Traditional Egg Rolls

🕒 Prep: 15 min
🔥 Cook: 5 min
🍽 Serves: 4
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Egg rolls are a beloved classic in many households, offering a perfect balance of crunchy exterior and savory filling. This traditional recipe is straightforward yet full of flavor, making it a fantastic choice for a weeknight meal or a party appetizer.

Ingredients for Traditional Egg Rolls

The filling starts with ground pork, which adds a rich, savory base. Cabbage and carrots provide satisfying crunch and sweetness, balancing the meatiness. Garlic and ginger are essential for that authentic, aromatic flavor that sings with every bite. Soy sauce ties everything together with a salty umami kick, while sesame oil imparts a subtle, nutty aroma. Salt and black pepper round out the seasoning, enhancing each ingredient. Finally, egg roll wrappers are your vehicle for all this deliciousness, frying up to a golden, crispy perfection.

Tips & Tricks

  • Ensure the filling is cool before wrapping to prevent soggy wrappers.
  • Use a thermometer to maintain oil temperature for even frying.
  • Seal the wrappers well to avoid leaks during frying.

Serving Suggestions

These egg rolls pair beautifully with a sweet chili sauce or soy-based dipping sauce. For a fuller meal, serve alongside a light Asian-inspired salad or a bowl of hot and sour soup. They're also a hit as part of a dim sum spread with friends.

Frequently Asked Questions

Can I bake these instead of frying?
Yes, you can bake them at 400°F for about 20 minutes, turning halfway through for even crispness.
How do I store leftovers?
Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven to retain crispness.

Traditional Egg Rolls Recipe Walkthrough

Start by heating the sesame oil in a large skillet over medium heat. Toss in the garlic and ginger and let them sauté for a minute until they're wonderfully fragrant. Then, add the ground pork, sprinkling it with salt and black pepper. Cook until the pork is browned and fully cooked through. Stir in the cabbage, carrots, and soy sauce. Let this mixture cook until the veggies are tender, which should take about 5 minutes. Transfer the filling to a bowl and let it cool slightly.

Next, lay an egg roll wrapper on a clean surface in a diamond shape. Place about 2 tablespoons of your cooled filling on the bottom third of the wrapper. Fold the bottom corner over the filling snugly, then fold in the sides. Roll it up tightly, sealing the top corner with a little water to keep everything in place.

Heat up some vegetable oil in a deep fryer or large pot to 350°F. Fry the egg rolls in batches, making sure not to crowd the fryer. Cook them until they're golden brown and crispy, around 3 to 5 minutes per batch. Once done, transfer them to a paper towel-lined plate to drain off any excess oil.

Why You'll Love This Recipe

  • Achieves perfect crunch without being greasy.
  • Simple ingredients with big flavor impact.
  • Quick preparation with versatile serving options.
  • Great for making ahead and freezing.

Ingredients

1 lb ground pork
2 cups shredded cabbage
1 cup shredded carrots
2 cloves garlic, minced
2 tsp ginger, grated
3 tbsp soy sauce
2 tbsp sesame oil
1 tsp salt
1/2 tsp black pepper
20 egg roll wrappers
Vegetable oil for frying

Step-by-step Instructions

1. In a large skillet, heat sesame oil over medium heat and add garlic and ginger, sauté until aromatic.
2. Add ground pork, salt, and pepper, and cook until browned.
3. Stir in cabbage, carrots, and soy sauce, cooking until vegetables are tender.
4. Allow the filling to cool slightly before wrapping.
5. Lay an egg roll wrapper flat and place 2 tablespoons of filling on the wrapper.
6. Fold the bottom corner over the filling, then fold in sides and roll tightly. Seal the edges with a dab of water.
7. Heat vegetable oil in a deep fryer to 350°F and fry egg rolls in batches until golden brown, about 3-5 minutes per batch.
8. Drain on paper towels before serving.

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