Description
These Easy Chinese Egg Rolls are crispy on the outside and packed with a savory, flavorful filling inside. Perfect as an appetizer, snack, or party treat, these egg rolls are quick to make at home and full of deliciousness. The best part is that you can customize the filling to your liking, whether you prefer more vegetables or a meatier option. These homemade egg rolls are sure to impress!
Ingredients
For the Egg Rolls:
1 package egg roll wrappers (about 20 wrappers)
2 cups shredded cabbage (green or a mix of green and purple cabbage)
1/2 cup shredded carrots
1/2 cup cooked chicken, or shrimp (optional, or use tofu for a vegetarian option)
1/4 cup sliced green onions
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable oil for frying
For the Dipping Sauce (optional):
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon honey or sugar
1/2 teaspoon sesame oil
1 teaspoon grated ginger (optional)
Instructions
Prepare the Filling:
In a large bowl, combine the shredded cabbage, carrots, cooked chicken (or other protein), green onions, and minced garlic. Stir in the soy sauce, sesame oil, ground ginger, salt, and pepper. Mix well to combine.
Assemble the Egg Rolls:
Place an egg roll wrapper on a clean surface, with one corner facing you (like a diamond shape). Spoon about 2 tablespoons of the filling mixture onto the lower third of the wrapper. Fold the sides of the wrapper in towards the center, then roll it up tightly, folding in the top corner to seal. Wet the top corner with a little water to help seal the edge. Repeat with the remaining wrappers and filling.
Fry the Egg Rolls:
Heat vegetable oil in a deep frying pan or wok over medium heat. You want enough oil to submerge the egg rolls, about 2-3 inches deep. Once the oil is hot (around 350°F or 175°C), carefully place the egg rolls in the oil, a few at a time. Fry them for about 3–4 minutes, or until golden brown and crispy, turning occasionally to ensure even cooking. Remove the egg rolls from the oil and drain on a paper towel-lined plate.
Make the Dipping Sauce (optional):
In a small bowl, whisk together the soy sauce, rice vinegar, honey (or sugar), sesame oil, and grated ginger (if using). Stir until the sauce is smooth.
Serve:
Serve the egg rolls hot with the dipping sauce on the side for extra flavor.
Notes
If you’re looking for a healthier version, you can bake the egg rolls instead of frying them. Simply brush them with a little oil and bake at 400°F (200°C) for 20 minutes, flipping halfway through. You can also freeze the egg rolls before frying them for later use; just place them in a single layer on a baking sheet, freeze, and then transfer to a zip-top bag. When ready to fry, no need to thaw them – just fry from frozen!