Egg Rolls Recipe

These homemade egg rolls are filled with pork and vegetables, all wrapped up and fried to crispy perfection. The perfect make-ahead appetizer for any event!

Chinese egg rolls are a great snack or starter for any Asian style meal. These egg rolls can be assembled up to a day in advance and fried just before you plan to serve them.

Raise your hand if you love egg rolls! I sure do, but my kids are not wild about Chinese food, so we rarely go to Chinese restaurants. With these homemade egg rolls, now I can skip the restaurant and enjoy my favorite appetizer at home.

The filling for these egg rolls is ground pork, shredded cabbage, carrots and some seasonings like garlic, ginger and sesame oil. If you’re not a pork fan, you can substitute ground chicken. I use a pre-shredded coleslaw mix to make life easier and cut down on prep time.

After your filling is ready, it’s time to stuff your egg roll wrappers! Egg roll wrappers are most commonly found in the refrigerated section of the produce area at most grocery stores. My egg roll wrappers had a handy chart on the back to show me exactly how to fold my egg rolls.

The egg rolls are held together by a little beaten egg, and then they’re ready to hit the hot oil.

If you don’t want to fry your egg rolls right away, you can arrange them on a sheet pan lined with parchment paper, cover them tightly with plastic, and store them in the fridge for up to one day.

I use a thermometer to make sure my oil is at about 350 degrees for frying. The egg rolls fry up in just a few minutes, and then are ready to enjoy!

I serve my homemade egg rolls with a side of sweet chili sauce or sweet and sour sauce. It’s the perfect complement to the savory filling.

In my opinion, these pork egg rolls are just as good as what you’d get in a restaurant, and they’re surprisingly easy to make at home. They’re great for parties, as a game day snack, or just for those times when you have a Chinese food hankering.

Homemade Egg Rolls

These homemade egg rolls are filled with pork and vegetables, all wrapped up and fried to crispy perfection. The perfect make-ahead appetizer for any event!

Prep: 25min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 146 kcal, Carbohydrate 8 g, Protein 6 g, Fat 7 g, Saturated Fat 2 g, Cholesterol 21 mg, Sodium 177 mg, servingSize 1 serving

Ingredients:

• 2 teaspoons vegetable oil
• 3/4 pound ground pork
• salt and pepper to taste
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 3 cups coleslaw mix
• 1/4 cup sliced green onions
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 12 egg roll wrappers
• 1 egg beaten
• oil for frying

Instruction:

1. Heat the 2 teaspoons of vegetable oil in a large pan over medium high heat. Add the ground pork and season with salt and pepper.
2. Cook, breaking up the pork with a spatula, until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds.
3. Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes.
4. Stir in the soy sauce and sesame oil, then remove from heat.
5. Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go.
6. Pour 2-3 inches of oil into a deep pot.
7. Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
8. Drain on paper towels, then serve with dipping sauce of your choice.

Egg Roll Recipe – How to Make Egg Rolls

These homemade egg rolls are super crispy and way better than takeout. This makes a big batch of pork egg rolls which is perfect for meal planning. They freeze and reheat really well.

Prep: 30min

Total: 75min

Yield: 40

Serving Size: 1 serving

Nutrition Facts: calories 130 kcal, Carbohydrate 10 g, Protein 4 g, Fat 8 g, Saturated Fat 2 g, Cholesterol 9 mg, Sodium 242 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 40 frozen egg roll or spring roll wrappers ((8″x8″), thawed*)
• 3 oz vermicelli rice noodles ((Chinese angel hair rice sticks) )
• 1 lb ground pork
• 8 oz mushrooms (brown or white)
• 1 medium onion (finely chopped)
• 2 medium carrots (grated or cut into matchsticks)
• 4 cups green cabbage (thinly sliced)
• 2 tsp salt (or to taste, (divided))
• 1/2 tsp black pepper (or to taste)
• 1 1/2 Tbsp soy sauce
• 1 tsp sesame oil
• Peanut oil or Canola Oil for frying ((2-3 inches of oil))
• 1 egg ((beaten) for sealing eggrolls)

Instruction:

1. Place noodles in a large heatproof bowl and pour steaming hot water over the noodles. Separate the noodles by pulling them apart with forks and let it rest 5-7 minutes to soften until tender. Rinse with cold water to cool them down then drain really well. Chop the rice noodles to about 1-inch pieces on a cutting board and transfer to a large mixing bowl.
2. Place a deep skillet over medium/high heat. Add 1 Tbsp oil and saute ground pork until cooked through and season with 1/2 tsp salt. Transfer to the mixing bowl with noodles.
3. In the same skillet, add 2 Tbsp oil, sliced mushrooms, diced onions, and shredded carrots. Sautee until softened (5-6 minutes) then add 4 cups cabbage and sautee just until wilted (2 minutes). Season with 1/2 tsp salt and transfer to the mixing bowl with the noodles.
4. Season egg roll mixture with 1 tsp salt, 1/2 tsp black pepper, 1 1/2 Tbsp soy sauce, and 1 tsp sesame oil. Since the filling is fully cooked, taste it, and add more seasoning to taste. Drain any excess liquid from the filling if present.
5. Peel back 1 egg roll wrapper and place it in a diamond shape on a clean work surface. Keep remaining egg roll wrappers covered with a damp paper towel to keep them from drying out. Add 1/4 cup of filling onto the bottom third of the wrapper.
6. Fold the bottom corner over the filling and tuck underneath. Roll tightly towards the center then fold in the sides, roll again then brush the last flap lightly with beaten egg and roll to seal. Repeat with remaining egg rolls. Keep the formed egg rolls covered with plastic wrap so they don’t dry out.
7. Heat oil in a dutch oven or fryer to 350˚F. Fry 5-7 egg rolls at a time for 5-6 minutes or until golden brown and crispy. Egg rolls should sizzle when they are in the oil. Keep the temperature of the oil between 340-350˚F while frying. Transfer to a wire rack and cool 15 minutes before serving with your favorite sauce.

Homemade Egg Rolls

Homemade Egg Rolls start with egg roll wrappers filled with a mixture of vegetables and ground pork, rolled into a cylindrical shape, and fried to a crispy golden brown.

Prep: 25min

Total: 28min

Yield: 15

Serving Size: 1 serving

Nutrition Facts: calories 207 kcal, servingSize 1 serving

Ingredients:

• 1 pound ground pork
• 2 cups shredded cabbage
• 1 medium carrot, (shredded (about ½ cup))
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon fish sauce, (optional)
• 1 teaspoon granulated sugar
• ½ teaspoon kosher salt
• 1 tablespoon fresh ginger, (minced)
• 1 tablespoon garlic, (minced)
• 1 tablespoon water
• 1 tablespoon cornstarch
• 15 egg roll wrappers
• canola oil, (for frying)

Instruction:

1. Add cabbage, carrots, soy sauce, sesame oil, fish sauce, sugar, and salt. Sauté until the vegetables are softened, about 4-5 minutes. Add garlic and ginger and cook for an additional minute.
2. Press to seal.
3. Serve with soy sauce, sweet and sour sauce, or chili sauce.

Make Takeout-Style Egg Rolls

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