Yesss 😋 crispy, golden-brown egg rolls—that shattery crunch when you bite in is everything. Here’s a takeout-style recipe that fries up perfectly every time.
Crispy Golden-Brown Egg Rolls
🕒 Time
About 45 minutes
Makes 10–12 egg rolls
Ingredients
Filling
- 1 lb (450 g) ground pork or chicken (or shrimp, chopped)
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 3 green onions, sliced
- 3 garlic cloves, minced
- 1 tbsp grated ginger (optional but 🔥)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- Black pepper to taste
For Wrapping & Frying
- Egg roll wrappers
- 1 egg + 1 tbsp water (egg wash)
- Oil for deep frying (canola/vegetable/peanut)
Instructions
1️⃣ Cook the Filling
- Heat a skillet over medium-high.
- Brown meat until cooked through.
- Add garlic & ginger → cook 30 seconds.
- Add cabbage, carrots, and green onions.
- Stir in soy sauce, oyster sauce, sesame oil, and pepper.
- Cook until veggies soften and moisture evaporates.
- Let filling cool completely (important for crispiness).
2️⃣ Roll the Egg Rolls
- Place wrapper in a diamond shape.
- Add 2–3 tbsp filling near bottom.
- Fold bottom up, then sides in.
- Roll tightly.
- Seal edge with egg wash.
3️⃣ Fry to Golden Brown
- Heat oil to 175–180°C / 350–360°F
- Fry 2–3 at a time, turning occasionally
- Cook 4–5 minutes until deeply golden and crisp
- Drain on rack or paper towels
How to Keep Them EXTRA Crispy 🔥
- Filling must be dry
- Roll tightly, no air pockets
- Don’t overcrowd the oil
- Use a rack, not paper towels, if possible
Baking or Air Fryer Options
- Air fryer: Spray with oil, 190°C / 375°F for 10–12 min, flip halfway
- Oven: Brush with oil, 220°C / 425°F for 15–18 min
Dipping Sauces
- Sweet chili sauce
- Soy + rice vinegar
- Spicy mayo
- Plum sauce
Variations
- 🥬 Vegetarian (mushroom + cabbage)
- 🌶 Spicy (add chili paste)
- 🧀 Cheeseburger egg rolls
- 🦐 Shrimp egg rolls
If you want, I can show you how restaurants get them blistered and ultra-crunchy, or how to freeze them for later 👀🥢
