Homemade Crispy Egg Rolls Recipe

Line a baking sheet using a parchment paper and set it aside. In a large bowl, toss the cabbage, bean sprouts, carrots, hoisin, soy sauce, sesame oil and spices.

In a large skillet, wok or Dutch oven, heat three inches of oil to 350 degrees Fahrenheit (use a clip-on candy thermometer to monitor the temperature). While the oil heats, assemble the egg rolls. Have a small bowl of cool water handy. Place an egg roll wrapper on your work surface with a point facing you (like a baseball diamond). Using your fingertips, moisten all outer edges of the wrapper.

Place about ¼ cup of filling diagonally on the wrapper. Fold the bottom corner of the egrool over the filling and roll snugly halfway to cover the filling. Fold in both sides tightly against the filling. Roll wrap up to seal and lay seam-side down on the prepared baking sheet. Repeat with remaining filling.

Fry the egg rolls in batches: When the oil is at 350 degrees Fahrenheit, gently lower a few egg rolls into the hot oil and fry, occasionally turning, until golden, about 2 to 3 minutes. Drain the fried egg rolls on paper towels and repeat the process with the remaining ones. (You can also bake the egg rolls - Preheat the oven to 400 degrees. Place egg rolls on a baking sheet coated with non-stick spray. Lightly brush the tops of the fried egg rolls with a bit of vegetable oil and bake until golden brown, about 10 to 15 minutes.)