Classic Homemade Egg Rolls 🥢🥬
These crispy, golden egg rolls are filled with seasoned pork (or chicken), crisp cabbage, carrots, and aromatic seasonings. They’re perfect as an appetizer, snack, or even a light meal when served with your favorite dipping sauce.
Prep Time: 30 minutes
Cook Time: 15–20 minutes
Total Time: 50 minutes
Servings: 12 egg rolls
Ingredients
Filling
- 1 pound (450 g) ground pork (or ground chicken, turkey, or beef)
- 1 tablespoon vegetable oil
- 3 cups shredded green cabbage
- 1 cup shredded carrots
- 4 green onions, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon white pepper (or black pepper)
- ½ teaspoon salt (optional, adjust to taste)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, helps bind the filling)
For Rolling
- 12 egg roll wrappers
- 1 beaten egg (for sealing the wrappers)
For Frying
- Vegetable, canola, or peanut oil (enough for 2–3 inches in your pot)
Instructions
1. Cook the Filling
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the ground pork and cook until browned, breaking it into small pieces.
- Drain any excess fat.
- Add the garlic and ginger; cook for 30 seconds.
- Stir in the cabbage, carrots, and green onions.
- Cook for 3–5 minutes, until the vegetables are slightly softened but still crisp.
- Add the soy sauce, oyster sauce, sesame oil, pepper, and salt (if needed).
- Stir in the cornstarch slurry, if using, and cook for 1 minute.
- Let the filling cool for about 10–15 minutes.
2. Roll the Egg Rolls
- Place an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape).
- Spoon about 2–3 tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling.
- Fold in the two side corners.
- Roll tightly toward the top corner.
- Brush the top corner with beaten egg and seal.
Repeat with the remaining wrappers.
3. Fry
- Heat oil to 350°F (175°C).
- Fry 3–4 egg rolls at a time for 3–5 minutes, turning occasionally, until golden brown and crispy.
- Transfer to a paper towel-lined plate or a wire rack.
Air Fryer Method
- Preheat the air fryer to 390°F (200°C).
- Lightly brush or spray the egg rolls with oil.
- Air fry for 10–12 minutes, turning halfway through, until crisp and golden.
Oven Method
- Preheat the oven to 425°F (220°C).
- Place egg rolls on a parchment-lined baking sheet.
- Brush lightly with oil.
- Bake for 18–20 minutes, turning halfway through.
Dipping Sauce
Sweet & Tangy Sauce
- ¼ cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
Mix together and serve alongside the egg rolls.
Delicious Variations
Chicken Egg Rolls
Replace the pork with:
- Ground chicken
- Finely chopped cooked chicken
Shrimp Egg Rolls
Replace half the pork with:
- ½ pound finely chopped cooked shrimp
Vegetarian Egg Rolls
Use:
- Mushrooms
- Cabbage
- Carrots
- Bean sprouts
- Water chestnuts
- Extra-firm tofu (optional)
Cheeseburger Egg Rolls
Fill with:
- Seasoned ground beef
- Cheddar cheese
- Diced pickles
- Serve with burger sauce
Storage
- Refrigerator: Store cooked egg rolls for up to 3 days.
- Freezer: Freeze uncooked or cooked egg rolls for up to 3 months.
- Reheat: Bake or air fry at 375°F (190°C) until hot and crispy. Avoid microwaving if you want to keep the wrapper crisp.
Approximate Nutrition (Per Egg Roll)
- Calories: 190
- Protein: 10 g
- Carbohydrates: 14 g
- Fat: 10 g
- Fiber: 1 g
- Sugar: 2 g
Tips for Perfect Egg Rolls
- Let the filling cool before rolling to prevent the wrappers from becoming soggy.
- Roll tightly to help prevent the egg rolls from opening while cooking.
- Fry in small batches so the oil temperature stays around 350°F (175°C).
- Drain on a wire rack instead of paper towels for the crispiest texture.
- If freezing uncooked egg rolls, freeze them in a single layer first, then transfer to a freezer bag to prevent sticking.