Crispy Golden Egg Rolls 🥢✨
These homemade egg rolls are crunchy on the outside and packed with savory, juicy filling inside—way better than takeout!
🛒 Ingredients
For the filling:
2 cups cabbage, finely shredded
1 cup carrots, grated
1/2 cup bean sprouts (optional)
2 green onions, chopped
2 cloves garlic, minced
1 tsp fresh ginger, grated (or 1/2 tsp ground)
250 g ground chicken, beef, or shrimp
2 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tsp sesame oil
Salt & pepper to taste
For wrapping:
12–15 egg roll wrappers
1 egg (beaten, for sealing)
Oil for frying
👩🍳 Instructions
Cook the filling
Heat a pan over medium heat. Cook the ground meat until browned. Add garlic and ginger, cook 1 minute.
Add veggies
Toss in cabbage, carrots, and bean sprouts. Stir-fry for 3–4 minutes until slightly softened.
Season it
Add soy sauce, oyster sauce, sesame oil, salt, and pepper. Mix well. Let the filling cool slightly.
Assemble egg rolls
Place wrapper in a diamond shape
Add 2–3 tbsp filling near the center
Fold bottom corner over filling, then sides inward
Roll tightly and seal with beaten egg
Fry until crispy
Heat oil to ~175°C. Fry egg rolls for 3–5 minutes until golden brown and crispy. Drain on paper towels.
🍽️ Serving Ideas
Serve hot with sweet chili sauce, soy sauce, or garlic dip
Add a squeeze of lemon for extra freshness 🍋
🔥 Tips for Perfect Egg Rolls
Don’t overfill or they’ll burst while frying
Keep wrappers covered so they don’t dry out
For a healthier version, bake at 200°C for 15–20 minutes (brush with oil)
