📝 About This Recipe
These quintessential American-Chinese egg rolls feature a shatteringly crisp, bubbly exterior that gives way to a savory, umami-rich filling. Unlike thinner spring rolls, these use a thick wheat-based wrapper that blisters beautifully in the hot oil, creating those iconic crunchy pockets. Packed with seasoned ground pork, crisp cabbage, and aromatic ginger, they are a nostalgic powerhouse of texture and flavor.
🥗 Ingredients
The Filling
- 1 lb Ground Pork (can substitute with ground chicken or shrimp)
- 4 cups Green Cabbage (shredded very finely)
- 1 cup Carrots (julienned or shredded)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 3 pieces Green Onions (thinly sliced)
- 4 ounces Shiitake Mushrooms (finely chopped)
Seasoning & Assembly
- 2 tablespoons Soy Sauce (low sodium preferred)
- 1 tablespoon Toasted Sesame Oil
- 1 tablespoon Oyster Sauce
- 1 teaspoon Granulated Sugar
- 1 package Egg Roll Wrappers (usually contains 15-20 wrappers; found in the refrigerated section)
- 1 tablespoon Cornstarch (mixed with 2 tbsp water to create a 'glue')
- 1 quart Vegetable Oil (for deep frying)
👨🍳 Instructions
-
1
In a large wok or skillet, heat one tablespoon of oil over medium-high heat. Add the ground pork and cook until browned, breaking it into small crumbles. Drain any excess fat.
-
2
Add the minced garlic, grated ginger, and chopped mushrooms to the pork. Sauté for 2 minutes until the aromatics are fragrant and mushrooms have softened.
-
3
Toss in the shredded cabbage and carrots. Stir-fry for 3-4 minutes until the vegetables are wilted but still retain a slight bite. You want to cook out the moisture now so the rolls don't get soggy later.
-
4
Stir in the soy sauce, oyster sauce, sesame oil, and sugar. Mix thoroughly to coat the filling. Fold in the green onions and remove from heat.
-
5
CRITICAL STEP: Spread the filling out on a large baking sheet and let it cool completely. Tilt the sheet slightly so any excess liquid drains to one side; discard the liquid. A dry, cold filling ensures a crispy wrapper.
-
6
Prepare your 'glue' by mixing the cornstarch and water in a small bowl until smooth.
-
7
Lay one egg roll wrapper on a clean surface in a diamond orientation (one corner pointing at you). Keep the remaining wrappers covered with a damp paper towel to prevent drying.
-
8
Place approximately 3 tablespoons of the cooled filling in the lower center of the diamond. Shape it into a log about 4 inches long.
-
9
Fold the bottom corner over the filling and tuck it under tightly. Fold in the left and right side corners toward the center, resembling an open envelope.
-
10
Brush the top remaining corner with the cornstarch slurry. Roll the egg roll upward tightly to seal it completely.
-
11
Heat 2-3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a candy thermometer for accuracy.
-
12
Carefully lower 3-4 egg rolls into the oil at a time. Do not overcrowd the pot or the oil temperature will drop too low.
-
13
Fry for 3-5 minutes, turning occasionally, until the wrappers are deep golden brown and covered in tiny bubbles.
-
14
Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Let them rest for 2-3 minutes before serving to allow the heat to even out.
💡 Chef's Tips
Always cool your filling completely; a warm filling creates steam that makes the wrapper gummy rather than crispy. Don't overstuff the wrappers, as they may burst during frying and cause dangerous oil splatters. Keep a damp towel over your stack of wrappers while working to prevent them from becoming brittle and cracking. If you don't have a thermometer, dip the end of a wooden spoon into the oil; if it bubbles steadily around the wood, it's ready. For the crunchiest results, fry them twice: once at 325°F for 3 minutes, then again at 375°F for 1 minute right before serving.
🍽️ Serving Suggestions
Serve with a side of Sweet and Sour sauce or Spicy Hot Mustard for a classic experience. Pair with a cold, crisp Tsingtao beer or a sparkling jasmine tea. Serve alongside a bowl of hot and sour soup or egg drop soup for a complete meal. Add a side of pickled ginger and radish to cleanse the palate between bites. Drizzle with a little chili oil if you prefer an extra kick of heat.