Homemade Chinese Egg Rolls
Crisp, golden, and packed with savory vegetables, these Homemade Chinese Egg Rolls are perfect for any occasion. Quick to make and satisfying, they offer a delightful crunch with every bite.
Ingredients
Vegetable Filling
- 2 cups Cabbage, shredded Look for firm, pale-green heads.
- 1 cup Carrots, grated Squeeze out excess moisture to prevent soggy filling.
- 1 cup Bell peppers, diced Any color bell pepper can be used.
- 1/2 cup Green onions, chopped Add for freshness and crunch.
- 1 cup Vermicelli noodles Cook and cut into shorter lengths.
- 2 cloves Garlic, minced Enhances flavor.
- 1 inch Ginger, grated Fresh ginger preferred for best flavor.
- 3 tablespoons Soy sauce Use low-sodium for less salt.
- 1/2 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Pepper Adjust to taste.
- Oil for frying Cooking oil Ensure oil is at the right temperature for frying.
For Frying
- 16 pieces Egg roll wrappers Fresh wrappers offer the best results.
Instructions
Prepare Noodles
- Cook the vermicelli noodles according to package instructions and set aside. Drain thoroughly and toss with a splash of oil.
Sauté Aromatics
- In a large skillet, heat oil over medium heat. Add garlic and ginger, sauté until fragrant for 30–60 seconds.
Stir-Fry Vegetables
- Add cabbage, carrots, bell peppers, and green onions. Stir-fry until vegetables are tender, about 4–6 minutes.
Mix Filling
- Add cooked vermicelli and soy sauce, mix well. Season with salt and pepper.
Cool Filling
- Let the mixture cool slightly to prevent steam from softening the wrapper.
Roll Egg Rolls
- Take an egg roll wrapper, place a spoonful of filling in the center, and roll it up tightly. Seal edges with water.
Fry Egg Rolls
- Heat oil in a deep pan for frying. Fry egg rolls until golden brown, about 3–4 minutes.
Serve
- Drain on paper towels and serve hot with your favorite dipping sauce.
Notes
Store cooled, cooked egg rolls in an airtight container for up to 3 days, layered with paper towels. For freezing, flash-freeze uncooked egg rolls on a tray until firm before transferring to a freezer bag.