Crispy, Golden-Brown Egg Rolls
Packed with savory filling & crunchy perfection
These crispy, golden-brown egg rolls are loaded with a flavorful filling, fried to crunchy perfection, and perfect as an appetizer, snack, or party food.
Ingredients (Makes 12–15 egg rolls)
For the Filling
- 2 tbsp oil
- 2 cloves garlic, minced
- 1 cup cooked chicken (shredded) or ground chicken/beef
- 1 cup cabbage, finely shredded
- ½ cup carrots, grated
- ¼ cup spring onions, chopped
- 2 tbsp soy sauce
- 1 tsp black pepper
- ½ tsp salt (adjust to taste)
- ½ tsp chili flakes (optional)
- ½ tsp vinegar
For Wrapping & Frying
- 12–15 egg roll wrappers
- 2 tbsp flour + 2 tbsp water (for sealing)
- Oil for deep frying
Directions
Step 1: Prepare the Filling
- Heat oil in a pan over medium heat.
- Add garlic and sauté for a few seconds until fragrant.
- Add chicken or meat and cook until done.
- Add cabbage, carrots, and spring onions.
- Stir-fry on high heat for 2–3 minutes (vegetables should stay slightly crunchy).
- Add soy sauce, black pepper, salt, chili flakes, and vinegar.
- Mix well and cook for 1 minute.
- Remove from heat and let filling cool completely.
Step 2: Assemble the Egg Rolls
- Place one wrapper on a clean surface (diamond shape).
- Add 2 tbsp filling near the bottom corner.
- Fold bottom corner over filling, then fold sides inward.
- Roll tightly and seal the edge with flour-water paste.
Step 3: Fry the Egg Rolls
- Heat oil to medium-hot.
- Fry egg rolls in batches for 3–4 minutes, turning until golden brown.
- Remove and drain on paper towels.
Serving Suggestions
- Serve hot with sweet chili sauce, ketchup, or garlic mayo
- Garnish with sesame seeds or spring onions
Tips for Extra Crispiness
- Do not overfill the wrappers.
- Fry on medium heat for even browning.
- Make sure filling is completely cool before wrapping.
Variations
- Vegetable egg rolls: Skip meat, add mushrooms & capsicum
- Cheesy egg rolls: Add mozzarella inside before rolling
- Air fryer: Brush with oil, air fry at 180°C (360°F) for 10–12 minutes