📝 About This Recipe
Experience the ultimate crunch with these restaurant-style egg rolls, featuring a shatteringly crisp, bubbly exterior and a savory, aromatic filling. This recipe combines ground pork, fresh shredded cabbage, and ginger to create a complex flavor profile that is both comforting and addictive. Perfect as a party appetizer or a weekend snack, these homemade gems are far superior to any takeout version you've ever had.
🥗 Ingredients
The Savory Filling
- 1 pound Ground Pork (can substitute with ground chicken or shrimp)
- 4 cups Green Cabbage (shredded very thinly)
- 1 cup Carrots (shredded or matchstick cut)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 3 pieces Green Onions (finely sliced)
- 1 tablespoon Vegetable Oil (for sautéing)
Seasoning Sauce
- 2 tablespoons Soy Sauce (low sodium preferred)
- 1 tablespoon Oyster Sauce (adds rich umami)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Granulated Sugar
- 1/4 teaspoon White Pepper (for a subtle heat)
Assembly and Frying
- 15 pieces Egg Roll Wrappers (standard large square size)
- 1 tablespoon Cornstarch (mixed with 1 tbsp water for sealant)
- 4-6 cups Neutral Oil (such as canola or peanut oil for deep frying)
👨🍳 Instructions
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1
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the ground pork and cook until browned, breaking it into small crumbles with a spatula.
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2
Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant. Do not let the garlic burn.
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3
Add the shredded cabbage and carrots to the skillet. Sauté for 3-4 minutes until the vegetables have wilted slightly but still retain a bit of texture.
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4
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Pour this over the pork and vegetable mixture.
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5
Stir in the sliced green onions and cook for one more minute. Remove the skillet from heat.
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6
Transfer the filling to a colander set over a bowl or a rimmed baking sheet. Let it drain and cool completely for at least 15-20 minutes. This prevents the wrappers from becoming soggy.
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7
Prepare your 'glue' by mixing the cornstarch and water in a small ramekin until smooth.
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8
Lay one egg roll wrapper on a clean surface in a diamond shape. Place about 3 tablespoons of the cooled filling in the lower center of the wrapper.
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9
Fold the bottom corner over the filling, then tuck in the left and right sides tightly. Roll upward halfway, brush the top corner with the cornstarch slurry, and finish rolling to seal it firmly.
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10
Repeat with the remaining wrappers, keeping the finished rolls covered with a damp paper towel to prevent them from drying out while you work.
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11
Heat 2-3 inches of oil in a deep pot or Dutch oven to 350°F (175°C). Use a candy thermometer to ensure the temperature is accurate.
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12
Carefully lower 3-4 egg rolls into the hot oil. Fry for 3-5 minutes, turning occasionally, until they are deep golden brown and bubbly.
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13
Remove the egg rolls with a slotted spoon and place them on a wire cooling rack set over a baking sheet to drain. Avoid paper towels as they can trap steam and soften the crust.
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14
Let them rest for 2-3 minutes before serving to allow the interior heat to stabilize.
💡 Chef's Tips
Always cool your filling completely before rolling; a warm filling creates steam that makes the wrapper gummy. Don't overfill the wrappers, as they may burst during frying. Keep the oil temperature consistent at 350°F; if it's too low, the rolls will be greasy, and if it's too high, the outside will burn before the inside is hot. If you want extra crunch, you can double-wrap the egg rolls, though this requires more wrappers. To make ahead, freeze the uncooked rolls on a tray and then transfer to a bag; fry them directly from frozen for an extra 2 minutes.
🍽️ Serving Suggestions
Serve hot with a side of classic Sweet and Sour sauce for dipping. Pair with Chinese Hot Mustard for a spicy, nasal-clearing kick. Serve alongside a bowl of hot Egg Drop Soup for a complete lunch. Accompany with a chilled jasmine tea or a crisp lager to balance the richness. Garnish the serving plate with extra sliced green onions and sesame seeds for a professional look.