These crispy, golden egg rolls are packed with a savory filling of seasoned vegetables and your choice of protein. Perfect for appetizers, snacks, or as a part of an Asian-inspired meal, these egg rolls are crunchy on the outside and bursting with flavor on the inside!
Ingredients (Makes about 12 egg rolls):
- For the Filling:
- 1 lb ground pork, chicken, or shrimp (or a mix of vegetables for a vegetarian version)
- 2 cups cabbage (shredded)
- 1/2 cup carrots (julienned or shredded)
- 1/4 cup green onions (chopped)
- 1/4 cup shiitake mushrooms (optional, finely chopped)
- 1 clove garlic (minced)
- 1 tbsp fresh ginger (grated)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- Salt and pepper to taste
- For the Egg Rolls:
- 12 egg roll wrappers
- 2 cups vegetable oil (for frying)
- For Dipping Sauce (optional):
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey or sugar
Instructions:
- Prepare the Filling:
- In a large skillet, heat a tablespoon of oil over medium heat.
- Add the ground meat (or tofu for a vegetarian version) and cook until browned.
- Add the garlic, ginger, cabbage, carrots, green onions, and mushrooms, and cook for another 5-7 minutes until the vegetables soften.
- Stir in soy sauce, sesame oil, rice vinegar, and season with salt and pepper. Cook for an additional 2-3 minutes, then remove from heat and let the filling cool slightly.
- Assemble the Egg Rolls:
- Place an egg roll wrapper on a clean, flat surface with one corner pointing toward you.
- Spoon about 2-3 tablespoons of the filling onto the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly, sealing the top edge with a little water to hold the shape. Repeat with the remaining wrappers and filling.
- Fry the Egg Rolls:
- In a deep skillet or wok, heat vegetable oil over medium-high heat. The oil should be hot but not smoking.
- Fry the egg rolls in batches, turning occasionally until golden and crispy on all sides (about 3-5 minutes per batch).
- Remove from the oil and drain on paper towels.
- Prepare the Dipping Sauce:
- In a small bowl, mix soy sauce, rice vinegar, sesame oil, and honey (or sugar). Stir to combine.
- Serve:
- Serve the hot, crispy egg rolls with the dipping sauce on the side. Enjoy!
Tips for Success:
- For extra crispy egg rolls, try baking them at 400°F (200°C) for 15-20 minutes, flipping halfway through.
- You can customize the filling with your favorite proteins and vegetables, like bell peppers, bean sprouts, or water chestnuts.
- If you want to make them ahead of time, freeze the un-fried egg rolls and fry them straight from the freezer for a quick and easy snack later.
These homemade crispy egg rolls are perfect for any occasion, bursting with flavor and crunch in every bite! 🥢✨