Homemade Egg Rolls

Golden, crispy, and packed with flavor, Homemade Egg Rolls are the kind of comfort food that never fails to satisfy. Whether served as a crowd-pleasing appetizer or as the main dish in a casual dinner, these egg rolls deliver a delightful crunch with every bite. Inside that golden shell is a savory blend of stir-fried vegetables and seasonings, wrapped tightly in a delicate egg roll wrapper and deep-fried to perfection.

What makes these homemade egg rolls so special is the balance of textures and flavors. The filling is tender and juicy with just the right amount of crunch from cabbage and carrots, while the wrapper offers a satisfyingly crisp exterior. Once you taste the freshness of homemade over takeout, you may never go back. Plus, you can customize the filling to your taste—whether you prefer them vegetarian or loaded with meat.

Why You’ll Love This Homemade Egg Rolls Recipe

• Extra crispy and golden every time
• Packed with fresh vegetables
• Versatile filling options (veggie, chicken, pork, or shrimp)
• Perfect for freezing and reheating
• Better than takeout in both flavor and quality

Preparation Phase & Tools to Use

To make excellent homemade egg rolls, preparation is key. Here’s what you’ll need:

Essential Tools and Equipment:

• Wok or Large Skillet: Crucial for stir-frying the filling quickly at high heat.
• Sharp Knife or Mandoline: For finely shredding vegetables evenly.
• Mixing Bowls: To combine and season the filling.
• Pastry Brush or Finger Bowl: For sealing the wrappers with water or egg wash.
• Tongs or Slotted Spoon: To safely remove egg rolls from hot oil.
• Deep Fryer or Heavy-Bottomed Pot: Needed for deep frying the egg rolls to golden perfection.
• Wire Rack: To drain excess oil and keep them crispy after frying.

Each tool plays an important role in ensuring safety, efficiency, and the desired texture of the egg rolls.

Preparation Tips

Prep all your ingredients before you start cooking—this makes the process smooth and efficient. Finely shred the cabbage and julienne the carrots for better texture. Cook the filling first and let it cool slightly to prevent soggy wrappers. Use just enough filling to avoid overstuffing, which can cause breakage. When wrapping, roll tightly but gently to maintain structure. Finally, make sure your oil is hot enough (around 350°F/175°C) before frying for that perfect golden crunch.

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Ingredients for this Homemade Egg Rolls Recipe

For the Filling:

• 2 cups green cabbage, finely shredded
• 1 cup carrots, julienned or shredded
• 1/2 cup bean sprouts (optional)
• 1/2 cup green onions, sliced
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch (mixed with 1 tbsp water for thickening)
• 1 tablespoon vegetable oil (for stir-frying)
• Salt and pepper to taste

Optional Add-ins:

• 1/2 lb ground pork, chicken, or shrimp (pre-cooked)

For the Wrapping:

• 15 egg roll wrappers
• Small bowl of water or 1 beaten egg (for sealing)

For Frying:

• Vegetable oil for deep frying (about 3-4 cups, depending on pot size)

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Step 1: Prep the Vegetables

Begin by washing and finely shredding the cabbage and carrots. Slice the green onions thin and set all vegetables aside. If you’re using any protein, ensure it is fully cooked and chopped finely. This will help it blend evenly into the vegetable mixture and prevent uneven textures.

Step 2: Stir-Fry the Filling

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add garlic and ginger, stir-fry for about 30 seconds until fragrant. Toss in cabbage, carrots, bean sprouts, and green onions. Cook for 3-4 minutes, stirring frequently, until vegetables are slightly softened but still crisp.

Add the soy sauce, oyster sauce (if using), and sesame oil. Stir well to coat the mixture. If using protein, stir it in now. Add the cornstarch-water slurry to thicken the mixture slightly and prevent sogginess later. Once well mixed, remove from heat and let the filling cool completely.

Step 3: Assemble the Egg Rolls

Place one egg roll wrapper on a clean, dry surface with one corner pointing toward you (like a diamond). Spoon 2 tablespoons of the cooled filling near the center. Fold the bottom point over the filling, tuck it in snugly, then fold in the sides. Moisten the top point with water or beaten egg and roll tightly to seal.

Repeat until all wrappers and filling are used.

Step 4: Heat the Oil

Pour oil into a deep pan or fryer and heat to 350°F (175°C). Use a thermometer to monitor the temperature to avoid greasy or undercooked rolls.

Step 5: Fry to Golden Perfection

Carefully add egg rolls in batches (3-4 at a time) and fry for 3-5 minutes or until golden brown and crispy. Turn occasionally for even browning. Transfer to a wire rack or paper towels to drain.

Step 6: Serve and Enjoy

Serve hot with your favorite dipping sauce—sweet chili, soy sauce, or a homemade garlic-vinegar blend. Homemade egg rolls are best served fresh and crispy!

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Notes

Homemade egg rolls are incredibly versatile and can be tailored to suit different tastes. You can make them entirely vegetarian or pack them with your favorite proteins like ground chicken, shrimp, or even tofu. Don’t be afraid to play around with seasoning—a splash of rice vinegar, a pinch of white pepper, or a dash of chili oil can elevate the flavor profile. Letting the filling cool before wrapping is essential to avoid soggy wrappers and ensure even cooking.

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Watch Out for These Mistakes While Cooking

• Overstuffing the wrappers: This can cause tearing and make the egg rolls hard to seal.
• Frying at too low a temperature: Leads to greasy, soggy egg rolls instead of crispy ones. Maintain oil at 350°F.
• Not draining excess moisture from the filling: Can make the wrapper soft and prone to breakage.
• Skipping the cooling step: Wrapping hot filling leads to steam build-up and sogginess.
• Crowding the frying pot: Drops oil temperature rapidly and results in uneven cooking.

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Storage Instructions

Let the egg rolls cool completely before storing. Place them in an airtight container and refrigerate for up to 4 days. For longer storage, freeze them on a baking sheet first, then transfer to a freezer-safe bag or container. Reheat in the oven or air fryer at 375°F (190°C) until hot and crispy—avoid microwaving if you want to retain crunch.

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Estimated Nutrition (per egg roll)

• Calories: 180
• Total Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 15mg
• Sodium: 340mg
• Carbohydrates: 20g
• Fiber: 2g
• Sugar: 2g
• Protein: 6g

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Frequently Asked Questions

Can I bake these instead of frying?

Yes! Brush them with oil and bake at 400°F (200°C) for 18–20 minutes, flipping halfway through.

Can I make these egg rolls ahead of time?

Absolutely. Assemble and refrigerate them uncooked for up to 24 hours, or freeze for up to 3 months.

What’s the best dipping sauce?

Sweet chili sauce, soy sauce, or a simple vinegar-garlic dip pairs wonderfully.

Can I use spring roll wrappers instead?

Spring roll wrappers are thinner and will result in a different texture. Egg roll wrappers are best for that crisp, bubbly finish.

How do I keep them crispy after frying?

Place them on a wire rack instead of paper towels to maintain crunch.

Are they gluten-free?

Traditional egg roll wrappers contain gluten. Use gluten-free wrappers if needed and check sauces for gluten content.

Can I air-fry them?

Yes, air fry at 375°F (190°C) for 10–12 minutes, turning halfway through for even crispiness.

Why are my egg rolls greasy?

This usually happens when the oil is too cool. Always preheat oil to the correct temperature and avoid overcrowding.

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Conclusion

Homemade egg rolls are a satisfying kitchen project that yields delicious, restaurant-quality results. With a crispy shell, flavorful filling, and endless customization options, they’re perfect for both weeknight meals and special gatherings. Once you master the basics, these golden delights might just become a staple in your homemade snack or appetizer repertoire.

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