Homemade Egg Rolls

Homemade egg rolls are one of my favorite appetizers to make when I’m craving something crispy, savory, and packed with flavor. These rolls come together with a delicious mix of meat, cabbage, and seasoning, all wrapped tightly in a golden, crunchy shell. Whether I’m serving them for a family gathering or as a snack on a cozy night in, they never fail to impress.

Why You’ll Love This Recipe

I love how customizable and fun these egg rolls are to make. They’re better than takeout and surprisingly easy once I get the hang of rolling them. The filling can be adjusted to suit whatever I have on hand—ground pork, chicken, or even just veggies. Plus, they freeze beautifully, making them perfect for preparing ahead of time. When I fry them up, the wrappers turn perfectly crisp while the inside stays flavorful and juicy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Egg roll wrappers

• Ground pork or chicken

• Shredded green cabbage

• Carrots, julienned or shredded

• Garlic, minced

• Ginger, grated

• Soy sauce

• Sesame oil

• Green onions, chopped

• Vegetable oil for frying

• Salt and pepper to taste

Directions

1. I start by heating a skillet over medium heat and add a bit of sesame oil.

2. I cook the ground pork (or chicken) until browned, then stir in garlic, ginger, cabbage, and carrots.

3. I continue cooking until the veggies soften slightly, then season with soy sauce, salt, and pepper.

4. I remove the filling from the heat and let it cool for a few minutes before adding chopped green onions.

5. To assemble the egg rolls, I place a wrapper on a clean surface in a diamond shape, add a spoonful of filling near the center, fold the bottom point over the filling, then fold in the sides, and roll tightly. I seal the edge with a bit of water.

6. I heat oil in a deep skillet or pan to 350°F (175°C) and fry the rolls a few at a time, turning occasionally, until they’re golden brown and crispy.

7. I drain them on a paper towel-lined plate and serve hot with dipping sauce.

Servings and timing

This recipe makes about 12 egg rolls. It takes roughly 20 minutes to prep and another 15 minutes to cook, so I can have everything ready in around 35 minutes.

Variations

Sometimes I like to mix it up by using shrimp instead of pork, or skipping the meat altogether for a vegetarian version packed with mushrooms and extra veggies. For a healthier take, I bake the egg rolls at 400°F (200°C) for about 20 minutes, flipping halfway through. Air frying is another great alternative—just a light spray of oil and 10–12 minutes at 375°F (190°C) gives a nice crunch.

Storage/reheating

I store leftover egg rolls in an airtight container in the fridge for up to 3 days. To keep them crispy when reheating, I pop them in the oven or air fryer for a few minutes until hot. They can also be frozen before or after frying. If frozen uncooked, I fry them straight from frozen, adding a minute or two to the cooking time.

FAQs

How do I keep egg rolls from getting soggy?

I make sure the filling isn’t too wet and let it cool completely before rolling. Draining any excess liquid from the cooked mixture really helps keep the wrappers crisp.

Can I bake egg rolls instead of frying?

Yes, I often bake them at 400°F for about 20 minutes. I brush or spray them with oil so they get nice and golden in the oven.

What kind of dipping sauce goes best with egg rolls?

I usually serve mine with sweet chili sauce, soy sauce, or a homemade mix of soy, vinegar, and a dash of sesame oil.

How do I freeze homemade egg rolls?

After rolling, I freeze them on a baking sheet until solid, then transfer to a zip-top bag. When I’m ready to cook, I fry or bake them straight from frozen.

Can I make the filling ahead of time?

Absolutely. I often prepare the filling a day in advance and store it in the fridge. This makes assembling the egg rolls super quick when I’m ready.

Conclusion

Homemade egg rolls are a go-to favorite in my kitchen. They’re flavorful, fun to make, and perfect for any occasion. Whether I fry, bake, or air fry them, they always deliver that satisfying crunch and tasty filling that I crave. Once I get the basics down, they’re endlessly customizable and a great recipe to keep in regular rotation.