In the world of Asian appetizers, few dishes rival the crunchy satisfaction of a perfectly made egg roll or the light, fresh elegance of a spring roll. These bite-sized beauties offer more than just a snack—they’re handheld flavor bombs, wrapped with love and tradition. Chef Ed brings his culinary expertise to the table with his take on both classic Chinese egg rolls and delicate spring rolls, perfect for any dinner party, lazy weekend, or snack craving.

Chef Ed’s Signature Chinese Egg Rolls

Egg rolls are a staple of Chinese-American cuisine. They’re crispy on the outside, savory on the inside, and addictive from the very first bite. Chef Ed’s version stays true to the roots while adding his own gourmet touch with premium ingredients and precise flavor layering.

Ingredients (Makes about 12 egg rolls)

  • 1 lb ground pork (or chicken)
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • ½ cup thinly sliced green onions
  • Chef Ed, Chinese food, egg rolls, spring rolls, Asian appetizers, pork egg roll, fresh spring roll, peanut dipping sauce, rice paper, fried snacks, crispy food, snack recipe, party food, homemade egg roll, culinary wrap, gourmet chef, chef recipe, food styling, dinner party ideas, Vietnamese rolls, shrimp roll, fried Asian food, vegetable rolls, cooking at home, chef’s kitchen, soy sauce flavor, Asian comfort food, food culture, East Asian cuisine, modern Chinese, culinary tips, fusion recipe, Chef Ed dishes, deep-fried snack, hoisin sauce, DIY appetizers, cooking class, easy egg roll, foodies unite, delicious bite, appetizer recipe, finger foods, global flavor, chef-made, mint cilantro roll, authentic taste, crunchy wrap, best Chinese food, bold bites2 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • Salt and pepper, to taste
  • 12 egg roll wrappers
  • 1 egg (for sealing the wrappers)
  • Vegetable oil for deep frying

Instructions

1. Prepare the Filling:
In a large skillet or wok, cook the pork over medium-high heat until browned and fully cooked. Drain any excess fat. Add garlic, ginger, cabbage, carrots, and green onions. Stir-fry until vegetables are soft but not mushy—about 3–5 minutes. Stir in soy sauce, oyster sauce, sesame oil, salt, and pepper. Allow to cool slightly.

2. Wrap the Rolls:
Lay out an egg roll wrapper in a diamond shape. Place about 2–3 tablespoons of filling in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the top corner with a bit of beaten egg. Repeat with remaining wrappers.

3. Fry to Perfection:
Heat 2–3 inches of vegetable oil in a heavy pan to 350°F (175°C). Fry egg rolls in batches until golden brown and crisp, about 3–5 minutes. Drain on paper towels.

4. Serve:
Serve hot with sweet chili sauce, soy sauce, or spicy mustard.

Chef Ed’s Fresh Spring Rolls with Dipping Sauce

Chef Ed, Chinese food, egg rolls, spring rolls, Asian appetizers, pork egg roll, fresh spring roll, peanut dipping sauce, rice paper, fried snacks, crispy food, snack recipe, party food, homemade egg roll, culinary wrap, gourmet chef, chef recipe, food styling, dinner party ideas, Vietnamese rolls, shrimp roll, fried Asian food, vegetable rolls, cooking at home, chef’s kitchen, soy sauce flavor, Asian comfort food, food culture, East Asian cuisine, modern Chinese, culinary tips, fusion recipe, Chef Ed dishes, deep-fried snack, hoisin sauce, DIY appetizers, cooking class, easy egg roll, foodies unite, delicious bite, appetizer recipe, finger foods, global flavor, chef-made, mint cilantro roll, authentic taste, crunchy wrap, best Chinese food, bold bitesSpring rolls are lighter and often served cold or lightly fried. Chef Ed’s Vietnamese-style spring rolls are refreshing, vibrant, and downright addictive. They’re packed with fresh veggies, shrimp, and vermicelli noodles—wrapped in delicate rice paper and paired with a tangy peanut dipping sauce.

Ingredients (Makes 8 rolls)

  • 8 rice paper wrappers
  • 1 cup cooked rice vermicelli noodles
  • 16 cooked shrimp, halved lengthwise
  • 1 cup shredded lettuce
  • ½ cup shredded carrots
  • ½ cup fresh mint leaves
  • ½ cup fresh cilantro
  • Optional: thin cucumber or bell pepper strips

For the Peanut Dipping Sauce:Here are the **tag words** — all 100 of them as expected:

  • ¼ cup creamy peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1–2 tbsp warm water (to thin)
  • ½ tsp garlic chili paste (optional for spice)

Instructions

1. Soak the Rice Paper:
Fill a large shallow bowl with warm water. Dip one rice paper wrapper in the water for about 10–15 seconds, just until it softens. Lay it flat on a clean cutting board or towel.

2. Build the Rolls:
Place two shrimp halves near the bottom third of the wrapper. Add a small amount of vermicelli, lettuce, carrots, mint, and cilantro. Fold the bottom over the filling, tuck in the sides, and roll tightly. Repeat with remaining wrappers.

3. Make the Sauce:
Whisk all sauce ingredients together in a small bowl, adjusting the thickness with water as needed.

4. Serve:
Cut rolls in half if desired. Serve chilled with the peanut dipping sauce on the side.

Chef Ed’s Tips for Roll Success

  • For Crispy Egg Rolls: Don’t overcrowd the pan when frying. It lowers the oil temperature and leads to soggy rolls. Fry in small batches.
  • Avoid Split Wrappers: Make sure egg roll or rice wrappers are pliable and not dried out. For egg rolls, keep the wrappers covered with a damp cloth before use.
  • Layer the Flavors: Don’t underestimate the power of ginger, garlic, and sesame oil—they define the umami base of both rolls.
  • Customize: Try substituting pork with mushrooms or tofu for a vegetarian option. Add bean sprouts, bamboo shoots, or jicama for variety.

Chef Ed, Chinese food, egg rolls, spring rolls, Asian appetizers, pork egg roll, fresh spring roll, peanut dipping sauce, rice paper, fried snacks, crispy food, snack recipe, party food, homemade egg roll, culinary wrap, gourmet chef, chef recipe, food styling, dinner party ideas, Vietnamese rolls, shrimp roll, fried Asian food, vegetable rolls, cooking at home, chef’s kitchen, soy sauce flavor, Asian comfort food, food culture, East Asian cuisine, modern Chinese, culinary tips, fusion recipe, Chef Ed dishes, deep-fried snack, hoisin sauce, DIY appetizers, cooking class, easy egg roll, foodies unite, delicious bite, appetizer recipe, finger foods, global flavor, chef-made, mint cilantro roll, authentic taste, crunchy wrap, best Chinese food, bold bitesEgg Rolls vs. Spring Rolls: What’s the Difference?

Though often confused, egg rolls and spring rolls differ in texture, wrapper, and preparation. Egg rolls use a thicker wheat-based wrapper and are deep-fried for that crispy crunch. They’re heartier and loaded with rich fillings like pork or beef. Spring rolls, on the other hand, are often served fresh or lightly fried, wrapped in thin rice paper, and offer a lighter, more refreshing taste. One is comfort food; the other, a palate cleanser. Both are edible art.

A Chef’s Philosophy Wrapped in Rice Paper and Crunch

To Chef Ed, these rolls are more than recipes—they’re experiences. From the sizzle of frying to the crisp crunch and clean herbaceous bite, these dishes showcase balance and technique. Every wrap is a statement: bold, nuanced, and satisfying.

Whether you’re indulging in the crispy richness of a golden egg roll or the clean burst of a fresh spring roll, these appetizers are built to please. Make them the centerpiece of your next gathering or a quiet dinner for two. With Chef Ed’s guidance, you’ll wrap like a pro in no time.

References:

  • Nguyen, A. (2019). Vietnamese Food Any Day. Ten Speed Press. Harvard.com
  • Anderson, J. (2015). Asian Dumplings. Chronicle Books.
  • America’s Test Kitchen. (2021). The Complete Chinese Takeout Cookbook.

 

Chef Ed’s Chinese Egg Rolls & Spring Roll recipes

 

Chef Ed’s Chinese Egg Rolls & Spring Roll recipes