Classic Crispy Egg Rolls

Name: Classic Crispy Egg Rolls
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 1 tablespoon (15 ml) neutral vegetable oil; 1 pound (450 g) ground pork, at room temperature for 15 minutes, not lean-labeled (regular ground pork is best); 3 cloves (15 g) garlic, peeled and finely minced; 1 tablespoon (6 g) fresh ginger, peeled and finely grated; 4 whole (50 g) scallions, white and green parts thinly sliced; 4 cups, loosely packed (300 g) green cabbage, very thinly shredded, about ½ small head, shreds no longer than 3 inches (7.5 cm); 1 cup (about 2 medium) (110 g) carrots, peeled and coarsely grated; 3 tablespoons (45 ml) soy sauce; 1 tablespoon (15 ml) oyster sauce; 2 teaspoons (10 ml) toasted sesame oil; 1 teaspoon (4 g) granulated sugar; ½ teaspoon (1 g) ground white pepper; 12 wrappers (340 g) egg roll wrappers (about 7-inch/18 cm square), at room temperature for 15 minutes, kept covered with a damp towel; 1 tablespoon (8 g) cornstarch; 2 tablespoons (30 ml) water, cold; 8 cups (1900 ml) peanut or vegetable oil, for deep-frying, enough for 2 inches (5 cm) depth in a 5-quart pot

From the MyKitchenBank Kitchen

Blistered, shatteringly crisp wrappers hold a savory filling of ground pork, cabbage, carrots, ginger and scallions. Cooling the filling before rolling and frying at a steady 350°F keeps them crunchy and never greasy.

Prep: 40 min
Cook: 40 min
Wait: 35 min
Total: 1 hr 55 min
Makes: 12 egg rolls (serves 6 as an appetizer, 2 each)

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Ingredients

6 servings

For the filling
1 tablespoon (15 ml) neutral vegetable oil
1 pound (450 g) ground pork, at room temperature for 15 minutes, not lean-labeled (regular ground pork is best)
3 cloves (15 g) garlic, peeled and finely minced
1 tablespoon (6 g) fresh ginger, peeled and finely grated
4 whole (50 g) scallions, white and green parts thinly sliced
4 cups, loosely packed (300 g) green cabbage, very thinly shredded, about ½ small head, shreds no longer than 3 inches (7.5 cm)
1 cup (about 2 medium) (110 g) carrots, peeled and coarsely grated
3 tablespoons (45 ml) soy sauce
1 tablespoon (15 ml) oyster sauce
2 teaspoons (10 ml) toasted sesame oil
1 teaspoon (4 g) granulated sugar
½ teaspoon (1 g) ground white pepper
For rolling and frying
12 wrappers (340 g) egg roll wrappers (about 7-inch/18 cm square), at room temperature for 15 minutes, kept covered with a damp towel
1 tablespoon (8 g) cornstarch
2 tablespoons (30 ml) water, cold
8 cups (1900 ml) peanut or vegetable oil, for deep-frying, enough for 2 inches (5 cm) depth in a 5-quart pot

Equipment (8)

5-quart (4.7 L) or larger heavy, deep pot (such as a cast-iron or enameled Dutch-style pot)
Deep-fry/candy thermometer
12-inch (30 cm) skillet or wok
Rimmed baking sheet (for cooling the filling)
Second rimmed baking sheet with wire rack (for draining)
Spider strainer or long tongs
Small bowl and pastry brush or fingertip (for sealing)
Chef's knife and box grater (or food processor with shredding disc)

Steps

Before you start

Read the whole recipe first: the filling must cool completely (about 30 minutes) before you roll, or steam will make the wrappers soggy and tear.
Take the egg roll wrappers out of the fridge 15 minutes before rolling so they are pliable and don't crack. Keep them covered with a damp towel while you work.
You need a deep-fry thermometer. Oil that is too cool makes greasy egg rolls; oil that is too hot browns the wrapper before the filling is hot.
Set up a wire rack over a rimmed baking sheet for draining. Paper towels trap steam and soften the crust.

1
Prep the vegetables
- Shred the cabbage as thinly as you can with a knife or the shredding disc of a food processor, then chop any very long strands so they are no longer than 3 inches (7.5 cm).
- Grate the carrots on the large holes of a box grater.
- Mince the garlic, grate the ginger and slice the scallions.
- Keep the cabbage and carrots together in one bowl and the garlic, ginger and scallions together in another.
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Ready when: Cabbage shreds are thin and short enough to fold easily without poking through a wrapper.
Tip: Long, thick shreds are the main cause of torn wrappers, so take the time to cut them fine.
2
Brown the pork
- Heat the 1 tablespoon (15 ml) vegetable oil in a 12-inch (30 cm) skillet or wok over medium-high heat until it shimmers, about 1 minute.
- Add the ground pork and break it into small crumbles with a wooden spoon.
- Cook, stirring occasionally, for 6 to 8 minutes, until no pink remains, the juices have mostly evaporated and the edges are lightly browned.
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Ready when: No pink remains and the pan looks nearly dry; pork reaches 160°F (71°C).
Tip: If the pork releases a lot of liquid, keep cooking until the pan is almost dry. Excess moisture makes soggy egg rolls.
3
Cook the vegetables
- Push the pork to one side and add the garlic, ginger and scallions to the cleared space.
- Stir for 30 seconds until fragrant, then mix into the pork.
- Add the cabbage and carrots and stir-fry for 4 to 5 minutes, until the cabbage has wilted to about half its volume but still has a little crunch.
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Ready when: Cabbage is wilted and glossy but still slightly crisp; no puddles of liquid in the pan.
Tip: Don't cook the cabbage until soft; it keeps cooking in the hot egg roll.
4
Season and cool filling
- Remove the pan from the heat.
- Stir in the soy sauce, oyster sauce, sesame oil, sugar and white pepper.
- Tilt the pan and, if any liquid pools, drain it off or return to heat for 1 minute to evaporate it.
- Spread the filling in a thin layer on a rimmed baking sheet and let it cool to room temperature, about 30 minutes (or 10 minutes in the freezer).
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Ready when: Filling feels cool, not warm, when you touch it, and looks moist but not wet.
Tip: Warm filling steams the wrapper from inside and leads to blisters that turn soggy.
5
Set up the rolling station
- Whisk the cornstarch and cold water in a small bowl until smooth to make the sealing paste.
- Set out the cooled filling, the stack of wrappers under a damp towel, the paste with a pastry brush, and a lined tray or plate for finished rolls.
- Place one wrapper on the counter in a diamond orientation, with one corner pointing toward you.
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Ready when: Paste is smooth and milky, with no cornstarch lumps at the bottom of the bowl.
Tip: Re-whisk the paste before each use because cornstarch settles quickly.
6
Fill and roll
- Spoon about ⅓ cup (65 g) of filling onto the lower third of the wrapper, shaping it into a compact 4-inch (10 cm) horizontal log and leaving a 1-inch (2.5 cm) border.
- Fold the bottom corner up and over the filling, pulling it snug.
- Fold the left and right corners in toward the center like an envelope.
- Brush the top corner with paste, then roll up tightly away from you and press to seal.
- Repeat with the remaining wrappers, keeping finished rolls seam-side down and not touching.
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Ready when: Each roll is firm and tightly wrapped with no gaps, and the seam is sealed flat.
Tip: Roll snugly. Loose rolls trap air and oil and can burst when frying.
7
Heat the frying oil
- Pour the frying oil into a 5-quart (4.7 L) heavy, deep pot so it is about 2 inches (5 cm) deep, at least 3 inches (7.5 cm) below the rim.
- Clip a deep-fry thermometer to the side and heat over medium heat to 350°F (175°C), about 8 to 10 minutes.
- Set a wire rack over a baking sheet next to the stove.
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Ready when: Thermometer reads 350°F (175°C) and the oil is shimmering.
Tip: Never leave hot oil unattended, and keep a pot lid nearby to smother any flare-up.
8
Fry in batches
- Lower 3 egg rolls into the oil, seam-side down, one at a time, using tongs or a spider.
- Fry for 3 to 4 minutes, turning once or twice, until deep golden brown and blistered all over.
- Transfer to the wire rack.
- Let the oil return to 350°F (175°C) for about 1 minute between batches, adjusting the heat to hold 340–360°F (170–182°C).
- Repeat with remaining rolls (4 batches total).
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Ready when: Deep golden brown, bubbly-blistered wrappers and the bubbling around the rolls has slowed.
Tip: Don't crowd the pot. Too many cold rolls at once drops the oil temperature and makes them greasy.
9
Drain, rest and serve
- Let the egg rolls drain on the wire rack for 5 minutes so the crust sets and the filling cools slightly.
- Cut in half on the diagonal if you like and serve warm with your favorite dipping sauce, such as sweet and sour sauce, duck sauce or hot mustard.
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Ready when: Wrapper feels crisp and rigid when tapped.
Tip: Be careful with the first bite; the steam and filling are very hot.

Good to know

Tips

Cool filling and tightly rolled wrappers are the two keys to crisp, non-greasy, non-bursting egg rolls.
Keep unused wrappers under a damp towel at all times; exposed wrappers dry out and crack in minutes.
Fry in small batches and monitor the thermometer, aiming to hold 340–360°F (170–182°C).
To bake instead of frying, brush rolls with oil and bake at 425°F (220°C) for 18 to 22 minutes, turning once. They will be crunchy but less blistered.

Make ahead

Make the filling up to 2 days ahead and refrigerate it covered. Bring to cool room temperature, or use it cold, and drain off any liquid before rolling. Rolled, unfried egg rolls can be refrigerated on a parchment-lined tray, covered, for up to 8 hours, or frozen solid on a tray and then bagged for up to 2 months. Fry from frozen at 335°F (168°C) for 5 to 6 minutes.

Storage & reheating

Room temperature: up to 2 hours (food safety). Fridge: in an airtight container, up to 3 days. Freezer: cooled fried egg rolls up to 2 months. To reheat, place on a wire rack on a baking sheet in a 400°F (200°C) oven for 10 to 15 minutes (from the fridge) or 15 to 20 minutes (from the freezer), turning once, until crisp and hot throughout. Don't microwave.

Substitutions

ground pork → ground chicken, ground turkey or finely chopped raw shrimp. Chicken and turkey are leaner, so add 1 extra teaspoon of oil. Cook poultry to 165°F (74°C). Shrimp should be stir-fried until just pink.
oyster sauce → hoisin sauce. Slightly sweeter; reduce the sugar to ½ teaspoon. For a vegetarian version use mushroom 'oyster' sauce.
green cabbage → packaged coleslaw mix (no dressing). A convenient shortcut; use about 5 cups (350 g) and chop the strands shorter.
peanut or vegetable oil, for deep-frying → canola or sunflower oil. Any neutral oil with a smoke point above 400°F (205°C) works.