Crispy and Delicious Egg Rolls: The Best Homemade Recipe

Prepare the Filling

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant (about 30 seconds). Add the ground pork or chicken (if using) and cook until browned and fully cooked through. Stir in the shredded cabbage, carrots, and bean sprouts. Cook for about 3-4 minutes until the vegetables have softened. Add the soy sauce and sesame oil, mixing everything well. Season with salt and pepper to taste. Remove the skillet from heat and let the filling cool slightly.

Assemble the Egg Rolls

Place one egg roll wrapper on a flat surface with a corner facing you, forming a diamond shape. Add about 2 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the two side corners. Roll up the wrapper tightly, making sure to seal the top corner with the beaten egg to keep it secure. Repeat with the remaining wrappers and filling.

Prepare for Frying

In a large, deep pan or wok, heat vegetable oil to 350°F (175°C). The oil should be deep enough to submerge the egg rolls, about 1½ to 2 inches deep.

Fry the Egg Rolls

Carefully add the assembled egg rolls to the hot oil, a few at a time, being careful not to overcrowd the pan. Fry them for 3-5 minutes, turning occasionally, until they are golden brown and crispy all over. Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve

Serve the egg rolls warm with dipping sauces such as sweet and sour sauce, soy sauce, or spicy mustard.