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Chinese Egg Rolls

Crispy and flavorful homemade egg rolls filled with fresh vegetables and savory meat, perfect for snacks or appetizers.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: Chinese
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 cup shredded cabbage Squeeze excess moisture before use
  • 1 cup shredded carrots Squeeze excess moisture before use
  • 1 cup chopped green onions
  • 1 cup cooked meat (chicken, pork, or shrimp) You can substitute or mix with other proteins
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 2 tablespoons soy sauce
For the Wrapping
  • 1 package egg roll wrappers
For Frying

Method
 

Preparation
  1. In a large skillet, heat oil over medium heat and sauté garlic and ginger until fragrant.
  2. Add cabbage, carrots, and green onions; cook until tender.
  3. Stir in the cooked meat and soy sauce, mix well, and remove from heat.
Assembly
  1. Lay an egg roll wrapper on a clean surface, place a spoonful of the filling at one corner, and roll tightly, folding the sides in.
  2. Seal the edge with water.
  3. Repeat with remaining wrappers and filling.
Cooking
  1. Heat oil in a deep pan and fry the egg rolls until golden brown.
  2. Drain on paper towels and serve hot.

Notes

Store leftover egg rolls in an airtight container in the refrigerator for up to three days. To keep them crispy, reheat in an oven.