Golden Brown Egg Rolls: Your New Favorite Appetizer
Egg rolls are a classic for a reason, and making them at home lets you control the quality and crispness. Forget those soggy, overly greasy versions—we're aiming for perfectly golden, shatteringly crisp shells, and a savory, well-seasoned filling. This recipe is straightforward, fun to make, and is guaranteed to be a hit at your next gathering or as a delicious weeknight snack.
Ingredients for the Perfect Filling
The filling is the heart of the egg roll. We use a mix of ground pork and crunchy vegetables to provide great flavor and texture.
The Roll and Fry Components
These are the essentials for achieving that golden-brown finish.
Step-by-Step Egg Roll Mastery
Follow these steps for restaurant-quality egg rolls!
1. Prepare the Filling
In a large skillet, brown the ground pork over medium-high heat. Drain any excess fat. Add the minced garlic and ginger and cook for about 1 minute until fragrant.
Next, stir in the shredded cabbage and carrots. Cook for 3-5 minutes, until the vegetables are slightly softened but still have a bit of crunch.
Season the mixture with soy sauce, sesame oil, and black pepper. Remove from heat and fold in the sliced green onions. It is crucial to let the filling cool completely before wrapping. Warm filling will steam the wrapper and make it soggy.
2. The Art of Wrapping
Lay an egg roll wrapper on a clean, flat surface with a corner pointing toward you (like a diamond). Place about 2-3 tablespoons of cooled filling just below the center.
Fold the bottom corner up and over the filling, tucking the point under to create a tight roll.
Fold the left and right corners toward the center. It should now look like an envelope.
Brush the top corner and edges with the egg wash. Roll the egg roll tightly from the bottom upward, sealing the top edge with the egg wash. Set aside and cover with a damp cloth while you wrap the rest.
3. Frying to Golden Perfection
Heat the vegetable or canola oil in a large, heavy-bottomed pot or a deep fryer to 350°F (175°C). Use a cooking thermometer to ensure the temperature is accurate. If the oil is too cool, the egg rolls will be greasy; if it's too hot, they will burn before the wrapper cooks.
Carefully place 4-5 egg rolls into the hot oil, ensuring you do not overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until they are evenly golden brown and crisp.
Remove the egg rolls with tongs or a slotted spoon and place them on a wire rack lined with paper towels to drain the excess oil.
4. Serve and Enjoy!
Serve immediately with your favorite dipping sauce. Sweet and Sour Sauce, Duck Sauce, or a simple mixture of soy sauce and rice vinegar work perfectly!