Crispy Homemade Egg Roll Recipe (No More Soggy Wrappers!)

Heat 2 teaspoons of vegetable oil in a large skillet or pan over medium-high heat. Once the oil shimmers, add the ground pork. Season it generously with salt and pepper to your taste.

Cook the pork, using a spatula to break it into small pieces, until fully browned with no pink remaining (internal temperature should reach 160 degrees F). Add the minced garlic and minced ginger; cook for about 30 seconds, stirring constantly, until fragrant.

Add the coleslaw mix and sliced green onions to the pan. Stir everything together and continue to cook for 3 to 4 minutes until the cabbage wilts and reduces in volume.

Stir in the soy sauce and toasted sesame oil, coating the filling evenly. Remove the pan from the heat. Sprinkle 1 tablespoon of cornstarch over the filling and stir until fully incorporated to absorb moisture. Allow the filling to cool completely to room temperature before wrapping.

Once the filling is completely cool, place an egg roll wrapper on your work surface in a diamond orientation, with a point facing you. Spoon about 2 to 3 tablespoons of the pork filling onto the bottom third of the wrapper.

Fold the wrapper according to package directions: fold the bottom corner up over the filling, then fold in the two side corners, and finally roll it up tightly. Use a little of the beaten egg to seal the final top corner, acting as a glue.

Pour about 2 to 3 inches of vegetable oil into a deep pot or Dutch oven. Heat the oil to a precise 350 degrees F using a thermometer.

Carefully place 3 or 4 egg rolls into the hot oil, being careful not to overcrowd the pot. Fry them for 3 to 5 minutes, turning them occasionally, until they are golden brown and crispy all over.

Remove the cooked egg rolls with a slotted spoon and let them drain on a wire rack placed over paper towels. Serve them immediately with your favorite dipping sauce, like sweet chili sauce or sweet and sour sauce.