Homemade Crispy Egg Rolls

Ingredients

• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 cup (70g) shredded cabbage 1 cup (70g) shredded cabbage
• 1 carrot, julienned 1 carrot, julienned
• 1 cup (120g) bean sprouts 1 cup (120g) bean sprouts
• 1 cup (150g) protein of your choice (such as cooked chicken, shrimp, or tofu), diced 1 cup (150g) protein of your choice (such as cooked chicken, shrimp, or tofu), diced
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) oyster sauce 1 tablespoon (15ml) oyster sauce
• 1 teaspoon (5ml) sesame oil 1 teaspoon (5ml) sesame oil
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 12 egg roll wrappers 12 egg roll wrappers
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 8g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and lightly golden.
2. 2.
   Add the shredded cabbage, julienned carrot, and bean sprouts to the skillet. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
3. 3.
   Push the vegetables to one side of the skillet and add the diced protein to the empty space. Cook until the protein is heated through.
4. 4.
   In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and sugar. Pour the sauce over the vegetable-protein mixture and stir to combine. Cook for an additional 1-2 minutes until everything is well-coated and heated through. Remove from heat and let the filling cool.
5. 5.
   Place an egg roll wrapper on a clean surface, with one corner pointing towards you. Spoon about 2 tablespoons of the filling onto the center of the wrapper.
6. 6.
   Fold the bottom corner of the wrapper over the filling, tucking it in tightly. Fold the left and right corners towards the center, forming an envelope shape. Roll the wrapper upwards, sealing the edges with a bit of water to secure the egg roll. Repeat with the remaining wrappers and filling.
7. 7.
   Heat vegetable oil in a deep pot or skillet to 180°C (350°F). Carefully place the egg rolls into the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.
8. 8.
   Serve the homemade crispy egg rolls hot with your favorite dipping sauce.

Treat your ingredients with care...

• Cabbage — Make sure to shred the cabbage finely to ensure even cooking and distribution within the egg rolls.
• Bean sprouts — Rinse the bean sprouts thoroughly and pat them dry before using to remove excess moisture and prevent sogginess.
• Egg roll wrappers — Keep the wrappers covered with a damp cloth while assembling the egg rolls to prevent them from drying out.

Tips & Tricks

• For extra crispiness, you can double-wrap the egg rolls by using two wrappers for each roll.
• Experiment with different protein options such as shredded duck or ground pork for a unique twist.
• Serve the egg rolls immediately after frying to enjoy the best texture.
• If you prefer a healthier alternative, you can bake the egg rolls in a preheated oven at 200°C (400°F) for about 15-20 minutes until golden brown.

Serving advice

Serve the homemade crispy egg rolls as an appetizer with a side of sweet and sour sauce or soy sauce for dipping. They can also be enjoyed as a main course alongside steamed rice or noodles.

Presentation advice

Arrange the golden egg rolls on a platter, garnished with fresh cilantro or green onions for a vibrant touch. Serve them with the dipping sauce in small bowls or ramekins for an elegant presentation.