egg rolls)
- 1 tablespoon vegetable oil (plus more for frying)
- 1/2 lb (225g) ground pork or chicken
- 2 cups coleslaw mix (or shredded cabbage and carrots)
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- Salt and pepper, to taste
- 10–12 egg roll wrappers
- 1 egg, beaten (for sealing)
Instructions
- Prepare the filling:
In a large skillet, heat 1 tablespoon of oil over medium heat. Add the ground pork (or chicken) and cook until browned. Add garlic, ginger, and cook for 30 seconds. Stir in the coleslaw mix, green onions, soy sauce, sesame oil, salt, and pepper. Cook until the vegetables are slightly wilted but still crisp, about 3–4 minutes. Let the mixture cool. - Assemble the egg rolls:
Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of the filling onto the lower third. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal. - Fry the egg rolls:
Heat 1–2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels. - Serve:
Serve hot with sweet chili sauce, soy sauce, or spicy mustard for dipping.
Optional Baking Instructions
- Brush egg rolls with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until golden and crisp.
Enjoy !
