Egg Rolls
Crispy, golden, and full of flavor, homemade egg rolls are the magic of Chinese takeout right in your kitchen. Developed in a family-run restaurant, this recipe gives you an authentic crunch and a savory, well-seasoned filling, all easy to prepare (and easier to adore).
Every bite bursts with tender cabbage, mild carrots and scented five-spice, melding with unctuous roast pork and, optionally, shrimp. Tightly wrapped and fried to the perfect crunch, they walk the line between crispy and juicy with never a soggy bite, a perfect treat. The secret? A filling made to perfection and an immaculate rolling method.
Whether you’re entertaining a crowd or just treating yourself, these egg rolls freeze well and can be reheated, crisped and ready for eating any time you’d like. Use this stepwise guide to perfect the way of making Chuckle so that you will get restaurant-style results each time!
Crispy, golden, and bursting with big flavors, homemade egg rolls offer the following of Chinese takeout straight to your kitchen. This family restaurant recipe has the perfect crunch, stuffed with a savory mix of cabbage, carrots, roast pork and, if you’d like, shrimp.
Each bite delivers a pleasing contrast — tender, well-seasoned filling in a crispy, gold-flecked shell. Five-spice powder and sesame oil add a touch of the exotic to the rich flavors, but expert rolling and frying techniques ensure that every bite has that perfectly crunchy ho fan texture. No soggy egg rolls here!
If you’re preparing a batch for a party, or saving a few for the freezer, these egg rolls are not to be missed. This step-by-step guide will have you rolling your own egg rolls at home and achieving that restaurant-quality perfection in every crispy bite.
You Touched my Heart and made my dreams come true.
Egg rolls are a takeout favorite from Chinese restaurants, where they’re always crispy on the outside and filled with fluffy savory filling. With this recipe from a family restaurant, you can recreate that irresistible crunch at home. Check out these tips and serving suggestions to take your egg rolls to the next level!
Recipe Tips
Prevent Soggy Egg Rolls
The enemy of a crispy egg roll is excess moisture. After you blanch the cabbage, carrots and celery, place them in an ice bath, then wring out as much water as possible with a clean kitchen towel. If the filling is too wet, it makes the wrappers soggy, and when fried they will have a greasy, panny taste.
Seal Tightly for the Best Fry
A neatly wrapped egg roll, on the other hand, ensures consistent frying and nothing oozes out. When wrapping, tuck the sides in tightly and roll firmly like a burrito. Brush a bit of beaten egg in the edges for a good seal. If the wrapper is dry, lightly dab it with water so it doesn’t crack.
Control the Oil Temperature
Keep the frying oil at 325°F (160°C) for perfectly golden, perfectly crispy egg rolls. Too hot, and the wrappers scorch before the insides are warmed through; too cold, and the egg rolls soak up too much oil and grow greasy. A thermometer helps, and don’t overcrowd the pot, which can lower the oil temperature.
What to Serve with Egg Rolls
Classic Sweet and Sour Sauce
Egg rolls are a perfect snack to have with a homemade or store-bought sweet and sour sauce. Its tangy, slightly sweet taste adds another dimension to the savory filling, making for a tempting contrast. Serve warm for dipping, or drizzle lightly over the egg rolls before serving.
Hot and Sour Soup
A steaming bowl of hot and sour soup is a perfect accompaniment to crispy egg rolls. Rich with umami, the broth, brisk with vinegar and white pepper, does double duty, enriching the meal while maintaining lightness. What we have is a snug and tasty creation, when combined.
Stir-Fried Vegetables
For a more complete meal, pair your egg rolls with stir-fried vegetables, like bok choy, snap peas or bell peppers. A quick toss in garlic and soy sauce amplifies their natural flavors and provides a perky, crunchy counterpoint to the crispy egg rolls. Have questions about your personal situation?
Can I bake or air-fry egg rolls rather than deep frying?
Yes! For baking, lightly brush egg rolls with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway. To air-fry: Preheat air fryer to 375°F (190°C) and add wings; cook for 10-12 minutes, shaking basket halfway through.
How do I store and reheat leftover egg rolls?
Once cooled, store egg rolls in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months. Or reheat in a 350°F (175°C) oven for 10-15 minutes until crisp. Do not use the microwave since that makes them soggy.
Can I prepare the filling ahead of time?
Absolutely! The filling can be made 2 days ahead, stored in the refrigerator. Just make sure it’s completely drained and dry before wrapping — to avoid soggy egg rolls.
Which is the best type of wrapper to use?
[Not spring roll or rice paper wrappers.] Traditional egg roll wrappers are the best. Search for them in the refrigerated area of Asian supermarkets. Work with a damp towel covering them, so they don’t dry out.
With these pro tips and serving suggestions, your egg rolls at home will be every bit as tasty—or better—than your local takeout. Anyway, whether you serve them with your snack, as an appetizer or as a main course, these crispy little treats won’t just be devoured! Enjoy!
Egg Rolls
Ingredients
- 1 package egg roll wrappers about 24 sheets
- 3 cups finely shredded or diced roast pork char siu
- 2 cups chopped cooked shrimp optional
- 16 cups finely shredded Taiwanese cabbage green cabbage or savoy cabbage
- 2 cups grated carrots
- 2 cups chopped or shredded celery
- 3 scallions thinly sliced
- 2 ½ teaspoons salt
- 2 teaspoons sugar
- ¼ teaspoon white pepper ground
- ¼ teaspoon Chinese five-spice powder optional
- 1 tablespoon all toasted sesame oil
- 2 tablespoons peanut oil vegetable oil or canola oil (plus additional for frying)
- 1 egg for sealing the wrappers, beaten
Instructions
- Start by filling a large pot with water and bringing it to a rolling boil. Add the shredded cabbage, grated carrots and chopped celery, blanching the vegetables about two minutes. To stop the cooking, immediately transfer them to an ice bath. Drain well and pat dry with a clean kitchen towel to remove any residual moisture — it’s important because this will help ensure you don’t end up with soggy egg rolls.
- Transfer the drained vegetables to a large mixing bowl. Add the sliced scallions, salt, sugar, white pepper, and five-spice powder, if using. Drizzle in the sesame oil and your oil of choice for cooking. Add the roast pork and shrimp, if using. Be sure to mix until all ingredients are evenly distributed through the filling.
- To assemble, place a spoonful of the filling in the center of an egg roll wrapper. Compress the filling lightly to shape, then roll the wrapper burrito-style, folding in the sides as you go. Brush the edges lightly with the beaten egg to seal. Repeat this until all the wrappers and filling are used, arranging the completed rolls on a lightly floured surface.
- Heat enough oil in a deep pot to 325°F (160°C). Depending on the size of your pot, add a few egg rolls to the hot oil, but can’t overpopulate. Fry for about five minutes, turning occasionally to brown them evenly. Fry until each roll is crisp and golden.
- Remove the egg rolls from the oil and let them rest for a moment before serving. Leftovers can be kept in bags that are safe for the freezer. To reheat, bake in a preheated oven at 350°F (175°C) until hot and crispy.
