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A plate of golden crispy egg rolls sliced open to reveal a filling of vegetables, ground meat, and scrambled eggs, served with sweet chili dipping sauce and garnished with chopped green onions.

Egg Rolls

Homemade egg rolls with crispy shells and savory filling that beat takeout any day. A weekend tradition that's perfect for freezing and sharing!
5 from 1 vote
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Course: Appetizer, Main Course, Snack
Cuisine: Asian-American, Chinese, Fusion
Keyword: Chicken egg rolls, Cinnamon in egg rolls, Egg roll wrappers, Egg rolls Chinese, Egg rolls near me, Egg rolls recipe, Egg rolls vs spring rolls, Egg rolls with rice noodles
Prep Time: 45 minutes
Cook Time: 30 minutes
Make-Ahead Chill: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 24 egg rolls
Calories: 190kcal
Cost: $12

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.
    Top-down view of a rustic kitchen counter with bowls of shredded cabbage, cooked ground meat, chopped carrots, garlic, soy sauce, and sliced green onions. All ingredients are prepped for egg roll filling.
  • Brown the pork, add vegetables, season well, and let it cool fully.
    Top-down view of hands assembling an egg roll. A wrapper is placed on a wooden surface in a diamond shape, being folded tightly around a spoonful of filling. A small bowl of sealing paste is nearby.
  • 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.
    Overhead shot of egg rolls frying in bubbling hot oil inside a deep pan. Several rolls are perfectly golden, while others are still cooking. A plate of fried rolls and a bowl of chili dipping sauce sit beside the pan.
  • Drain fried rolls on paper towels and serve hot with dipping sauces.
    Close-up of crispy golden-brown egg rolls stacked on a white plate, with one egg roll cut open to show the savory pork and vegetable filling. Garnished with sliced green onions and served over shredded cabbage and peppers.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 85g | Calories: 190kcal (10%) | Carbohydrates: 15g (5%) | Protein: 8g (16%) | Fat: 11g (17%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 4g | Cholesterol: 25mg (8%) | Sodium: 350mg (15%) | Potassium: 200mg (6%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 1500IU (30%) | Vitamin C: 6mg (7%) | Calcium: 25mg (3%) | Iron: 1.3mg (7%)
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