Egg Rolls
Learn to craft the perfect, crispy egg rolls with flavorful fillings and a crunchy exterior.
Ingredients
Wrapper
- 10 pieces spring roll wrappers Thinner and crispier than traditional egg roll wrappers.
Fillings
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1 cup protein (pork, shrimp, or tofu) Choose your preferred protein.
- 2 tablespoons soy sauce For flavoring.
- 1 teaspoon ginger Freshly grated.
- 2 cloves garlic Minced.
Oil for Frying
- 2 cups vegetable or canola oil For frying the egg rolls at a high temperature.
Instructions
Preparation
- Lay out your wrapper in a diamond shape with one corner pointing towards you.
- Add your chosen fillings in the center of the wrapper, leaving space on the sides.
- Fold the corner nearest to you over the filling, tucking it snugly. Then, fold in the sides and roll it up tightly.
- To secure the roll, wet the top corner with a bit of water and press it gently.
Frying
- Preheat your oil to 350-375°F (175-190°C) in a deep pan or fryer.
- Carefully place egg rolls in the hot oil and fry until golden brown, usually about 3-4 minutes.
- Remove cooked egg rolls and place them on paper towels to drain excess oil.
Notes
Serve hot and crispy with sweet and sour sauce, soy sauce, or your favorite dipping sauce. Pair with steamed rice and stir-fried vegetables for a complete meal.