Hello World KitchenBeta
Mom's favorite version of these crispy and delicious homemade egg rolls filled with a savory mixture of meat, fresh vegetables, and soy sauce. These are perfect for a party appetizer or a savory snack, and they freeze beautifully.
Ingredients
Ingredients
- 1 tablespoon Cooking oil (For sautéing)
- 1 clove Garlic (Minced)
- 0.5 cups Onion (Diced (about 1 small onion))
- 0.5 pounds Cooked pork, chicken, or shrimp (Chopped)
- 0.75 cups Bok choy (Diced)
- 0.75 cups Napa cabbage (Diced)
- 1 whole Carrot (Chopped)
- 1 cup Bean sprouts (Chopped)
- 1 tablespoon Soy sauce
- 1 pound Egg roll wrappers (Usually yields about 16-20 wrappers)
- 2 tablespoons Water (For sealing the wrappers)
- 2 cups Frying oil (Peanut, canola, or vegetable oil, enough for 1/2-inch depth)
Instructions
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Chop all vegetables. You may use a food processor to speed up the chopping process for the bok choy, napa cabbage, and carrots.
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Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the minced garlic and diced onion, and sauté until fragrant and softened.
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Add the chopped cooked meat (or shrimp), bok choy, napa cabbage, carrots, bean sprouts, and soy sauce to the skillet. Cook until the vegetables are tender-crisp.
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Transfer the cooked filling to a colander placed over a bowl or sink. Let it drain and cool completely. Removing excess moisture is crucial to prevent soggy egg rolls.
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To assemble, place an egg roll wrapper on a clean surface with one point facing you (like a diamond). Keep the remaining wrappers covered with a damp cloth so they don't dry out. Place 2 tablespoons of the cooled filling diagonally across the center of the wrapper.
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Fold the bottom point up and tightly over the filling. Fold the left and right side points toward the center. Moisten the top remaining point with a little water, then roll tightly to seal.
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Heat about 1/2 inch of oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Carefully deep fry or pan fry the egg rolls in batches until they are crisp and golden brown on all sides.
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Remove the egg rolls from the oil and drain on a wire rack or paper towels. Serve warm with your favorite dipping sauce.
Nutrition
Equipment
- Large skillet or wok
- Colander
- Food processor (optional)
- Heavy-bottomed pot or deep skillet for frying
- Tongs
Tips & Storage
- Always keep your egg roll wrappers covered with a damp paper towel or cloth while assembling to prevent them from drying out and cracking.
- Make sure your filling is completely cooled and drained before assembling. Hot or wet filling will tear the wrappers and cause hot oil to splatter.
- Try serving with duck sauce, sweet chili sauce, or hot mustard for dipping.
- Storage: Store leftover fried egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to restore crispness. Uncooked assembled egg rolls can be frozen on a baking sheet, then transferred to a freezer bag and kept for up to 3 months. Fry directly from frozen.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
