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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
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8
Course: Appetizer
Cuisine: Asian
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • Homemade Egg Rolls 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

Equipment

  • 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

Method
 

  1. Heat a skillet over medium-high heat and cook the ground meat until browned and cooked through. Drain excess fat if needed.
  2. 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.
  3. Place an egg roll wrapper on a clean surface with one corner pointing toward you.
  4. Spoon 2–3 tablespoons of filling near the bottom corner.
  5. Fold the bottom corner over the filling, fold in the sides, and roll tightly upward.
  6. Brush the top edge with beaten egg and seal firmly.
  7. Heat oil to 350°F (175°C) and fry egg rolls in batches until golden and crisp, turning as needed.
  8. Remove and drain on paper towels. Serve hot.