Authentic Chinese Egg Rolls Recipe

Ground pork: Provides a rich and savory base for the filling.

Shredded cabbage: Adds a crunchy texture and mild flavor.

Shredded carrots: Contributes sweetness and color to the filling.

Soy sauce: Enhances the umami flavor of the filling.

Sesame oil: Adds a nutty aroma and depth of flavor.

Ground ginger: Provides a warm, spicy note to the filling.

Egg roll wrappers: Used to encase the filling and create the crispy exterior.

Vegetable oil: Necessary for frying the egg rolls to a golden brown.

When preparing the filling for your egg rolls, make sure to finely shred the cabbage and carrots. This ensures an even distribution of ingredients and helps the egg rolls cook uniformly. Additionally, after combining the ground pork with the vegetables and seasonings, let the mixture sit for about 10-15 minutes. This allows the flavors to meld together, resulting in a more cohesive and flavorful filling.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and still provides a similar texture and flavor profile.

• ground pork - Substitute with ground turkey: Ground turkey is another lean alternative that can absorb the flavors of the other ingredients well.

• shredded cabbage - Substitute with shredded bok choy: Bok choy offers a similar crunch and mild flavor, making it a good replacement for cabbage.

• shredded cabbage - Substitute with shredded napa cabbage: Napa cabbage has a slightly sweeter taste and a more delicate texture, which can add a different dimension to the egg rolls.

• shredded carrots - Substitute with shredded zucchini: Zucchini provides a similar texture and moisture content, making it a suitable alternative.

• shredded carrots - Substitute with shredded sweet potatoes: Sweet potatoes add a unique sweetness and a similar texture to the egg rolls.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option that provides a slightly sweeter and less salty flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used if sesame oil is unavailable, though it lacks the nutty flavor of sesame oil.

• sesame oil - Substitute with peanut oil: Peanut oil has a high smoke point and a mild nutty flavor, making it a good alternative.

• ground ginger - Substitute with fresh ginger: Fresh ginger can provide a more vibrant and aromatic flavor; use about twice the amount of fresh ginger as ground ginger.

• ground ginger - Substitute with ground galangal: Ground galangal has a similar spicy and aromatic profile, though it is slightly more citrusy.

• egg roll wrappers - Substitute with spring roll wrappers: Spring roll wrappers are thinner but can still be used to make egg rolls, though the texture will be slightly different.

• egg roll wrappers - Substitute with wonton wrappers: Wonton wrappers can be used for smaller egg rolls, though they are typically smaller in size.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and a neutral flavor, making it a good alternative for frying.

• vegetable oil - Substitute with peanut oil: Peanut oil is excellent for frying due to its high smoke point and mild flavor.

• To store leftover egg rolls, let them cool completely at room temperature. Once cooled, place them in an airtight container lined with paper towels to absorb any excess oil. Store in the refrigerator for up to 3-4 days.

• For freezing, arrange the cooled egg rolls in a single layer on a baking sheet. Place the baking sheet in the freezer for about 1-2 hours, or until the egg rolls are frozen solid. This prevents them from sticking together.

• Once frozen, transfer the egg rolls to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of freshness. They can be stored in the freezer for up to 2-3 months.

• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen egg rolls on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until heated through and crispy. Alternatively, you can reheat them in an air fryer at 350°F (175°C) for 10-12 minutes.

• If you prefer to reheat in a microwave, place the egg rolls on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Note that this method may result in a less crispy texture.

• For a quick stovetop method, heat a small amount of vegetable oil in a frying pan over medium heat. Add the frozen egg rolls and cook for 3-5 minutes on each side, or until heated through and crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover egg rolls on a baking sheet lined with parchment paper. Bake for 10-15 minutes, turning them halfway through to ensure they heat evenly and regain their crispy texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the egg rolls in a single layer in the air fryer basket, making sure they don't touch. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of vegetable oil. Place the egg rolls in the skillet and cook for 2-3 minutes on each side, or until they are heated through and crispy.

• Microwave Method: Place the egg rolls on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as other methods.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the egg rolls on the toaster oven tray and heat for 10-12 minutes, turning them halfway through to ensure they are evenly heated and crispy.

• Mixing bowl: A large bowl used to combine the ground pork, shredded cabbage, shredded carrots, soy sauce, sesame oil, and ground ginger.

• Egg roll wrappers: Thin sheets of dough used to wrap the filling before frying.

• Frying pan: A pan used to heat the vegetable oil and fry the egg rolls until golden brown and crispy.

• Tongs: A tool used to carefully place the egg rolls into the hot oil and remove them once they are cooked.

• Paper towels: Used to drain excess oil from the fried egg rolls.

• Measuring spoons: Used to measure out the soy sauce, sesame oil, and ground ginger accurately.

• Grater: A tool used to shred the cabbage and carrots.

• Spatula: Used to help fold and roll the egg roll wrappers tightly.

• Small bowl: Used to hold water for sealing the edges of the egg roll wrappers.

• Plate: Used to place the egg rolls on after they have been drained on paper towels.

Prepare the filling in advance: Mix the ground pork, shredded cabbage, shredded carrots, soy sauce, sesame oil, and ground ginger the night before to save time on the day of cooking.

Use pre-shredded vegetables: Buy pre-shredded cabbage and carrots to cut down on prep time.

Batch fry: Fry multiple egg rolls at once to speed up the cooking process. Make sure not to overcrowd the pan.

Seal efficiently: Use a small bowl of water to quickly seal the egg roll wrappers as you go, ensuring a tight seal without slowing down.