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How to Make Egg Rolls from Scratch

Name: How to Make Egg Rolls from Scratch
Yield: 4
Ingredients: 4 cups cabbage; 2 cups carrots; 2 cups cooked protein; 3 green onions; 2 cloves garlic; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 pinch white pepper; 1 package egg roll wrappers; as needed oil for frying

Making egg rolls from scratch means preparing your own filling with cabbage, carrots, and protein, wrapping it tightly in egg roll wrappers, and deep frying until golden brown and crispy. The key is getting the filling dry enough so your wrappers don't get soggy and sealing the edges properly so they don't burst during frying.

Total time: 45 min
Hands-on: 30 min
Serves: 4
Difficulty: Medium

Ingredients

4 cups cabbage
2 cups carrots
2 cups cooked protein
3 green onions
2 cloves garlic
1 tablespoon soy sauce
1 teaspoon sesame oil
1 pinch white pepper
1 package egg roll wrappers
as needed oil for frying

Step by step

Prepare the filling. Shred 4 cups of cabbage finely and salt it, letting it sit for 10 minutes to draw out moisture. Squeeze it dry in a clean kitchen towel. Mix with 2 cups julienned carrots, 2 cups cooked and cooled protein (ground pork, chicken, or shrimp), 3 minced green onions, 2 minced garlic cloves, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and a pinch of white pepper.
Set up your rolling station. Lay out egg roll wrappers with one corner pointing toward you like a diamond. Keep a small bowl of water nearby for sealing and cover unused wrappers with a damp towel so they don't dry out.
Fill and roll. Place 2-3 tablespoons of filling in the bottom third of the wrapper. Fold the bottom corner up over the filling, then fold in the side corners. Roll tightly toward the top corner, brushing the tip with water to seal. The wrapper should be snug but not so tight it tears.
Fry the egg rolls. Heat oil to 350°F in a heavy pot or deep fryer. Fry 3-4 egg rolls at a time for 2-3 minutes, turning once, until golden brown all over. Don't overcrowd the pot or the temperature will drop and they'll get greasy.
Drain and serve. Remove with a slotted spoon and drain on paper towels for 1 minute. Serve immediately while the wrapper is still crispy.

Tips & troubleshooting

Keep your filling mixture as dry as possible - excess moisture is the enemy of crispy egg rolls
Don't overfill the wrappers or they'll burst during frying
If your wrappers keep tearing, let them come to room temperature before using
Test your oil temperature with a small piece of wrapper - it should sizzle immediately
Freeze uncooked egg rolls on a tray, then store in bags for up to 3 months

Variations

Vegetarian egg rolls. Use mushrooms, bean sprouts, and extra cabbage instead of meat. Add a tablespoon of cornstarch to help bind the vegetables together.
Shrimp and pork egg rolls. Combine chopped cooked shrimp with ground pork for a more traditional filling. Use equal parts of each protein.
Baked egg rolls. Brush wrapped egg rolls with oil and bake at 425°F for 15-20 minutes, turning once halfway through. They won't be as crispy but still taste good.

Questions

Can I use spring roll wrappers instead of egg roll wrappers?: No, spring roll wrappers are much thinner and will get soggy. Egg roll wrappers are thicker and designed for deep frying.
How do I know when the oil is the right temperature?: Use a thermometer for 350°F, or drop in a small piece of wrapper - it should immediately bubble and rise to the surface.
Why do my egg rolls keep bursting open?: Either you're overfilling them, not sealing the edges well enough, or your oil temperature is too high causing them to cook too quickly on the outside.
Can I make the filling ahead of time?: Yes, make it a day ahead and refrigerate. Just make sure to drain any liquid that accumulates before rolling.