Few appetizers strike the perfect balance between crunch and flavor like these egg rolls. Each bite delivers a golden, shatteringly crisp shell that gives way to a savory, aromatic filling.
They’re the kind of snack that disappears fast—before the plate even hits the table.
The contrast between the crunchy exterior and the tender, flavorful filling is what sets them apart. Mildly spiced ground pork or beef mingles with the freshness of shredded cabbage and carrots, producing a filling that’s both comforting and bold. With only a few minutes of frying, these rolls transform into irresistibly crispy morsels that steal the spotlight at any table.
Ingredients
At the heart of this recipe lies a short list of everyday ingredients that work together harmoniously to create something far greater than the sum of their parts. Ground pork or beef serves as the protein base, offering rich, meaty flavor. Garlic powder and ground ginger provide aromatic depth without overpowering the dish.
The shredded cabbage and carrots add color, texture, and a subtle sweetness, ensuring each bite has a balanced flavor profile. Egg roll wrappers—thin, pliable sheets—encase the filling and become delightfully crisp during frying. For a nutty finish, sesame seeds can be sprinkled on top.
Choosing the right wrapper is key: look for ones that are thin yet sturdy. Avoid spring roll wrappers, which are too delicate for this method. When it comes to meat, ground pork brings traditional flavor, but beef can be used for a richer twist.
Step-by-Step
Rolling egg rolls might seem intimidating, but with a little technique, it becomes second nature. Place the wrapper like a diamond on your surface. Add a modest scoop of filling—about 1/4 to 1/3 cup—to avoid overstuffing. Begin by folding the bottom corner up over the filling. Fold in the left and right corners, creating a snug envelope. Then roll upward, tightening as you go.
To seal the roll, dab the final corner with a paste made from flour and water. This acts as an edible glue and keeps the wrapper from unraveling during cooking.
When frying, temperature control is crucial. Heat peanut oil to around 375°F (190°C). Too cool, and the rolls absorb oil and turn greasy. Too hot, and they burn before the filling heats through. Fry the rolls in batches, turning occasionally until they’re golden and audibly crisp, about 5 to 8 minutes. Drain them on a paper towel or rack for the best texture.
Recipe Tips
How to keep the filling from getting soggy
Make sure the cooked meat is well-drained and cool before mixing with the cabbage and carrots. Avoid overly moist vegetables. A quick sauté of the veggies can also help reduce moisture content.
Make-ahead tricks and freezer-friendly advice
Assemble egg rolls in advance, then freeze them raw on a parchment-lined tray. Once frozen, transfer to a sealed container. Fry straight from frozen—just add a few extra minutes to the cook time.
Alternatives for oil and fillings without compromising flavor
While peanut oil delivers unmatched crispness, neutral oils like canola or sunflower can be used. Swap pork with ground chicken, tofu, or mushrooms for delicious alternatives.
Frequently Asked Questions
Can I bake these instead of frying?
Yes. Brush with oil and bake at 400°F (200°C) for 20–25 minutes, turning once. They’ll be slightly less crispy, but still satisfying.
How do I prevent them from unrolling while cooking?
Don’t skip the flour paste seal, and ensure your folds are tight and secure. Let the rolls rest seam-side down before frying to help set the seal.
What’s the best way to reheat leftovers?
Reheat in a hot oven or air fryer at 375°F (190°C) for 5–10 minutes. This restores crispiness without overcooking the filling.
Can I use store-bought coleslaw mix for the filling?
Absolutely. It’s a great time-saver. Just be sure to drain excess moisture before mixing it in with the meat.
What to Serve With This Recipe
These egg rolls shine with the right accompaniments. For dipping, classic sweet chili sauce or soy sauce with a splash of rice vinegar works wonders. For those who enjoy heat, try a spicy sriracha-mayo blend or hot mustard dip.
Pair them with a vibrant cucumber salad, sesame noodles, or jasmine rice to complete the meal. For an indulgent twist, serve alongside wonton soup or Asian-style slaw. Their versatility makes them a hit whether you’re serving a casual weeknight dinner or a festive spread.
When planning for gatherings, arrange egg rolls on a large platter with various dips and garnish with chopped scallions and sesame seeds. They disappear fast, so double the batch for parties!
Easy Variations to Try
Customizing these egg rolls is part of the fun. For a vegetarian version, swap meat for sautéed mushrooms, tofu, or a medley of stir-fried vegetables. Add hoisin or soy sauce to elevate flavor depth.
Spice lovers can stir a teaspoon of chili flakes or diced jalapeños into the filling. A touch of Szechuan sauce or a dash of five-spice powder adds even more complexity.
Mini versions make charming appetizers. Cut each wrapper in half diagonally and use a smaller portion of filling. These bite-sized rolls fry up faster and are perfect for entertaining or kids’ lunchboxes.
Egg Rolls
Ingredients
- 2 tablespoons water
- 1 pound ground beef or pork
- 8 7-inch square egg roll wrappers
- 1 teaspoon garlic powder or to preference
- 2 tablespoons all-purpose flour
- 2 ounces shredded carrots
- 1 teaspoon ground ginger or as needed
- 2 tablespoons sesame seeds optional
- 2 cups finely shredded cabbage
- 1 quart peanut oil or enough for deep frying
Instructions
- In a mixing bowl, thoroughly combine the ground meat with garlic powder and ground ginger.
- Transfer the seasoned meat to a skillet set over medium heat. Sauté, stirring frequently, until browned and broken into crumbles, about 5 to 7 minutes.
- Once cooked, return the meat to a bowl and mix with the cabbage and carrots until evenly blended.
- In a small bowl, blend the flour and water to create a sealing paste with a smooth consistency.
- Heat the peanut oil in a large frying pan or deep skillet to 375°F (190°C).
- As the oil heats, arrange an egg roll wrapper on a clean surface in a diamond orientation. Spoon approximately 1/4 to 1/3 cup of the meat mixture into the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly towards the top corner. Seal the edge with a brush of the flour paste.
- Carefully lower each roll into the hot oil, frying in batches. Turn occasionally until they develop a uniform golden-brown hue, about 5 to 8 minutes.
- Remove the egg rolls with tongs and allow excess oil to drain on paper towels or a rack.
- Arrange on a serving dish and, if desired, garnish with a sprinkle of sesame seeds.