Description
Crispy golden brown egg rolls deliver a mouthwatering explosion of Asian-inspired flavors wrapped in perfectly crunchy layers. Packed with savory fillings and fried to delightful perfection, these rolls promise a delectable journey that will satisfy your craving for irresistible appetizers.
Ingredients
Scale
Main Protein and Vegetables:
- 1 pound ground beef (or chicken, shrimp, or a combination of vegetables)
- 1 cup finely shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
Seasonings and Sauces:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
Wrapping and Cooking Ingredients:
- 10–12 egg roll wrappers
- Water (for sealing)
- Oil for frying (vegetable or canola oil works best)
Instructions
- Craft a savory filling by warming oil in a skillet and sautéing minced garlic until aromatic. Introduce ground meat, breaking it into delicate crumbles and cooking thoroughly. Eliminate excess grease.
- Incorporate shredded cabbage, julienned carrots, and sliced green onions, allowing vegetables to soften while maintaining a subtle crunch. Season the mixture with soy sauce, oyster sauce, sesame oil, grated ginger, salt, and pepper for a robust flavor profile.
- Allow the filling to cool completely, preventing wrapper moisture and potential sogginess.
- Position an egg roll wrapper diagonally, creating a diamond shape on your work surface. Centered the cooled filling precisely in the wrapper’s middle.
- Fold the bottom point upward, enveloping the filling. Carefully tuck side corners inward, creating a compact parcel. Roll tightly, using water to seal the final triangular edge.
- Heat oil in a deep vessel to approximately 375°F, ensuring sufficient depth for submerging egg rolls.
- Gently lower rolled parcels into hot oil, maintaining adequate spacing between each roll. Fry until achieving a uniform golden-brown exterior, rotating periodically for even coloration.
- Transfer crispy egg rolls onto absorbent paper towels, allowing excess oil to drain.
- Serve immediately alongside complementary dipping sauces like sweet chili, classic soy, or tangy plum sauce.
Notes
- Use lean ground meat to reduce excess grease and create a lighter filling for egg rolls.
- Ensure filling is completely cooled before wrapping to prevent soggy wrappers and maintain crispy texture.
- Pat vegetables dry with paper towels to remove moisture and prevent egg rolls from becoming soggy during frying.
- Seal egg roll edges tightly with water to prevent oil from seeping inside during cooking.
- Maintain oil temperature between 350-375°F for perfectly crispy, golden-brown egg rolls without burning.
- Create vegetarian version by replacing meat with tofu, mushrooms, or additional mixed vegetables.
- Experiment with different protein options like shrimp, pulled pork, or plant-based meat alternatives.
- Bake egg rolls in preheated oven at 425°F for a healthier option with less oil, turning halfway through cooking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg