The Ultimate Egg Roll Recipe

1. Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add egg and cook, without stirring, until the bottom has set. Flip and cook until set on the other side, 1 to 2 minutes. Transfer to a cutting board and finely chop.

2. Mix cabbage, bean sprouts, carrot, celery, and onion together in a large bowl. Stir in shrimp, soy sauce, garlic powder, and pepper. Stir in chopped egg, then sprinkle 1 tablespoon cornstarch over top. Mix to combine and let sit for 10 minutes.

3. Heat 3 to 4 inches vegetable oil in a deep fryer to 350 degrees F (175 degrees C). Mix water and remaining 1 tablespoon cornstarch together in a small bowl.

4. Place an egg roll wrapper onto a work surface with one corner pointing away from you like a diamond. Spoon 2 to 3 tablespoons shrimp mixture into the center. Moisten the top and side corners with the wet cornstarch mixture. Fold the dry bottom corner up and over the filling, making a tight tube. Fold the side corners in, pressing to stick against the folded roll, then roll toward the top corner to complete. Repeat to make remaining egg rolls.

5. Working in batches, carefully fry egg rolls in the preheated fryer until golden brown, 2 to 4 minutes. Drain on paper towels.

Tips

You can substitute shredded chicken or pork for the shrimp if desired.

Editor’s Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.