Egg Rolls Recipe

Cabbage: Shredded to add a crunchy texture and fresh flavor to the filling.

Carrots: Shredded to provide sweetness and color to the mixture.

Ground pork: Cooked and used as the main protein component, adding a savory taste.

Soy sauce: Adds a salty and umami flavor to the filling.

Sesame oil: Provides a rich, nutty aroma and taste, enhancing the overall flavor.

Egg roll wrappers: Thin sheets used to encase the filling, creating a crispy exterior when fried.

Egg: Beaten and used to seal the edges of the egg roll wrappers.

Vegetable oil: Used for frying the egg rolls to a golden brown perfection.

When preparing the egg roll wrappers, ensure they are at room temperature to make them more pliable and easier to handle. This will help prevent tearing and make the rolling process smoother. Additionally, when sealing the edges with the beaten egg, use a small brush or your finger to apply the egg wash evenly, ensuring a tight seal to prevent the filling from leaking out during frying.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce provides a similar crunch and texture, though it has a milder flavor.

• shredded carrots - Substitute with shredded zucchini: Shredded zucchini offers a similar texture and moisture content, adding a slightly different but pleasant flavor.

• cooked ground pork - Substitute with cooked ground chicken: Ground chicken is a leaner option that still provides a similar texture and absorbs flavors well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor profile.

• sesame oil - Substitute with olive oil: Olive oil can be used for its healthy fats, though it will have a different flavor profile.

• egg roll wrappers - Substitute with spring roll wrappers: Spring roll wrappers are thinner but can still be used to encase the filling, offering a different texture.

• egg (beaten) - Substitute with cornstarch slurry: A mixture of cornstarch and water can act as a binding agent to seal the wrappers.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the egg rolls to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
• Place the cooled egg rolls in an airtight container, separating layers with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the egg rolls within 3-4 days.
• For longer storage, arrange the egg rolls on a baking sheet lined with parchment paper, ensuring they do not touch each other, and freeze for about 1-2 hours until solid.
• Transfer the frozen egg rolls to a resealable plastic freezer bag or airtight container, removing as much air as possible to prevent freezer burn.
• Label the bag or container with the date to keep track of freshness. Frozen egg rolls can be stored for up to 2 months.
• To reheat refrigerated egg rolls, preheat your oven to 350°F (175°C), place the egg rolls on a baking sheet, and bake for 10-15 minutes until heated through and crispy.
• For reheating frozen egg rolls, do not thaw them. Preheat your oven to 375°F (190°C), place the egg rolls on a baking sheet, and bake for 20-25 minutes until hot and crispy.
• Alternatively, you can reheat frozen egg rolls in an air fryer at 350°F (175°C) for 10-12 minutes, shaking the basket halfway through for even cooking.
• Avoid microwaving egg rolls as it can make them lose their crispiness and become soggy.

• Preheat your oven to 350°F (175°C). Place the egg rolls on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are crispy and heated through.

• Use an air fryer set to 350°F (175°C). Arrange the egg rolls in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through, until they are golden and crispy.

• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil. Place the egg rolls in the skillet and cook for 2-3 minutes on each side, until they are heated through and crispy.

• Microwave on a microwave-safe plate covered with a damp paper towel. Heat on high for 30-60 seconds. Note that this method may not retain the crispiness of the egg rolls.

• Use a toaster oven preheated to 350°F (175°C). Place the egg rolls on the rack or a baking sheet. Toast for 10-12 minutes, flipping halfway through, until they are hot and crispy.

• Mixing bowl: Use this to combine the cabbage, carrots, pork, soy sauce, and sesame oil.

• Measuring cups: These are essential for accurately measuring the shredded cabbage, shredded carrots, and cooked ground pork.

• Tablespoon: This will help you measure the soy sauce and the amount of filling for each egg roll wrapper.

• Teaspoon: Use this to measure the sesame oil.

• Egg roll wrappers: These are the wrappers that will encase the filling.

• Beaten egg: This acts as a sealant to keep the egg rolls tightly wrapped.

• Frying pan: Use this to heat the oil and fry the egg rolls.

• Vegetable oil: This is the oil used for frying the egg rolls.

• Paper towels: These will help drain the excess oil from the fried egg rolls.

• Tongs: Use these to safely turn the egg rolls while frying.

• Spatula: This can help you remove the egg rolls from the frying pan.

• Plate: Use this to place the fried egg rolls after draining them on paper towels.

Prepare the filling in advance: Mix the cabbage, carrots, and pork the night before to save time on the day of cooking.

Use pre-shredded vegetables: Buy pre-shredded cabbage and carrots to cut down on prep time.

Batch fry: Fry multiple egg rolls at once to reduce cooking time.

Seal efficiently: Use a brush to quickly apply the beaten egg for sealing.

Preheat oil: Ensure the oil is hot before frying to cook egg rolls faster and more evenly.