Chinese Egg Rolls
These homemade Chinese egg rolls feature a crispy shell filled with a savory mixture of cabbage, carrots, and your choice of protein, perfect for a delicious snack or appetizer.
Ingredients
For the Filling
- 2 cups shredded cabbage You can use green cabbage or experiment with Napa cabbage.
- 1 cup shredded carrots
- 1 cup cooked and shredded chicken or pork You can substitute with shrimp or tofu.
- 2 pieces green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For Frying
- Oil for frying Use enough oil for deep frying.
- 1 package egg roll wrappers You can substitute with spring roll wrappers if needed.
Instructions
Preparation
- In a large bowl, combine the shredded cabbage, carrots, cooked chicken or pork, chopped green onions, minced garlic, soy sauce, and sesame oil. Mix until well combined.
- Lay an egg roll wrapper on a clean surface with a corner pointing towards you.
- Place 2 tablespoons of the filling in the center of the wrapper.
- Fold the corner over the filling, then fold the sides in, and roll tightly towards the opposite corner.
- Use your fingers to moisten the edges with a little water to seal them shut.
Cooking
- Heat oil in a deep pan over medium heat until hot (about 350°F).
- Fry the egg rolls for about 3-4 minutes on each side until golden brown.
Serving
- Transfer cooked egg rolls to paper towels to drain excess oil and serve hot.
Notes
Serve with dipping sauces like sweet and sour sauce, soy sauce, or a spicy chili sauce. Leftover egg rolls can be stored in an airtight container for up to 3 days or frozen for later.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 300mgFiber: 1gSugar: 1g
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