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.
Katie B says
These egg rolls were an absolute hit in my household! Thank you so much!!!!
Kandice says
Can the filing be frozen for another meal? If so how long?
Thanks
Sara says
Yes for 2 months!
Ann says
These were so easy. My family LOVED these! My son’s exact words were, “Mom, you can keep this recipe”. I’ll definitely be making these again. I made my own slaw mix, but will use your shortcut next time as that was very time consuming. Thanks!
Marcia says
These eggrolls were delicious! I will make them again.
Allen H. says
I made these for my daughter’s family and she texted me to say they all loved them. Her 4 yrs old kept asking for more egg rolls. I had some left over poached chicken and green onions so I bought more slaw mix today and made a batch for her freezer. I doubled your recipe and the only change I made was, I added a little Chinese five spice. A little goes a long way. They are so good. I also made my own roasted sesame oil. Thanks for you recipe and instructions.
Gwyn says
I made an egg roll bowl with these (no shell) and it was delicious. I used ground pork and dark soy since that was what I had on hand. Put a little Chinese 5 Spice in them, just a little. I’ll definitely make again for a low-carb dinner!
Georgia says
Looking at the nutrition chart; ie: carb 8 per 1? Looking forward to trying these!
Thank you
Sara says
The nutrition is per egg roll!
Kimberly Rankin says
Is ground pork the same as ground sausage…..or what is ground pork
Sara says
Ground pork is not the same as sausage, it will be located with the other fresh pork products in the meat department of your grocery store.
Traci says
First time trying eggrolls at home. They are amazing. I used ground chicken and added some hoisin with the soy sauce. I ended up frying them twice, since the saucy filling made the shells soft after they were fried the first time. My kids approve! Thank you for this recipe!
Steve in Warren, MI says
You know what’s really good? Add 1 tsp sugar to the cooked pork mixture when you add the salt/pepper.. works really well without being noticeably sweet!
Jessica says
Made these tonight. Used ground turkey and ginger paste instead of minced ginger. Turned out really good.
Karen says
Tried them in the airfryer 400 10 minutes flip at 5 – taste really good and not all that grease from the chinese restaurant.
Linda says
Awesome…that is what I was looking for, someone who tried this in the air fryer. Will be another air fryer supper tonight!
Dianna says
Could these be cooked in an air fryer? Any ideas/suggestions as to how? We just got one and am trying out different foods in it. Thank you.
Sara says
I think that would work fine, but I haven’t tried it this way myself. I would try 400 degrees for 10-12 minutes, flipping them halfway through the cook time.
Jenn says
Yes, that’s how I cook them. 390 for 10 min. Brush with olive oil.
Eddie says
Try putting bean sprouts & diced water chestnuts in the filling as well. Makes them more like the egg rolls from a restaurant.
Shari says
Can you freeze the egg roll before frying them for later on
Sara says
Yes that’s fine!
Ginny Monsma says
I made mine with leftover cooked rotisserie chicken… so delightfully delicious 😊
Billy says
WOW very cool and nice. Was it saucy?
Joseph Huggins says
O didn’t have ground pork so I used leftover rotisserie chicken. It was EXCELLENT! Next time I’m going to try shrimp
Ginny Monsma says
Mine turned out great….I used avocado oil
My favorite appetizer!
Tonya says
I made these last night and wow are they yummy. Thank you