Classic Chinese Egg Rolls Recipe
Classic Chinese Egg Rolls featuring a savory pork and vegetable filling wrapped in crispy, golden wrappers, fried to perfection. A delicious appetizer or snack, these egg rolls combine tender ground pork, shredded cabbage, carrots, and aromatic seasonings for an authentic taste of Chinese cuisine.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
Egg Roll Wrappers
- 12 egg roll wrappers
Filling
- 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
Sealing Mixture
- 1 tablespoon cornstarch
- 2 tablespoons water
For Frying
- Vegetable oil, for frying
Instructions
- Cook the Pork: 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 to ensure even browning.
- Add Vegetables and Aromatics: To the browned pork, add the shredded cabbage, shredded carrots, sliced scallions, minced garlic, and grated ginger. Stir-fry the mixture for about 3-4 minutes until the vegetables begin to soften but retain some crunch.
- Season the Filling: Pour in the soy sauce, oyster sauce, sesame oil, and white pepper. Stir well to combine and cook for another 2 minutes so flavors meld. Remove the filling from heat and let it cool slightly.
- Make Cornstarch Slurry: In a small bowl, whisk together cornstarch and water to create a slurry. This mixture will be used to seal the egg roll wrappers securely.
- Assemble Egg Rolls: Lay out an egg roll wrapper with a corner pointing toward you. Spoon about 2-3 tablespoons of the filling in the center. Fold the corner closest to you over the filling, tuck in the sides snugly, and roll tightly. Seal the edge with a dab of the cornstarch slurry to keep the roll closed during frying.
- Heat Oil for Frying: In a deep fryer or a large heavy-bottomed pan, heat vegetable oil to 350°F (175°C). Ensure there is enough oil to fully submerge the egg rolls.
- Fry Egg Rolls: Carefully lower egg rolls into the hot oil in batches, avoiding overcrowding. Fry each side for about 2-3 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
- Serve: Serve your classic Chinese egg rolls hot with your favorite dipping sauce and enjoy the satisfying crunch and flavorful filling.
Notes
- Make sure the filling is cool before assembling the rolls to prevent wrappers from tearing.
- Do not overfill the rolls to avoid bursting during frying.
- Adjust frying time depending on your oil temperature to achieve maximum crispiness without burning.
- If preferred, you can substitute ground pork with ground chicken or turkey.
- Store leftover egg rolls in an airtight container and reheat in the oven to maintain crispiness.
Keywords: Chinese egg rolls, egg roll recipe, fried appetizer, ground pork egg rolls, crispy egg rolls, traditional Chinese food
Find it online: https://todayquickmeals.com/classic-chinese-egg-rolls-recipe/
