Homemade Egg Rolls

Why You’ll Love This Recipe

Homemade Egg Rolls are crispy, golden parcels filled with a savory mixture of vegetables and meat, often enjoyed as a popular appetizer in Asian cuisine. Making them at home allows for customization in flavor and fillings, while ensuring they are fresh, hot, and perfectly crunchy. Serve them with your favorite dipping sauce for a crowd-pleasing snack or side dish.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

egg roll wrappersground pork or chickengreen cabbagecarrotgreen onionsgarlicgingersoy sauceoystersaucecornstarchsesame oilvegetable oil (for frying)

directions

In a large skillet or wok, heat a bit of sesame oil over medium heat.

Add ground pork or chicken and cook until browned, breaking it apart as it cooks.

Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant.

Add shredded cabbage, julienned carrots, and chopped green onions. Cook until vegetables are tender.

Stir in soy sauce and oyster sauce, mixing well.

In a small bowl, combine cornstarch with a tablespoon of water to make a slurry, then stir into the mixture to thicken.

Let the filling cool completely.

Place an egg roll wrapper on a flat surface in a diamond shape.

Spoon 2-3 tablespoons of filling into the center.

Fold the bottom corner over the filling, then fold in the sides, and roll up tightly, sealing the edge with a dab of water.

Heat vegetable oil in a deep pan to 350°F (175°C).

Fry egg rolls in batches until golden brown and crispy, about 3-5 minutes.

Drain on paper towels.

Servings and timing

This recipe yields approximately 12 egg rolls.Preparation time: 20 minutesCooking time: 15 minutesTotal time: 35 minutes

Variations

Use tofu or mushrooms for a vegetarian version.

Add bean sprouts or water chestnuts for extra crunch.

Include shrimp for a seafood twist.

Serve with sweet chili sauce, hoisin sauce, or spicy mustard for dipping.

storage/reheating

Store cooked egg rolls in an airtight container in the fridge for up to 3 days.Reheat in an oven or air fryer at 375°F (190°C) for 5-7 minutes to restore crispiness.Freeze uncooked rolls for up to 2 months; fry directly from frozen, adding a few minutes to cook time.

FAQs

Can I bake these instead of frying?

Yes, brush with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway.

Do I have to use meat?

No, you can use only vegetables or substitute with tofu or tempeh.

Why are my egg rolls soggy?

Make sure the filling is cooled and not too wet before wrapping, and fry at the correct temperature.

Can I make them ahead of time?

Yes, assemble them in advance and store in the fridge until ready to fry or bake.

Are egg roll wrappers the same as spring roll wrappers?

No, egg roll wrappers are thicker and fry up crispier, while spring roll wrappers are thinner and more delicate.

Can I use an air fryer?

Yes, air fry at 375°F (190°C) for 10-12 minutes, flipping halfway and spraying with oil.

Do I need a dipping sauce?

It’s optional, but sauces like soy sauce, sweet chili, or plum sauce enhance the flavor.

What oil is best for frying?

Use neutral oils with high smoke points like vegetable, canola, or peanut oil.

Can kids help with this recipe?

Yes, they can assist with wrapping and sealing the egg rolls (with supervision).

Can I make mini egg rolls?

Yes, use less filling and cut wrappers in half to create smaller rolls.

Conclusion

Homemade Egg Rolls are a satisfying and versatile dish that combines crispiness with bold, savory flavors. Perfect for gatherings or weeknight dinners, they can be made with a variety of fillings to suit your taste. Once you master the technique, you’ll never want to go back to takeout egg rolls again.

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