Egg rolls are a popular appetizer or snack in many Asian cuisines, particularly Chinese cuisine. They consist of a filling, typically made of finely chopped vegetables (such as cabbage, carrots, and bean sprouts) and sometimes meat (such as pork, chicken, or shrimp), which is rolled up tightly in a thin wrapper made of dough or rice paper. The rolls are then typically deep-fried until crispy and golden brown.

Egg Rolls

Recipe by Nitdb


Prep time


Cooking time



Egg rolls are often served with a dipping sauce such as sweet and sour sauce or soy sauce. They are known for their crunchy texture and savory flavor.


  • 1 package (about 20) egg roll wrappers

  • 1 pound ground pork or chicken (or shrimp, if preferred)

  • 2 cups shredded cabbage

  • 1 cup shredded carrots

  • 1 cup bean sprouts

  • 2-3 cloves garlic, minced

  • 2 tablespoons soy sauce

  • 1 tablespoon oyster sauce (optional)

  • 1 teaspoon sesame oil

  • Salt and pepper, to taste

  • Vegetable oil, for frying


  • In a large skillet or wok, heat a tablespoon of vegetable oil over medium-high heat. Add the ground pork or chicken (or shrimp) and cook until browned and cooked through, breaking it up into small pieces as it cooks.
  • Add the minced garlic to the skillet and cook for another minute until fragrant.
  • Add the shredded cabbage, carrots, and bean sprouts to the skillet. Cook, stirring frequently, until the vegetables are wilted but still slightly crisp, about 3-4 minutes.
  • Stir in the soy sauce, oyster sauce (if using), sesame oil, and season with salt and pepper to taste. Cook for another minute, then remove the skillet from heat and let the filling cool slightly.
  • To assemble the egg rolls, lay an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond shape). Place about 2-3 tablespoons of the filling in the center of the wrapper.
  • Fold the bottom corner of the wrapper over the filling, then fold the sides towards the center, and roll it up tightly into a cylinder shape, sealing the edges with a little water.
  • Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C) over medium-high heat. Carefully place the egg rolls in the hot oil, seam side down, and fry in batches until golden brown and crispy, turning occasionally, about 3-4 minutes per batch.
  • Remove the egg rolls from the oil using a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce, such as sweet and sour sauce or soy sauce.

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