Egg Roll
Crispy fried Chinese-American egg rolls stuffed with seasoned cabbage, carrots, and ground pork (or chicken). Restaurant-style at home — the secret is letting the cabbage drain after salting, otherwise you get watery filling that turns the wrappers soggy.
Prep Time
12 min
Cook Time
14 min
Servings
6
Calories
305 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Egg1 ½
- Tortilla3
- Mayonnaise4 ½ tbsp
- Chili Sauce1 ½
- Salt1 ½ tsp
- Black Pepper¾ tsp
- Cooking Oil1 ½
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Egg1.5
- Tortilla3
- Mayonnaise4.5 tbsp
- Chili Sauce1.5
- Salt1.5 tsp
- Black Pepper0.75 tsp
- Cooking Oil1.5
Instructions
- 1
Slice 3 cups of green cabbage and 1 cup of carrots very thinly (matchsticks). Toss with 1 teaspoon of salt and let drain in a colander for 30 minutes — squeeze hard at the end to remove excess water. This is the most critical step.
- 2
Heat 1 tablespoon of oil in a large skillet over medium-high. Add ½ lb ground pork (or chicken) and break it up with a wooden spoon. Cook 5 minutes until no pink remains.
- 3
Add 2 minced garlic cloves and 1 tablespoon of grated ginger. Cook 30 seconds. Add the drained cabbage and carrots. Stir-fry 3-4 minutes until just wilted but still crisp.
- 4
Season with 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, ½ teaspoon white pepper, 1 teaspoon sugar, and 2 chopped scallions. Cook 1 minute. Transfer the filling to a bowl and let cool completely — hot filling will tear the wrappers.
- 5
Working with one egg roll wrapper at a time (keep the rest covered with a damp towel), spoon 3 tablespoons of cool filling onto the lower third. Fold the bottom edge over the filling, fold in both sides, and roll up tightly — like a tiny burrito. Seal the seam with a dab of beaten egg.
- 6
Heat 3 inches of oil to 350°F (175°C). Fry the egg rolls in batches (don't crowd) for 4-5 minutes, turning once, until deep golden brown and crispy. Drain on a wire rack. Serve immediately with sweet and sour sauce or hot mustard.
Watch how to make Egg Roll
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💡 Expert Tips
- 1.Salt and drain the cabbage. This is non-negotiable. Wet cabbage gives you soggy egg rolls and torn wrappers. The 30-minute drain + hard squeeze is required.
- 2.Cool the filling completely. Hot filling melts and tears the wrappers as you roll. Spread it on a tray to cool faster.
- 3.Roll tightly with no air pockets. Loose rolls explode in the oil. Tight rolls hold their shape and fry evenly.
- 4.Oil temperature exactly 350°F. Too cool and they soak up oil; too hot and they burn outside while staying soft inside.
🔬 Why It Works
Egg rolls succeed when the filling is moist-but-not-wet, well-seasoned, and rolled tightly in a wrapper that fries to a shatter-crisp finish. The cabbage salt-and-drain technique reduces water content from ~93% to about 85% — enough to keep the filling moist without flooding the wrappers. Properly rolled wrappers expand slightly during frying as steam builds inside; loose rolls or air pockets cause the wrapper to burst open. The 350°F oil temperature is the sweet spot for cooking through and crisping without soaking up oil.
Frequently Asked Questions
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4.5
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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