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Homemade Chinese Egg Rolls

Crispy homemade Chinese egg rolls filled with savory ground pork, fresh vegetables, garlic, and ginger, wrapped in golden egg roll wrappers and fried to perfection.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 16 egg rolls
Course: Appetizer, Snack
Cuisine: Asian, Chinese
Calories: 210

Ingredients
  

Egg Roll Filling
  • 1 lb ground pork
  • 2 cups green cabbage shredded
  • 1 cup carrots shredded
  • 3 green onions sliced
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp salt
  • 0.5 tsp black pepper
Assembly & Frying
  • 16 egg roll wrappers
  • 2 tbsp cornstarch mixed with water for sealing
  • water for cornstarch slurry
  • vegetable oil for frying

Equipment

  • Large skillet
  • Mixing bowls
  • Deep pot or wok
  • Wire rack

Method
 

  1. Heat a large skillet over medium heat and cook ground pork until fully browned.
  2. Add garlic, ginger, cabbage, carrots, and green onions. Cook until vegetables soften.
  3. Stir in soy sauce, sesame oil, salt, and black pepper. Remove from heat and allow filling to cool completely.
  4. Mix cornstarch with a small amount of water to form a thick sealing slurry.
  5. Place an egg roll wrapper in a diamond shape. Add about 2 tablespoons of filling near the bottom corner. Fold bottom up, fold in sides, roll tightly, and seal with slurry.
  6. Heat 2–3 inches of oil in a deep pot or wok to 350°F (175°C).
  7. Fry egg rolls in batches for 3–5 minutes, turning occasionally, until golden brown and crispy.
  8. Transfer egg rolls to a wire rack to drain and serve hot with dipping sauces.

Notes

Allow the filling to cool completely before wrapping to prevent tearing. Do not overfill. Egg rolls can be frozen uncooked and fried directly from frozen.