Quick Description
These Homemade Chinese Egg Rolls are perfectly crispy on the outside and packed with a savory, flavorful filling on the inside. Made with classic ingredients like seasoned ground pork, crunchy cabbage, and aromatic garlic, they fry up golden and irresistible. Perfect as an appetizer, party snack, or family-favorite dinner side.
Servings & Timing
Serves: 12–15 egg rolls
Prep Time: 25 minutes
Cook Time: 10–12 minutes
Total Time: ~40 minutes
Ingredients List
Egg Roll Filling
- 1 lb ground pork (or ground chicken/turkey)
- 3 cups shredded green cabbage
- 1 cup shredded carrots
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (optional)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
For Wrapping & Frying
- 12–15 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable or canola oil, for frying
Instructions
-
Cook the Meat
Heat a large skillet over medium heat. Add ground pork and cook until browned, breaking it up as it cooks. Drain excess grease. -
Add Vegetables & Seasoning
Stir in garlic, ginger, cabbage, carrots, soy sauce, sesame oil, salt, and pepper. Cook for 3–4 minutes until vegetables soften slightly. Remove from heat and let cool. -
Assemble the Egg Rolls
Place an egg roll wrapper on a clean surface in a diamond shape. Spoon filling near the center.
Fold the bottom corner over the filling, fold in the sides, then roll tightly. Seal the edge with beaten egg. -
Heat the Oil
Heat oil in a deep skillet or pot to 350°F (175°C). -
Fry Until Golden
Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy. -
Drain & Serve
Transfer to paper towels to drain excess oil. Serve hot.
Nutrition (Approximate, per egg roll)
- Calories: 190
- Protein: 9g
- Carbs: 15g
- Fat: 11g
- Fiber: 2g
Benefits
- Crispy & Fresh: Better than restaurant takeout
- Customizable Filling: Use pork, chicken, or turkey
- Make-Ahead Friendly: Great for parties
- Family Favorite: Crunchy and satisfying
Additional Notes
- Let the filling cool before rolling to avoid soggy wrappers.
- Keep unused wrappers covered with a damp towel to prevent drying.
- Fry in batches to maintain oil temperature.
Dietary Info
- Dairy-Free: ✔️
- Kid-Friendly: ✔️
- Gluten-Free: ❌ (unless using GF wrappers)
- Low-Carb: ❌
Brief Introduction
There’s something special about making egg rolls at home. They’re crispier, fresher, and filled exactly the way you like them—no mystery ingredients, just pure flavor.
Step-by-Step Cooking Guide
- Brown meat
- Stir in cabbage and seasonings
- Roll tightly
- Fry until golden
Ingredient Details & Substitutions
- Egg Roll Wrappers: Use square egg roll wrappers, not spring roll wrappers
- Ground Pork: Traditional choice; chicken or turkey works well
- Cabbage: Green cabbage gives crunch and structure
- Oil: Neutral oils work best for frying
Recipe Variations & Serving Suggestions
Variations:
- Add shrimp to the filling
- Include mushrooms or bean sprouts
- Bake or air-fry for a lighter version
Serve With:
- Sweet chili sauce
- Soy sauce
- Hot mustard or duck sauce
Storage & Make-Ahead
- Refrigerate: Cooked egg rolls up to 3 days
- Freeze: Uncooked egg rolls up to 2 months
- Reheat: Oven or air fryer for crispiness
FAQs
Can I bake these instead of frying?
Yes—brush with oil and bake at 400°F (205°C) for 15–18 minutes.
Why are my egg rolls greasy?
Oil wasn’t hot enough—keep it at 350°F.
Can I make them ahead?
Yes—assemble and refrigerate up to 24 hours before frying.
Optional Personal Story
The first time I made egg rolls at home, they disappeared faster than takeout ever did. Once you try them homemade, there’s no going back.
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