Homemade Egg Rolls
Crispy and savory homemade egg rolls filled with vibrant veggies and your choice of protein, perfect for a snack, party, or quick meal.
Ingredients
Egg Roll Filling
- 1 cup cabbage, finely shredded Provides a crunchy texture.
- 1 cup carrots, grated or finely shredded Adds sweetness and color.
- 1 cup cooked meat (chicken, pork, shrimp, etc.) Optional, enhances protein factor.
- 2 tablespoons soy sauce Delivers a savory umami kick.
- 1 teaspoon garlic, minced Adds fragrant zest.
- 1 teaspoon ginger, minced Offers warmth and spice.
- 1 package egg roll wrappers Crispy outer shell.
- oil for frying or baking For a golden, crispy finish.
Instructions
Preparation
- Gather all your ingredients.
- Finely shred the cabbage and carrots, then set them aside.
- If using meat, chop it into small pieces.
Cooking/Assembling
- In a bowl, combine the cabbage, carrots, meat, soy sauce, garlic, and ginger.
- Lay out an egg roll wrapper with a corner facing you.
- Place a small amount of filling in the center, then fold the corner over, tucking it in.
- Roll tightly, sealing the edges with a bit of water.
Serving
- Heat oil in a skillet over medium heat (if frying).
- Fry egg rolls until golden brown on all sides, about 3-5 minutes per side.
- Serve hot with your favorite dipping sauce!
Notes
Don’t overfill the egg rolls to avoid bursting. Consider swapping the protein for tofu or using leftover rotisserie chicken. Store cooked egg rolls in an airtight container for up to 3 days.