Easy Chinese Egg Rolls: A Crunchy Delight
If you’re looking for a dish that’s crispy, savory, and bursting with flavor, look no further than Easy Chinese Egg Rolls! These delightful, handmade bundles of joy are perfect for any occasion, whether it’s a family dinner, a party appetizer, or a simple snack. What makes these egg rolls so appealing is the beautiful assortment of fresh veggies and hearty fillings that create a rainbow of flavors in every bite.
Ingredients
- 1 pound ground pork or alternative protein like chicken or shrimp
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup bean sprouts optional
- 1/2 cup green onions finely chopped
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water for sealing
- 12-15 egg roll wrappers
- Oil for frying
Instructions
- In a large pan over medium heat, cook your choice of protein until it’s browned and fully cooked.
- Next, add the minced garlic and grated ginger, stir in the soy sauce, sesame oil, and sugar, blending all the flavors together.
- Mix in the shredded cabbage, carrots, bean sprouts, and chopped green onions. Cook for another 2-3 minutes until the veggies are slightly softened. Remove the mixture from heat and let it cool.
- Wrap the Egg Rolls:
- Lay an egg roll wrapper on a clean surface in a diamond shape.
- Place about 2 tablespoons of the filling in the center.
- Fold the bottom corner over the filling, then fold in the sides tightly.
- Roll it up completely and seal the edge with your cornstarch-water mixture.
- Fry the Egg Rolls:
- Heat oil in a deep pan to 350°F (175°C).
- Fry the egg rolls in batches for about 3-4 minutes, turning occasionally until golden brown and crispy.
- Remove and place them on a paper towel to drain excess oil.
- Serve & Enjoy:
- Serve these crunchy delights hot with sweet and sour sauce, soy sauce, or spicy chili sauce for an extra kick!