Egg Rolls

Here’s a simple, classic Egg Rolls recipe you can make at home with a crispy outside and tasty filling.

🥢 Homemade Egg Rolls

Ingredients (makes ~8–10 egg rolls)

Filling

• 1 cup shredded cabbage

• ½ cup shredded carrots

• 1 cup cooked protein (chicken, pork, or shrimp), finely chopped

• 2 cloves garlic, minced

• 1 tsp ginger, grated (optional)

• 2 tbsp soy sauce

• 1 tsp sesame oil (optional)

• Salt and pepper, to taste

Egg Rolls

• 8–10 egg roll wrappers

• 1 egg, beaten (for sealing)

• Oil for frying

Instructions

1. Make filling

   • Heat a pan over medium heat with 1 tsp oil.

   • Cook garlic and ginger 30 seconds.

   • Add cabbage, carrots, and protein. Stir-fry 3–4 minutes.

   • Add soy sauce, sesame oil, salt, and pepper. Let cool slightly.

2. Wrap egg rolls

   • Place a wrapper on a clean surface with a corner pointing toward you (diamond shape).

   • Spoon 2–3 tbsp of filling near the bottom corner.

   • Fold bottom corner over filling, fold sides in, then roll tightly. Seal with beaten egg.

3. Fry

   • Heat oil in a pan or deep fryer to 180°C (350°F).

   • Fry egg rolls 2–4 minutes until golden brown.

   • Drain on paper towels.

4. Serve

   • With sweet chili sauce, soy sauce, or your favorite dipping sauce.

Tips & Variations

• Baked version: Brush rolls with oil, bake at 200°C (400°F) for 15–20 min, flipping halfway.

• Vegetarian: Skip the meat, add mushrooms, bean sprouts, or tofu.

• Freezing: Wrap individually and freeze before frying; fry straight from frozen.

If you want, I can make a super quick 15-minute skillet version, a mini bite-sized version, or a healthier baked version