Easy Cast-Iron Fried Egg Rolls

Cook the Meat

Heat a skillet on the stove over medium-high heat. Add your ground meat and diced onions. Cook until the meat is fully browned and the onions are soft and translucent. Drain any excess grease.

Build the Filling

Transfer the cooked meat and onions into a large mixing bowl or foil pan. Dump the bag of shredded cabbage and carrots right on top. Add the fresh chopped herbs, soy sauce, and a generous squeeze of Sriracha.

Chop & Combine

Mix everything together. Pro-Tip from the video: Transfer the mixture to a large cutting board and use a heavy knife or cleaver to chop the filling together. This makes the filling finer and much easier to roll tightly!

Wrap the Egg Rolls

Lay an egg roll wrapper flat on your surface in a diamond shape (one corner pointing at you). Place about 2 to 3 tablespoons of the filling in the lower half of the wrapper. Fold the bottom corner up and tightly over the filling. Fold the left and right corners in toward the center (like an envelope). Roll it up tightly toward the top corner. Dab a little bit of water on the final top corner to seal the egg roll shut. Repeat until all filling is used.

Heat the Oil

Place a deep cast-iron skillet over a hot charcoal grill (as seen in the video) or on your stovetop. Fill it with a couple of inches of cooking oil. Let the oil heat up to about 350°F.

Fry

Carefully use tongs to place the egg rolls into the hot oil. Fry them in batches so you don't overcrowd the pan. Cook for 3 to 5 minutes, turning occasionally, until the wrappers are crispy and golden brown all over.

Drain and Serve

Remove the egg rolls from the oil and let them drain on a wire rack or a paper towel-lined tray. Serve hot with sweet chili sauce, extra soy sauce, or more Sriracha for dipping!