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Crispy homemade egg rolls served on a wooden plate with sweet chili dipping sauce, garnished with green onions and sesame seeds.

Easy Homemade Egg Rolls

Jana Rae
Make crispy homemade egg rolls in just 30 minutes! These golden, crunchy egg rolls are filled with a savory mix of cabbage, carrots, and protein. Perfect as an appetizer or side dish with sweet chili sauce!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine Chinese
Servings 12 Egg Rolls
Calories 180 kcal

Ingredients
  

For the Filling

  • 1 tbsp vegetable oil
  • ½ lb ground pork or shredded chicken, shrimp, or tofu
  • 1 cup shredded cabbage
  • ½ cup carrots julienned
  • ½ cup bean sprouts optional
  • 2 green onions thinly sliced
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • ½ tsp black pepper

For the Egg Rolls

  • 12 egg roll wrappers
  • 1 egg beaten (for sealing)
  • Vegetable oil for frying

For Dipping Sauces

  • Sweet chili sauce
  • Soy sauce
  • Hoisin sauce

Instructions
 

Prepare the Filling

  • Heat 1 tbsp vegetable oil in a skillet over medium-high heat.
  • Add ground pork (or protein of choice) and cook until browned.
  • Stir in cabbage, carrots, bean sprouts, green onions, garlic, and ginger. Cook for 3-4 minutes.
  • Add soy sauce, sesame oil, and black pepper. Mix well, then remove from heat and let cool.

Assemble the Egg Rolls

  • Lay an egg roll wrapper flat, with a corner pointing toward you.
  • Place 2 tbsp filling on the lower third of the wrapper.
  • Fold the bottom corner over the filling, then fold in the sides.
  • Brush the top corner with beaten egg, roll up tightly, and seal.
  • Repeat for all wrappers.

Fry the Egg Rolls

  • Heat 2 inches of vegetable oil to 350°F (175°C).
  • Fry 3-4 egg rolls at a time, turning, until golden brown (3-4 minutes).
  • Drain on a paper towel-lined plate.
  • Repeat with remaining egg rolls.

Serve & Enjoy

  • Serve hot with sweet chili sauce, soy sauce, or hoisin sauce.
  • Enjoy your crispy homemade egg rolls!

Notes

  • Best Wrapper Choice: Use fresh egg roll wrappers from the refrigerated section of the grocery store. Avoid old or dry wrappers, as they can crack when rolling.
  • Prevent Soggy Egg Rolls: Cook the filling beforehand to remove excess moisture, and let it cool before assembling the rolls. Too much moisture makes the wrappers soggy before frying.
  • Make-Ahead Option: Assemble the egg rolls up to 24 hours in advance and store them covered in the refrigerator until ready to fry.
  • Freezing Instructions:
    • Before Cooking: Arrange uncooked egg rolls in a single layer on a baking sheet and freeze. Once frozen, transfer them to an airtight bag and store for up to 3 months. Fry straight from frozen, adding 1-2 minutes to the cook time.
    • After Cooking: Let them cool completely before freezing. Reheat in an air fryer (375°F for 5-7 minutes) or an oven (400°F for 10-12 minutes) to maintain crispiness.
  • Oil Temperature for Frying: The ideal frying temperature is 350°F (175°C). If the oil is too hot, the wrappers will burn before the inside is fully cooked. If too cool, the rolls will absorb excess oil and become greasy.
  • Healthier Alternatives:
    • Baked Egg Rolls: Brush with oil and bake at 400°F (200°C) for 15-18 minutes, flipping halfway.
    • Air Fryer Egg Rolls: Lightly spray with oil and air fry at 375°F (190°C) for 8-10 minutes, turning halfway through.
  • Dipping Sauce Ideas: Serve with sweet chili sauce, soy sauce, hoisin sauce, or spicy mustard for extra flavor.
  • Customizations & Variations:
    • Vegetarian Egg Rolls: Use tofu or add more vegetables like mushrooms and bell peppers.
    • Spicy Version: Add chili flakes or sriracha to the filling for a kick.
    • Cheeseburger Egg Rolls: Swap in ground beef, cheddar cheese, and diced pickles for a fun twist!