Here’s a delicious homemade egg roll recipe that’s sure to be a hit!
Homemade Egg Rolls
Ingredients:
For the filling:
- 1 lb ground pork or chicken
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 green onions, finely sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
For the egg rolls:
- 1 package egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
Instructions:
- Prepare the Filling:
- In a large skillet or wok, cook the ground pork or chicken over medium-high heat until no longer pink. Drain any excess fat.
- Add the garlic and ginger to the meat, cooking for another minute until fragrant.
- Add the shredded cabbage, carrots, and bean sprouts. Cook, stirring frequently, until the vegetables are softened, about 3-5 minutes.
- Stir in the soy sauce, oyster sauce, sesame oil, green onions, salt, and pepper. Cook for an additional 2 minutes until everything is well combined and heated through.
- Remove from heat and let the filling cool slightly.
- Assemble the Egg Rolls:
- Place an egg roll wrapper on a clean surface with one of the corners pointing towards you (it should look like a diamond shape).
- Spoon about 2 tablespoons of the filling onto the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll up tightly, sealing the top corner with a little beaten egg.
- Repeat with the remaining wrappers and filling.
- Fry the Egg Rolls:
- Heat about 1-2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 2-3 minutes per batch.
- Remove the egg rolls with a slotted spoon and drain on paper towels.
- Serve:
- Serve the egg rolls hot with your favorite dipping sauce, such as sweet and sour sauce or soy sauce.
Enjoy your homemade egg rolls!