Description
These crispy golden brown egg rolls are a delightful appetizer or snack that delivers a satisfying crunch and flavorful filling in every bite. The outer shell is perfectly crisp, while the inside is packed with savory ingredients, making them irresistible. Whether filled with traditional beef, chicken, or a combination of vegetables, these egg rolls are the perfect balance of texture and flavor. Best served with a sweet and sour dipping sauce or soy sauce for an extra layer of deliciousness.
Ingredients
For the filling:
1 pound ground beef (or chicken, shrimp, or a combination of vegetables)
1 cup finely shredded cabbage
½ cup shredded carrots
¼ cup chopped green onions
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
½ teaspoon ground ginger
Salt and pepper to taste
For the egg rolls:
10–12 egg roll wrappers
Water (for sealing)
Oil for frying (vegetable or canola oil works best)
Instructions
Prepare the Filling
In a large skillet, heat a small amount of oil over medium heat. Add the garlic and sauté until fragrant. Add the ground beef (or chicken) and cook until browned and fully cooked, breaking it up into small crumbles. Drain any excess fat.
Stir in the shredded cabbage, carrots, and green onions, cooking for another 2-3 minutes until the vegetables are slightly softened but still crisp. Season with soy sauce, oyster sauce, sesame oil, ginger, salt, and pepper to taste. Let the mixture cool to room temperature before assembling the egg rolls.
Assemble the Egg Rolls
Place an egg roll wrapper on a flat surface, with one corner facing you like a diamond shape. Spoon about 2-3 tablespoons of the cooled filling in the center of the wrapper. Fold the bottom corner up over the filling, then fold in the two side corners. Roll tightly, sealing the top corner with a little water to ensure it stays closed. Repeat with the remaining wrappers and filling.
Fry the Egg Rolls
In a large pot or deep skillet, heat about 2 inches of oil over medium-high heat. Test the temperature of the oil by dropping a small piece of the wrapper in—it should sizzle immediately.
Carefully lower the egg rolls into the hot oil, cooking in batches to avoid overcrowding. Fry the egg rolls for about 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the egg rolls and drain them on a paper towel-lined plate.
Serve
Serve the crispy golden brown egg rolls immediately while they are hot and crispy. Pair with your favorite dipping sauce, such as sweet and sour sauce, soy sauce, or a spicy chili sauce for added flavor.
Notes
If you prefer to bake the egg rolls instead of frying, preheat your oven to 400°F (200°C), place the assembled egg rolls on a baking sheet, and brush them lightly with oil. Bake for 15-20 minutes, flipping halfway through, until golden and crispy.
Feel free to get creative with the fillings! You can substitute the ground beef with ground beef, chicken, or even tofu for a vegetarian option. Adding some mushrooms, water chestnuts, or bamboo shoots will provide extra texture and flavor to the filling.