Homemade Egg Rolls Recipe

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.

Behind The Recipe

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 You’ll Love The Recipe?

• 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
• Avoid excess moisture in filling: Cook vegetables until moisture evaporates to prevent soggy egg rolls.

Kitchen Tools You’ll Need

1. Large skillet or wok: For cooking the filling
2. Baking sheet with paper towels: Drains excess oil
3. Deep fryer or wok: For frying
4. Cooking thermometer: Maintains proper oil temperature

Ingredients in This Recipe

1. Ground pork or chicken (250-300g): Savory base that cooks quickly
2. Shredded cabbage(2 cups): Adds crunch and body
3. Shredded carrots(½–1 cup): Optional, adds sweetness and color
4. Garlic(2 cloves, minced): Brings aromatic depth
5. Soy sauce(1½ tablespoons): Provides salt and umami
6. Ground ginger(½ teaspoon (optional)): Optional warmth and spice
7. Egg roll wrappers(12-15 wrappers): Hold the filling and crisp beautifully
8. Water(for sealing): Used to seal wrappers securely
9. Vegetable oil(for deep frying (500–750 ml for frying)): For deep frying to crisp perfection

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: Adds texture and tenderness when cooked properly without excess moisture.

How To Make This Recipe

1. Heat 1 tablespoon oil in a pan and cook garlic and ginger until fragrant.
2. Add ground meat and cook until fully browned.
3. Add cabbage, carrots, soy sauce, and seasoning, and cook for a few minutes.
4. Remove from heat and let the filling cool completely.
5. Place a wrapper on a flat surface and add 2–3 tablespoons of filling.
6. Fold the bottom corner over the filling, then fold in the sides.
7. Roll tightly toward the top and seal the edge with water.
8. Heat oil to 175–180°C (350–360°F) and fry until golden and crispy.
9. Let egg rolls rest 2–3 minutes after frying to crisp fully.
10. Remove, drain excess oil, and serve warm with dipping sauce.

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.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 8

Course: Appetizer

Cuisine: Asian

Calories: 250

Ingredients Equipment Method

Ingredients

  

• round pork or chicken 250-300g: Savory base that cooks quickly
• Shredded cabbage 2 cups: Adds crunch and body
• Shredded carrots ½–1 cup: Optional, adds sweetness and color
• Garlic 2 cloves, minced: Brings aromatic depth
• Soy sauce 1½ tablespoons: Provides salt and umami
• Ground ginger ½ teaspoon (optional): Optional warmth and spice
• Egg roll wrappers 12-15 wrappers: Hold the filling and crisp beautifully
• Water for sealing: Used to seal wrappers securely
• Vegetable oil for deep frying (500–750 ml for frying): For deep frying to crisp perfection

Equipment

• Large skillet or wok: For cooking the filling
• Baking sheet with paper towels: Drains excess oil
• Deep-fryer or wok for frying
• Cooking thermometer: Maintains proper oil temperature

Method

 

1. Heat 1 tablespoon oil in a pan and cook garlic and ginger until fragrant.
2. Add ground meat and cook until fully browned.
3. Add cabbage, carrots, soy sauce, and seasoning, and cook for a few minutes.
4. Remove from heat and let the filling cool completely.
5. Place a wrapper on a flat surface and add 2–3 tablespoons of filling.
6. Fold the bottom corner over the filling, then fold in the sides.
7. Roll tightly toward the top and seal the edge with water.
8. Heat oil to 175–180°C (350–360°F) and fry until golden and crispy.
9. Let egg rolls rest 2–3 minutes after frying to crisp fully.
10. Remove, drain excess oil, and serve warm with dipping sauce.

You Can Also Try Out Other Recipes

• Chickpea Masala Recipe
• Vegetable Sauté Recipe
  

Texture & Flavor Secrets

• Crispy Outer Layer: Fry at the right temperature for a golden, crunchy wrapper without greasiness.
• Juicy, Savory Filling: filling properly so it stays moist, flavorful, and well-seasoned.
• Perfect Texture Balance: Crisp wrapper with tender vegetables creates a satisfying bite.

What To Avoid

• Avoid Overfilling the Wrappers: Using too much filling can cause the wrappers to tear or burst during frying. Stick to 2–3 tablespoons of filling to ensure easy rolling and even cooking.
• Do Not Fry at the Wrong Temperature: Oil that is too cool makes egg rolls greasy, while oil that is too hot burns the outside too quickly. Maintain a steady temperature of 175–180°C (350–360°F) for best results.
• Seal and Handle the Wrappers Properly :Unsealed or dry wrappers can open or crack while frying. Always seal the edges with water and keep unused wrappers covered with a damp cloth.

Nutrition Facts (Approximate per serving)

• Fat: 7–12g
• Calories: 150–220
• Protein: 6–8 g
• Carbs: 12–15 g

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, adding 1–2 extra minutes to cooking time.
• 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

1. Can I bake these instead of frying?: Yes, but texture will be less crisp.
2. Why did my egg rolls burst?: Overfilling or weak sealing.
3. Can I air fry them?: Yes, brush lightly with oil first.
4. What oil is best?: Neutral oils like vegetable or canola.
5. Can I make them smaller?: Yes, reduce filling and cooking time.
6. Do wrappers tear easily?: Keep them covered to avoid drying.
7. Can I freeze cooked egg rolls?: Yes, reheat in oven for best results.
8. Why cool the filling?: Prevents soggy wrappers.
9. What dipping sauces work?: Sweet chili, soy, or vinegar-based sauces.
10. How long do they stay crispy?: Best eaten within 30 minutes.

Olivia

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.