Easy Chinese Egg Rolls

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!

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, sliced

• 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.

• 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.

• 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).

• Freeze uncooked egg rolls for up to 2 months.