Here’s a classic crispy fried egg rolls recipe just like you’d get from a restaurant—golden on the outside and packed with flavor inside. 🥢✨
Crispy Fried Egg Rolls
Ingredients (Makes about 12 egg rolls)
Filling
- 2 tbsp vegetable oil
- 1 lb ground pork or chicken (or shrimp)
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 cups shredded cabbage (or coleslaw mix)
- ½ cup shredded carrots
- 2 green onions, sliced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Salt & pepper, to taste
For Rolling
- 12 egg roll wrappers
- 1 egg + 1 tbsp water (egg wash)
For Frying
- Vegetable or peanut oil
Instructions
1. Cook the Filling
- Heat oil in a skillet over medium-high heat.
- Cook meat until browned; drain excess fat.
- Add garlic and ginger; sauté 30 seconds.
- Stir in cabbage, carrots, and green onions.
- Add soy sauce, sesame oil, salt, and pepper.
- Cook 3–4 minutes until vegetables soften but aren’t soggy.
- Let filling cool completely (very important for crisp rolls).
2. Roll the Egg Rolls
- Place wrapper in a diamond shape.
- Add 2–3 tbsp filling near the bottom corner.
- Fold bottom over filling, fold in sides, and roll tightly.
- Seal edge with egg wash.
3. Fry
- Heat oil to 350°F (175°C).
- Fry egg rolls in batches for 3–4 minutes, turning until golden brown.
- Drain on paper towels.
Serve With
- Sweet chili sauce
- Duck sauce
- Soy sauce
- Hot mustard
Pro Tips for Extra Crispiness
✔ Keep oil hot (350°F)
✔ Don’t overfill
✔ Let filling cool completely
✔ Fry in small batches
Air Fryer Option
- Brush egg rolls lightly with oil
- Air fry at 380°F (193°C) for 10–12 minutes, flipping halfway
If you want, I can share a vegetable-only version, a shrimp egg roll recipe, or freezer-friendly make-ahead tips.
