Instructions
Prepare the Filling: Heat two tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through, about six to eight minutes. The beef should have a nice caramelized color with no pink remaining. Drain most of the excess fat, leaving about one tablespoon for flavor.
Push the beef to one side of the pan and add the minced garlic and ginger to the empty space. Stir-fry for thirty seconds until fragrant but not burned. Mix the aromatics into the beef, then add the shredded cabbage and carrots. Stir-fry for three to four minutes until the vegetables are softened but still have a slight crunch. You don’t want them completely wilted, as they’ll continue cooking when fried.
Add the chopped green onions, soy sauce, oyster sauce, sesame oil, both peppers, and sugar. Toss everything together and cook for another two minutes, allowing the flavors to meld. The mixture should be well-seasoned and aromatic. Transfer the filling to a colander set over a bowl and let it drain and cool completely for at least twenty minutes. Excess moisture will make your egg rolls soggy, so this draining step is crucial.
Wrap the Egg Rolls: Set up your wrapping station with egg roll wrappers, the cooled filling, beaten egg, and a clean work surface. Position one wrapper on the counter with a corner pointing toward you, creating a diamond shape. Place about three tablespoons of filling in a horizontal line across the lower third of the wrapper, leaving about two inches from the bottom point and sides.
Fold the bottom corner up over the filling, then fold in the left and right corners toward the center, creating an envelope shape. Roll tightly away from you, keeping the filling compact. When you reach the top corner, brush it with beaten egg and press to seal. The roll should be tight and secure with no gaps. Place seam-side down on a plate and repeat with remaining wrappers and filling.
Fry the Egg Rolls: Pour about three to four inches of vegetable oil into a heavy-bottomed pot or deep fryer. Heat the oil to 350°F (175°C), using a thermometer to monitor the temperature accurately. This temperature is crucial for achieving crispy, non-greasy egg rolls. If the oil is too cool, the rolls will absorb excess oil and become soggy; too hot and they’ll burn before cooking through.
Carefully lower three to four egg rolls into the hot oil, being careful not to crowd the pan. Fry for four to five minutes, turning occasionally with tongs or a slotted spoon, until they’re deep golden brown and crispy all over. The bubbling should be vigorous and steady. Remove with a slotted spoon and drain on a wire rack set over paper towels. This method keeps them crispy by allowing air circulation. Let the oil return to temperature between batches.
Serve: Let the egg rolls cool for two to three minutes before serving, as the filling will be extremely hot. Serve immediately while still crispy with your choice of dipping sauces. The contrast of the crunchy exterior with the savory, juicy filling is best enjoyed fresh.
Tips for Success
Keep wrappers covered with a damp towel while working to prevent drying. Don’t overfill egg rolls or they’ll burst during frying. Maintain consistent oil temperature for even cooking and crispiness.
Storage
Store unfried egg rolls in the freezer for up to three months. Fry directly from frozen, adding two minutes to cooking time. Fried egg rolls are best fresh but can be reheated in a 375°F oven for ten minutes.
