Shanghai Egg Rolls Recipe: Crispy Wonton Shells With Silky Scallion Filling

This Shanghai egg roll recipe delivers the perfect balance of crispy wonton shells and silky scallion filling that makes every bite irresistible. The secret lies in pan-frying the egg rolls just until golden—no deep-frying mess, just restaurant-quality crunch.

I developed this version after years of perfecting the texture, ensuring the filling stays tender while the shells achieve that signature shatteringly crisp exterior.

The filling is where the magic happens: finely chopped scallions, ground pork (or a plant-based alternative), and a touch of soy sauce create a delicate, aromatic blend that pairs perfectly with the flaky wonton wrappers.

Traditional Shanghai-style egg rolls rely on a light, airy filling that doesn’t overwhelm the crispy shell, and this recipe nails that balance. The key is keeping everything cold until the last minute to prevent sogginess.

By the time you’re done, you’ll have golden-brown egg rolls with a crispy exterior and a filling that’s tender yet flavorful. Serve them hot with a side of soy sauce or chili oil for dipping—each bite delivers that perfect contrast of textures and flavors.

This isn’t just an egg roll; it’s a taste of Shanghai’s bustling street food culture, brought straight to your kitchen.

Whether you’re making them for a brunch spread or a late-night snack, these egg rolls are foolproof and impressive. The technique is simple, but the result is undeniably authentic. Let’s get started—your taste buds will thank you.

Ingredients for shanghai egg roll

Twelve ingredients, twelve bites of Shanghai street food magic—crispy shells meet silky filling.

The wonton wrappers are non-negotiable for that signature crisp. Tong Brand or Kwang Chung are my go-tos—they’re thin enough to fry perfectly without tearing. If you can’t find them, Kroger’s store-brand works in a pinch, but avoid the thick, chewy kind. For the pork, 80/20 fat ratio is key—it keeps the filling juicy while frying. Buy it pre-ground if possible, or pulse it in your food processor for that fine texture. Scallions? Fresh is a must—dried won’t give you that bright, oniony crunch. Chop them in a food processor for even consistency, or do it by hand if you’re feeling traditional.

No pork? Ground chicken or turkey works, but add an extra tablespoon of sesame oil to mimic the fat. Short on scallions? Green onions or leeks in a pinch, but reduce to 1.5 cups—leeks can get muddy. The cornstarch is your secret weapon for crispiness—don’t skip it. For the soy sauce, Kikkoman is reliable, but any light soy will do. If you’re feeling adventurous, swap the sesame oil for toasted sesame paste thinned with water—it’s richer but requires a bit more effort. And that chili oil? Lao Gan Ma is the gold standard, but any good-quality one will add that essential kick.

Keep everything cold until the last minute—ice water in your bowl is non-negotiable for tender filling. Wonton wrappers? Store them in the fridge until ready to use, and don’t thaw them first—they’ll get soggy. The fried egg rolls reheat beautifully—2 minutes in a skillet over medium heat restores that crispy exterior. For leftovers, store them in an airtight container for up to 3 days, but honestly, they’re best fresh. Freezing? Not recommended—they lose that signature crunch. Make these ahead of time, but fry them just before serving to keep that restaurant-quality crunch.

Step-by-step instructions for Shanghai egg rolls

Here's how to achieve that perfect balance of crispy shells and tender, flavorful filling.

In a large mixing bowl, combine the 1.5 lb ground pork, 2 cups finely chopped scallions, 2 tbsp soy sauce, 1 tbsp sesame oil, 0.5 tsp salt, and 0.25 tsp black pepper. Using your hands, mix everything thoroughly until the pork is evenly distributed and the scallions are well incorporated. This manual mixing ensures the filling stays tender and cohesive when rolled.

Next, add the 1 tbsp cornstarch and the 3 minced garlic cloves, mixing again until fully combined. The cornstarch will help create that signature crispy texture when fried. For extra freshness, I like to keep the bowl in the fridge while I prepare the wrappers—this prevents the filling from warming up too much before rolling.

In a separate small bowl, prepare the 0.5 cup ice water. This is crucial for maintaining the filling's temperature and preventing the wonton wrappers from becoming too soft when handling. The cold water also helps create a tighter seal when rolling, which is essential for those crispy edges.

Just before rolling, dip your fingers in the ice water and gently wet the edges of each wonton wrapper. This prevents them from sticking together and makes them more pliable. Work quickly but carefully—you want to keep everything cold while still maintaining control over the delicate wrappers.

Take one wonton wrapper and place about 1 tablespoon of the pork filling in the center. Fold the wrapper diagonally to form a triangle, then roll it tightly from the wide end toward the point, sealing the edges as you go. The key is to keep the filling compact—this ensures even cooking and prevents leaks during frying.

Place each completed egg roll seam-side down on a plate lined with parchment paper. I like to work in batches of 6-8 at a time to maintain efficiency. If the wrappers start to dry out, simply mist them lightly with a spray bottle of water. This step is where patience pays off—neatly rolled egg rolls fry up perfectly every time.

Heat 0.5 cup vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F. You'll know it's ready when a small piece of wonton wrapper sizzles vigorously when dropped in. Carefully add the egg rolls in a single layer, being careful not to overcrowd the pan.

Fry for 3-4 minutes per side until they turn a beautiful golden brown color. The oil should bubble gently but not violently—this indicates the perfect temperature for crispy yet tender results. Use tongs to turn them carefully, as they're delicate when fresh. Drain on a wire rack or paper towels to remove excess oil.

While still warm, brush the fried egg rolls lightly with 1 tbsp chili oil for that signature Shanghai kick. Serve immediately with your favorite dipping sauce—traditionally a mix of soy sauce, vinegar, and a touch of sesame oil. The contrast between the crispy exterior and tender filling is what makes these egg rolls so addictive.

For best results, serve these egg rolls while they're piping hot. The wrappers will continue to crisp up slightly as they cool, but the filling stays warm and flavorful. Enjoy them as an appetizer or snack—each bite delivers that perfect balance of textures and flavors that defines Shanghai street food.

Health benefits of this dish

Crispy Texture Magic

These egg rolls deliver that signature crispy exterior thanks to the cornstarch in the filling and the high-heat frying technique. The starch creates a delicate barrier that locks in moisture while developing that irresistible crunch.

When fried at 350°F, the wonton wrappers achieve that golden-brown color without becoming greasy. The secret is using vegetable oil with a high smoke point—it stays stable at frying temperatures without imparting flavor. 🔥

Protein-Packed Filling

The ground pork provides a lean yet flavorful protein base, with 1.5 lbs delivering about 40 grams of protein per serving. This makes these egg rolls a satisfying snack or appetizer that keeps you full.

For a lighter option, swap the pork for ground chicken—just add an extra tablespoon of sesame oil to maintain moisture. The scallions contribute fiber and a mild onion flavor without overpowering the delicate filling.

Umami Boost from Soy

The 2 tablespoons of soy sauce in the filling add a deep umami richness that enhances every bite. Light soy sauce works best here—it provides flavor without the saltiness of dark soy.

For an extra kick, add ½ teaspoon of white pepper along with the black pepper. The soy sauce also helps tenderize the meat slightly, ensuring a silky texture even after frying. 🍶

Healthy Frying Technique

Pan-frying instead of deep-frying reduces oil absorption significantly. By using just ½ cup of vegetable oil and frying in batches, you avoid the mess and excess calories of deep-frying. The egg rolls absorb only about 1 teaspoon of oil per piece—far less than traditional fried foods.

For even healthier results, use an air fryer at 375°F for 6-8 minutes, though the texture will be slightly less crisp.

Scallion Powerhouse

The 2 cups of scallions add more than just flavor—they contribute vitamin K and vitamin A, supporting bone health and vision. Fresh scallions also provide a satisfying crunch that contrasts beautifully with the tender filling.

For maximum freshness, chop them just before mixing with the pork. If using dried scallions, reduce to ½ cup—they’re much more concentrated in flavor. 🧅

Sesame Oil Aroma

A single tablespoon of toasted sesame oil transforms the filling with its nutty aroma and subtle warmth. This oil contains polyunsaturated fats that support heart health. For an even deeper flavor, toast 1 teaspoon of whole sesame seeds in a dry pan until golden, then grind them into the filling.

The aroma alone makes these egg rolls taste more authentic and complex. 🌟

Frequently asked questions