Name: Classic Chinese Egg Rolls Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 12 egg roll wrappers; 1 pound ground pork; 2 cups shredded cabbage; 1 cup shredded carrots; 4 scallions, thinly sliced; 2 garlic cloves, minced; 1 tablespoon ginger, finely grated; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sesame oil; 1/4 teaspoon white pepper; 1 tablespoon cornstarch; 2 tablespoons water; Vegetable oil, for frying

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Introduction

Classic Chinese egg rolls are crispy, golden parcels filled with savory pork and fresh vegetables. Perfect as an appetizer or snack, these homemade treats bring authentic Asian flavors right to your kitchen.

A tray lined with shiny aluminum foil holds two neat rows of golden-brown spring rolls, totaling fourteen pieces. Each spring roll has a crispy, slightly bubbly surface with varying shades of golden yellow and deeper brown spots from frying. The rolls are tightly wrapped with a smooth, thin outer layer showing slight creases and folds at the ends. The image captures the warm, crunchy texture and uniform shape of the spring rolls on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 egg roll wrappers
1 pound ground pork
2 cups shredded cabbage
1 cup shredded carrots
4 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon ginger, finely grated
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/4 teaspoon white pepper
1 tablespoon cornstarch
2 tablespoons water
Vegetable oil, for frying

Instructions

Step 1: Heat a large skillet or wok over medium-high heat. Add the ground pork and cook until no longer pink, breaking it apart with a spoon as it cooks.
Step 2: Add the shredded cabbage, carrots, scallions, garlic, and ginger to the browned pork. Stir-fry the mixture for 3–4 minutes until the vegetables soften.
Step 3: Pour in the soy sauce, oyster sauce, sesame oil, and white pepper. Stir well and cook for another 2 minutes. Remove from heat and allow the filling to cool slightly.
Step 4: In a small bowl, mix cornstarch with water to create a slurry. This will be used to seal the egg roll wrappers.
Step 5: Lay one egg roll wrapper with a corner facing you. Place 2–3 tablespoons of filling in the center. Fold the corner closest to you over the filling, tuck in the sides, and roll tightly. Seal the final corner with a dab of the cornstarch slurry.
Step 6: Heat vegetable oil in a deep fryer or heavy-bottomed pan to 350°F (175°C). Fry egg rolls in batches without overcrowding until golden brown and crispy, about 2–3 minutes per side. Drain on paper towels.
Step 7: Serve hot with your favorite dipping sauce and enjoy.

Tips & Variations

For extra crispiness, double-fry the egg rolls by frying once until light golden, draining, then frying again until deep golden brown.
You can substitute ground pork with ground chicken or turkey for a leaner option.
Add bean sprouts or water chestnuts to the filling for added crunch and texture.
If you don’t have oyster sauce, hoisin sauce can be used as a tasty alternative.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for 5–7 minutes to restore crispiness. Avoid microwaving as it can make the wrappers soggy.

How to Serve

A tray lined with shiny silver foil holds two neat rows of eleven golden brown spring rolls, each roll tightly wrapped in crispy, thin, slightly bubbled skin with a light variation of golden and amber hues. The spring rolls have a firm, crunchy texture on the outside with some darker toasted spots showing where they have baked evenly. The tray rests on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake egg rolls instead of frying?

Yes, you can bake egg rolls for a healthier alternative. Brush them lightly with oil, place on a baking sheet, and bake at 400°F (200°C) for about 15–20 minutes, turning halfway through until crispy and golden.

How do I prevent egg rolls from bursting while frying?

Make sure the filling is cooled before rolling and do not overfill the wrappers. Seal the edges well using the cornstarch slurry and fry at the correct oil temperature to avoid bursting.