Egg rolls are a Chinese food takeout favorite, but they are also easy enough to make at home. This version is filled with a perfectly seasoned combination of cabbage, green onions, and chopped meat or shrimp. The shredded cabbage and green onions are stir-fried, and then cooked along with soy sauce, brown sugar, and chopped meat or shrimp before rolling in egg roll wrappers. The egg rolls are then fried in oil until crispy and golden. Feel free to add shredded carrots or other thinly sliced vegetables to the filling, and use your choice of chopped meat, like ground beef or turkey, shredded chicken, or steak.
Serve the egg rolls with sweet and sour sauce (or duck sauce), soy sauce, or spicy mustard for dipping. Consider making these a part of a Chinese takeout-inspired meal, including dishes like dumplings, beef and broccoli, sesame chicken, and lo mein.
Ingredients
2 tablespoons peanut oil, plus more for frying
3 to 4 cups shredded cabbage
3 green onions (thinly sliced crosswise)
1 tablespoon soy sauce
1 teaspoon brown sugar
1 cup chopped cooked meat and/or shrimp
1 package egg roll wrappers
Steps to Make It
Gather the ingredients.
Off the heat, pour the peanut oil into a 12-inch (or larger) wok or skillet.
Add the cabbage and green onions and toss with the oil to coat.
Place the pan over high heat and stir-fry for about 3 minutes, or until the cabbage is limp.
Add the soy sauce, brown sugar, and chopped meat or shrimp.
Continue stir-frying for 1 minute, or until the vegetables are cooked as desired.
Set aside the mixture to cool.
Fill the egg roll wrappers according to the directions on the package.
Add enough peanut oil to a deep fryer or deep pan to reach 2 inches; heat to 370 F.
Add a few of the eggs rolls at a time to the oil; do not crowd the pan.
Cook the egg rolls until the wrappers are golden brown, about 1 to 2 minutes.
Remove with a slotted spoon and drain on paper towels. Serve with your favorite dipping sauce and enjoy.
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Tips for Making Egg Rolls
- Crowding the pan while frying will lower the temperature of the oil, causing the egg rolls to absorb more oil. Add just a few at a time, working in batches.
- You can keep the egg rolls warm in a low oven. Place a cooling rack on a baking sheet and put the egg rolls on top to keep them nice and crisp.
- When deep-frying, it is best to use a thermometer to monitor the oil temperature. If the oil is too hot, it will burn the egg rolls; if it is not hot enough, the egg rolls will turn out soggy.
- Make these egg rolls up to one day ahead, store in the fridge, and fry them when ready.
What Oil Is Best for Frying Egg Rolls?
Peanut oil is great for frying egg rolls as it has a high smoking point and provides a nutty flavor. If you don't have it on hand, you can use canola or corn oil. Do not use oils like sesame oil or olive oil, as they are not good candidates for deep-frying due to their low smoking point.
Helpful Links
- How to Freeze Egg Rolls
- Tips for Cooking Chinese Egg Rolls
- How to Deep-Fry—Chinese Cuisine
- Southern Appetizers
- Chinese Appetizers
- Shrimp Recipes
- Vegetable Recipes
| Nutrition Facts (per serving) | |
|---|---|
| 135 | Calories |
| 7g | Fat |
| 10g | Carbs |
| 8g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 4to 6 | |
| Amount per serving | |
| Calories | 135 |
| % Daily Value* | |
| Total Fat 7g | 9% |
| Saturated Fat 2g | 9% |
| Cholesterol 21mg | 7% |
| Sodium 202mg | 9% |
| Total Carbohydrate 10g | 4% |
| Dietary Fiber 2g | 8% |
| Total Sugars 4g | |
| Protein 8g | |
| Vitamin C 39mg | 195% |
| Calcium 60mg | 5% |
| Iron 1mg | 5% |
| Potassium 298mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Recipe Tags:
- egg
- side dish
- asian
- back to school
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