Meal Prep · Chinese
Classic Chinese Egg Rolls
Crispy, savory, and perfectly spiced, these homemade Chinese egg rolls are a delicious appetizer or snack.
Ingredients
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Step-by-step- In a large skillet or wok, heat sesame oil over medium-high heat. Add ground pork and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Add grated ginger and minced garlic to the skillet and cook for 1 minute until fragrant.
- Stir in shredded cabbage, carrots, water chestnuts, and green onions. Cook for 3-5 minutes until vegetables are slightly tender-crisp.
- In a small bowl, whisk together soy sauce, oyster sauce (if using), cornstarch, and black pepper. Pour the sauce mixture over the pork and vegetables, stirring until thickened.
- Remove filling from heat and let cool completely. This prevents the wrappers from becoming soggy.
- Lay an egg roll wrapper on a clean surface with a corner pointing towards you (diamond shape). Place about 2-3 tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling, then fold in the left and right corners towards the center.
- Roll the wrapper tightly from the bottom upwards, brushing the top corner with beaten egg to seal the roll completely.
- Repeat with remaining filling and wrappers. If not frying immediately, cover finished egg rolls with a damp cloth to prevent drying.
- Heat vegetable oil in a large deep pot or Dutch oven to 350°F (175°C). Fry egg rolls in batches for 4-6 minutes, turning occasionally, until golden brown and crispy.
- Remove egg rolls with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 15 g |
| Fat | 20 g |
| Carbohydrates | 20 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked egg rolls in an airtight container once cooled. For best texture, reheat before serving.
Freezer Up to 3 months
Uncooked egg rolls can be frozen on a baking sheet until solid, then transferred to a freezer-safe bag. Fry from frozen, adding a few extra minutes to cook time. Cooked egg rolls can also be frozen, then reheated.
Reheat Oven/Air Fryer
For best crispness, reheat cooked egg rolls in an oven at 350°F (175°C) for 10-15 minutes, or in an air fryer at 375°F (190°C) for 5-8 minutes, until heated through and crispy.
Chef’s Corner
- **Don’t Overfill:** Too much filling makes it hard to roll and can cause the wrappers to burst during frying. Aim for about 2-3 tablespoons.
- **Cool the Filling:** Ensure your filling is completely cool before wrapping. Hot filling will make the wrappers soggy and difficult to handle.
- **Seal Tightly:** Use enough egg wash to create a good seal. A loose seal can cause the egg roll to unravel during frying, letting oil in.
- **Maintain Oil Temperature:** Use a thermometer to keep your oil at a consistent 350°F (175°C). Too low, and the egg rolls will be greasy; too high, and they’ll burn before cooking through.
- **Batch Fry:** Don’t overcrowd the pot when frying. Frying in small batches ensures even cooking and helps maintain oil temperature.
