Description
Crispy Classic Chinese Egg Rolls are a delicious appetizer featuring a savory filling of ground pork, cabbage, carrots, shiitake mushrooms, and aromatic seasonings, all wrapped in a thin egg roll wrapper and deep-fried to golden perfection. Perfect for parties or a tasty snack, these egg rolls combine a flavorful filling with a crunchy exterior that pairs beautifully with dipping sauces like sweet and sour or duck sauce.
Ingredients
Scale
Filling
- 1 tbsp vegetable oil
- 1 lb ground pork (or ground chicken/shrimp)
- 1/2 head green cabbage, shredded (about 4 cups)
- 2 medium carrots, shredded
- 4 oz shiitake mushrooms, thinly sliced (fresh or rehydrated)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce (low sodium recommended)
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp black pepper
- Pinch of sugar
- 2 green onions, thinly sliced
Assembly and Frying
- 1 package egg roll wrappers (16–18 count, standard size)
- 1 large egg, beaten (for egg wash)
- 4–6 cups vegetable oil (for deep frying, or peanut oil)
Instructions
- Prepare the Filling: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat.
- Cook Pork: Add ground pork and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat.
- Add Vegetables: Stir in shredded cabbage, carrots, and shiitake mushrooms. Cook for 5-7 minutes, stirring occasionally, until vegetables soften but remain crisp-tender.
- Add Aromatics: Stir in minced garlic and grated ginger. Cook for another minute until fragrant.
- Season and Finish: Add soy sauce, oyster sauce, sesame oil, black pepper, and a pinch of sugar. Mix well. Remove from heat and stir in sliced green onions.
- Cool Filling: Transfer filling to a large bowl or plate and let cool completely to prevent tearing during assembly.
- Assemble the Egg Rolls – Position Wrapper: Place an egg roll wrapper on a clean, dry surface with one corner facing you, forming a diamond shape.
- Add Filling: Spoon 2-3 tablespoons of the cooled filling in a line just below the center of the wrapper.
- Fold Bottom: Fold the bottom corner tightly over the filling, tucking in securely.
- Fold Sides: Fold the left and right corners toward the center, overlapping to secure the sides.
- Seal and Roll: Brush the top corner with beaten egg wash. Roll the egg roll tightly from bottom to top to seal. Repeat with remaining wrappers and filling.
- Heat Oil: Pour 4-6 cups vegetable oil into a large heavy-bottomed pot to a depth of 3 inches. Heat over medium-high to 350°F (175°C), monitoring with a deep-fry thermometer.
- Fry in Batches: Carefully place 3-4 egg rolls into hot oil without overcrowding. Fry for 4-6 minutes, turning occasionally, until golden brown and crispy.
- Drain Excess Oil: Remove egg rolls with a slotted spoon or tongs and place on paper towel-lined plates or wire racks to drain oil.
- Repeat Frying: Allow oil to return to 350°F before frying subsequent batches until all egg rolls are cooked.
- Serve: Serve hot with dipping sauces like sweet and sour, duck sauce, or hot mustard.
Notes
- Allow the filling to cool completely before wrapping to prevent egg roll wrappers from tearing.
- Use a deep-fry thermometer to maintain consistent oil temperature for even frying.
- Do not overcrowd the frying pot to ensure crispiness and even cooking.
- You can substitute ground pork with ground chicken or shrimp according to preference.
- Store leftover egg rolls refrigerated and reheat in an oven or air fryer to maintain crispiness.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Keywords: Chinese egg rolls, crispy egg rolls, classic egg rolls, pork egg rolls, fried appetizers, Asian appetizer
