Homemade Egg Rolls Recipe are a delightful, crispy appetizer or snack you can whip up in no time at home. Combining juicy pork (or an alternate protein if you prefer), fresh crunchy veggies, and aromatic seasonings wrapped in a thin egg roll wrapper, this dish satisfies both cravings for texture and flavor. Whether you’re cooking for a casual dinner or prepping party snacks, these homemade egg rolls deliver that perfect balance of savory and crisp, and this recipe is simple enough for cooks of all levels. In this post, you’ll learn exactly how to make these egg rolls, helpful tips, substitutions, and all the tricks so you get golden brown, delicious results every time.
Why You’ll Love This Recipe Name
- Crisp Outside, Juicy Inside: The contrast between the golden, crunchy wrapper and the tender, flavorful filling is irresistible.
- Customizable: Prefer chicken, turkey, or even a vegetarian version? This recipe adapts easily to your tastes.
- Quick to Prep: With most of your ingredients ready to go, you’ll be wrapping and frying in under 30 minutes.
- Impressive Crowd Pleaser: Great as party food, appetizers, or even as a main with a slaw or dipping sauce—guests love them.
- Made From Scratch: No prepackaged fillings; you control the seasoning, freshness, and quality of ingredients.
Ingredients
Here’s what you’ll need to make about 12 Homemade Egg Rolls:
- 2 teaspoons vegetable oil
- ¾ pound ground pork (approximately 340 grams)
- Salt and pepper, to taste
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3 cups coleslaw mix (shredded cabbage and carrot blend)
- ¼ cup sliced green onions
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 12 egg roll wrappers (store‑bought)
- 1 egg, beaten (for sealing)
- Oil for frying (vegetable or other neutral oil with high smoke point)
Step‑by‑Step: How to Make Recipe Name
- Prepare Your Stations
Lay out all your ingredients: mince garlic and ginger, slice green onions, have coleslaw mix measured, egg beaten, wrappers ready. It helps to have everything accessible before you fry. - Cook the Pork
Heat 2 teaspoons of vegetable oil in a large pan over medium‑high heat. Add ground pork. Season with salt and pepper. Break it up with a spatula and cook until browned and fully cooked through (no pink remains). - Aromatics and Vegetables
Once the pork is browned, add the minced garlic and ginger. Stir quickly and cook for about 30 seconds so they become fragrant but don’t burn. Then stir in the coleslaw mix and sliced green onions. Continue cooking for about 3–4 minutes, until the cabbage softens and wilts nicely. - Season the Filling
Stir in soy sauce and toasted sesame oil. Taste and adjust salt or pepper if needed. Remove the pan from heat and allow the filling to cool slightly (this makes wrapping easier). - Wrap the Egg Rolls
Place an egg roll wrapper on a clean surface in a diamond orientation (one corner toward you). Spoon about 2–3 tablespoons of filling near the bottom corner. Fold bottom corner over the filling, fold in the two side corners, then roll up tightly toward the top corner. Use the beaten egg to seal the final edge. Repeat until all wrappers and filling are used. - Fry to Golden Crisp
In a deep pot or heavy skillet, pour in 2‑3 inches of oil. Heat the oil to about 350°F (175°C). Fry 3–4 egg rolls at a time, turning occasionally so all sides brown evenly. This should take about 3–5 minutes per batch. - Drain and Serve
Once the wrappers are golden brown and crisp, remove them from the oil and place on paper towels to drain excess oil. Serve immediately with your favorite dipping sauce—sweet chili, soy‑ginger, or plum sauce all work great.
Helpful Tips
- Don’t overfill the wrappers: Overfilling will make sealing difficult and may cause them to burst while frying.
- Dry the filling slightly: If your coleslaw mix is wet, pat it dry. Too much moisture makes the rolls soggy.
- Control oil temperature: If oil is too hot, the wrapper burns before interior cooks; too cool, and they absorb oil and get greasy. Use a thermometer if possible.
- Seal well: Use the beaten egg as glue and press firmly so no original edges lift up during frying.
- Fry in batches so you don’t overcrowd the pot—crowding drops oil temp and results suffer.
Substitutions And Variations
- Protein alternatives: Swap ground pork for ground chicken, turkey, beef, tofu, or even chopped shrimp. Make sure to adjust cooking time accordingly.
- Vegetarian option: Skip meat entirely. You can use finely diced mushrooms, shredded carrots, tofu crumbles, or a mix of veggies (bok choy, bean sprouts) with seasonings.
- Flavor tweaks: Add a teaspoon of hoisin sauce, chili paste, or rice vinegar to the filling for a tangy or spicy kick.
- Wrap options: If you can’t find egg roll wrappers, spring roll wrappers may be used; results will be slightly different in texture.
- Baking instead of frying: Coat wrapped rolls with cooking spray and bake in a preheated oven at 425°F (220°C) for 15–20 minutes, flip halfway so both sides get crispy.
Storage Instructions
Store any remaining egg rolls in a sealed airtight container and keep them refrigerated.
For make‑ahead, assemble and wrap the rolls, then freeze them uncooked on a baking sheet. Once frozen, transfer to a zip‑top bag. Fry directly from frozen; you may need a minute or two longer in the oil.
To reheat: bake in a 400°F oven for about 10–12 minutes, or air fry for 5–8 minutes until they are crispy and heated through.
Nutritional Information
Here’s an approximate breakdown per egg roll (based on 12 rolls total):
| Nutrient | Amount per Roll* |
|---|---|
| Calories | ~146 kcal |
| Carbohydrates | ~8 g |
| Protein | ~6 g |
| Total Fat | ~7 g |
| Saturated Fat | ~2 g |
| Cholesterol | ~21 mg |
| Sodium | ~177 mg |
| Potassium | ~124 mg |
| Vitamin A | ~15 IU |
| Vitamin C | ~6.6 mg |
| Calcium | ~17 mg |
| Iron | ~0.8 mg |
* Values are estimates; actual nutrition depends on exact brands and portioning.
Serving Suggestions
- Serve with dipping sauces: sweet chili sauce, duck sauce, hoisin, or a soy‑ginger blend.
- Pair with a light side salad or steamed green veggies to balance out the richness.
- For an entrée feel, serve with fried rice or stir‑fried noodles.
- Garnish with sesame seeds or extra green onions for visual appeal and flavor.
Frequently Asked Questions About Recipe Name
Q: Can I bake the egg rolls instead of frying?
A: Yes! Baking is a healthier approach. After wrapping, arrange the rolls on a baking sheet lined with foil or parchment paper. Lightly spray or brush them with oil so the wrappers crisp nicely. Bake at about 425°F (220°C) for 15–20 minutes, turning them halfway through. They won’t get quite the deep golden crisp of frying, but they’ll still be delicious.
Q: How do I stop the wrappers from bursting?
A: To prevent bursting, make sure not to overfill and press out excess air when you wrap. Seal all the edges well with the beaten egg. Also, let the filling cool slightly before wrapping so there’s less steam inside. When frying, don’t crowd the pot—this keeps the oil temperature stable; fluctuating temps can cause quick bursts.
Q: Can I prepare these ahead of time?
A: Absolutely. You can fully assemble and then freeze the wrapped rolls (uncooked). When ready, fry or bake them from frozen—they may need extra minute or two. Also, you can cook and store the filling ahead; refrigerate, then wrap and cook when you’re ready.
Q: What is the best oil to use for frying?
A: Use a neutral oil with a high smoke point, like vegetable oil, peanut oil, or canola oil. These oils will allow the wraps to crisp without imparting unwanted flavors or burning.
Q: Can I make these gluten‑free?
A: You can try gluten‑free wrappers (if available) and use tamari or gluten‑free soy sauce. Check all ingredients (especially wrappers and sauces) for gluten content.
Q: How can I reheat leftover egg rolls so they stay crisp?
A: Best method is oven or air fryer. Preheat to around 400°F (200‑220°C), then heat for 5–10 minutes, flipping halfway through. Avoid microwaving, which tends to make wrappers soggy.
Conclusion
Thank you so much for following along with this Homemade Egg Rolls Recipe! I truly love how these egg rolls come out—crispy, flavorful, and satisfying, yet surprisingly easy to make at home. Whether you go with the classic pork filling or try one of the variations, I hope you feel proud of bringing something delicious and crunchy to your table. Happy cooking—you deserve all the joy that comes from creating hearty, tasty snacks, and I hope each bite reminds you of how rewarding homemade food can be. Enjoy every crispy roll, and happy sharing with family and friends!
Print
Homemade Egg Rolls Recipe
- Total Time: 40 minutes
- Yield: 12 egg rolls 1x
Description
Crispy on the outside, savory and juicy on the inside, these homemade egg rolls are packed with pork, cabbage, and bold flavor. Easy to make and perfect for parties, appetizers, or dinner.
Ingredients
2 tsp vegetable oil
¾ lb ground pork
Salt and pepper to taste
1 tsp minced garlic
1 tsp minced ginger
3 cups coleslaw mix
¼ cup sliced green onions
1 tbsp soy sauce
1 tsp toasted sesame oil
12 egg roll wrappers
1 egg, beaten
Oil for frying
Instructions
- Prepare Your Stations
Lay out all your ingredients: mince garlic and ginger, slice green onions, have coleslaw mix measured, egg beaten, wrappers ready. It helps to have everything accessible before you fry. - Cook the Pork
Heat 2 teaspoons of vegetable oil in a large pan over medium‑high heat. Add ground pork. Season with salt and pepper. Break it up with a spatula and cook until browned and fully cooked through (no pink remains). - Aromatics and Vegetables
Once the pork is browned, add the minced garlic and ginger. Stir quickly and cook for about 30 seconds so they become fragrant but don’t burn. Then stir in the coleslaw mix and sliced green onions. Continue cooking for about 3–4 minutes, until the cabbage softens and wilts nicely. - Season the Filling
Stir in soy sauce and toasted sesame oil. Taste and adjust salt or pepper if needed. Remove the pan from heat and allow the filling to cool slightly (this makes wrapping easier). - Wrap the Egg Rolls
Place an egg roll wrapper on a clean surface in a diamond orientation (one corner toward you). Spoon about 2–3 tablespoons of filling near the bottom corner. Fold bottom corner over the filling, fold in the two side corners, then roll up tightly toward the top corner. Use the beaten egg to seal the final edge. Repeat until all wrappers and filling are used. - Fry to Golden Crisp
In a deep pot or heavy skillet, pour in 2‑3 inches of oil. Heat the oil to about 350°F (175°C). Fry 3–4 egg rolls at a time, turning occasionally so all sides brown evenly. This should take about 3–5 minutes per batch. - Drain and Serve
Once the wrappers are golden brown and crisp, remove them from the oil and place on paper towels to drain excess oil. Serve immediately with your favorite dipping sauce—sweet chili, soy‑ginger, or plum sauce all work great.
Notes
Use ground chicken or turkey as a pork substitute.
For a healthier option, bake at 425°F for 15–20 minutes.
To make ahead, freeze uncooked rolls and fry later.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
Nutrition
- Serving Size: 1 egg roll
- Calories: 146
- Sugar: ~1g
- Carbohydrates: 8g
- Protein: 6g