Homemade egg rolls are one of those recipes that feel a little special but are surprisingly doable once you try them. I usually make these when I want something crispy and comforting without ordering takeout.
There’s something satisfying about rolling them by hand and hearing that first crunch when they come out of the oil. These are simple, flavorful, and easy to adjust to you liking.
Table of Contents
I started making egg rolls at home after realizing I preferred a filling that wasn’t greasy or overly salty. This version focuses on a balanced filling with plenty of vegetables and just enough seasoning to keep things savory. Once I got the rolling technique down, it quickly became a repeat recipe.
Why I Love This Recipe (And You Will Too)
- Crispy texture: Golden outside with a savory filling
- Customizable filling: Use pork, chicken, or your preference
- Made fresh: No soggy or greasy rolls
- Great for sharing: Perfect for snacks or gatherings
- Freezer-friendly: Make ahead and fry later
- Simple ingredients: Easy to find and affordable
- Satisfying to make: Hands-on but rewarding
Chef’s Pro Tips for Perfect Results
- Cool the filling slightly: Prevents tearing wrappers
- Don’t overfill: Makes rolling and sealing easier
- Seal well: Prevents oil from entering
- Fry in batches: Keeps oil temperature steady
Ingredients in This Recipe
- Ground pork or chicken: Savory base that cooks quickly
- Shredded cabbage: Adds crunch and body
- Shredded carrots: Optional, adds sweetness and color
- Garlic: Brings aromatic depth
- Soy sauce: Provides salt and umami
- Ground ginger: Optional warmth and spice
- Egg roll wrappers: Hold the filling and crisp beautifully
- Egg: Seals the wrappers securely
- Vegetable oil: For deep frying to crisp perfection
Kitchen Tools You’ll Need
- Large skillet or wok: For cooking the filling
- Rolling pin or flat tool: Helps shape tightly
- Baking sheet with paper towels: Drains excess oil
- Deep fryer or wok: For frying
- Cooking thermometer: Maintains proper oil temperature
Ingredient Substitutions
- Ground pork: Ground chicken or turkey work well
- Cabbage: Napa cabbage or coleslaw mix
- Soy sauce: Tamari or low-sodium soy sauce
- Egg roll wrappers: Spring roll wrappers (note texture change)
Ingredient Spotlight
- Egg roll wrappers: Thicker than spring rolls, ideal for deep frying
- Cabbage: Releases moisture and keeps filling tender
Homemade Egg Rolls
This dish features crispy, fried egg rolls filled with a savory mixture of vegetables, ground meat, and seasonings. The filling is wrapped in egg roll wrappers and fried until golden brown, resulting in a crunchy exterior and juicy, flavorful interior with a chewy texture.
Ingredients
Equipment
Method
- Heat a skillet over medium-high heat and cook the ground meat until browned and cooked through. Drain excess fat if needed.
- Add garlic, cabbage, carrots, soy sauce, and ginger to the skillet. Cook until vegetables soften and mixture thickens slightly. Remove from heat and cool slightly.
- Place an egg roll wrapper on a clean surface with one corner pointing toward you.
- Spoon 2–3 tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling, fold in the sides, and roll tightly upward.
- Brush the top edge with beaten egg and seal firmly.
- Heat oil to 350°F (175°C) and fry egg rolls in batches until golden and crisp, turning as needed.
- Remove and drain on paper towels. Serve hot.
Make-Ahead and Storage Tips
- Make ahead: Assemble and refrigerate up to 24 hours
- Freeze uncooked: Freeze in a single layer, then fry from frozen
- Store cooked: Refrigerate for up to 2 days and reheat in oven
How to Serve This Dish
- Classic: Serve hot with dipping sauce
- As an appetizer: Pair with fried rice or noodles
- Party platter: Arrange with sauces on the side
Creative Leftover Transformations
- Egg roll bowls: Serve filling over rice
- Chopped topping: Slice and add to salads
- Wrap filling: Use in lettuce cups
Variations to Try
- Vegetarian: Use mushrooms and extra cabbage
- Spicy: Add chili paste or crushed red pepper
- Cheesy: Add a small amount of shredded cheese
- Baked version: Brush with oil and bake until crisp
- Air fryer: Cook at 190°C (375°F) until golden
FAQs
- Can I bake these instead of frying?: Yes, but texture will be less crisp.
- Why did my egg rolls burst?: Overfilling or weak sealing.
- Can I air fry them?: Yes, brush lightly with oil first.
- What oil is best?: Neutral oils like vegetable or canola.
- Can I make them smaller?: Yes, reduce filling and cooking time.
- Do wrappers tear easily?: Keep them covered to avoid drying.
- Can I freeze cooked egg rolls?: Yes, reheat in oven for best results.
- Why cool the filling?: Prevents soggy wrappers.
- What dipping sauces work?: Sweet chili, soy, or vinegar-based sauces.
- How long do they stay crispy?: Best eaten within 30 minutes.
Hi, I’m Olivia Chen-Williams, a professional chef, cooking instructor, and the founder of Turn Around At 50. For nearly three decades, my life has revolved around kitchens. Not the quiet, romantic kind, but the real ones. Hot, loud, demanding, and deeply alive.
