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.
Debbie says
May 9, 2019 at 7:45 amI have been making homemade egg rolls for years, I’ve never been able to get the taste I was looking for until now! These beat any recipe I’ve ever tried. This one is definitely a keeper. My search for egg roll recipe is over. Thank you so much for a GREAT recipe.
Dianne says
April 13, 2019 at 4:56 amI made these, but with homemade Chinese roast pork, like you get in the restaurant. I loved the flavors, however I think probably a larger ratio of the cabbage/slaw mix is better. Maybe my cabbage just cooked down too much? Just felt I should have used more of that crunchy slaw. But the flavors were perfect. Thanks so much for this recipe. I’m going to make them again with ground pork next.
Erin Gorsha says
April 8, 2019 at 3:46 pmI would like to make these in a big batch & freeze them. Do you recommend frying/baking the egg roll first before freezing?
Sara says
April 9, 2019 at 8:38 amYou can freeze them uncooked, then cook from frozen, or you can fry them first, freeze then reheat in the oven.
Lisa zietz says
March 30, 2019 at 1:55 pmcan I make these rolls up and freeze them without cooking first or will they freeze better cooked then frozen
Sara says
March 31, 2019 at 8:02 pmYes you can freeze them before cooking them, that’s what I typically do!
Sydney says
March 30, 2019 at 1:05 pmCould these be made in an air fryer? How do you suggest doing it? Thanks!
Sara says
March 31, 2019 at 8:03 pmYes, try spraying with cooking oil then cooking at 400 degrees F for 10 minutes!
Cathy says
March 23, 2019 at 7:13 amHow would you make them using shrimp?
Would you change any ingredients.
Sara says
March 23, 2019 at 8:21 amNo just use diced shrimp instead of the ground pork!
Natalie says
March 5, 2019 at 7:30 pmDeelish!!! Will be doing THIS AGAIN!!!
Sara says
March 6, 2019 at 8:18 amSo glad to hear you enjoyed this recipe, thank you for reporting back!
Linda says
March 5, 2019 at 12:16 pmMade 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
March 5, 2019 at 2:15 pmSO happy to hear that, thank you for reporting back!
MrsJDT says
February 11, 2019 at 5:27 pmI 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
February 11, 2019 at 7:13 pmSo 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
February 10, 2019 at 3:13 pmMaking these for the 2nd time tonight! Delish!
Sara says
February 10, 2019 at 5:17 pmSo happy to hear you enjoyed them, thanks for reporting back!!
Linda says
February 5, 2019 at 5:55 amLooks 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
February 5, 2019 at 1:38 pmYou 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
January 22, 2019 at 10:43 pmThis 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
January 23, 2019 at 7:10 amHere you go! https://www.instructables.com/id/How-to-roll-Egg-Rolls/
Nati says
January 1, 2019 at 11:58 amWhat brand of egg roll wrappers do you use?
Sara says
January 1, 2019 at 1:40 pmI use Nasoya brand!
Perry says
December 29, 2018 at 8:23 amHow crispy will the egg rolls get if baked with the cooking spr3?
Sara says
December 29, 2018 at 8:26 amThey 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
November 14, 2018 at 6:48 amThank 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
November 14, 2018 at 6:54 amSo glad to hear you enjoyed them, thanks for reporting back!
Tamara Milam says
December 2, 2018 at 8:36 pmNecer 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
December 2, 2018 at 10:22 pmGlad you enjoyed the filling!!
Jennifer says
December 22, 2018 at 9:08 pmAlways 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
December 23, 2018 at 7:57 amSo happy to hear you enjoyed them, thanks so much for reporting back!
LCS says
October 6, 2018 at 12:45 pmJust made these leaving out the pork. Just had as a veggie roll. They are delicious. Will make again. Very easy recipe.
Sara says
October 6, 2018 at 10:25 pmSo glad to hear you enjoyed them, thanks for reporting back!
JoAnn says
August 21, 2018 at 10:49 amLove this recipe.
Chuck McMillian says
August 8, 2018 at 4:38 pmMade 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
August 8, 2018 at 9:30 pmSo glad to hear they were a hit! Love the idea of using a cabbage leaf, I need to try that!
Natalie Ellis says
May 7, 2018 at 8:15 pmAww, 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
March 27, 2018 at 1:15 amWOW, homemade egg rolls in half hour?! That’s great. I’ll have to try it this week.