Description

Crispy on the outside, savory on the inside, these homemade egg rolls are better than takeout and incredibly versatile. Whether you keep them veggie-only or add meat, this recipe offers the perfect crunch with flavor-packed filling. They’re ideal for parties, snacks, or make-ahead freezer meals.

Ingredients

3 cups shredded green cabbage

1 cup shredded or julienned carrots

4 green onions, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons soy sauce

1 teaspoon sesame oil

12 egg roll wrappers

2 tablespoons water or cornstarch slurry

Oil for frying (canola or vegetable)

1 cup cooked ground pork, shrimp, or tofu (optional)

Instructions

1. Heat sesame oil in a wok or large skillet. Add garlic and ginger and stir until fragrant.

2. Add cabbage, carrots, and green onions. Cook for 3–5 minutes until softened but still vibrant. Stir in soy sauce and remove from heat. Let the mixture cool completely.

3. Lay wrappers flat. Spoon 2 tablespoons of filling in the center. Fold bottom corner over the filling, then fold in the sides. Roll up tightly and seal with water or slurry.

4. Heat 2 inches of oil to 350°F in a deep skillet. Fry rolls seam-side down for 3–4 minutes or until golden, flipping occasionally.

5. Remove and drain on a wire rack or paper towel-lined tray.

6. Serve hot with dipping sauces of your choice.

Notes

Use fresh vegetables and avoid overcooking to maintain texture.

Let the filling cool completely before wrapping to avoid soggy wrappers.

For extra crispy rolls, don’t overcrowd the oil during frying.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Frying
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 egg roll
Calories: 165
Sugar: 2g
Sodium: 390mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 5g
Cholesterol: 10mg

Keywords: crispy egg rolls, appetizer, party food, freezer-friendly