How to make Egg Rolls
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These Chinese homemade egg rolls rival any restaurant! They are bursting with juicy pork, cabbage, mushrooms, carrots, and bean sprouts all wrapped up and fried OR BAKED to crispy perfection. You can swap out the pork for your favorite protein or add extra veggies to make them vegetarian. This egg roll recipe also boasts my unique food processor technique for the filling which means practically NO chopping and your filling comes together in minutes! These egg rolls also freezer beautifully for fabulous instant lunches or snacks or whenever you need a juicy, crunchy egg roll fix.
Ingredients
Instructions
Chop veggies: Add Veggies to food processor and pulse until finely chopped. Set aside.
Cook pork: Cook pork in a large skillet over medium heat until no longer pink. Stir in remaining "Pork ingredients." Add chopped vegetables, and stir fry for one minute.
Chill filling: Transfer pork and veggies to a baking sheet and spread into an even layer. Place in your freezer for 15-30 minutes until chilled OR cover and refrigerate up to 24 hours. Meanwhile, make sweet and sour sauce.
Make Dipping Sauce: Whisk together all Sweet and Sour Sauce ingredients in a medium saucepan. Bring to a boil then reduce to a simmer until slightly thickened. Set aside. (Sauce will continue to thicken as it cools.)
Prep: Line a baking sheet with a non-stick mat or parchment paper to place finished egg rolls on; set aside.
Fill Egg Rolls: SEE POST FOR IMAGES: Working with one egg roll wrapper at a time, position wrapper with one point towards you. Place 1/4 cup filling centered in the bottom third of the wrapper, spread into an even mound. Fold bottom corner over filling and press out any air then firmly fold the side corners towards the center over the filling so it looks like an empty envelope.
Roll Egg Rolls: Brush a small amount of the cornstarch slurry over the open edges of the wrapper - what looks like the open envelope lid. Continue to tightly roll the egg roll up, pressing in the ends and squeezing out excess air, until it is completely sealed.
Cover and repeat: Place finished egg roll on prepared nonstick surface and cover with a damp towel so it doesn't dry out. Repeat process with the remaining rolls. Meanwhile:
Prep cooking method: If deep frying, start to heat the oil as you near completion. If air frying, and you’d like to keep the egg rolls warm between batches, preheat oven to 225°F. If baking, preheat oven to 425°F.
To cook
TO DEEP FRY: Heat enough oil in a deep stock pot/Dutch oven or deep-fat fryer to reach 3 inches up the sides. Heat to 350 degrees F. Fry egg rolls, 4 at a time, until golden brown, turning egg rolls a few times while frying. Drain on paper towels.
TO AIR FRY: Spray the basket of the air fryer with cooking spray. Working in batches, place the egg rolls in the basket seam side down without touching. Lightly spray the tops of the egg rolls with cooking spray. Cook at 400 degrees for 9-11 minutes, flipping halfway through. Transfer to a baking sheet in the preheated oven to keep warm if desired as you make the next batch. Repeat.
TO BAKE: Baked egg rolls won't achieve the same tantalizing, shatteringly crunch. Line egg rolls, seam side down, on baking sheet, so that they are not touching. Spray egg rolls with nonstick cooking spray. Bake for 12-15 minutes at 425 degrees F or until egg rolls are golden, flipping 2-3 times while baking, Broil a minute or so on each side for extra crispiness.
Serve: Serve with prepared Sweet and Sour Sauce. If your sauce has become too thick, simply stir in some water to thin over low heat.
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