Perfect Egg Roll (Spring Roll)

Tutorial video

Ingredients (16)

• 12 egg roll wrappers
• 200 g ground pork
• 100 g shrimp, peeled and chopped
• 150 g cabbage, shredded
• 50 g carrots, julienned
• 50 g bean sprouts
• 2 cloves garlic, minced
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon oyster sauce
• 1/2 teaspoon sesame oil
• 1/2 teaspoon chicken bouillon powder
• 1 tablespoon rice cooking wine
• 1 tablespoon flour
• 2 tablespoons water
• vegetable oil for deep frying (enough to fill pot, about 2 liters)

Nutrition (per serving)

Calories

180 kcal

Carbohydrate

20 g

Protein

8 g

Fat

9 g

Fiber

2 g

Sodium

350 mg

Calcium

30 mg

Potassium

200 mg

Iron

1 mg

Zinc

1 mg

Magnesium

10 mg

Cholesterol

30 mg

Instructions

• Prepare the dried ingredients such as dried mushrooms or shrimp if using, rehydrating them in warm water
• Finely chop the fresh vegetables and mince the garlic
• In a bowl, combine flour and water to make a thin sealing paste (the "glue")
• Heat a wok or large skillet over medium heat and add a splash of oil
• Add garlic and stir‑fry briefly until fragrant
• Add ground pork and chopped shrimp, cooking until the meat is no longer pink
• Stir in cabbage, carrots, and bean sprouts, tossing until the vegetables soften slightly
• Season the mixture with light soy sauce, dark soy sauce, oyster sauce, sesame oil, chicken bouillon, and rice cooking wine; stir‑fry for another minute and then remove from heat to cool
• Lay an egg roll wrapper on a clean surface, place a spoonful of filling near the bottom edge, fold the sides inward, and roll tightly, sealing the top edge with the flour‑water paste
• Heat vegetable oil in a deep pot to 180 °C (350 °F) and carefully lower the rolls in batches, frying until golden brown and crisp, about 3–4 minutes
• Remove the rolls with a slotted spoon, drain on paper towels, and serve hot with your favorite dipping sauce