Egg Rolls

Here’s a straightforward recipe for crispy, homemade egg rolls 🥢✨—you can fill them with veggies, meat, or a mix!

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Ingredients (makes ~8–10 egg rolls)

For the Filling:

• 1 cup shredded cabbage

• ½ cup shredded carrots

• 1 small onion, finely chopped

• 1 cup cooked protein (chicken, shrimp, pork, or tofu), optional

• 2 cloves garlic, minced

• 1 tsp soy sauce

• ½ tsp sesame oil (optional)

• Salt & pepper to taste

For Wrapping:

• 8–10 egg roll wrappers

• 1 egg, beaten (for sealing)

• Oil for frying (vegetable, canola, or peanut)

Optional Dipping Sauce:

• Soy sauce, sweet chili sauce, or hoisin sauce

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Instructions

1. Prepare the Filling

1. Heat a pan with a little oil.

2. Sauté onion and garlic until fragrant.

3. Add cabbage, carrots, and protein (if using). Cook until vegetables are slightly tender.

4. Stir in soy sauce, sesame oil, salt, and pepper. Cool slightly.

2. Wrap the Egg Rolls

1. Place a wrapper on a flat surface in a diamond shape.

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

3. Fold bottom corner over filling, fold sides in, then roll tightly.

4. Brush the top corner with beaten egg to seal.

3. Cook the Egg Rolls

Option A – Deep Fry:

• Heat oil in a pan to 350°F (175°C). Fry egg rolls 2–3 minutes per side until golden brown. Drain on paper towels.

Option B – Air Fryer (Healthier):

• Preheat to 390°F (200°C). Spray rolls lightly with oil. Air fry 10–12 minutes, flipping halfway, until golden.

4. Serve

• Serve warm with dipping sauce.

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Tips

• Don’t overfill; egg rolls should be tightly rolled to prevent breaking.

• You can add mushrooms, bean sprouts, or noodles for extra texture.

• For a crispy oven version, bake at 400°F (200°C) for 15–20 minutes, brushing with oil.

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If you want, I can give a “vegetarian deluxe” version with tofu, shiitake mushrooms, and hoisin glaze—super flavorful and slightly sweet 🍄🥕. Do you want me to do that?