Ten years of weekend cooking with Emma taught me that homemade egg rolls beat any restaurant version hands down. What started as trying to recreate our favorite Chinese takeout turned into a family tradition that fills our kitchen with the most incredible aromas. Emma loves helping roll them up, and honestly, her technique is getting better than mine - she's got this way of sealing the edges that keeps them from bursting open during frying.
Why You'll Love These Homemade Egg Rolls
These egg rolls solve the problem every home cook faces - getting that restaurant crispiness without a deep fryer or fancy equipment. Emma and I have tested this recipe on the pickiest eaters (including her friends at sleepovers), and it never fails to impress. The method is simple enough that even beginners can nail it, but the results taste like you've been making egg rolls your whole life. What makes this recipe special is how forgiving it is. Mess up the rolling? They still taste great. Don't get the oil temperature exactly right? The filling is so good it doesn't matter.
Plus, you can make huge batches on weekends and freeze them for those crazy weeknight dinners when everyone's hungry and you need something that feels special but comes together fast. The real magic happens when you bite through that crispy shell and hit the savory filling - it's the kind of texture that makes people stop talking and just focus on eating. Emma calls them "the crunchy-soft rolls," and honestly, that's the right description.
Jump to:
- Why You'll Love These Homemade Egg Rolls
- Ingredients for Homemade Egg Rolls
- How To Make Egg Rolls Recipe Step By Step
- Storing Your Homemade Egg Rolls
- Egg Rolls Recipe Variations
- Equipment For Egg Rolls Recipe
- Smart Swaps for Different Needs
- Why This Egg Rolls Recipe Works
- Top Tip
- The Secret Recipe My Cousin Will Never Share
- FAQ
- Time for Crispy Goodness!
- Related
- Pairing
- Egg Rolls
Ingredients for Homemade Egg Rolls
The Wrappers:
- Egg roll wrappers
- Spring roll wrappers
- Wonton wrappers
Classic Pork Filling:
- Ground pork
- Napa cabbage
- Carrots
- Green onions
- Fresh ginger
- Garlic cloves
- Soy sauce
- Sesame oil
For Frying:
- Vegetable oil
- Peanut oil
Simple Dipping Sauce:
- Soy sauce
- Rice vinegar
- Sweet and sour sauce
- Hot mustard
Optional Add-ins:
- Cooked shrimp
- Bean sprouts
- Mushrooms
- Water chestnuts
See recipe card for quantities.
How To Make Egg Rolls Recipe Step By Step
Filling Prep:
- Salt cabbage and let sit 15 minutes
- Squeeze out all the water
- Cook pork until browned
- Add vegetables and seasonings
- Cool completely before rolling
Assembly Time:
- Place filling in wrapper corner
- Wet edges with water
- Roll tightly from corner
- Fold in sides as you go
- Seal with wet finger
The Fry:
- Heat oil to 350°F
- Fry 2-3 minutes per side
- Look for golden brown color
- Drain on paper towels
- Serve hot with dipping sauce
Temperature Check:
- Too cool = soggy, greasy rolls
- Drop a bit of wrapper in oil
- Should sizzle right away
- Too hot = burns outside, raw inside
Storing Your Homemade Egg Rolls
Before Frying (Freezer - 3 months):
- Arrange on floured baking sheet
- Freeze until solid
- Transfer to freezer bags
- Fry straight from frozen
Cooked Leftovers (Fridge - 2 days):
- Store in airtight container
- Reheat in oven at 350°F
- Don't microwave (gets soggy)
- Crisp them up again
Make-Ahead Tips:
- Assemble morning of serving
- Keep covered with damp towel
- Don't let wrappers dry out
- Freeze extras right away
Reheating Tricks:
- Skip microwave → Ruins texture
- Oven → Crispy again
- Air fryer → Quick and crispy
- Toaster oven → Small batches
Egg Rolls Recipe Variations
Emma's Top Picks:
- Add corn kernels
- Extra ginger kick
- Cheese and ham mix
- Sweet sour glaze
Weekend Specials:
- Buffalo chicken spice
- Philly cheesesteak style
- Crab rangoon cream
- Pizza roll fusion
Holiday Versions:
- Turkey cranberry
- Ham cheese breakfast
- Spinach feta Greek
- Apple cinnamon dessert
Sauce Mix-Ups:
- Spicy mayo blend
- Teriyaki sweet
- Ranch classic
- Sriracha kick
Air Fryer Options:
- Brush with oil
- Cook at 375°F
- Flip halfway through
- Crispy without deep frying
Equipment For Egg Rolls Recipe
- Large skillet or wok
- Deep pot for frying
- Small bowl for water
- Clean kitchen towels
- Large mixing bowl
- Sharp knife
Smart Swaps for Different Needs
Protein Options:
- Ground pork → Ground chicken
- Regular meat → Ground turkey
- Meat filling → All-vegetable mix
- Standard → Cooked shrimp
Wrapper Alternatives:
- Egg roll wrappers → Spring roll wrappers
- Regular → Wonton wrappers
- Standard → Rice paper (won't be as crispy)
Vegetable Swaps:
- Napa cabbage → Regular cabbage
- Fresh carrots → Pre-shredded carrots
- Bean sprouts → Shredded lettuce
- Standard mix → Coleslaw mix
Diet-Friendly:
- Regular oil → Coconut oil
- Soy sauce → Tamari
- Standard → Gluten-free wrappers
Cooking Methods:
- Oil frying → Baking (400°F for 15-20 minutes)
- Deep frying → Air fryer (375°F for 8-10 minutes)
Why This Egg Rolls Recipe Works
Emma and I have made these egg rolls so many times that we know exactly what makes them turn out right every single time. The key is in getting the filling moisture just right - too wet and the wrappers get soggy and tear, too dry and they taste like cardboard. We learned to salt the cabbage first, then squeeze out every drop of water. It sounds like a small thing, but it's what keeps our egg rolls crispy instead of falling apart.
The other thing that matters is not overfilling them. I used to pack way too much filling in each wrapper, and they'd burst open in the oil or cook unevenly. Emma figured out the right amount - about two tablespoons - and now our egg rolls stay sealed and cook evenly every time. Plus, when you use fresh wrappers instead of frozen ones, they're so much easier to work with and don't crack when you're rolling them up.
Top Tip
- The secret to restaurant-style crispy egg rolls is double-checking your oil temperature and not overcrowding the pan. Heat your oil to exactly 350°F and only fry 3-4 egg rolls at a time. If you add too many at once, the temperature drops and they get greasy instead of crispy. Emma and I learned this the hard way after making soggy egg rolls for weeks. Now we always use a thermometer and give each batch plenty of room to bubble and brown properly.
- Another trick we discovered is to seal the edges with egg white instead of just water - it creates a stronger seal that won't come apart during frying. And here's something most people don't know: let your wrapped egg rolls rest for about 10 minutes before frying. This helps the wrapper firm up and reduces the chance of them splitting open.
The Secret Recipe My Cousin Will Never Share
My cousin has been making egg rolls for his restaurant for twenty years, and he's always been super secretive about his technique. Last summer at our family reunion, Emma accidentally spilled his "secret" when she was helping him in the kitchen. Turns out, he adds a tiny bit of cornstarch to his filling mixture - just one teaspoon per batch. It sounds weird, but it soaks up any extra moisture and keeps the filling from getting watery while the egg rolls cook.
But here's the real kicker - he also brushes each wrapped egg roll with a thin layer of beaten egg white before frying. "Makes them extra golden and crispy," he finally admitted when Emma ratted him out. The egg white creates this thin, shiny shell that stays crunchier longer than regular egg rolls. Now Emma and I use both tricks every time, and our egg rolls stay crispy for hours instead of getting soggy after ten minutes like they used to.
FAQ
What is egg rolls filling made of?
Traditional egg roll filling contains shredded cabbage, carrots, and either pork or chicken, seasoned with soy sauce, ginger, and garlic. Some versions include bean sprouts, mushrooms, or other vegetables. The key is keeping the filling fairly dry so the wrappers don't get soggy during cooking.
What's the difference between eggroll and spring Egg Rolls Recipe?
Egg rolls use thicker wheat-based wrappers and are always fried, creating a bubbly, crispy texture. Spring rolls use thinner rice paper wrappers and can be served fresh or fried. Egg rolls are typically larger and have a more substantial, crunchy shell compared to delicate spring rolls.
Are egg rolls healthy or unhealthy?
Egg rolls are deep-fried, so they're higher in calories and fat than fresh options. However, homemade versions let you control ingredients and oil quality. The vegetable filling provides some nutrients, but they're best enjoyed as an occasional treat rather than a daily meal.
What's the difference between lumpia and egg rolls?
Lumpia are Filipino spring rolls that use very thin crepe-like wrappers, making them more delicate than Chinese egg rolls. Lumpia can be served fresh or fried, while egg rolls are always fried. The filling and seasonings also differ, with lumpia often featuring Filipino flavors and ingredients.
Time for Crispy Goodness!
Now you have all the secrets to creating great homemade egg rolls - from proper filling prep to my cousin's secret cornstarch and egg white tricks. These golden, crispy beauties prove that restaurant-quality results are totally doable in your home kitchen. Emma and I love making big batches on weekends, and there's nothing better than hearing that satisfying crunch when you bite into a well-made egg roll.
Craving more family-friendly favorites? Try our The Best Baked Feta Eggs Recipe that makes the most incredible brunch dish. Need something sweet? Our Healthy and Easy Peach Pie Recipe delivers all the flavor with less guilt. Or start your morning right with our Healthy Perfect Omelette Recipe that's become Emma's weekend request!
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Related
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Pairing
These are my favorite dishes to serve with Egg Rolls
Egg Rolls
Equipment
- 1 Large skillet (For cooking filling)
- 1 Mixing bowl (For combining filling)
- 1 Sharp knife (For prepping vegetables)
- 1 Small bowl (For sealing edges with water/egg)
- 1 Frying pot or wok (For frying egg rolls)
- 1 Thermometer (For checking oil temperature)
- 1 Tongs (For safely flipping during fry)
- 1 Paper towels (For draining fried rolls)
Ingredients
Egg Roll Filling
- 1 lb Ground pork - Sub: ground turkey/chicken
- 2 cups Napa cabbage - Salted and squeezed dry
- 1 cup Carrots - Shredded
- 3 Green onions - Thinly sliced
- 1 tablespoon Fresh ginger - Grated
- 2 Garlic cloves - Minced
- 2 tablespoon Soy sauce - Or tamari for gluten-free
- 1 teaspoon Sesame oil - Optional for extra flavor
- 1 teaspoon Cornstarch - Secret moisture control trick
Wrappers
- 24 Egg roll wrappers - Can sub spring roll wrappers
For Frying
- As needed Vegetable oil - For deep frying
- Optional Peanut oil - Adds depth of flavor
- 1 Egg white - For sealing and brushing
Dipping Sauce (optional)
- 2 tablespoon Soy sauce
- 1 tablespoon Rice vinegar
- 2 tablespoon Sweet & sour sauce
- 1 teaspoon Hot mustard - Optional kick
Instructions
- Salt the shredded cabbage, let it sit, and squeeze out liquid completely.
- Brown the pork, add vegetables, season well, and let it cool fully.
- Spoon filling into wrapper, roll tightly, fold sides, and seal edges.
- Heat oil to 350°F and fry rolls until golden and crispy on all sides.
- Drain fried rolls on paper towels and serve hot with dipping sauces.
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