Fried egg rolls are crispy, golden, and packed with a savory filling — perfect as an appetizer, snack, or party food. You can fill them with pork, chicken, shrimp, or go vegetarian. Here’s a classic fried egg roll recipe to get that perfect crunch every time!
🥢 Crispy Fried Egg Rolls
🍽️ Makes: 10–12 rolls
⏱️ Time: 30 min prep + 5 min per batch to fry
🛒 Ingredients:
For the filling:
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1/2 lb ground pork or chicken (or finely chopped shrimp, or tofu for veg version)
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1 cup shredded green cabbage
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1/2 cup shredded carrots
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1/4 cup green onions, finely sliced
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2 cloves garlic, minced
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1 tbsp soy sauce
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1 tsp sesame oil
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1/2 tsp ground ginger
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Salt and pepper to taste
Other:
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10–12 egg roll wrappers
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1 egg, beaten (for sealing)
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Vegetable oil, for frying
👩🍳 Instructions:
1. Cook the filling:
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In a skillet over medium heat, cook the pork (or chosen protein) until no longer pink.
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Add garlic, ginger, cabbage, carrots, and green onions.
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Stir-fry until veggies are soft and moisture has cooked off (very important to avoid soggy rolls).
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Add soy sauce, sesame oil, salt & pepper. Let cool slightly.
2. Assemble the egg rolls:
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Lay a wrapper like a diamond (point facing you).
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Add about 2 tbsp of filling near the center.
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Fold the bottom up over the filling, then fold in the sides, and roll tightly.
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Brush the top corner with beaten egg to seal.
3. Fry the rolls:
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Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C).
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Fry egg rolls in batches, turning occasionally, until golden brown (about 3–4 minutes).
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Drain on paper towels.
4. Serve:
Serve hot with sweet chili sauce, soy sauce, duck sauce, or spicy mustard.
🔄 Variations:
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Vegetarian: Use mushrooms, tofu, cabbage, and glass noodles.
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Spicy: Add chili garlic sauce or sriracha to the filling.
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Air fryer: Brush with oil and air fry at 380°F (193°C) for 10–12 minutes, flipping halfway.
Would you like a baked version, or a Vietnamese-style fried spring roll with rice paper? I can help with that too!
