Homemade Egg Rolls Recipe

If you’ve ever craved the warm, savory crunch of Homemade Egg Rolls straight from your favorite restaurant, you’re in for a treat! This recipe takes that classic takeout flavor and makes it simple to create in your own kitchen. With a juicy pork filling, crisp-tender vegetables, and golden, crackly wrappers, these are the type of egg rolls you’ll want to make on repeat for gatherings, family dinners, or just to satisfy a personal craving. You’ll love how the fragrant ginger and garlic infuse every bite, and how easy it is to customize these beauties to make them your own. Trust me, after making your first batch, you’ll never look at store-bought egg rolls the same way again—Homemade Egg Rolls are simply unbeatable!

Ingredients You’ll Need

Don’t be intimidated: all you need for these Homemade Egg Rolls are a handful of humble, delicious ingredients, each one playing its part in building up layers of flavor, color, and crunch. Every piece of this puzzle has its own role in the final, irresistible result!

• Vegetable Oil: Provides a neutral base for sautéing and the necessary fat for frying up those perfectly crisp shells.
• Ground Pork: The star protein, offering juiciness and meaty depth; you can also swap for chicken or tofu if preferred.
• Salt and Pepper: Essential for highlighting and balancing all the savory notes in the filling.
• Minced Garlic: Adds an aromatic punch and rounds out the flavor with warmth and depth.
• Minced Ginger: Lends a zippy, fresh bite that brightens up the pork and veggie mix beautifully.
• Coleslaw Mix: The fastest shortcut to perfectly shredded cabbage and carrots, making prep a breeze and keeping the filling crisp.
• Sliced Green Onions: Infuses a mild onion kick and a pop of color throughout the filling.
• Soy Sauce: Delivers umami richness and saltiness that ties the filling together.
• Toasted Sesame Oil: Adds a subtle, nutty undertone that’s unmistakably classic in egg rolls.
• Egg Roll Wrappers: These are the key to that iconic crunchy exterior—look for them in the refrigerated section.
• Beaten Egg: Acts as the glue to seal the little packets so they don’t burst while frying.
• Oil for Frying: Make sure it’s neutral and with a high smoke point; vegetable or canola both work great for golden, crispy results.

How to Make Homemade Egg Rolls

Step 1: Sauté the Pork

Start by heating two teaspoons of vegetable oil in a large skillet over medium-high heat. Add the ground pork, seasoning it with salt and pepper right away to build flavor from the first sizzle. Let it cook, breaking up the meat with your spatula, until it’s no longer pink and starts developing those tasty brown bits that mean deliciousness is on the way.

Step 2: Add Garlic and Ginger

Once your pork is nicely browned, stir in the minced garlic and ginger. Don’t skip this step—these two aromatics transform the filling into something truly special. Sauté them with the pork for about 30 seconds, just until they’re fragrant and golden, but not burnt.

Step 3: Mix in Vegetables

Stir in the coleslaw mix and sliced green onions. As the veggies hit the pan, they’ll soften and release a little juice, mingling beautifully with the pork. Cook everything together for 3 to 4 minutes, just until the cabbage wilts down and becomes tender but still a bit crisp, so your Homemade Egg Rolls won’t be soggy inside.

Step 4: Add Sauces

Pour in the soy sauce and toasted sesame oil, giving the filling a glossy finish and a final blast of savory aroma. Stir well to combine, then remove the pan from the heat so the veggies don’t overcook. Let the filling cool for a few minutes, which will make the next step easier and safer.

Step 5: Fill and Roll

Lay an egg roll wrapper on a clean surface, angle it like a diamond, and mound 2 to 3 tablespoons of filling along the center. Fold the bottom point up and over the filling, tuck in the sides, roll up tightly, and brush a bit of beaten egg along the top edge to seal it. Roll gently but firmly—this is where Homemade Egg Rolls become fun little edible parcels. Repeat with the rest of your wrappers and filling.

Step 6: Heat Oil

Add enough oil to a deep, heavy pot so it’s 2 to 3 inches deep. Heat it to 350 degrees Fahrenheit—consistency is key for crisp results, so use a thermometer if you have one! The right temperature means your egg rolls will fry evenly and absorb less oil.

Step 7: Fry the Egg Rolls

Working in batches of 3 or 4, gently add your rolled egg rolls to the hot oil. Let them cook, turning occasionally, until they are deep golden and crispy all over, about 3 to 5 minutes. Transfer to a plate lined with paper towels to drain off any extra oil. Your Homemade Egg Rolls should look incredibly tempting at this point!

Step 8: Serve and Enjoy

Arrange your freshly fried beauties on a platter and serve up with your favorite dipping sauce. Watch how quickly they disappear—no one can resist breaking into that craggy, crunchy shell and savoring the hot, savory filling within.

How to Serve Homemade Egg Rolls

Garnishes

Scatter a handful of sliced green onions or a few sesame seeds over the top for a pop of color and freshness, or even a little drizzle of sweet chili sauce or sriracha for extra excitement. If you love cilantro, a few leaves will brighten everything up.

Side Dishes

Homemade Egg Rolls are fabulous as an appetizer, but they’re also a knockout when served with other Asian-inspired sides like fried rice, steamed dumplings, or a tangy Asian slaw. If you’re crafting a whole meal, pair with a simple noodle stir-fry or light miso soup.

Creative Ways to Present

If you want to get fancy, try cutting the egg rolls on a diagonal and arranging them upright on a platter with individual ramekins of dipping sauces. For parties, stick each egg roll half on a skewer for an easy-to-eat snack, or build a colorful platter with other finger foods for a grazing board effect.

Make Ahead and Storage

Storing Leftovers

Any leftover Homemade Egg Rolls can be cooled completely, then stored in an airtight container in the fridge for up to three days. Just be sure to separate layers with parchment or paper towels, so they don’t turn soggy.

Freezing

Homemade Egg Rolls are freezer-friendly! Arrange the cooked, cooled egg rolls on a baking sheet and freeze until solid. Transfer them to a zip-top bag or airtight container and freeze for up to two months. When you want a quick snack or appetizer, just grab what you need!

Reheating

For the best crunch, reheat your egg rolls in a 375-degree oven or air fryer until hot and crisp. Microwaving will heat them up but won’t bring back the crispiness, so the oven method is worth the extra couple of minutes.

FAQs

Can I make Homemade Egg Rolls with a different protein?

Absolutely! Ground chicken, turkey, shrimp, or even tofu all work beautifully as a substitute for pork. Make sure to season well and cook thoroughly.

What’s the best dipping sauce for Homemade Egg Rolls?

Sweet chili sauce is a classic, but soy sauce with a touch of rice vinegar and a sprinkle of sesame seeds is fantastic too. Don’t be afraid to serve a variety, from spicy mustard to peanut sauce!

Can I bake these instead of frying?

Yes, for a lighter version, brush each egg roll lightly with oil and bake at 425 degrees on a wire rack until golden brown, about 18-22 minutes, flipping halfway through. While not quite as shatteringly crispy as fried, they’re still delicious.

Why do my egg rolls sometimes burst open?

This usually happens if they’re overfilled, not sealed tightly, or the oil is too hot. Try to keep your filling amount to two or three tablespoons and ensure the wrappers are sealed with enough beaten egg.

Can I make the filling in advance?

Definitely! The filling for Homemade Egg Rolls can be made a day ahead—just refrigerate it in an airtight container, then assemble and fry when you’re ready. This also lets the flavors meld together even more.

Final Thoughts

I truly hope you’re inspired to whip up a batch of Homemade Egg Rolls and enjoy every crispy, savory bite. Don’t be surprised if these become your new go-to for parties or cozy nights in—they’re just that irresistible. Happy cooking!

Print