📝 About This Recipe
These egg rolls are the quintessential American-Chinese appetizer, featuring a shatteringly crisp, bubbly exterior and a savory, aromatic filling. Inspired by the bustling kitchens of 20th-century New York, this version elevates the classic with a perfectly balanced blend of ground pork, crisp cabbage, and a hint of toasted sesame. It’s a nostalgic, crunchy masterpiece that brings the magic of a high-end bistro right to your home kitchen.
🥗 Ingredients
The Savory Filling
- 1 lb Ground Pork (lean or 80/20 mix)
- 4 cups Green Cabbage (shredded very finely)
- 1 cup Carrots (julienned or shredded)
- 4 pieces Green Onions (thinly sliced)
- 1 tablespoon Fresh Ginger (grated or minced finely)
- 3 cloves Garlic (minced)
- 1/2 cup Shiitake Mushrooms (finely chopped)
Seasoning & Aromatics
- 2 tablespoons Soy Sauce (low sodium preferred)
- 1 tablespoon Oyster Sauce (adds rich umami)
- 1 teaspoon Toasted Sesame Oil (for finishing)
- 1/2 teaspoon Granulated Sugar
- 1/4 teaspoon White Pepper (for authentic Chinese flavor)
Assembly & Frying
- 15 pieces Egg Roll Wrappers (thick, flour-based style)
- 1 Egg (beaten with 1 tbsp water for egg wash)
- 1 quart Peanut or Vegetable Oil (for deep frying)
- 1 teaspoon Cornstarch (to dust the tray)
👨🍳 Instructions
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1
In a large wok or skillet over medium-high heat, add a tablespoon of oil and brown the ground pork until fully cooked. Break it into very small crumbles with your spatula.
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2
Add the minced garlic, grated ginger, and chopped mushrooms to the pork. Sauté for 2 minutes until the aromatics are fragrant and the mushrooms have softened.
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3
Toss in the shredded cabbage and carrots. Stir-fry for 3-4 minutes only; you want the vegetables to wilt slightly but still retain some structural integrity.
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4
Pour in the soy sauce, oyster sauce, sugar, and white pepper. Stir well to coat everything evenly.
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5
Remove from heat and stir in the sliced green onions and toasted sesame oil. This preserves their fresh, bright flavor.
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6
CRITICAL STEP: Place the filling in a fine-mesh strainer over a bowl for 10-15 minutes. Excess moisture is the enemy of a crispy egg roll; let it drain and cool completely.
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7
Lay one egg roll wrapper on a clean surface in a diamond orientation (one corner pointing toward you).
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8
Place about 3 tablespoons of the cooled filling in the lower center of the wrapper, shaping it into a log about 4 inches long.
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9
Fold the bottom corner over the filling and tuck it under tightly. Fold in the left and right sides toward the center, resembling an open envelope.
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10
Brush the top remaining corner with your egg wash. Roll the log upward tightly to seal it completely.
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11
Repeat with remaining wrappers, keeping the finished rolls covered with a damp paper towel so they don't dry out.
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12
Heat 2-3 inches of oil in a heavy-bottomed pot to 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
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13
Carefully slide 3-4 egg rolls into the oil. Fry for 3-5 minutes, turning occasionally, until they are deep golden brown and the wrapper is covered in tiny, crispy bubbles.
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14
Remove with a slotted spoon and drain on a wire rack (not paper towels) to maintain maximum crunch.
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15
Let them rest for 2 minutes before slicing diagonally and serving hot.
💡 Chef's Tips
Always cool your filling completely before rolling; hot filling creates steam that makes the wrapper soggy. Don't overstuff the rolls or they will burst in the fryer and soak up excess oil. Use a wire cooling rack instead of paper towels to drain the rolls; this allows air to circulate and prevents the bottoms from getting soft. If you can't find pork, ground chicken or shrimp work beautifully as a protein substitute. Keep your unused wrappers under a damp cloth while working to prevent them from cracking.
🍽️ Serving Suggestions
Serve with a side of classic sweet and sour sauce or spicy hot mustard for a traditional experience. Pair with a chilled Riesling or a crisp Tsingtao beer to cut through the richness of the fried wrapper. Serve alongside a bowl of hot and sour soup for a complete American-Chinese lunch. Garnish the plate with extra sliced scallions and toasted sesame seeds for a professional look. A side of pickled ginger or a light cucumber salad provides a refreshing contrast to the savory rolls.