top of page

Better Than Takeout: Crispy Fried Egg Rolls

Keeping with the theme of Asian cuisine and takeout classics, I chose to prepare a popular appetizer that is delicious on its own but even better when paired with our Better Than Takeout: Sweet & Sour Chicken.

When it comes to egg rolls, the filling possibilities are endless and often marry a unique range of ingredients. From the classic savory selection, filled with shredded vegetables and seafood to an unconventional sweet variety — utilizing chocolate and fruit. Nonetheless, we're gonna jump in with a traditional version of the takeout classic.

A balance of both flavor and texture with a signature crunch enhanced by notes of sesame and soy.
Egg Roll 101
  • Filling: For the filling, I decided to keep it vegetarian — although a few pieces of shrimp or pork can easily be added. Classic vegetables like white cabbage, carrots, celery and sprouts bring forth that traditional aspect, while purple cabbage adds a bit of color. For flavorings and seasonings , I went pretty simple by utilizing soy sauce, garlic powder, onion powder and sesame oil.

  • Sauce: The balance between a savory dish and a sweet sauce made especially for dipping is one that I thoroughly enjoy. Honey, soy sauce, red pepper flakes and white vinegar are among the ingredients that allow us to achieve this much desired flavor.


"A perfect accompaniment to our previous takeout dinner."


How to Make:

Better Than Takeout: crispy fried Egg Rolls

Yield: 8-10 rolls

Prep Time: 20 minutes

Cook Time: 10 minutes


For Filling:

  • 2 tbsp olive oil

  • 1 tsp sesame oil

  • 2 cups white cabbage *shredded

  • 1 cups purple cabbage *shredded

  • 1 cup carrot *shredded

  • 1/2 bean sprouts or spicy sprouts

  • 1 small onion *minced

  • 1 stalk celery *minced

  • 2 garlic cloves *minced

  • 1 tsp salt *to taste

  • 2 tbsp soy sauce

  • 1/2 garlic powder

  • 1/2 onion powder

  • 8-10 egg roll wrappers

  • 1/4 cup lukewarm water *for sealing rolls

  • vegetable oil for frying

For Dipping Sauce:

  • 1 tbsp honey

  • 1 tbsp soy sauce

  • 1 tbsp ketchup

  • 2 tsp white vinegar

  • 1/4 tbsp sugar

  • 1/4 cup water

  • 1 tbsp cornstarch

  • 1 tsp red pepper flakes

  1. Into a pan heated to medium-high heat, add sesame oil and olive oil. Begin with shredded white and purple cabbage, followed by carrots, sprouts, onion, celery and garlic. Saute for 5 minutes until vegetables begin to soften.

  2. Season with salt to taste, soy sauce, garlic powder and onion powder. Continue cooking for 3-4 minutes, tossing occasionally.

  3. Once filling is complete, place into a bowl to cool.

  4. Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using lukewarm water to seal the edges of the wrappers as you go.

  5. Meanwhile, heat about 1 1/2 quarts of oil in a pot or fryer to 350°. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.

  6. Drain on paper towels.

  7. To make sauce, combine honey, soy sauce, ketchup, white vinegar and sugar under medium heat. As mixture comes to a slow simmer, stir in slurry (1/4 water + 1 tbsp cornstarch). Then add red pepper flakes to finish. * Cornstarch thickens the sauce. ultimately, if you prefer a thinner sauce add less and for a thicker sauce add more.



Guava Rolls
Curried Shrimp
Fried Rice
bottom of page