Egg Rolls
Egg Rolls wraps a savory filling in thin wrappers, then cooks them until crisp and golden.
About This Recipe
Egg Rolls should be easy to serve, flavorful in small bites, and balanced with a fresh finish.
Keep the texture crisp, creamy, or scoopable depending on the style of appetizer.
Ingredients
- ✓16 cups Taiwanese cabbage ((or green cabbage or savoy cabbage, shredded))
- ✓2 cups carrot ((shredded))
- ✓2 cups celery ((shredded or finely chopped))
- ✓3 scallions ((chopped))
- ✓2 1/2 teaspoons salt
- ✓2 teaspoons sugar
- ✓1 tablespoon sesame oil
- ✓2 tablespoons peanut, vegetable, or canola oil ((plus more for frying))
- ✓1/4 teaspoon five spice powder ((optional))
- ✓1/4 teaspoon white pepper
- ✓3 cups roast pork
- ✓2 cups cooked shrimp ((chopped, optional))
- ✓1 package egg roll wrappers ((about 24 pieces))
- ✓1 egg ((beaten))
Ingredient Notes
- Protein: Use even pieces so they cook at the same speed.
- Seasoning: Season the surface before cooking.
- Heat control: Brown with enough heat, then finish gently if needed.
- Resting: Rest meat briefly before slicing or serving.
Instructions
- 1
Bring a large pot of water to a boil. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Transfer the veggies to an ice bath and drain. Thoroughly squeeze out all the excess water from the vegetables (you can put the drained veggies in a clean kitchen towel and squeeze out the water). This is a very important step because if the filling is too wet, you will have a wet filling and soggy egg rolls!
- 2
Once dry, transfer the veggies to a large mixing bowl. Add the scallions, salt, sugar, sesame oil, 2 tablespoons oil, five spice powder (if using), white pepper, roast pork, and cooked shrimp (if using). Toss everything together. The filling is ready to be wrapped!
- 3
To wrap the egg rolls, take a small fistful of filling, squeeze it a little in your hand until it is compressed together, and place it on the wrapper. The wrapping method is similar to that of a burrito. Just add a thin layer of egg to make sure it stays sealed. Line them up on a lightly floured surface, and continue assembling until you run out of ingredients.
- 4
In a small pot, heat oil to 325°F/160°C. You don't need too much—just enough to submerge the egg rolls. Carefully place a couple egg rolls into the oil, and fry them for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly.
- 5
Cool slightly and serve! Freeze leftovers in freezer bags and reheat them in the oven at 350°F/175°C, until crispy.
Katy’s Kitchen Tips
- Prepare fillings or dips before serving.
- Keep crisp items uncovered until ready to plate.
- Taste the seasoning before adding garnish.
- Serve warm or chilled according to the dish.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Egg Rolls
Serve Egg Rolls with potatoes, rice, pasta, salad, roasted vegetables, or bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Soggy texture: Fillings and dips can loosen if they sit too long.
- Underseasoning: Small bites need enough seasoning to taste complete.
- Overcrowding: Crowding can soften crisp appetizers.
- Late garnish: Fresh garnish tastes best added near serving.
FAQ
Can I make Egg Rolls ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 186 kcal
- Carbohydrates: 15 g
- Cholesterol: 85 mg
- Fiber: 2 g
- Protein: 13 g
- Sodium: 582 mg
- Sugar: 2 g
- Fat: 8 g
- Saturated Fat: 1 g