These crispy homemade eggrolls are the perfect appetizer for any gathering or family meal. Packed with savory ground meat and vegetables, they’re fried to golden perfection for a satisfying crunch. Serve with a dipping sauce, and you’ve got a crowd-pleasing snack that’s sure to disappear fast!
Ingredients You'll Need
1 lb ground pork or chicken
1 cup shredded cabbage
1/2 cup shredded carrots
1/4 cup green onions, chopped
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
12 egg roll wrappers
Vegetable oil for frying
Preparing the Filling
Heat a large skillet over medium heat and cook the ground pork or chicken until browned, breaking it up with a spoon.
Add minced garlic and cook for 1 minute, stirring occasionally.
Stir in shredded cabbage, carrots, and green onions. Cook for 3-4 minutes until the vegetables soften.
Add soy sauce, sesame oil, ginger, salt, and pepper. Cook for another 2-3 minutes, then remove from heat and let cool.
Assembling the Eggrolls
Lay an egg roll wrapper flat on a clean surface. Place a few tablespoons of the filling near the center of the wrapper.
Fold the sides of the wrapper in, then roll tightly from the bottom up to seal the eggroll. Use a little water to seal the edges if necessary.
Repeat with the remaining wrappers and filling.
Frying the Eggrolls
Heat vegetable oil in a large frying pan or deep fryer to 350°F (175°C).
Fry the eggrolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
Remove the eggrolls and drain on paper towels to remove excess oil.
Serving
Serve the crispy eggrolls with sweet chili sauce or soy sauce for dipping.
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