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Crispy Golden Brown Egg Rolls Recipe

Crispy Golden Brown Egg Rolls Recipe
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★★★★★

5.2 from 19 reviews

These Crispy Golden Brown Egg Rolls feature a savory filling of ground beef, shredded cabbage, carrots, and green onions seasoned with soy, oyster, and sesame oils. Wrapped in delicate egg roll wrappers and deep-fried to perfection, they deliver a crunchy outer shell with a flavorful, tender interior. Perfect for appetizers or a snack, these egg rolls can be customized with chicken, shrimp, or veggies for versatile enjoyment.

Ingredients

Scale

For the Filling:

  • 1 pound ground beef (or chicken, shrimp, or a combination of vegetables)
  • 1 cup finely shredded cabbage
  • ½ cup shredded carrots
  • ¼ cup chopped green onions
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon ground ginger
  • Salt and pepper to taste

For the Egg Rolls:

  • 10–12 egg roll wrappers
  • Water (for sealing)
  • Oil for frying (vegetable or canola oil)

Instructions

  1. Prepare the Filling: In a large skillet, heat a small amount of oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to a minute. Add the ground beef and cook until browned and fully cooked, breaking it apart with a spatula. Drain any excess fat from the pan. Next, stir in shredded cabbage, carrots, and green onions and cook for an additional 2-3 minutes until the vegetables are slightly softened but retain some crispness. Season the mixture with soy sauce, oyster sauce, sesame oil, ground ginger, salt, and pepper according to taste. Remove from heat and let the filling cool to room temperature before assembling.
  2. Assemble the Egg Rolls: Lay one egg roll wrapper on a flat surface with one corner pointing toward you, forming a diamond shape. Spoon about 2 to 3 tablespoons of the cooled filling into the center of the wrapper. Fold the bottom corner up over the filling, then fold in the two side corners tightly towards the center. Roll the wrapper tightly toward the top corner, sealing it with a dab of water to keep the egg roll closed. Repeat these steps for the remaining wrappers and filling.
  3. Fry the Egg Rolls: In a large pot or deep skillet, heat about 2 inches of vegetable or canola oil over medium-high heat. To test if the oil is ready, drop a small piece of wrapper into the oil; it should sizzle immediately. Carefully add the egg rolls in batches without overcrowding the pan. Fry each batch for 3 to 4 minutes, turning occasionally to ensure even golden-brown and crisp cooking on all sides. Once done, remove the egg rolls using a slotted spoon and drain on paper towels to remove excess oil.
  4. Serve: Serve the crispy golden brown egg rolls immediately while hot and crunchy. Pair them with your favorite dipping sauces such as sweet and sour sauce, soy sauce, or a spicy chili sauce to enhance the flavor profile.

Notes

  • You can substitute ground beef with ground chicken, shrimp, or a medley of finely chopped vegetables for a vegetarian option.
  • Ensure that the filling is cooled before wrapping to prevent the wrappers from becoming soggy and tearing.
  • Do not overcrowd the frying pan to maintain consistent oil temperature and perfect crispiness.
  • Use fresh egg roll wrappers and seal edges with water to avoid unrolling during frying.
  • Use a thermometer for the oil at about 350°F (175°C) for optimal frying results.

Nutrition

Keywords: crispy egg rolls, golden egg rolls, Asian appetizer, fried egg rolls, ground beef egg rolls, homemade egg rolls

Find it online: https://dinewithlily.com/crispy-golden-brown-egg-rolls-recipe/