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–+ servings

Crispy Egg Rolls

Delicious homemade egg rolls filled with a savory mix of veggies and your choice of protein, perfect as an appetizer or snack.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 egg rolls
Course: Appetizer, Snack
Cuisine: Asian
Calories: 160
Ingredients Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Shredded cabbage Coleslaw mix works perfectly
  • 1 cup Carrots Adds sweetness and color
  • ½ cup Bean sprouts Optional for crunch
  • ½ cup Mushrooms Adds umami flavor
  • 3 Green onions Adds freshness
  • 2 cloves Garlic For aroma
  • 1 tablespoon Fresh ginger Optional for amazing flavor
  • 1 tablespoon Soy sauce For savoriness
  • 1 tablespoon Oyster or hoisin sauce Adds depth (hoisin for vegetarian option)
  • 1 teaspoon Sesame oil Classic Asian flavor
  • ½ pound Ground pork, chicken, or shrimp Cooked through and crumbled, optional
  • Salt & pepper To taste
  • 1 tablespoon Vegetable oil For cooking the filling
For Wrapping & Frying
  • 12 Egg roll wrappers Spring roll wrappers work too
  • 1 tablespoon Cornstarch slurry 1 tbsp cornstarch + 2 tbsp water for sealing edges
  • Vegetable oil Enough to submerge half the rolls for frying

Method
 

Prepare the Filling
  1. Heat 1 tablespoon vegetable oil in a skillet or wok over medium heat. Add garlic, ginger, and onions—sauté until fragrant.
  2. Stir in cabbage, carrots, mushrooms, and bean sprouts. Cook for 3–4 minutes until softened but still vibrant.
  3. If using protein (pork, chicken, or shrimp), add it now and cook until fully done. Stir in soy sauce, oyster (or hoisin) sauce, sesame oil, salt, and pepper. Mix well.
  4. Remove from heat and let the filling cool completely.
Fill and Roll
  1. Lay one wrapper on a clean surface in a diamond shape.
  2. Add 2–3 tablespoons of the cooled filling in the center. Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with cornstarch slurry, and roll it up tightly to seal.
  3. Repeat with the remaining wrappers.
Fry Until Golden
  1. Heat about 1½–2 inches of oil in a deep pan over medium-high heat.
  2. Fry egg rolls in batches for 3–4 minutes per side, or until golden brown and crisp.
  3. Drain on paper towels to remove excess oil.
Serve and Enjoy!
  1. Serve hot with dipping sauces like sweet chili sauce, soy sauce and rice vinegar mix, spicy peanut sauce, or classic plum sauce.

Nutrition

Serving: 1gCalories: 160kcalCarbohydrates: 15gProtein: 8gFat: 7gSaturated Fat: 1gSodium: 290mgFiber: 2gSugar: 1g

Notes

Let the filling cool completely before wrapping. Seal tightly to prevent leaks while frying. Keep wrappers covered with a damp towel while assembling to prevent drying. Fry in small batches to maintain oil temperature. Want a lighter version? Brush with oil and bake at 425°F for 15–18 minutes, flipping halfway.

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