Making egg rolls from scratch is much easier than you might think. With a few simple steps, you’ll have homemade egg rolls that are crispy on the outside and packed with flavorful filling on the inside. Here’s how to make them:
Step 1: Prepare the Filling
Start by heating 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Add the ground pork (or your protein of choice) and cook until browned, breaking it apart with a spatula as it cooks. Once the meat is cooked through, remove it from the skillet and set it aside.
In the same skillet, add another teaspoon of vegetable oil if needed, then sauté the onion and garlic for about 2-3 minutes, until fragrant and softened. Add the chopped mushrooms (if using), and cook for another 2 minutes. Next, add the shredded cabbage and carrots, and cook, stirring occasionally, for about 5-6 minutes, or until the vegetables soften and begin to release moisture. Stir in the soy sauce, oyster sauce, sesame oil, ginger, black pepper, and sugar. Continue cooking for another 2 minutes to allow the flavors to meld together.
Once the vegetables are tender and the mixture is well combined, return the cooked ground pork (or your protein) to the skillet. Add the green onions and stir everything together. Remove the skillet from the heat and allow the filling to cool for a few minutes before using it to fill the egg rolls. This will make it easier to handle and prevent the wrappers from becoming soggy.
Step 2: Assemble the Egg Rolls
Lay an egg roll wrapper flat on a clean, dry surface, with one corner facing you (like a diamond shape). Place 2-3 tablespoons of the filling in the center of the wrapper. Be careful not to overfill, as this can cause the egg rolls to burst open while frying.
Fold the bottom corner of the wrapper up over the filling, then fold in the sides. Roll the egg roll tightly away from you, sealing the top edge with a little beaten egg to hold it together. The egg acts as a glue to keep the wrapper sealed during frying. Repeat with the remaining wrappers and filling until all egg rolls are assembled.
Step 3: Fry the Egg Rolls
In a deep skillet or wok, heat about 2-3 inches of vegetable oil over medium-high heat. To test if the oil is ready, drop a small piece of the egg roll wrapper into the oil; if it sizzles immediately, it’s time to fry.
Carefully add the egg rolls to the hot oil, a few at a time, being careful not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until the egg rolls are golden brown and crispy on all sides. Once cooked, remove the egg rolls from the oil and place them on a plate lined with paper towels to drain any excess oil.
Step 4: Serve and Enjoy
Serve the crispy egg rolls hot, with your favorite dipping sauce. Sweet and sour sauce, soy sauce, or even a spicy chili sauce make great accompaniments. Enjoy them as a snack, appetizer, or as part of a larger Chinese meal!
Serving and Storage
Egg rolls are best served fresh, while they’re still hot and crispy. However, if you have leftovers, here are a few tips on serving and storing them:
Serving Suggestions
- As an Appetizer: Serve egg rolls as a crunchy and savory starter before a larger Chinese meal or alongside other appetizers like spring rolls or dumplings.
- With Dipping Sauce: Pair your egg rolls with a variety of dipping sauces. Sweet and sour, hoisin sauce, or spicy sriracha mayo are all excellent choices for dipping.
- In a Meal: You can serve egg rolls as part of a full Chinese-inspired meal, such as alongside fried rice, sweet and sour chicken, or beef with broccoli.
Storage
If you have leftover egg rolls, you can store them in an airtight container in the refrigerator for up to 2-3 days. While they’ll still be tasty, the crispy texture will diminish after a day. To restore some of their crispiness, reheat them in an oven at 375°F (190°C) for about 10-12 minutes, or in a toaster oven for a quicker option.
Egg rolls can also be frozen for longer storage. Place the uncooked, assembled egg rolls on a baking sheet lined with parchment paper, and freeze them for 1-2 hours. Once frozen solid, transfer the egg rolls to a freezer-safe bag or container. When you’re ready to cook, fry the frozen egg rolls directly from the freezer for about 5-7 minutes or until golden and crispy.
Tips
Here are some tips to help you achieve perfect egg rolls every time:
- Don’t Overfill: Avoid overstuffing the egg rolls with filling. Too much filling can cause the wrappers to burst open while frying.
- Seal the Wrappers Well: Use the beaten egg to securely seal the edges of the egg rolls to prevent them from opening during frying.
- Use the Right Oil: Choose a neutral oil with a high smoke point, such as vegetable oil or peanut oil, for frying.
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