Fried Egg Rolls
Crispy and savory fried egg rolls filled with seasoned pork, vegetables, and flavorful sauces, perfect as an appetizer or snack for gatherings and casual meals.
Ingredients
- 1/2 cup shredded pork loin ⓘ
- 1 teaspoon rice wine ⓘ
- 1/3 teaspoon salt
- 1 teaspoon cornstarch
- 4 cups bean sprouts ⓘ
- 1 cup Chinese chives, cut into 1-inch sections ⓘ
- 1/2 cup shredded carrot ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon m.s.g.
- 1 tablespoon sugar ⓘ
- 1/4 teaspoon black pepper
- 1 teaspoon sesame oil ⓘ
- 16 egg roll skins
- 1 tablespoon tomato ketchup ⓘ
- 1 tablespoon Worcestershire sauce ⓘ
- 1 tablespoon soy sauce ⓘ
- 1 teaspoon hot bean paste (la do ban jiang)
- 1/2 teaspoon chopped garlic ⓘ
- 8 cups oil for frying ⓘ
Instructions
- Mix rice wine, 1/3 teaspoon salt, and cornstarch with the shredded pork loin.
- Heat a pan with 4 tablespoons of oil and stir-fry the pork shreds until the color changes; remove and drain.
- Blanch bean sprouts, carrots, and Chinese chives in boiling water; plunge into cold water to cool and drain.
- In a bowl, combine the pork shreds, carrot shreds, bean sprouts, and Chinese chives; add 1 teaspoon salt, m.s.g., sugar, black pepper, and sesame oil; toss lightly.
- Separate the mixture into 16 equal portions.
- Moisten a 1/2-inch band around the edge of the top half of each egg roll skin with flour and water.
- Place a portion of filling in the middle of each skin and wrap it like a package to form an egg roll.
- Heat 8 cups of oil for deep frying over medium heat for about 4 minutes until the egg rolls are golden brown.
- Remove the fried egg rolls and drain on paper towels.
Tips & Substitutions
For a crispier texture, try using a mix of all-purpose flour and cornstarch for sealing the egg rolls. If you don't have pork loin, ground chicken or turkey makes a great substitute. Adding a splash of rice vinegar to the filling can enhance the flavor. Be careful not to overfill the egg rolls to prevent them from bursting during frying.
Serving Suggestions
Serve the fried egg rolls hot with a side of soy sauce or sweet and sour sauce for dipping. They pair wonderfully with Wonton Soup or Fried Rice for a complete meal. For added freshness, consider serving with a simple cucumber salad dressed in sesame oil.
Storage & Reheating
Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes to restore their crispiness. Avoid microwaving, as this will make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Egg Rolls contains roughly 315 calories, with 1g protein, 58g carbohydrates, and 8g fat. Note that it is relatively high in sodium, at 932mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, the filling can be prepared a day in advance and stored in the refrigerator. Just be sure to wrap the egg rolls right before frying to keep the skins crispy. This way, you can enjoy freshly fried egg rolls without much hassle on busy days.
What can I use instead of egg roll skins?
If you can't find egg roll skins, you can use spring roll wrappers or even make your own using flour and water. However, keep in mind that the texture and frying time may vary slightly. Homemade wrappers can add a delightful touch to your dish.
Can I freeze the egg rolls before frying?
Absolutely! You can freeze un-fried egg rolls by placing them in a single layer on a baking sheet until solid, then transferring them to a freezer bag. When ready to fry, cook them from frozen, adding a few extra minutes to the frying time for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).