Egg Rolls
These Egg Rolls are crispy, golden, and packed with savory goodness — the kind of snack that feels like a warm hug and a celebration all in one. Made with shredded cabbage, carrots, garlic, ginger, and your protein of choice, they’re easy to customize and totally addicting. Perfect for appetizers, party food, or late-night cravings.
Equipment
- Large skillet or wok
- Mixing spoon or spatula
- Small bowl of water for sealing
- Tongs or chopsticks
- Paper towels or cooling rack
- Deep skillet or pot for frying
- Optional: air fryer
Ingredients
- 1 pack about 20 egg roll wrappers – find these in the refrigerated section (usually hiding by the tofu)
- 2 cups shredded green cabbage – crunchy cheap, and always vibin’
- 1 cup shredded carrots – for color texture, and a hint of health
- 2 green onions finely chopped – they add the perfect lil’ bite
- 2 cloves garlic minced – girl, don’t skimp. This is where the flavor lives
- 1 tablespoon fresh grated ginger – or 1 teaspoon ground if you’re in a pinch
- 1½ tablespoons soy sauce – salty umami goodness
- 1 teaspoon sesame oil optional but chef’s kiss if you have it
- 1 cup cooked protein of choice – I used shredded rotisserie chicken but tofu or shrimp would slay too
- Oil for frying – enough to submerge your egg rolls halfway about 2–3 cups depending on your pan
Instructions
Stir-Fry the Vibe
- Sauté your garlic and ginger first so the kitchen smells like a dreamy Asian bistro. Then toss in the cabbage, carrots, green onions, and your protein. Splash in some soy sauce, stir-fry for a few minutes, and take it off the heat once everything is soft-ish but still colorful.
- (And listen… I may have scorched the garlic the first time. It’s fine. Start over. Or say it’s “smoky-style” and move on.)
Chill, Then Roll Like a Pro
- Let that filling cool down (don’t rush her!). Then place a wrapper like a diamond, scoop some filling in the middle, fold the bottom up, sides in, and roll tight like you’re tucking her into a cozy burrito bed. Dab the edges with a lil’ water to seal.
- My first three? Ugly as sin. By the sixth, I was rolling like a sushi chef on TikTok.
Fry Until Golden & Glorious
- Heat oil (medium-high, babe — not “lava mode”) and gently fry your rolls until they’re golden brown on all sides. Drain on paper towels. Try not to eat one straight from the pan. I failed. My tongue still holds a grudge.
Notes
- Make it your own: Swap chicken for tofu, ground turkey, shrimp, or even mushrooms.
- Wanna go vegan? Skip the meat and add more veggies or tofu. Easy-peasy.
- Fry smarter: Don’t overcrowd the pan — they need space to crisp, babe.
- Freezer queen tip: Freeze rolled (unfried) egg rolls on a tray, then store in a zip-top bag. Fry straight from frozen!
- No sesame oil? No worries — just skip it. The flavor is still chef’s kiss.