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homemade Egg Rolls

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These crispy Homemade Egg Rolls are packed with seasoned ground pork, fresh vegetables, and savory Asian-inspired flavors, all wrapped in golden, crunchy egg roll wrappers. They’re perfect as an appetizer, party snack, or main course when served with fried rice or stir-fried vegetables. Best of all, they’re freezer-friendly, making them a great make-ahead meal for busy weeknights.

Recipe Information

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Servings: 12 egg rolls
  • Difficulty: Easy

Ingredients

For the Filling

  • 1 pound ground pork (or ground chicken, turkey, or beef)
  • 2 tablespoons vegetable oil
  • 3 cups green cabbage, finely shredded
  • 1 cup carrots, julienned or shredded
  • 4 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 cup bean sprouts (optional)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon black pepper
  • ½ teaspoon salt (adjust to taste)

For Rolling

  • 12 egg roll wrappers
  • 1 egg, beaten (for sealing the wrappers)

For Frying

  • Vegetable oil, canola oil, or peanut oil (enough for deep frying)

Equipment Needed

  • Large skillet or wok
  • Mixing spoon or spatula
  • Cutting board
  • Knife
  • Small bowl
  • Deep fryer or heavy-bottomed pot
  • Tongs
  • Wire rack or paper towel-lined plate

Step 1: Cook the Filling

Heat the vegetable oil in a large skillet over medium-high heat.

Add the ground pork and cook for 5–7 minutes, breaking it apart with a spoon until browned and fully cooked. Drain any excess fat if needed.

Add the garlic and grated ginger, stirring for about 30 seconds until fragrant.

Mix in the shredded cabbage, carrots, green onions, and bean sprouts. Cook for 4–5 minutes until the vegetables soften slightly but still have a bit of crunch.

Stir in the soy sauce, oyster sauce, sesame oil, black pepper, and salt. Cook for another 2 minutes, allowing the flavors to blend.

Remove the skillet from the heat and let the filling cool for about 10–15 minutes. Cooling the filling helps prevent the wrappers from becoming soggy.

Step 2: Assemble the Egg Rolls

Place one egg roll wrapper on a clean work surface with one corner pointing toward you, like a diamond.

Spoon about 2–3 tablespoons of filling near the bottom corner.

Fold the bottom corner over the filling and tuck it tightly.

Fold in both side corners toward the center.

Continue rolling tightly toward the top corner.

Brush the top corner with beaten egg and press to seal.

Repeat with the remaining wrappers and filling.

Step 3: Heat the Oil

Heat about 2–3 inches of oil in a deep fryer or heavy pot to 350°F (175°C).

To test the oil, drop in a small piece of wrapper—it should bubble immediately and float to the surface.

Step 4: Fry the Egg Rolls

Carefully place 3–4 egg rolls into the hot oil without overcrowding the pan.

Fry for 3–5 minutes, turning occasionally, until all sides are evenly golden brown and crispy.

Remove with tongs and place on a wire rack or paper towels to drain excess oil.

Continue frying the remaining egg rolls.

Optional Air Fryer Method

Preheat the air fryer to 390°F (200°C).

Lightly brush or spray the egg rolls with cooking oil.

Arrange them in a single layer in the air fryer basket.

Cook for 10–12 minutes, turning halfway through, until crispy and golden.

Optional Oven Method

Preheat the oven to 425°F (220°C).

Place the egg rolls on a parchment-lined baking sheet.

Brush lightly with oil.

Bake for 18–22 minutes, flipping halfway through, until golden and crisp.

Dipping Sauce Ideas

Serve your homemade egg rolls with:

  • Sweet and sour sauce
  • Sweet chili sauce
  • Duck sauce
  • Soy sauce
  • Spicy sriracha mayo
  • Hot mustard
  • Teriyaki sauce
  • Peanut sauce

Serving Suggestions

These egg rolls pair perfectly with:

  • Fried rice
  • Steamed jasmine rice
  • Chicken lo mein
  • Beef and broccoli
  • Stir-fried vegetables
  • Asian cucumber salad
  • Hot and sour soup
  • Egg drop soup

Storage

Refrigerator

Store cooled egg rolls in an airtight container for up to 4 days.

Freezer

Freeze uncooked or cooked egg rolls on a baking sheet until firm, then transfer them to a freezer-safe bag. They can be stored for up to 3 months.

Reheating

  • Air Fryer: 350°F for 4–6 minutes.
  • Oven: 375°F for 10–12 minutes.
  • Microwave: 1–2 minutes (the wrapper will be softer).

Tips for Perfect Homemade Egg Rolls

  • Let the filling cool completely before rolling to prevent soggy wrappers.
  • Roll the wrappers tightly to keep the filling secure during frying.
  • Avoid overfilling, which can cause the egg rolls to burst.
  • Maintain the oil temperature at 350°F for even cooking and maximum crispiness.
  • Fry in small batches to keep the oil hot.
  • Drain on a wire rack instead of paper towels to help the egg rolls stay crispy.

Delicious Variations

  • Chicken Egg Rolls: Replace the pork with ground chicken.
  • Shrimp Egg Rolls: Use chopped cooked shrimp for a seafood twist.
  • Vegetarian Egg Rolls: Fill with mushrooms, cabbage, carrots, bell peppers, bean sprouts, and water chestnuts.
  • Spicy Egg Rolls: Add chopped jalapeños, crushed red pepper flakes, or sriracha to the filling.
  • Cheeseburger Egg Rolls: Fill with seasoned ground beef, cheddar cheese, onions, and pickles for a fun fusion recipe.

Approximate Nutrition (Per Egg Roll)

  • Calories: 220
  • Protein: 10g
  • Carbohydrates: 15g
  • Fat: 14g
  • Saturated Fat: 4g
  • Fiber: 2g
  • Sugar: 2g
  • Sodium: 350mg

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