Classic Golden Crispy Egg Rolls

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Classic Golden Crispy Egg Rolls

Prep time: 30 mins | Cook time: 10 mins | Yields: 12-15 egg rolls

Ingredients

The Filling:

  • 1 lb Ground pork (or beef)

  • 1 tsp Ground ginger

  • 2 cloves Garlic, minced

  • 3 cups Coleslaw mix (shredded cabbage and carrots)

  • 2 tbsp Soy sauce

  • 1 tbsp Oyster sauce

  • 1 tsp Sesame oil

  • 2 Green onions, thinly sliced

Assembly:

  • 1 package Egg roll wrappers

  • 1 Egg, beaten (for sealing)

  • Neutral oil (Vegetable, Canola, or Peanut) for frying

Instructions

  1. Brown the Meat: In a large skillet or wok over medium-high heat, cook the ground meat until fully browned. Drain any excess fat.

  2. Season & Sauté: Add the ginger, garlic, and coleslaw mix to the skillet. Sauté for 3–4 minutes until the cabbage is wilted but still has a slight crunch.

  3. Finish Filling: Stir in the soy sauce, oyster sauce, and sesame oil. Remove from heat and toss in the green onions. Pro Tip: Let the filling cool completely before wrapping to prevent the wrappers from getting soggy.

  4. The Wrap: Lay an egg roll wrapper in a diamond shape. Place about 2–3 tablespoons of filling in the center.

    • Fold the bottom corner up over the filling.

    • Fold the two side corners into the center.

    • Brush the top corner with the beaten egg and roll tightly.

  5. Fry until Golden: Heat 2 inches of oil in a heavy pot to 350°F (175°C). Fry 3–4 egg rolls at a time for about 3–5 minutes, turning occasionally, until they reach that deep golden brown seen in your photo.

  6. Drain: Place on a wire rack or paper towels to remove excess oil.

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