Golden Crunch Egg Rolls (Printable Version)
# What You'll Need:
→ Filling
01 -
A pinch of salt and a bit of fresh black pepper—add however much you like
02 -
Half a teaspoon ground ginger
03 -
1 tablespoon oyster sauce
04 -
1 tablespoon soy sauce
05 -
2 garlic cloves, minced
06 -
A quarter cup of green onions, chopped
07 -
Half a cup carrots, shredded
08 -
1 cup cabbage, finely shredded
09 -
1 pound ground beef, or swap in finely chopped chicken, shrimp, or your favorite veggies
10 -
1 teaspoon sesame oil
→ Assembly and frying
11 -
Vegetable or canola oil, enough for frying
12 -
A little water for sticking the wrappers together
13 -
10–12 egg roll wrappers
# Steps to Follow:
01 -
Dig in while they're hot and crunchy. Try dunking them in your go-to sauces like chili, sweet & sour, or just plain soy.
02 -
Pour about 2 inches (5 centimeters) of canola or vegetable oil into a big pot or deep skillet. Get it hot over medium-high. Check by tossing in a little wrapper—if it sizzles, you’re good to go. Carefully add a few egg rolls at a time, leave enough space between. Fry about 3–4 minutes, roll them around for an even crunch, then use a slotted spoon to pull them onto a plate lined with paper towels.
03 -
Lay an egg roll wrapper in front of you, make sure a corner points your way. Put about 2–3 tablespoons of cooled filling right in the middle. Pull the bottom over the filling, tuck in the sides, and roll it tight. Dab some water on the last corner to seal. Do the same with the rest of the filling and wrappers.
04 -
Toss in cabbage, green onion, and carrots. Stir and let them cook until just tender but still have a little bite, about 2 or 3 minutes. Time to add the sauces—soy, oyster, sesame oil, and the ginger, salt, and pepper. Mix everything together and let it cool down so you don’t burn your hands.
05 -
Drizzle some oil in a big skillet and warm it on medium heat. Drop in the minced garlic, let it get fragrant, then crumble in the beef (or whatever meat you picked). Stir it around until it’s no longer pink, break up any big bits as you go. Pour off extra fat if you see it.
# Additional Tips:
01 -
No deep frying? Set your oven to 400°F (200°C), brush the egg rolls with a little oil, lay them out on a baking sheet, and pop them in for 15–20 minutes. Flip halfway so both sides get crispy.
02 -
Want veggie egg rolls? Swap your protein for tofu or try mushrooms, water chestnuts, even bamboo for a fun crunch.