Here’s a classic deep-fried egg rolls recipe — crispy outside, savory filling inside, just like takeout 🍤 (well, egg rolls 😄).
🥢 Deep-Fried Egg Rolls (Takeout Style)
🛒 Ingredients
Filling
- 1 lb ground pork or chicken (or shrimp, chopped)
- 2 cups shredded cabbage (or coleslaw mix)
- 1 cup shredded carrots
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tsp grated ginger (or ½ tsp ground)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp salt
- ½ tsp black pepper
For Wrapping & Frying
- Egg roll wrappers
- Water or beaten egg (for sealing)
- Vegetable or canola oil (for frying)
🔥 Instructions
1. Cook the Filling
- Heat a skillet over medium heat.
- Cook ground meat until no longer pink.
- Add garlic and ginger; cook 30 seconds.
- Stir in cabbage, carrots, and green onions.
- Add soy sauce, sesame oil, salt, and pepper.
- Cook 3–4 minutes until veggies soften.
- Let filling cool completely (important!).
2. Roll the Egg Rolls
- Lay wrapper like a diamond.
- Spoon 2–3 tbsp filling near the bottom.
- Fold bottom over filling, then sides in.
- Roll tightly upward.
- Seal the edge with water or egg.
3. Deep Fry
- Heat oil to 350°F (175°C).
- Fry egg rolls in batches, seam-side down.
- Cook 3–5 minutes, turning until golden brown.
- Drain on paper towels.
🍯 Dipping Sauce Ideas
- Sweet & sour sauce
- Duck sauce
- Soy sauce + a little honey
- Sweet chili sauce
⭐ Tips for Extra Crispiness
- Don’t overfill
- Keep wrappers dry
- Fry at the right temperature (not too hot)
- Fry once only (egg rolls don’t need double frying)
If you want, I can also:
- Make them vegetable-only
- Show a freezer-friendly version
- Give you air-fryer instructions
- Match Chinese-restaurant egg rolls exactly
Just say the word 😊
