HOMEMADE EGG ROLLS
Homemade egg rolls are crispy, golden, and packed with flavorful vegetables and protein. Easy to make at home, they’re perfect as appetizers, snacks, or a main dish for family dinners and parties.
Ingredients
- 8 –10 egg roll wrappers
- 1 cup shredded cabbage
- ½ cup shredded carrots
- ½ cup cooked chicken pork, shrimp, or tofu (optional)
- 2 green onions chopped
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 egg beaten (for sealing)
- Vegetable oil for frying
Instructions
- Prepare Filling: In a large bowl, combine cabbage, carrots, protein (if using), green onions, garlic, soy sauce, and sesame oil. Mix well.
- Assemble Egg Rolls: Lay an egg roll wrapper on a flat surface. Place 2–3 tablespoons of filling near one corner. Fold the corner over the filling, fold in the sides, and roll tightly. Seal with beaten egg.
- Heat Oil: In a deep skillet or pan, heat about 1 inch of vegetable oil over medium-high heat.
- Fry Egg Rolls: Fry 2–3 egg rolls at a time, turning occasionally, until golden brown and crispy (about 2–3 minutes per side). Drain on paper towels.
- Serve: Serve hot with dipping sauce such as sweet chili, soy sauce, or duck sauce.
Notes
- Make Ahead: Assemble egg rolls ahead and refrigerate for up to 4 hours before frying.
- Flavor Variations: Add mushrooms, bean sprouts, or bell peppers for extra texture.
- Serving Suggestions: Serve with dipping sauces or alongside fried rice or noodles.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days; reheat in the oven to maintain crispiness.