These homemade egg rolls are filled with pork and vegetables, all wrapped up and fried to crispy perfection. The perfect make-ahead appetizer for any event!
Chinese egg rolls are a great snack or starter for any Asian style meal. These egg rolls can be assembled up to a day in advance and fried just before you plan to serve them.
Raise your hand if you love egg rolls! I sure do, but my kids are not wild about Chinese food, so we rarely go to Chinese restaurants. With these homemade egg rolls, now I can skip the restaurant and enjoy my favorite appetizer at home.
How do you make homemade egg rolls?
The filling for these egg rolls is ground pork, shredded cabbage, carrots and some seasonings like garlic, ginger and sesame oil. If you’re not a pork fan, you can substitute ground chicken. I use a pre-shredded coleslaw mix to make life easier and cut down on prep time.
After your filling is ready, it’s time to stuff your egg roll wrappers! Egg roll wrappers are most commonly found in the refrigerated section of the produce area at most grocery stores. My egg roll wrappers had a handy chart on the back to show me exactly how to fold my egg rolls.
The egg rolls are held together by a little beaten egg, and then they’re ready to hit the hot oil.
If you don’t want to fry your egg rolls right away, you can arrange them on a sheet pan lined with parchment paper, cover them tightly with plastic, and store them in the fridge for up to one day.
I use a thermometer to make sure my oil is at about 350 degrees for frying. The egg rolls fry up in just a few minutes, and then are ready to enjoy!
I serve my homemade egg rolls with a side of sweet chili sauce or sweet and sour sauce. It’s the perfect complement to the savory filling.
In my opinion, these pork egg rolls are just as good as what you’d get in a restaurant, and they’re surprisingly easy to make at home. They’re great for parties, as a game day snack, or just for those times when you have a Chinese food hankering.
More asian style recipes
Homemade Egg Rolls
Ingredients
- 2 teaspoons vegetable oil
- 3/4 pound ground pork
- salt and pepper to taste
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3 cups coleslaw mix
- 1/4 cup sliced green onions
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 12 egg roll wrappers
- 1 egg beaten
- oil for frying
Instructions
- Heat the 2 teaspoons of vegetable oil in a large pan over medium high heat. Add the ground pork and season with salt and pepper.
- Cook, breaking up the pork with a spatula, until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds.
- Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes.
- Stir in the soy sauce and sesame oil, then remove from heat.
- Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go.
- Pour 2-3 inches of oil into a deep pot.
- Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
- Drain on paper towels, then serve with dipping sauce of your choice.
Notes
- Recipe adapted from The Country Contessa.
- Not a fan of pork? Use ground chicken instead.
- If you prefer to bake your egg rolls, you can coat them with cooking spray and bake at 425 degrees F for 15-20 minutes or until browned and crispy.
Andrea says
Excellent. Thanks for the dinner idea. I live in the Middle East so of course had to make some substitutions. But these were easy and delicious. Then my daughter made some sweet and sour sauce. Perfect.
Karen says
Awesome! I found this recipe a while back and have made them every other week! The directions are easy to follow. The only thing I changed was baking them instead of frying. Thank you!
Sapir.Ingemar says
A long way, you can finish step by step, and then you can’t reach without a foot
Cindy Sours says
When you say cole slaw mix, is that just cabbage and carrots shredded? Are these items cooked prior to adding to egg roll?
Sara says
Yes shredded cabbage and carrots and it’s cooked in the pan with the other ingredients.
Sheila Quezada says
When making the egg rolls will it effeft it if i couldnt find sesame oil?
Sara says
It should still be ok!
Jan says
Because I used flavorless, fat free ground turkey (Forgive me for my resentment. I had to recently cut out pork, beef, and lamb from my diet.), I amped up the quantity of some of the ingredients to intensify the flavor. I added more garlic, more ginger, more spring onions. I combined oyster sauce with the soy and sesame oil in a pot and reduced it down a little then I added to the mix. Good recipe!!
kim says
Easy to make, delicious and I put them in the air fryer to cook. They are crunchy and did not even have to spray them with oil.
Kristopher says
I haven’t tried this one yet but loved your General Tso’s recipe! What kind of sweet and sour or sweet chili sauce do you serve them with? A store bought option, or is it something you make? (Is there a recipe available if so?). Thanks! 😁
Sara says
I use store bought sauces, look in the ethnic foods area of the grocery store!
Margo Desatnik says
How long and at what temperature did you use to airfry?
Ronda says
How do I cook them in the air fryer? Curious why no oil for the air fryer.
Kim says
Very good and not as difficult to make as I thought. Happy husband!
Sandra williams says
These are the best egg rolls I’ve tasted in awhile, hubby was so pleased and happy he told me I needed to go the Chinese restaurant and show them how it’s done…💗thank you for posting, made them exactly how you said except I only cooked the coleslaw about a minute because I was slow rolling them so it wilted anyway..lol… yum..yum…yum
Mary Heidt says
I am going to be trying these soon. I really appreciate the nutritional values. It is very helpful. I have made a lot of egg rolls, but I am going to try these in my air fryer. I have made a lot of your recipes and have liked them all.
Thanks again.
Mary
Leslie says
Can I bake them instead of frying them ?.
If so , what temp and how long ?
Thanks for your time ..
Sara says
Baking instructions are Note #3 in the recipe at the bottom!
Leslie says
Thank you .. I must have overlooked that ..
Christie Stochl says
I rarely ever comment on recipes but this is the best egg roll I’ve ever eaten. My son (who is my biggest critic) said they were restaurant quality (which is really high praise from him). The only thing I added was bean sprouts and I cooked them in peanut oil.
Sarah says
Made these tonight. My family went nuts for them! Perfectly seasoned. I did not add meat. SO good!
andy studebaker says
How about STEAMED? I would make them up as instructed, , seal them with the egg, then place in my bamboo steamer. I happen to like dim sum and hum bow and other non-fried Asian delicacies. I make potstickers and steam them. They emerge plump and moist.
Sara says
I haven’t tried it that way but I think it would work!
Jerome Shaw says
Love these egg rolls. Looking forward in trying more Chinese recipes at home. Thank you.
Jerome Shaw
Deb says
I love this recipe and it works great in an air fryer also! make sure you spray them with oil first !
Jody Nicholas says
Love these eggrolls
Lisa Hughes says
Great recipe , thanks for sharing. Are there a way to make these ahead and freeze them?
Sara says
Yes, you can freeze the cooked egg rolls then reheat them in a 400 degrees F oven for 10-15 minutes or until crispy!