Description
These Best Egg Rolls feature a crispy, golden exterior filled with a savory mixture of ground pork, fresh vegetables, and flavorful Asian seasonings. Perfect as a delicious appetizer or snack, they are easy to make at home and perfect for any occasion.
Ingredients
Scale
Filling
- 1 lb ground pork or chicken
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 2 green onions (thinly sliced)
- 2 garlic cloves (minced)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ½ tsp ground ginger
- ¼ tsp black pepper
Assembly
- 12 egg roll wrappers
- 1 egg (beaten, for sealing)
Frying
- Vegetable oil (about 2 inches, for frying)
Instructions
- Cook the filling: In a large skillet over medium heat, cook the ground pork until no longer pink. Drain any excess fat. Add garlic, green onions, coleslaw mix, soy sauce, oyster sauce, sesame oil, ginger, and black pepper. Cook for 3–4 minutes, stirring frequently, until the vegetables are just tender. Remove from heat and let the filling cool slightly.
- Assemble the egg rolls: Place an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Add about 2 tablespoons of filling to the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly and brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
- Heat oil and fry: In a deep pan or skillet, heat about 2 inches of vegetable oil to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3–4 minutes. Drain on paper towels.
- Serve: Serve the egg rolls hot with sweet chili sauce, soy sauce, or your favorite dipping sauce.
Notes
- To make ahead, freeze uncooked egg rolls on a tray, then transfer to a freezer bag. Fry from frozen and add an extra minute or two to the cook time.
- Ensure oil is hot enough before frying to avoid greasy egg rolls.
- You can substitute ground chicken or turkey for ground pork as a lighter option.
- For a vegetarian version, replace meat with tofu or mushrooms and use vegetarian oyster sauce.
