Easy Chinese Egg Rolls Recipe

Crispy egg rolls burst with savory ground pork, cabbage, carrots, and aromatic vegetables. Infused with soy, oyster sauce, garlic, ginger, and a hint of sesame oil, these delectable appetizers deliver genuine Asian flavor in every bite. Truly enticing culinary treat that captivates the senses and inspires smiles. Perfect for celebrating.

I love experimenting with Chinese Egg Rolls because they are a fun and tasty appetizer that actually has some nutritional benefits. In this recipe, you’ll be using 1 lb ground pork, which gives a good dose of protein and flavor, along with 1 cup shredded cabbage and 1/2 cup shredded carrots for vitamins and a nice crunch.

I also use 1 medium onion, 3 cloves garlic and 1 tablespoon of freshly minced ginger that really pump up the flavor. The combination of 2 tablespoons soy sauce, 1 tablespoon oyster sauce and 1 teaspoon sesame oil ties everything together with real asian flavors.

They are easy to make and perfect if you love classic pork egg roll recipes. I always find that these homemade egg rolls bring an exciting twist to traditional chinese food recipes egg rolls without being overly complicated.

They are crisp and golden brown when fried in vegetable oil making them a must try!

Why I Like this Recipe

I love this recipe becuz it packs a real flavor punch with that perfect mix of garlic, ginger, and soy sauce that makes every bite exciting.

I also really appreciate how the egg roll wrappers turn out so crispy and golden, plus they add that satisfying crunch that reminds me of my favorite fried snacks.

Another thing is that it’s super fun and easy to make. I like chopping up all the veggies and folding them into the wrappers, it feels like I’m creating something homemade and special for my friends and family.

Ingredients

• Ground pork provides protein and a savory taste that deepens the flavor.
• Cabbage adds crunch, fiber, and vitamins while keeping the filling fresh and light.
• Carrots contribute a hint of sweetness along with color and a vitamin boost.
• Garlic and ginger work together to give a spicy, aromatic punch that livens up the dish.
• Soy sauce and oyster sauce bring salty, umami flavors that beautifully enhance every bite.

Ingredient Quantities

• 1 lb ground pork
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 12 egg roll wrappers
• Vegetable oil for frying (enough for deep-frying)

How to Make this

1. First, shred the cabbage and carrots, and chop the onion finely. Then mince the garlic and fresh ginger so theyre ready to go.

2. In a large skillet, heat a bit of vegetable oil over medium heat and add the ground pork. Cook for about 5-7 minutes until its browned and a little bit crispy.

3. Now throw in the chopped onion, garlic and ginger with the pork. Stir them around until the onions soften, about 2 minutes.

4. Stir in the shredded cabbage and carrots so they mix well with the pork. Let the veggies soften for about 3-4 minutes.

5. Season the mix with soy sauce, oyster sauce, sesame oil, and add salt and pepper to taste. Give it a good stir so every bit is mixed.

6. Turn off the heat and let the filling cool for a few minutes before using it.

7. Grab an egg roll wrapper and place it on a clean surface with one of the corners facing you. Spoon a decent amount of the pork mixture near the bottom edge.

8. Fold the bottom corner over the filling then tuck in the sides before rolling it up real tight. Use a dab of water on the top edge to help seal the roll.

9. Heat plenty of vegetable oil in a deep frying pan or pot over medium-high heat until it’s hot enough for frying.

10. Fry the egg rolls in batches, turning them slowly for even crispiness until they’re all golden brown. Drain them on paper towels and serve warm.

Equipment Needed

1. Cutting board – for all the chopping and shredding
2. Sharp knife – to dice the onion and mince the garlic and ginger
3. Box grater – to shred the cabbage and carrots
4. Large skillet – for browning the ground pork and softening onions
5. Wooden spatula – to stir everything together in the skillet
6. Deep frying pan or large pot – for frying the egg rolls in plenty of vegetable oil
7. Tongs or slotted spoon – to carefully turn and remove the egg rolls from the frying oil
8. Small bowl – to hold a dab of water for sealing the egg roll wrappers
9. Paper towels – for draining the fried egg rolls before serving
10. Clean working surface – for laying out and assembling the egg rolls

FAQ

Easy Chinese Egg Rolls Recipe Substitutions and Variations

• Instead of ground pork, you can use ground chicken or turkey for a leaner version.
• If you dont have shredded cabbage, try using Napa cabbage or even a bit of finely sliced kale.
• For soy sauce, tamari or coconut aminos work pretty well and add a nice flavor twist.
• If you’re low on oyster sauce, hoisin sauce or a mushroom-based sauce makes a good substitute.
• Replace sesame oil with a light drizzle of peanut oil if you want a different nutty undertone.

Pro Tips

1. Let the pork and veggie mix cool down a bit before wrapping so you dont get soggy egg rolls – it helps keep the crunch on the outside.
2. Make sure not to overfill each wrapper, cause if you do it’ll be hard to seal properly and might split open when frying.
3. Fry in small batches and keep an eye on the oil temperature so your egg rolls come out evenly crisp and not greasy.
4. If you really wanna amp up the flavors, add a spritz of lime juice or a pinch more sesame oil after frying for a little extra zing.