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Crispy Easy Chinese Egg Rolls

Crispy Easy Chinese Egg Rolls are a delightful treat with a perfectly crispy wrapper and a colorful savory filling that your whole family will enjoy.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Chinese
Calories: 200
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups finely shredded cabbage
  • 1 cup shredded carrots
  • 1 cup cooked chicken, shredded can substitute with tofu for a vegetarian option
  • 2 tablespoons soy sauce ensure it’s Halal compliant
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • Salt and pepper to taste
For frying
  • 1 package egg roll wrappers usually found in the refrigerated section
  • Vegetable oil for frying

Method
 

Prepare the Filling
  1. In a large bowl, mix together the shredded cabbage, carrots, cooked chicken (or tofu), soy sauce, garlic powder, ginger powder, salt, and pepper. Toss well until all ingredients are evenly coated.
Roll the Egg Rolls
  1. Lay one egg roll wrapper on a clean, flat surface with one corner pointing towards you. Place about 2 tablespoons of the filling near the bottom corner. Fold the corner over the filling, then fold in the sides and roll tightly to enclose. Use a small amount of water on the edges to seal the roll. Repeat with the remaining wrappers and filling.
Fry the Egg Rolls
  1. Heat about 2 inches of vegetable oil in a deep pot or frying pan over medium-high heat. Once the oil is hot (about 350°F), carefully place a few egg rolls into the oil. Fry until golden brown and crispy, approximately 3-4 minutes on each side. Remove them and let them drain on paper towels.
Serve
  1. Enjoy your Crispy Easy Chinese Egg Rolls with your favorite dipping sauces, such as sweet and sour sauce, soy sauce, or even spicy chili sauce!

Notes

If you happen to have any leftover egg rolls, refrigerate them in an airtight container for up to 3 days. To reheat, place them in the oven at 350°F for about 10-15 minutes to restore their crispiness. For longer storage, you can freeze raw egg rolls on a baking sheet, then transfer them to a freezer bag for up to 3 months. Fry them straight from frozen for about 5-6 minutes until golden.