The Lunar New Year or Chinese New Year is upon us, which got me in the mood to make some of my favorite Chinese dishes. Egg rolls are the quintessential Chinese takeout food, but did you know they are also easy to make at home? These are a perfect starter to any Asian meal!
These egg rolls are made with pork and vegetables, wrapped up and fried to crispy perfection. You can substitute these ingredients for any protein or add more vegetables and make them vegetarian. You can customize them to make them exactly to your liking.
Scroll down for a printable version of this recipe
Yield: 15-20 egg rolls
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 60 minutes
1.5 pounds pork tenderloin, cut into small dice
3 cups green cabbage, thinly sliced
1 cup carrots, grated
3 cloves garlic, minced
1/2 - 1 serrano pepper, minced (optional)
1 inch piece of ginger, grated
3 green onions, thinly sliced
1/2 cup onion, small dice
1/4 cup soy sauce
2 Tablespoons sesame oil
1/2 teaspoon rice vinegar
Pinch of Chinese five spice
15-20 egg roll wrappers (Note: You can find egg roll wrappers at any grocery store in the produce section.)
3-4 cups peanut oil for frying (Note: I like to use peanut oil for these but you can use any other high heat oil such as vegetable oil or canola oil.)
Water for sealing the wrappers
1. In a large bowl, mix together the diced pork, garlic, ginger, green onion, onion, and Chinese five spice.
2. In a separate bowl, toss together cabbage and carrots.
3. Heat a large wok or sauté pan on medium-high heat, add the sesame oil, meat mixture, soy sauce, and rice vinegar.
4. When the pork is cooked through, turn the heat off and add cabbage and carrots, mix well and let cool for at least 10 minutes.
5. Once the filling is cooled, lay out egg roll wrappers. Using your finger, lightly add water to the edges all the way around the wrapper. This will act as the glue so the egg rolls stay together.
6. Spoon about 2-3 tablespoons of filling onto the center of the wrapper. Be sure not to overfill.
7. Take one of the corners and secure it over the filling.
8. Pull in both sides so you have an envelope shape.
9. Roll the wrapper all the way over and seal the edges together.
10. Place on a parchment lined sheet tray until you are ready to fry them.
11. Heat a large heavy-bottom pot (or use your wok!) on medium high heat until oil reaches 350 degrees. Be sure to check oil temperature throughout cooking the egg rolls and adjust the heat as needed to maintain the temperature.
12. Gently drop egg rolls into the oil, making sure not to overcrowd the pot. Cook until golden brown, about 4-5 minutes.
13. Once egg rolls are done place them on a paper towel-lined sheet tray. The paper towels will help absorb some of the excess oil and prevent them from getting soggy.
14. Have your dipping sauces ready and enjoy!
I like to dip these in sweet and sour sauce and spicy Chinese mustard. These add a little bit of sweetness and spice that pairs perfectly with the filling
These egg rolls can be assembled up to a day in advance, stored on a parchment lined sheet tray or in a container, covered. Take them out and fry them just before you plan to serve them.
If you enjoyed this recipe and want to learn more about Asian ingredients and dishes, check out The Chopping Block's upcoming classes: