Easy, crispy golden brown egg rolls bursting with delicious flavor in every bite

Here’s a simple and delicious crispy egg roll recipe that’s packed with flavor and easy to make.

Ingredients (Makes about 12 egg rolls):

For the Filling:

• 1/2 pound ground pork (or chicken, shrimp, or tofu)
• 2 cups shredded cabbage (or coleslaw mix)
• 1/2 cup shredded carrots
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch (optional, for thickening)

Other:

• 12 egg roll wrappers
• 1 beaten egg (for sealing)
• Oil for frying (vegetable or peanut oil)

Instructions:

1. Prepare the Filling:

• In a skillet over medium-high heat, cook the ground pork until browned. Drain excess fat.
• Add garlic, ginger, cabbage, carrots, and green onions. Stir-fry for 2–3 minutes until softened.
• Stir in soy sauce, sesame oil, salt, and pepper. Cook for another 1–2 minutes.
• If the mixture has excess liquid, sprinkle in cornstarch to thicken. Let the filling cool completely.

2. Assemble the Egg Rolls:

• Lay an egg roll wrapper in a diamond shape. Place 2 tablespoons of filling near the bottom.
• Fold the bottom corner over the filling, then fold in the sides. Roll tightly while sealing the edge with beaten egg.

3. Fry to Perfection:

• Heat oil to 350°F (175°C) in a deep pan.
• Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
• Drain on a wire rack or paper towels.

4. Serve and Enjoy!

• Serve hot with sweet chili sauce, soy sauce, or duck sauce.

Would you like a baked or air-fried version for a lighter option?