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Egg Roll Recipe
If you’re craving a crispy, savory homemade Chinese appetizer that’s both easy and delicious, this Egg Roll Recipe has you covered.
If there’s one thing I’ve learned in my fifty years in the kitchen, it’s that a golden, fried wrapper hugging a flavorful filling can turn any meal into a celebration. Honestly, who doesn’t love that satisfying crunch when you bite in? My homemade egg rolls bring together shredded cabbage, tender pork, and aromatic ginger in a way that’s surprisingly quick. Perfect for potlucks, weeknight dinners, or a late-night snack, they’re a popular, traditional Chinese appetizer that never fails to impress. With cozy winter evenings and lively summer gatherings alike, these rolls shine—plus they freeze beautifully for busy nights. You know what? I serve mine with rice vinegar dipping sauce and a dollop of wasabi mayo—my secret zing.
Why You’ll Love This Egg Roll Recipe
– No oven needed: uses just a skillet or pot.
– Ready in under an hour: from chop to crunch in about 50 minutes.
– Crispy & golden: each roll fries up with a satisfying crisp.
– Flavorful filling: savory pork, cabbage, and ginger layer tastes.
– Easy to customize: swap meats or go vegetarian in a snap.
– Versatile appetizer: ideal for parties, game days, or family dinners.
– Make-ahead magic: prep filling or assemble rolls before guests arrive.
– Family friendly: kids and adults alike adore the crunchy bites.
– Budget-savvy: uses affordable, pantry-friendly ingredients.
Ingredients for Homemade Egg Rolls
– 1 lb ground pork (or swap with ground chicken or turkey)
– 4 cups shredded green cabbage (avoid pre-shredded slaw mix—fresher crunch)
– 1 cup shredded carrot (adds color and subtle sweetness)
– 3 cloves garlic, finely minced
– 1 Tbsp fresh ginger, grated (or 1 tsp ginger paste)
– 3 green onions, thinly sliced (white and light-green parts)
– 2 Tbsp soy sauce (I use low-sodium Kikkoman)
– 1 Tbsp oyster sauce (optional but adds depth)
– 1 tsp sesame oil (toasted gives a richer aroma)
– ¼ tsp white pepper (or black pepper)
– 18–20 egg roll wrappers (Twin Dragon brand works great)
– 1 egg, beaten (for sealing the wrappers)
– Vegetable oil or peanut oil, for frying (enough for a 2″-deep layer)
Tip: Pat veggies dry to prevent watery filling. Keep wrappers covered with a damp towel so they stay pliable.
Directions
1. Stir-fry the aromatics
Heat 1 Tbsp oil in a large skillet over medium heat. Add garlic, ginger, and green onions; sauté until fragrant, about 30 seconds.
-
Cook the pork
Crumble in ground pork. Cook, stirring often, until no pink remains—about 5 minutes. Break up any clumps for even browning. -
Toss in veggies & sauces
Stir in cabbage and carrots. After 2 minutes, pour in soy sauce, oyster sauce, sesame oil, and pepper. Cook until veggies soften but still have bite—3–4 minutes. Remove from heat and let cool slightly. -
Wrap ’em up
Lay one egg roll wrapper diamond-side toward you. Spoon about 2 heaping Tbsp filling near the bottom corner. Fold bottom corner over filling, tuck in sides, and roll up snugly. Brush the top edge with beaten egg to seal. Repeat until all filling is used. -
Fry until golden
In a heavy pot, heat oil to 350°F (175°C) for a 2″ depth. Slide in 4–5 rolls without crowding. Fry, turning occasionally, until golden—about 3 minutes per side. -
Drain & serve
Transfer to a wire rack or paper towels for 1–2 minutes to lock in crisp. Serve hot with sweet chili sauce, duck sauce, or your favorite dip.
Servings & Timing
• Yield: Makes 18–20 egg rolls
• Prep Time: 25 minutes (includes chopping)
• Chill Time: 10 minutes (optional—rest filling for easier wrapping)
• Cook Time: 15–18 minutes (in batches)
• Total Time: About 50 minutes
Variations on This Egg Roll Recipe
– Veggie Delight: Skip the meat and double the cabbage, carrots, and mushrooms.
– Shrimp-Pork Combo: Swap half the pork for chopped shrimp for a surf-and-turf twist.
– Curry-Spiced: Stir in 1 tsp curry powder and a pinch of turmeric to the filling.
– Gluten-Free: Use rice paper wrappers or gluten-free wonton skins.
– Spicy Sriracha: Mix 1–2 tsp sriracha into the soy sauce for extra heat.
– Cheese Burst: Add a small mozzarella cube into each roll for a gooey surprise.
Storage & Reheating Tips
• Fridge: Store cooled rolls in an airtight container for up to 3 days.
• Freezer: Flash-freeze rolls on a baking sheet, then bag and freeze up to 1 month.
• Reheat: Air-fryer at 375°F for 6–8 minutes or oven at 400°F for 10–12 minutes—keeps them crispy.
• Make-Ahead: Assemble rolls up to 4 hours ahead; fry just before serving for peak crunch.
Notes from Test Kitchen
• Keep oil temperature steady around 350°F—too hot burns, too cool makes greasy rolls.
• Don’t overstuff: too much filling can burst wrappers mid-fry.
• Rest assembled rolls on parchment to prevent sticking.
• For extra crisp, dust wrappers lightly with cornstarch before wrapping.
• Using a mandoline for the cabbage ensures uniform shreds—total game-changer.
FAQs about Egg Roll Recipe
Q: Can I bake these instead of frying?
A: Yes—brush rolls lightly with oil and bake at 400°F for 15–20 minutes, flipping halfway, for a lighter version.
Q: My wrappers cracked. Help!
A: Keep wrappers at room temperature and covered with a damp towel so they stay pliable.
Q: How do I avoid watery filling?
A: Squeeze shredded cabbage in a clean towel after salting, or drain it in a colander for 10 minutes.
Q: Can I use rice paper wrappers?
A: You can, but they’re thinner—handle gently and reduce oil temperature slightly to prevent tearing.
Q: Is there a vegetarian option?
A: Swap pork for firm tofu or extra vegetables, and boost the garlic-soy seasoning to taste.
Q: How long do they last in the freezer?
A: Up to one month in a sealed bag; fry straight from frozen, adding a few extra minutes.
Q: Can I prep the filling ahead of time?
A: Absolutely—store it covered in the fridge and stir before wrapping to redistribute juices.
Q: What dipping sauces pair best?
A: Sweet chili, duck sauce, soy-vinegar mix, or spicy mayo—all delicious companions!
Conclusion
This Egg Roll Recipe brings you crispy, golden rolls filled with savory pork and vibrant veggies—perfect for any gathering or solo snack attack. Give it a try, share your flavor swaps in the comments, and don’t forget to explore my Potstickers and Crab Rangoon recipes for more homemade Chinese appetizers!
Egg Roll Recipe
Ingredients
- 1 lb ground pork ground pork
- 4 cups shredded green cabbage shredded green cabbage avoid pre-shredded slaw mix—fresher crunch
- 1 cup shredded carrot shredded carrot adds color and subtle sweetness
- 3 cloves garlic garlic finely minced
- 1 Tbsp fresh ginger fresh ginger grated (or 1 tsp ginger paste)
- 3 green onions green onions thinly sliced (white and light-green parts)
- 2 Tbsp soy sauce soy sauce I use low-sodium Kikkoman
- 1 Tbsp oyster sauce oyster sauce optional but adds depth
- 1 tsp sesame oil sesame oil toasted gives a richer aroma
- 18-20 egg roll wrappers egg roll wrappers Twin Dragon brand works great
- 1 egg egg beaten (for sealing the wrappers)
- Vegetable oil or peanut oil Vegetable oil or peanut oil for frying (enough for a 2"-deep layer)
Instructions
- Heat 1 Tbsp oil in a large skillet over medium heat. Add garlic, ginger, and green onions; sauté until fragrant, about 30 seconds.
- Crumble in ground pork. Cook, stirring often, until no pink remains—about 5 minutes. Break up any clumps for even browning.
- Stir in cabbage and carrots. After 2 minutes, pour in soy sauce, oyster sauce, sesame oil, and pepper. Cook until veggies soften but still have bite—3–4 minutes. Remove from heat and let cool slightly.
- Lay one egg roll wrapper diamond-side toward you. Spoon about 2 heaping Tbsp filling near the bottom corner. Fold bottom corner over filling, tuck in sides, and roll up snugly. Brush the top edge with beaten egg to seal. Repeat until all filling is used.
- In a heavy pot, heat oil to 350°F (175°C) for a 2" depth. Slide in 4–5 rolls without crowding. Fry, turning occasionally, until golden—about 3 minutes per side.
- Transfer to a wire rack or paper towels for 1–2 minutes to lock in crisp. Serve hot with sweet chili sauce, duck sauce, or your favorite dip.
