Name: Crispy Golden Brown Egg Rolls Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 pound ground beef (or chicken, shrimp, or a combination of vegetables); 1 cup finely shredded cabbage; ½ cup shredded carrots; ¼ cup chopped green onions; 2 cloves garlic, minced; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sesame oil; ½ teaspoon ground ginger; Salt and pepper to taste; 10–12 egg roll wrappers; Water (for sealing); Oil for frying (vegetable or canola oil works best)

Ingredients

1 pound ground beef (or chicken, shrimp, or a combination of vegetables)

1 cup finely shredded cabbage

½ cup shredded carrots

¼ cup chopped green onions

2 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

½ teaspoon ground ginger

Salt and pepper to taste

10–12 egg roll wrappers

Water (for sealing)

Oil for frying (vegetable or canola oil works best)

Instructions

Step 1: In a large skillet, heat a small amount of oil over medium heat. Add the garlic and sauté until fragrant. Add the ground beef (or chicken) and cook until browned and fully cooked, breaking it up into small crumbles. Drain any excess fat.

Step 2: Stir in the shredded cabbage, carrots, and green onions. Cook for another 2-3 minutes until the vegetables are slightly softened but still crisp.

Step 3: Season the mixture with soy sauce, oyster sauce, sesame oil, ground ginger, salt, and pepper. Mix well and let the filling cool to room temperature before assembling.

Step 4: Place an egg roll wrapper on a flat surface with one corner facing you like a diamond. Spoon about 2-3 tablespoons of the cooled filling onto the center of the wrapper.

Step 5: Fold the bottom corner up over the filling, then fold in the two side corners. Roll tightly and seal the top corner with a little water to keep it closed. Repeat with remaining wrappers and filling.

Step 6: In a large pot or deep skillet, heat about 2 inches of oil over medium-high heat. Test the oil temperature by dropping a small piece of wrapper in; it should sizzle immediately.

Step 7: Carefully lower the egg rolls into the hot oil in batches to avoid overcrowding. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.

Step 8: Use a slotted spoon to remove the egg rolls and drain them on a paper towel-lined plate.

Step 9: Serve immediately while hot and crispy with your favorite dipping sauce such as sweet and sour, soy, or spicy chili sauce.

Tips & Variations

For a vegetarian version, substitute ground meat with a mix of finely chopped mushrooms and tofu.

Add bean sprouts or water chestnuts for extra crunch in the filling.

Use rice paper wrappers for a lighter, gluten-free alternative.

Make sure the filling is cool before wrapping to prevent the wrappers from becoming soggy.

FAQs

Can I bake the egg rolls instead of frying?

Yes, baking is a healthier alternative. Place the assembled egg rolls on a baking sheet, lightly brush with oil, and bake at 400°F (200°C) for about 15-20 minutes, turning halfway through, until golden and crisp.

How do I prevent egg rolls from bursting during frying?

Ensure the oil temperature is hot enough before frying and don’t overcrowd the pan. Also, seal the edges properly with water to keep the filling inside and fry in batches for even cooking.