Egg rolls, a beloved staple of Chinese cuisine, are not only delicious but also incredibly versatile. Bringing the flavors of a bustling Chinese restaurant right to your kitchen, this Homemade Chinese Egg Rolls recipe allows you to customize the filling to your taste, whether you prefer savory meats or vibrant vegetarian options.
Ingredients
Scale:
2 cups all-purpose flour
1/2 teaspoon salt
1 large egg
3/4 cup warm water
1 cup shredded cabbage
1 cup shredded carrots
1/2 cup cooked and chopped meat (pork, chicken, or shrimp, optional)
1/4 cup green onions, chopped
2 teaspoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Vegetable oil for deep frying
Instructions
In a large mixing bowl, combine flour and salt. Make a well in the center, crack in the egg, and gradually add warm water, mixing until a dough forms. Knead for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
In a large bowl, combine shredded cabbage, carrots, meat (if using), green onions, soy sauce, sesame oil, garlic powder, and black pepper. Mix well and allow to sit for a few minutes.
On a lightly floured surface, divide the rested dough into 8 equal pieces. Roll each piece into a thin circle, about 6 inches in diameter.
Place about 2 tablespoons of the filling in the center of each wrapper. Fold the bottom edge over the filling, fold in the sides, and roll tightly to form a sealed egg roll.
In a deep frying pan or pot, heat about 2 inches of vegetable oil to 350°F (175°C).
Carefully place 3-4 egg rolls in the hot oil and fry for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.
Allow the egg rolls to cool slightly before serving. They can be served with sweet and sour sauce or soy sauce.
