Introduction
Egg Rolls are a classic appetizer or side dish, perfect for gatherings, family meals, or festive occasions. These crispy, golden rolls, filled with savory pork and vegetables, deliver a satisfying crunch and flavorful bite. Presented on a white ceramic platter, garnished with chopped green onions and paired with a dipping sauce, these Egg Rolls offer a vibrant, appetizing aesthetic that elevates any spread. This recipe provides a traditional version, adaptable for dietary preferences, ideal for home cooks seeking a crispy, crowd-pleasing dish that brings Asian-inspired flair to any occasion.
Ingredients
For the Egg Rolls:
- 1/2 lb ground pork
- 1 tbsp vegetable oil
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup bean sprouts
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 12 egg roll wrappers
- Vegetable oil for frying
For the Dipping Sauce:
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1/2 tsp red chili flakes (optional)
Serving:
- Optional: Chopped green onions, sesame seeds
- Suggested Accompaniments: Sweet chili sauce, plum sauce
- Suggested Pairings: Iced tea, sparkling water
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: Large skillet or wok, deep fryer or heavy pot, tongs, mixing bowls, knife, cutting board, measuring cups/spoons, grater
Step-by-Step Process
- Prepare Filling: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add ground pork and cook for 5–7 minutes, breaking it up until browned and cooked through. Drain excess fat.
- Cook Vegetables: Add garlic, ginger, cabbage, carrots, bean sprouts, and green onions to the skillet. Cook for 3–4 minutes until vegetables soften. Stir in soy sauce, sesame oil, salt, and black pepper. Taste the filling and adjust with additional soy sauce or salt to ensure a balanced flavor. Stir in cornstarch slurry and cook for 1 minute to thicken. Remove from heat and let cool slightly.
- Assemble Egg Rolls: Place an egg roll wrapper on a clean surface, with a corner facing you (diamond shape). Spoon 2–3 tbsp of filling near the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Brush the top corner with water to seal. Repeat for all wrappers.
- Fry Egg Rolls: Heat 2–3 inches of vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry egg rolls in batches, 3–4 at a time, for 3–4 minutes, turning occasionally, until golden and crispy. Drain on paper towels.
- Make Dipping Sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and chili flakes (if using).
- Serve: Arrange egg rolls on a white ceramic platter. Garnish with chopped green onions and sesame seeds. Serve hot with dipping sauce, sweet chili sauce, plum sauce, iced tea, or sparkling water.
Tips for Better Egg Rolls
- Use fresh vegetables for a crisp texture; pat dry to avoid excess moisture in the filling.
- Taste the filling before wrapping to balance savory, umami, and spicy flavors; adjust with soy sauce or salt.
- Keep egg roll wrappers covered with a damp cloth to prevent drying out during assembly.
- Seal egg rolls tightly to prevent bursting during frying; use water or egg wash for a secure seal.
- Use a white ceramic platter for a vibrant presentation, highlighting the golden rolls and green onion garnish.
- Make ahead: Assemble egg rolls up to 1 day in advance; refrigerate and fry before serving.
- Maintain oil temperature at 350°F to ensure crispy, non-greasy rolls.
- Enhance aesthetic: Present on a white ceramic platter with dipping sauce in a small bowl for a vibrant, inviting look.
Variations and Customization
- Gluten-Free Egg Rolls: Use gluten-free egg roll wrappers and tamari instead of soy sauce.
- Vegetarian Egg Rolls: Omit pork and add 1 cup chopped mushrooms or tofu; use vegetable broth in place of cornstarch slurry if needed.
- Low-Sodium Egg Rolls: Reduce salt to 1/4 tsp and use low-sodium soy sauce.
- Spicy Egg Rolls: Add 1 tsp sriracha or 1/2 tsp chili powder to the filling.
- Shrimp Egg Rolls: Replace pork with 1/2 lb chopped cooked shrimp.
- Baked Egg Rolls: Brush with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway, for a lighter option.
- Chicken Egg Rolls: Swap pork for 1/2 lb ground chicken or shredded cooked chicken.
- Sweet and Sour Dipping Sauce: Replace the dipping sauce with 1/4 cup apricot preserves, 2 tbsp rice vinegar, and 1 tbsp soy sauce.
Storage and Serving Tips
- Store unfried egg rolls in an airtight container in the fridge for up to 2 days; fry before serving.
- Store fried egg rolls in the fridge for up to 2 days; reheat in a 350°F oven for 10 minutes to restore crispiness.
- Freeze unfried egg rolls in a freezer-safe container for up to 2 months; thaw in the fridge before frying.
- Serve hot for the best crispy texture and flavor.
- Use as an appetizer for Asian-inspired meals or a side for stir-fries.
- Pair with iced tea or sparkling water to complement the savory, crispy flavor.
- Present on a white ceramic platter with vibrant garnishes for a crisp, appetizing charm.
Nutritional Information
Based on 12 servings (1 egg roll each, without dipping sauce):
- Calories: 180 kcal
- Total Fat: 8g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 25mg
- Sodium: 400mg
- Total Carbohydrates: 20g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 7g
- Vitamin A: 8% Daily Value
- Vitamin C: 10% Daily Value
- Calcium: 4% Daily Value
- Iron: 8% Daily Value
Note: Values vary by ingredient brands and substitutions (low-sodium options reduce sodium to ~250mg). Moderate in sodium and fat; enjoy in moderation. Pair with vegetables for balance.
Conclusion
This Egg roll recipe offers a crispy, savory appetizer or side dish, perfect for any occasion, transforming simple ingredients into an Asian-inspired classic. Its straightforward preparation and vibrant presentation make it a favorite. The crunchy exterior and flavorful filling delight every bite. It’s sure to be a cherished recipe, loved for its crispy, crowd-pleasing appeal.
Egg Rolls Recipe: Crispy and Savory
Classic Egg Rolls with crispy, savory flavor.
Ingredients
Egg Rolls:
- ½ lb ground pork
- 1 tbsp vegetable oil
- 1 cup shredded cabbage
- ½ cup shredded carrots
- ½ cup bean sprouts
- 2 green onions finely chopped
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp cornstarch mixed with 2 tbsp water
- 12 egg roll wrappers
- Vegetable oil for frying
Dipping Sauce:
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- ½ tsp red chili flakes optional
- Optional: Green onions sesame seeds
- Suggested Pairings: Sweet chili sauce iced tea
Instructions
- Cook pork in oil for 5–7 min; drain fat.
- Add garlic, ginger, and vegetables; cook 3–4 min. Add soy sauce, sesame oil, salt, pepper, and slurry. Taste and adjust seasoning. Cool slightly.
- Place 2–3 tbsp filling on wrapper; fold and seal with water.
- Fry at 350°F for 3–4 min until golden. Drain.
- Mix dipping sauce ingredients.
- Serve on a white ceramic platter with green onions, sauce, and tea.
Notes
- Seal wrappers tightly to prevent bursting.
- Store unfried in fridge for 2 days or freeze for 2 months.
- Try a vegetarian or baked variation.
- Pair with plum sauce.
