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.
assuming I can substitute lightly cooked shrimp? thanks
Yes that’s fine!
Can these be frozen. Cooked already or pre cooked?
You can freeze them either way!
Do you thaw them out before frying or do it from frozen thanks
You fry from frozen!
Looking forward to trying this recipe with ground pork added. Questions about baking them instead of frying them: Will they come out as crispy as fried? Should they be baked on a rack on the baking sheet? If placed directly onto the baking sheet, should the eggrolls be turned over halfway through the baking process? Thank you for sharing this recipe. It will be my first attempt at making them myself. Now I’m gonna go check out your Kung Pao Chicken recipe that somebody mentioned in one of the comments. :o)
They’re not quite as golden brown all over when baked, but they will still be crispy. It’s fine to turn them halfway through!
Do these freeze well?
Yes you can freeze them!
I made these egg rolls with turkey meat and the rest of the listed ingredients and they were absolutely delicious! I cooked mine in the air fryer @ 375 degrees for 8 minutes then flipped over and cooked for an additional 4 minutes. They were perfectly crunchy and had a delicious flavor! We will definitely be adding these to the rotation! Thank you for the great recipe!
These are so easy and absolutely delicious! I like them better then the restaurant kind. Thank you for sharing!!
such a delicious recipe
I made these as written and served with duck sauce. They were great!! I cut leftover wrappers into 1/4 inch strips and deep fried. Served with homemade chow mein. Added a crispy bite.
Hello, what kind and brand of duck sauce did you use?
Yes, these are delicious. Of course I put it in the air fryer. I have various sugar-free G. Hughes sauces . I especially like the miso sauce. This was the first time I’ve ever made my own egg rolls because I’m always purchasing them during happy hour at the local restaurant. Now I can make my own. Thank you, I’m just trying to get my veggies in more. The coleslaw mix
I suggest thoroughly chilling the filling before stuffing. This makes them way less greasy when fried.
Love it!!!!
This recipe is as good or better than takeout, I added a little fish sauce to mine they were great.
I made and they were a hit , made 18 , 5 left.. I did added a tsp. of oyster sauce … i will no longer purchase store kind again , this will be my go to egg roll recipe from now on ! Thank you!
This is a great base recipe. I think it benefitted from some dark soy sauce and Xaoxing cooking wine between the meat and veggies adding in. You can also add some MSG at that point. It really adds to the Chinese takeaway flavor. I also added mungbean clear noodles as my family enjoys those in a spring roll. Again, entirely optional, and this recipe is good as-is.
Omg that was the first time I’ve ever made eggrolls and, YUM! Only thing I did different was I used chicken instead of pork and they turned out great! Great recipe!
Love this recipe, I made jam and cream cheese rolls with the left over wrappers. Turned out great, I always go to your site for my recipes never a bad one all very good. Thank you.
Wow, that sounds really good, cream cheese and jam. I’m going to give that a go too! Thanks for that idea, now I have 2 things to make.
I put a Tbsp of cornstarch in the filling before I wrap them. They don’t loose all that yummy juice that way!
Made this recipe but added a teaspoon of Chinese 5 spice to the filling. Wow, they were awesome!
These are better than the restaurant variety. I followed your recipe to a tee and we both loved them. I combined sweet chili sauce with a little Sriracha sauce to dip them in and WOW was that great! Thank you. Our favorite recipe now.