Classic Chinese Egg Rolls

Classic Chinese Egg Rolls – Crispy Perfection

Egg rolls are a beloved staple in Chinese cuisine, often enjoyed with a side of sweet and sour sauce or spicy mustard. The combination of crispy wrappers and a juicy, flavorful filling makes them irresistible. This recipe walks you through how to create the perfect egg rolls at home!

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Why You’ll Love This Recipe:

Crispy and Golden: Perfectly fried to crunchy perfection.
Flavor-Packed Filling: Savory pork, crunchy cabbage, and aromatic spices.
Freezer-Friendly: Make a big batch and freeze extras for later.

Serving Suggestions:

Dipping Sauces: Serve with sweet and sour sauce, plum sauce, or spicy chili oil.
Garnish: Sprinkle with sesame seeds or finely chopped cilantro for a fresh touch.
Sides: Pair with fried rice, lo mein, or stir-fried vegetables for a complete meal.

Tips for the Perfect Egg Rolls:

Sealing: Make sure to tightly seal the rolls to prevent filling from spilling out during frying.
Crispiness: Fry in hot oil and don’t overcrowd the pan to ensure even crisping.
Freezing: Freeze uncooked egg rolls by placing them on a baking sheet in a single layer. Once frozen, transfer them to a freezer bag. Fry directly from frozen for 5-7 minutes.

Storage and Reheating:

Store: Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat in the oven at 375°F (190°C) for 10-12 minutes to restore crispiness.

Ingredients (Makes 12-15 Egg Rolls):

For the Filling:

1 lb ground pork
2 cups green cabbage (shredded)
1 cup carrots (shredded)
3 green onions (chopped)
3 cloves garlic (minced)
1 tablespoon ginger (grated)
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
1/2 teaspoon white pepper

For the Wrappers:

12-15 egg roll wrappers (store-bought or homemade)
1 egg (beaten, for sealing the rolls)

For Frying:

Vegetable oil (for deep frying)