I absolutely adore this egg roll recipe because it captures the perfect balance of savory, crispy goodness and reminds me of the best takeout nights but made right at home. Plus, there’s something so satisfying about crafting each roll by hand and watching them turn golden brown, knowing it’s my creation that’s bringing everyone to the table.
Set off on a delicious culinary journey with my Thai Egg Rolls, where you’ll savor the mixed flavors of pork, cabbage, and carrots in this beautiful appetizer. An irresistible combination of minced garlic and green onions, soy sauce and oyster sauce, baked into the filling, makes this the best egg roll I’ve ever had.
Ingredients
Pork, Ground: Adds a profoundly satisfying richness and great depth of flavor to the filling, along with a pretty decent amount of protein.
Cabbage, Be Shredded: A High-Fiber Food with a Fresh, Mild Crunch.
Carrots, when shredded, will provide sweetness and will enhance the vitamin A content.
Garlic: Boosts taste with its strong, aromatic characteristics.
Soy Sauce: It has a savory, umami-rich quality and balances flavors with a salty touch.
Oyster Sauce: A thick, sweet-salty flavor enhancer that deepens umami notes.
Sesame oil has a nutty scent.
It adds depth and a touch of richness to dishes.
Ingredient Quantities
- 1 cup ground pork
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon ground white pepper
- 1/2 teaspoon sesame oil
- 12-15 egg roll wrappers
- 1 egg, beaten
- Vegetable oil, for frying
Instructions
1. In a skillet over medium heat, brown the ground pork, breaking it apart with a spoon as it cooks.
2. Minced garlic may be added to the pork and sautéed for one minute more until very fragrant.
3. Incorporate the cabbage, carrot, and green onion as you stir. Cook those bits a little while longer, till everything is just softened and warm but still looks fresh. That should take about 3 to 4 minutes.
4. Combine the sauces, sugar, pepper, and oil with the pork and vegetables. Stir well, and cook for 2 more minutes. Remove from heat and cool before using.
5. Put the egg roll wrapper with a corner pointing toward you. Place near the corner closest to you about 2 tablespoons of the filling.
6. Fold the bottom corner over the filling, then fold in the sides. Lightly moisten the top corner of the wrapper with the beaten egg.
7. Keep rolling the wrapper snugly around the filling and seal the roll. Continue this process with the remaining wrappers and filling.
8. In a deep pan or wok, heat vegetable oil over medium-high heat until it registers 350°F (175°C) on a cooking thermometer.
9. Carefully add the egg rolls, a few at a time, frying them until golden brown and crispy, about 3-4 minutes, turning occasionally.
10. The egg rolls should be taken from the oil and drained on paper towels. They may be served piping hot with the dipping sauce of your choice.
Equipment Needed
1. Skillet
2. Wooden spoon (or spatula)
3. Knife
4. Cutting board
5. Mixing bowl
6. Small bowl for beaten egg
7. Deep pan or wok
8. Cooking thermometer
9. Tongs
10. Paper towels for draining
FAQ
- Q: Can I use a substitute for ground pork?Q: Can I use ground chicken or turkey instead of pork?
- Q: How do I prevent the egg rolls from getting greasy?Make sure the oil reaches the correct temperature (350-375°F) and fry in batches when necessary to avoid crowding the pan.
- Q: Are there any vegetarian options for this recipe?A: Chopped mushrooms or tofu can be used in place of ground pork to make a vegetarian version of this dish. If using tofu, be sure to finely chop it so that it can be properly seasoned and will blend into the filling while not being overly textural.
- Q: How can I make these egg rolls in advance?Fill and roll the egg rolls in advance. Then, freeze them until you’re set to fry.
- Q: What dipping sauce goes well with Thai egg rolls?Sweet chili sauce or a peanut dip are good accompaniments for these egg rolls.
- Q: How do I store leftover egg rolls?A: Keep them in a sealed container in the fridge for no more than 3 days, and reheat in the oven (or toaster oven) when you want to achieve maximum crispiness that closely resembles their original state.
Substitutions and Variations
Ground pork can be replaced by either ground chicken or turkey.
You can use Savoy cabbage or Napa cabbage instead of ordinary shredded cabbage.
Instead of shredded carrots, you can use shredded zucchini.
Green onions can be substituted for with shallots or red onion.
Tamari and fish sauce make suitable substitutes for soy sauce.
Pro Tips
1. Chill the Filling: Before filling the egg roll wrappers, make sure the filling is completely cooled. This helps prevent the wrappers from becoming soggy and makes them easier to handle when rolling.
2. Taste Test: Adjust seasoning by tasting the cooked filling before assembling the egg rolls. You can add more soy sauce, pepper, or sesame oil to suit your preference.
3. Seal Tightly: For a perfect seal, brush the edges of the egg roll wrapper with the beaten egg to ensure the rolls stay closed and don’t burst during frying.
4. Oil Temperature: Use a cooking thermometer to maintain the oil temperature at 350°F (175°C). If the oil is too hot, the wrappers may burn before the filling is heated through; too cold, and the rolls will be greasy.
5. Batch Frying: Fry egg rolls in small batches to avoid overcrowding the pan. This ensures even cooking and prevents the oil temperature from dropping too much.
Thai Egg Rolls Recipe
My favorite Thai Egg Rolls Recipe
Equipment Needed:
1. Skillet
2. Wooden spoon (or spatula)
3. Knife
4. Cutting board
5. Mixing bowl
6. Small bowl for beaten egg
7. Deep pan or wok
8. Cooking thermometer
9. Tongs
10. Paper towels for draining
Ingredients:
- 1 cup ground pork
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon ground white pepper
- 1/2 teaspoon sesame oil
- 12-15 egg roll wrappers
- 1 egg, beaten
- Vegetable oil, for frying
Instructions:
1. In a skillet over medium heat, brown the ground pork, breaking it apart with a spoon as it cooks.
2. Minced garlic may be added to the pork and sautéed for one minute more until very fragrant.
3. Incorporate the cabbage, carrot, and green onion as you stir. Cook those bits a little while longer, till everything is just softened and warm but still looks fresh. That should take about 3 to 4 minutes.
4. Combine the sauces, sugar, pepper, and oil with the pork and vegetables. Stir well, and cook for 2 more minutes. Remove from heat and cool before using.
5. Put the egg roll wrapper with a corner pointing toward you. Place near the corner closest to you about 2 tablespoons of the filling.
6. Fold the bottom corner over the filling, then fold in the sides. Lightly moisten the top corner of the wrapper with the beaten egg.
7. Keep rolling the wrapper snugly around the filling and seal the roll. Continue this process with the remaining wrappers and filling.
8. In a deep pan or wok, heat vegetable oil over medium-high heat until it registers 350°F (175°C) on a cooking thermometer.
9. Carefully add the egg rolls, a few at a time, frying them until golden brown and crispy, about 3-4 minutes, turning occasionally.
10. The egg rolls should be taken from the oil and drained on paper towels. They may be served piping hot with the dipping sauce of your choice.
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