What Egg Rolls Are
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A type of fried Asian appetizer.
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Typically consist of a thin wheat wrapper filled with vegetables, meat, or seafood.
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Known for a crispy exterior and flavorful interior.
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Different from spring rolls: egg rolls are thicker, usually fried, and more hearty.
Common Ingredients
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Wrappers: wheat-based, sometimes called egg roll wrappers.
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Vegetables: cabbage, carrots, bean sprouts, mushrooms, onions.
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Protein (optional): pork, shrimp, chicken, or tofu.
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Seasonings: soy sauce, garlic, ginger, sesame oil, salt, and pepper.
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Dipping sauces: sweet and sour, soy sauce, hoisin, or chili sauce.
Egg Roll Recipe (Basic)
Ingredients (Makes ~8–10 rolls)
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8–10 egg roll wrappers
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2 cups shredded cabbage
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1 cup shredded carrots
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1/2 cup chopped onions
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1/2 cup cooked protein (pork, chicken, shrimp, or tofu)
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2 cloves garlic, minced
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1 teaspoon grated ginger
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2 tablespoons soy sauce
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1 tablespoon sesame oil
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1 egg (beaten, for sealing)
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Vegetable oil (for frying)
Instructions
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Prepare the filling
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Heat sesame oil in a pan.
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Sauté garlic, ginger, and onions until fragrant.
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Add cabbage, carrots, and protein. Stir-fry 3–5 minutes until slightly tender.
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Add soy sauce and cook 1 more minute. Remove from heat and let cool.
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Assemble the egg rolls
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Place a wrapper on a clean surface, corner pointing toward you.
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Spoon ~2 tablespoons of filling near the bottom corner.
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Fold the bottom corner over filling, fold in sides, and roll tightly.
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Seal the edge with a bit of beaten egg.
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Fry the egg rolls
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Heat oil in a deep pan to 350°F (175°C).
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Fry egg rolls 3–5 minutes until golden brown, turning occasionally.
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Drain on paper towels.
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Serve
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Serve hot with dipping sauce of choice.
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💡 Tips for Perfect Egg Rolls
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Don’t overfill; it makes rolling difficult.
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Fry in small batches to maintain oil temperature.
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For a healthier version, you can bake or air-fry them—still crispy!
If you want, I can also give a creative egg roll twist—like breakfast egg rolls or dessert egg rolls—that are fun and delicious.
Do you want me to do that?
