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.
Cathy says
How would you make them using shrimp?
Would you change any ingredients.
Sara says
No just use diced shrimp instead of the ground pork!
Natalie says
Deelish!!! Will be doing THIS AGAIN!!!
Sara says
So glad to hear you enjoyed this recipe, thank you for reporting back!
Linda says
Made this delicious recipe with chopped, cooked leftover chicken vs. pork. Used book Chou and shredded carrots
Best ones I have tasted!
Thanks
Linda Smith
San Diego
Sara says
SO happy to hear that, thank you for reporting back!
MrsJDT says
I grew up eating Chinese takeout all the time, and so it’s kind of a comfort food for me. However, my husband is highly sensitive to MSG in all forms, and our son is allergic to peanuts, so my Asian cravings have had to go unmet. So I’m so grateful to have found this recipe! These were SOOO GOOD, and SOOO EASY! I had no idea! Thank you!
I didn’t have any ground pork or chicken on hand, so I just used an extra couple of cups of shredded cabbage. Also, with my son’s peanut allergy (which I think might be a common frying oil), I used coconut oil. They were a hug hit, even with the not-quite-2-yo who declared them “ummy tuff” (yummy stuff)!
THANK YOU!!!
Sara says
So happy to hear everyone enjoyed them, I typically fry in canola oil but I bet coconut oil would be even better. Thanks for reporting back!
Tanya says
Making these for the 2nd time tonight! Delish!
Sara says
So happy to hear you enjoyed them, thanks for reporting back!!
Linda says
Looks delicious! I’l like to try this for my son’s b-day party this weekend and I was wondering if I could make it ahead and reheat it? Would that work? If so, how would you suggest doing that?
Sara says
You could either wrap the egg rolls in advance and fry them right before serving, or you could try making the entire recipe ahead of time and reheating in a 425 degree oven until crispy.
Bear Dembroski says
This recipe looks simple and quick, can’t wait to try it.
Do you by chance have a video or pictures of how to properly fold the egg rolls?
Sara says
Here you go! https://www.instructables.com/id/How-to-roll-Egg-Rolls/
Nati says
What brand of egg roll wrappers do you use?
Sara says
I use Nasoya brand!
Perry says
How crispy will the egg rolls get if baked with the cooking spr3?
Sara says
They won’t be as crispy as deep fried, they can’t get that dark brown bubbly exterior in the oven. But they should still be delicious!
Gwen says
Thank you for the excellent recipe. I’ve wanted to try making these for years and just never got around to doing it. It was easy! Thanks again 🙂
Sara says
So glad to hear you enjoyed them, thanks for reporting back!
Tamara Milam says
Necer made it to the egg roll. My son & I ate the pork filling in rice & well I suppose we will attempt to make the eggrolls tomorrow.
Sara says
Glad you enjoyed the filling!!
Jennifer says
Always been scared to try making homemade eggrolls! Your recipe was the first I tried and they turned out beautiful! Also, my whole family says these are way better than take-out! Thanks for the awesome recipe!
Sara says
So happy to hear you enjoyed them, thanks so much for reporting back!
LCS says
Just made these leaving out the pork. Just had as a veggie roll. They are delicious. Will make again. Very easy recipe.
Sara says
So glad to hear you enjoyed them, thanks for reporting back!
JoAnn says
Love this recipe.
Chuck McMillian says
Made these for a pool party. Tripled the recipe and made 45. Needless to say they were a hit and gone in no time. Second time I used ground turkey….. awesome again. Going to try a keto variety with a cabbage leaf wrap or a low carb tortilla wrap fried in oil. I use peanut oil.
Thanks for the recipe!
Sara says
So glad to hear they were a hit! Love the idea of using a cabbage leaf, I need to try that!
Natalie Ellis says
Aww, I just made a giant egg roll plate for my family yesterday and looking at yours really makes me want to do them again soon! We love IT!!
Fatima torres says
WOW, homemade egg rolls in half hour?! That’s great. I’ll have to try it this week.