There’s something truly comforting about biting into a perfectly crispy egg roll—crunchy golden wrapper on the outside, savory and flavorful filling on the inside. For many of us, egg rolls are a nostalgic favorite from Chinese takeout nights, family gatherings, or special occasions. But lately, I’ve noticed that many of the Chinese restaurants in my town have been closing down, and that means fewer opportunities to enjoy one of my favorite appetizers.
So, I did what any egg roll lover would do—I decided to try making them at home. And let me tell you, they were YUMMY! Not only were they delicious, but they were surprisingly easy to prepare, and the result was just as satisfying as any restaurant version. Crispy, flavorful, and customizable, these homemade egg rolls are a recipe you’ll want to keep in your back pocket for when the craving strikes.
The beauty of making egg rolls at home is that you can control every part of the process. Want more crunch? Cook the cabbage for less time. Like a softer filling? Cook it down a little longer. You can even adjust the protein, seasonings, and add-ins to suit your preferences. They’re perfect as an appetizer, side dish, or even a fun snack to share with friends and family.
Whether you’re new to frying at home or already a seasoned cook, this recipe is simple, approachable, and guaranteed to give you that restaurant-quality flavor without ever leaving your kitchen.
Why You’ll Love This Recipe
- Crispy Perfection – These fry up beautifully golden and crunchy.
- Simple Ingredients – No hard-to-find specialty items, just everyday grocery staples.
- Customizable Filling – Pork is traditional, but you can substitute chicken, shrimp, or even go vegetarian.
- Quick to Cook – Once rolled, they only take a few minutes in hot oil.
- Better Than Takeout – Fresh, homemade, and hot straight from the pan.
Ingredients
- 1 lb ground pork
- 1 small onion, finely chopped
- 5 cups packaged cabbage/coleslaw mix
- 1 Tbsp oyster sauce
- 1 tsp ginger paste (tube ginger from the produce section works great)
- Salt & pepper, to taste
- 15 egg roll wrappers
- 1 quart oil, for frying
- 3 cloves garlic, finely minced (or 1 tsp garlic powder)
- 2 eggs, scrambled and chopped (optional)
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Heat a little oil in a skillet over medium heat. Add the finely chopped onion and cook until tender and fragrant, about 3 minutes.
Step 2: Cook the Pork
Add the ground pork to the pan and sauté until browned and fully cooked through. Break it up with a spoon as it cooks to ensure even texture.
Step 3: Add Flavor
Mix in the garlic, ginger, salt, pepper, and oyster sauce. Stir well so the pork is coated with the seasonings. Let the flavors blend for 1–2 minutes.
Step 4: Add the Vegetables
Toss in the cabbage mix and cook for 3–5 minutes, depending on how much crunch you like in your filling. Less time means crunchier cabbage, more time makes it softer. If using scrambled eggs, fold them in now.
Step 5: Assemble the Egg Rolls
Lay out an egg roll wrapper in a diamond shape with one corner facing you. Add about 2 tablespoons of filling near the bottom corner. Fold the corner over the filling, roll once, then fold in the sides, and continue rolling until sealed. Dab a little water along the final edge to help it stick.
Step 6: Heat the Oil
In a deep skillet or pot, heat about 1 quart of oil to 350–360°F. Use a thermometer if possible—oil that’s too cool will make greasy egg rolls, while oil that’s too hot may burn them before the filling warms through.
Step 7: Fry to Golden Perfection
Fry 1–3 egg rolls at a time, turning occasionally, until golden brown and crispy (about 2–3 minutes). Remove with tongs and drain on paper towels.
Step 8: Serve and Enjoy
Serve hot with your favorite dipping sauces—sweet chili sauce, soy sauce, or hot mustard are all excellent choices.
Tips for Success
- Seal Tightly – Make sure the edges of your wrappers are sealed with water to avoid greasy rolls.
- Don’t Overstuff – Too much filling can cause egg rolls to burst open while frying.
- Use a Thermometer – Oil temperature matters! Stick to 350–360°F for the best results.
- Batch Frying – Don’t overcrowd the pan, as this lowers the oil temperature.
- Drain Properly – Place fried egg rolls on a wire rack or paper towels to remove excess oil.
Variations
- Vegetarian Egg Rolls – Swap pork for mushrooms, tofu, or extra cabbage and carrots.
- Chicken or Shrimp – Substitute ground pork with ground chicken or chopped shrimp for a lighter version.
- Spicy Egg Rolls – Add a dash of sriracha, red pepper flakes, or chili paste to the filling.
- Cheesy Twist – Mix in a little shredded mozzarella for a fusion-style egg roll.
- Air Fryer Method – Spray rolled egg rolls with oil and air fry at 375°F for 8–10 minutes, turning halfway.
Make Ahead & Storage
- Make Ahead: Assemble the egg rolls up to 1 day ahead and keep covered in the fridge until ready to fry.
- Freezing Uncooked Egg Rolls: Lay assembled rolls on a baking sheet, freeze until solid, then transfer to a freezer bag. Fry straight from frozen—just add an extra minute or two of cooking time.
- Reheating: Reheat fried egg rolls in the oven at 350°F for 10 minutes or air fry until crisp. Avoid microwaving, as it makes them soggy.
Frequently Asked Questions
Can I bake egg rolls instead of frying?
Yes! Brush them with oil and bake at 425°F for 12–15 minutes, flipping halfway, for a lighter option.
What dipping sauces go best with egg rolls?
Sweet chili sauce, plum sauce, soy sauce, and hot mustard are all traditional favorites.
Can I use spring roll wrappers instead of egg roll wrappers?
Spring roll wrappers are thinner and result in a lighter, crispier shell, while egg roll wrappers are thicker and chewier. You can use either depending on your preference.
How do I keep egg rolls warm for a party?
Place fried egg rolls on a baking sheet in a 200°F oven to keep them warm and crispy until serving.
Why are my egg rolls greasy?
This usually happens when the oil isn’t hot enough. Always make sure your oil is preheated properly and the wrappers are sealed.
Final Thoughts
Making Easy Chinese Egg Rolls at home is a rewarding experience that gives you restaurant-quality flavor right from your own kitchen. They’re crispy, savory, and endlessly customizable, making them the perfect appetizer for family dinners, game nights, or holiday gatherings.
Once you get the hang of rolling and frying, you’ll realize just how simple and fun it is to prepare these little golden delights. With the flexibility to change up the filling and even bake or air fry them for a healthier twist, this recipe truly is a keeper.
So next time you’re craving takeout but don’t have a Chinese restaurant nearby, whip up a batch of these homemade egg rolls. They’ll hit the spot every time!
Easy Chinese Egg Rolls
Ingredients
- 1 lb ground pork
- 1 small onion finely chopped
- 5 cups packaged cabbage/coleslaw mix
- 1 Tbsp oyster sauce
- 1 tsp ginger paste tube ginger from the produce section works great
- Salt & pepper to taste
- 15 egg roll wrappers
- 1 quart oil for frying
- 3 cloves garlic finely minced (or 1 tsp garlic powder)
- 2 eggs scrambled and chopped (optional)
Instructions
Step 1: Sauté the Aromatics
- Heat a little oil in a skillet over medium heat. Add the finely chopped onion and cook until tender and fragrant, about 3 minutes.
Step 2: Cook the Pork
- Add the ground pork to the pan and sauté until browned and fully cooked through. Break it up with a spoon as it cooks to ensure even texture.
Step 3: Add Flavor
- Mix in the garlic, ginger, salt, pepper, and oyster sauce. Stir well so the pork is coated with the seasonings. Let the flavors blend for 1–2 minutes.
Step 4: Add the Vegetables
- Toss in the cabbage mix and cook for 3–5 minutes, depending on how much crunch you like in your filling. Less time means crunchier cabbage, more time makes it softer. If using scrambled eggs, fold them in now.
Step 5: Assemble the Egg Rolls
- Lay out an egg roll wrapper in a diamond shape with one corner facing you. Add about 2 tablespoons of filling near the bottom corner. Fold the corner over the filling, roll once, then fold in the sides, and continue rolling until sealed. Dab a little water along the final edge to help it stick.
Step 6: Heat the Oil
- In a deep skillet or pot, heat about 1 quart of oil to 350–360°F. Use a thermometer if possible—oil that’s too cool will make greasy egg rolls, while oil that’s too hot may burn them before the filling warms through.
Step 7: Fry to Golden Perfection
- Fry 1–3 egg rolls at a time, turning occasionally, until golden brown and crispy (about 2–3 minutes). Remove with tongs and drain on paper towels.
Step 8: Serve and Enjoy
- Serve hot with your favorite dipping sauces—sweet chili sauce, soy sauce, or hot mustard are all excellent choices.
Leave a Comment