Description
These Crispy Golden Brown Egg Rolls feature a savory filling of ground meat and crisp vegetables wrapped in thin wrappers and fried to golden perfection. Perfect as an appetizer or snack, they deliver a delightful crunch and flavorful bite every time.
Ingredients
Scale
Filling
- 1 pound ground beef (or chicken, shrimp, or a combination of vegetables)
- 1 cup finely shredded cabbage
- ½ cup shredded carrots
- ¼ cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- Salt and pepper to taste
Egg Rolls
- 10–12 egg roll wrappers
- Water (for sealing)
- Oil for frying (vegetable or canola oil works best)
Instructions
- Prepare the Filling: In a large skillet, heat a small amount of oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the ground beef (or chicken) and cook until browned and fully cooked, breaking it up into small crumbles. Drain any excess fat from the skillet. Stir in the shredded cabbage, carrots, and green onions, cooking for an additional 2-3 minutes until the vegetables are slightly softened but still crisp. Season the mixture with soy sauce, oyster sauce, sesame oil, ground ginger, salt, and pepper to taste. Remove from heat and let the mixture cool to room temperature before assembling the egg rolls.
- Assemble the Egg Rolls: Lay one egg roll wrapper flat on a clean surface with a corner facing you, shaped like a diamond. Spoon 2-3 tablespoons of the cooled filling into the center of the wrapper. Fold the bottom corner up over the filling, then fold in the two side corners tightly, and roll the wrapper toward the top corner. Seal the top corner with a dab of water to ensure it stays closed. Repeat this process for all wrappers and filling.
- Fry the Egg Rolls: In a large pot or deep skillet, heat about 2 inches of vegetable or canola oil over medium-high heat. Test the oil temperature by dropping a small piece of wrapper into the oil; it should sizzle immediately. Carefully lower the egg rolls into the hot oil in batches, avoiding overcrowding. Fry them for 3-4 minutes, turning occasionally, until they achieve a crispy, golden brown exterior on all sides. Remove the egg rolls using a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
- Serve: Serve the crispy golden brown egg rolls immediately while hot and crunchy. They pair wonderfully with dipping sauces such as sweet and sour sauce, soy sauce, or spicy chili sauce for an added flavor boost.
Notes
- Allowing the filling to cool before assembling prevents the wrappers from becoming soggy and makes them easier to handle.
- Do not overcrowd the frying oil to maintain the correct temperature and ensure even cooking.
- You can customize the filling with other proteins like shrimp or keep it vegetarian by substituting the meat with a mix of finely chopped vegetables.
- Use oil with a high smoke point like vegetable or canola oil for frying to get the best crispy texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Keywords: egg rolls, crispy egg rolls, fried egg rolls, Asian appetizers, ground beef egg rolls, homemade egg rolls
