These Easy Chinese Egg Rolls are a classic appetizer that everyone loves. With a crunchy wrapper and a flavorful filling of pork, cabbage, carrots, and seasonings, they’re perfect for parties, family dinners, or as a snack with your favorite dipping sauce. Fry them for the authentic crispiness, or try baking/air frying for a lighter version!Food
Ingredients
1 lb (450g) ground pork (or chicken/shrimp)
2 tbsp soy sauce
1 tbsp oyster sauce (optional, adds flavor depth)
1 tsp sesame oil
1 tsp fresh ginger, grated
2 cloves garlic, minced
2 cups cabbage, finely shredded
1 cup carrots, grated
3 green onions, slicedEggs
1 package egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil, for frying
Instructions
Cook the Filling
In a large skillet, cook ground pork until browned.Baked Goods
Stir in garlic, ginger, soy sauce, oyster sauce, and sesame oil.
Add cabbage, carrots, and green onions. Cook for 2–3 minutes until softened.
Let mixture cool slightly.
Fill and Roll
Place one egg roll wrapper on a flat surface in a diamond shape.
Spoon 2–3 tbsp of filling near the bottom corner.
Fold bottom corner over filling, tuck in sides, and roll tightly.
Brush top corner with beaten egg to seal.
Cook the Egg Rolls
Frying: Heat oil to 350°F (175°C). Fry rolls for 3–4 minutes until golden brown. Drain on paper towels.Food & Drink
Baking: Place rolls on a parchment-lined baking sheet, brush lightly with oil, and bake at 400°F (200°C) for 12–15 minutes.
Air Frying: Spray with oil and cook at 380°F (190°C) for 8–10 minutes, turning halfway.
Serve
Enjoy hot with sweet and sour sauce, soy sauce, or duck sauce for dipping.
Serving Suggestions
Great as a party appetizer or side to fried rice or lo mein.
Pair with wonton soup or egg drop soup for a full meal.
Freeze extra rolls (uncooked) for quick snacks later.
Storage & Reheating
Refrigerate leftovers for up to 3 days.
Reheat in oven or air fryer for crispiness (avoid microwaving).Pork
Freeze uncooked egg rolls for up to 2 months.