If you have a Chinese food craving, this recipe for homemade Egg Rolls will hit the spot. They are easy to make and super crispy on the outside while remaining juicy and flavorful on the inside. This easy egg roll recipe will make you rethink ordering takeout.
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Better Than Take-Out Egg Roll Recipe
I love fried egg rolls. Whenever I order Chinese food, I always order extra so I can enjoy them as leftovers. They’re so delicious, even reheated. Pork egg rolls are my all-time favorite. I have tried every frozen version that I have seen available at the grocery store and none of them come close to the ones you get from a Chinese restaurant.
Ordering takeout can get pricey after a while so I was overjoyed when I discovered that I can make egg rolls myself. They are just as crispy and delicious but so much cheaper. I like making extra and storing them in the freezer so I can heat them whenever I find myself in the mood. Plus, I have to think about my entire family at mealtime and my kids aren’t the biggest fans of Chinese food (aside from the fortune cookies). Now I can make one of my favorite foods just for me!
If you love egg rolls, but on a low carb or Keto diet, try our popular Egg Roll in a Bowl Recipe.
What Are Egg Rolls?
Egg rolls are an American Chinese food. They are one of the most popular Chinese takeout appetizers. Typically, they are identified as filled with meat and cabbage, wrapped in dough, and then fried until the skin is bumpy and crispy. Some Chinese American restaurants also serve vegetable egg rolls which are made the same way. The only difference is there is no meat.
Egg Rolls vs. Spring Rolls
Many people confuse these two types of Chinese cuisine. These are made differently depending on the region they come from. Generally, they are similar as they are filled with meat and veggies and then deep-fried.
Vietnamese spring rolls are what I am used to seeing. They are filled with veggies, pork or chicken, and sometimes shrimp. Then, they are wrapped in rice paper and deep-fried or pan-fried. Soy sauce or peanut sauce is used for dipping. They have a different texture than egg rolls.
What You’ll Need
These are the ingredients you will need to make the best copycat takeout egg rolls. I haven’t had any issues finding any of these things at the grocery store and I don’t spend very much money. Since you can make many of them without spending much more, I find it very cost-effective. The recipe card below will have all of the exact measurements you will need.
- Ground Pork: Traditionally, egg rolls are made with pork but you can substitute ground chicken, ground turkey, or chopped shrimp.
- Garlic: You can buy some cloves and mince them yourself or use the minced garlic in a jar. Either will work fine in this recipe.
- Ginger: I highly recommend fresh minced or grated ginger. It provides the most authentic flavor.
- Coleslaw Mix: You can find it bagged in the produce section. Alternatively, you can use a combination of savoy cabbage, green cabbage, and shredded carrots. I use the coleslaw mix to cut down on prep time.
- Green Onions
- Soy Sauce: I use regular soy sauce but you can also use low sodium.
- Toasted Sesame Oil: I usually find this at the grocery store in the same aisle as the soy sauce. You can omit it if you like, but I highly recommend trying it!
- Egg Roll Wrappers: You can find these in the produce section of most grocery stores and sometimes in the frozen area. If you buy frozen egg roll wrappers, make sure they thaw entirely before filling them.
- Egg: This should be beaten and it’s for sealing the wrappers.
- Oil: A neutral oil with a high smoke point is best for frying. I suggest vegetable oil or canola oil.
How to Make Eggrolls
Here are the step-by-step instructions for making the crispiest and most delicious homemade egg rolls ever. From making the filling to wrapping and frying, we will go into detail here! I find it especially helpful if you have never made egg rolls before.
For the Filling:
- Step 1. The first step is cooking the ground pork. Heat a skillet over medium heat and brown the pork until it’s no longer pink.
- Step 2. Add the minced garlic and ginger to the fully cooked pork and saute for about 30 seconds. The garlic and ginger should be very fragrant.
- Step 3. Add in the cole slaw mix and green onions. Cook for about 3 minutes or until the veggies begin to soften. Remove the skillet from the heat and all the pork and veggies to cool before moving on.
- Step 4. Stir in the soy sauce and sesame oil.
- Step 5. Preheat your oil to 350 degrees F in a large pot.
Wrapping the Egg Rolls:
- Step 1. While the oil is heating to the desired temperature, lay out one of the egg roll wrappers. Make sure one of the corners is pointed toward you.
- Step 2. Scoop about 3-4 tablespoons of the pork mixture and place it in the center of the wrapper.
- Step 3. Fold two of the corners to make a triangle. Then, fold in the sides and roll tightly. Use the beaten egg to seal the edges.
- Step 1. Make sure the oil is nice and hot.
- Step 2. Carefully use a pair of tongs and drop a couple of egg rolls into the oil.
- Step 3. Fry the egg rolls for about 3-4 minutes or until golden brown. Rotate occasionally to ensure even coloring on all sides.
- Skillet: One that is large enough to brown the ground pork and cook the vegetables.
- Large Pot: For frying the egg rolls.
- Thermometer: To make sure the oil is heated to the correct temperature.
- Tongs/Spider Strainer: So you can safely place the egg rolls in the hot oil and remove them.
- Platter: For serving.
- Paper Towels: To soak up the excess oil after frying.
- Small Bowl: This is for the beaten egg. You can use your fingers or a small pastry brush to add the egg to the wrappers to seal them.
Tips and Tricks
- Make sure the oil is at the right temperature before adding the egg rolls. If the oil is too cold, the wrappers won’t crisp properly and become soggy.
- Fry a couple of egg rolls at a time. If you overcrowd the oil, they will not brown evenly.
- When done, place them on a wire rack with paper towels underneath to soak up any excess oil. If you place the hot egg rolls on a plate, the oil will make the bottom side soft.
- Use can use a deep pot or a deep fryer to cook these egg rolls. You will get the same crispy result. It only needs to be deep enough for enough oil to submerge them completely.
Besides switching up the meat (using beef or chicken) there are other ways you can make this egg roll recipe unique!
- Add vermicelli rice noodles for a different texture in the filling.
- Sauté diced onions with veggies for a little more flavor.
- Replace the meat with tofu to make vegetarian egg rolls.
- Mushrooms make a great addition! So does celery. They both take on seasoning very well.
What to Serve With Egg Rolls
The obvious choice is dipping sauce. I have a couple of favorites I like to rotate through depending on what kind of flavor I want. Here are some yummy ideas.
How to Store Leftover Egg Rolls
Extra egg rolls can be stored in the refrigerator in a resealable bag or an airtight container. They will stay fresh for up to 4 days. Reheat them in the oven or air fryer.
How to Freeze Egg Rolls
Egg rolls are so easy to store in the freezer. They can be frozen cooked or uncooked.
Uncooked Egg Rolls: Place them in resealable freezer bags in layers with parchment paper in between each one to prevent them from sticking together. You can either fry them straight from frozen or thaw them first. They take a couple of extra minutes to fry if frozen.
Cooked Egg Rolls: Allow them to cool completely before placing them in the freezer. Store them in the freezer in a resealable freezer bag for up to 3 months. I like to reheat them in the air fryer to get them nice and crispy again. I don’t recommend re-frying them in oil because it will dry them out.
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Egg Rolls (Easy and Crispy)
- Over medium heat, cook pork until no pink remains. Then add the garlic and ginger then cook for 30 seconds.
- Add the coleslaw mix and green onions then cook 3 more minutes or just until it starts to soften. Set aside to cool.
- Stir in soy sauce and sesame oil then remove from heat.
- Preheat oil to 350°F.
- Lay out one egg roll wrapper with a corner pointed toward you. Place 3-4 tablespoons of the pork mixture in the center.
- Fold two of the corners together to make a triangle, fold the sides in and then roll tightly. (Seal the edges with the beaten egg).
- Fry egg rolls until lightly browned and crispy turning occasionally.
- Serve with sweet and sour sauce.