Egg Rolls Recipe

Cabbage: Adds a crunchy texture and mild flavor to the filling.

Carrots: Provides sweetness and additional crunch.

Green onions: Adds a mild onion flavor and freshness.

Ground pork: The main protein component, offering a rich and savory taste.

Soy sauce: Enhances the umami flavor of the filling.

Sesame oil: Adds a nutty and aromatic flavor to the mixture.

Egg roll wrappers: The outer layer that becomes crispy when fried.

Vegetable oil: Used for frying the egg rolls to a golden brown.

When preparing the filling for your egg rolls, ensure that the cabbage and carrots are finely shredded to create a uniform texture. This helps the ground pork bind better with the vegetables, resulting in a more cohesive and flavorful bite. Additionally, when folding the egg roll wrappers, make sure to tightly seal the edges with a bit of water to prevent the filling from spilling out during frying.

• shredded cabbage - Substitute with shredded napa cabbage: Napa cabbage has a similar texture and mild flavor, making it a great alternative.

• shredded carrots - Substitute with shredded zucchini: Zucchini provides a similar crunch and moisture content, though it has a milder flavor.

• chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor and can be used in the same quantity.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and absorbs flavors well, making it a good substitute.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar savory flavor profile.

• sesame oil - Substitute with olive oil: Olive oil can be used in a pinch, though it lacks the nutty flavor of sesame oil.

• egg roll wrappers - Substitute with spring roll wrappers: Spring roll wrappers are thinner but can be used similarly for wrapping.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the egg rolls to cool completely after frying. This prevents condensation and sogginess when storing.
• Place the cooled egg rolls in an airtight container or wrap them individually in plastic wrap to maintain freshness.
• Store the wrapped egg rolls in the refrigerator if you plan to consume them within 2-3 days. For longer storage, proceed to freezing.
• To freeze, arrange the egg rolls in a single layer on a baking sheet lined with parchment paper. Ensure they are not touching to prevent sticking.
• Place the baking sheet in the freezer for about 1-2 hours, or until the egg rolls are frozen solid. This step is crucial for maintaining their shape and texture.
• Once frozen, transfer the egg rolls to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, reheat the frozen egg rolls by baking them in a preheated oven at 375°F (190°C) for 15-20 minutes, or until heated through and crispy. Alternatively, you can re-fry them in hot vegetable oil for a few minutes until golden brown.
• Avoid microwaving as it can make the egg rolls soggy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover egg rolls on a baking sheet lined with parchment paper. Bake for 10-15 minutes, turning them halfway through to ensure even heating. This method helps maintain the crispy texture of the egg roll wrappers.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the egg rolls in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through. This method is excellent for achieving a crispy exterior without additional vegetable oil.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the egg rolls in the skillet and cook for 2-3 minutes on each side until they are heated through and the wrappers are crispy.

• Microwave Method: Place the egg rolls on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may result in a less crispy texture.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the egg rolls on the toaster oven tray. Heat for 10-12 minutes, turning them halfway through to ensure they are evenly reheated and crispy.

• Mixing bowl: Use this to combine the cabbage, carrots, green onions, and ground pork with the soy sauce and sesame oil.

• Frying pan: Heat the vegetable oil in this to fry the egg rolls until they are golden brown.

• Spatula: This will help you to turn the egg rolls while frying to ensure they cook evenly.

• Tongs: Use these to remove the egg rolls from the frying pan and place them on paper towels to drain.

• Paper towels: These will absorb the excess oil from the fried egg rolls.

• Knife: Chop the green onions finely with this.

• Cutting board: Use this as a surface to chop the green onions.

• Measuring cups: Measure out the shredded cabbage, shredded carrots, and vegetable oil accurately with these.

• Tablespoon: Measure the soy sauce and sesame oil with this.

• Plate: Place the egg roll wrappers on this while you fill and fold them.

• Small bowl of water: Use this to help seal the edges of the egg roll wrappers.

Prepare the filling in advance: Mix the cabbage, carrots, green onions, and ground pork the night before to save time.

Use a food processor: Shred the cabbage and carrots quickly using a food processor.

Preheat the oil: Start heating the vegetable oil while wrapping the egg rolls to save time.

Batch frying: Fry multiple egg rolls at once to reduce cooking time.

Store-bought wrappers: Use pre-made egg roll wrappers to avoid the hassle of making them from scratch.