Crispy Homemade Egg Rolls

These easy, golden-brown egg rolls are packed with a flavorful filling and fried to crispy perfection! Perfect as an appetizer, snack, or side dish, they’re crunchy on the outside and bursting with savory goodness in every bite!

Ingredients

12 egg roll wrappers

2 cups coleslaw mix (shredded cabbage & carrots)

½ lb ground pork or chicken (or tofu for a vegetarian option)

2 cloves garlic, minced

1 tsp fresh ginger, grated

2 tbsp soy sauce

1 tbsp oyster sauce (optional)

1 tsp sesame oil

½ tsp black pepper

2 green onions, finely chopped

1 tbsp cornstarch + 2 tbsp water (for sealing)

Vegetable oil for frying

Instructions

Prepare the Filling: In a pan over medium heat, cook the ground pork (or tofu) until browned. Drain excess fat if needed. Add garlic, ginger, coleslaw mix, soy sauce, oyster sauce, sesame oil, black pepper, and green onions. Stir-fry for 2-3 minutes until softened. Remove from heat and let cool.

Assemble the Egg Rolls: Place an egg roll wrapper on a clean surface. Add 2 tbsp of filling in the center. Fold the bottom corner over the filling, then fold in the sides. Brush cornstarch slurry on the top edge, then roll tightly to seal. Repeat with remaining wrappers.

Fry Until Crispy: Heat vegetable oil in a deep pan to 350°F (175°C). Fry egg rolls in batches, turning occasionally, until golden brown and crispy (about 3-4 minutes). Drain on paper towels.

Serve & Enjoy! Pair with sweet chili sauce, soy sauce, or spicy mustard for dipping!