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I found a recipe for egg rolls a while back when I was browsing the internet planning my menu for the week. I seldomly venture into the realm of making Chinese at home, and if I do it's some kind of stir-fry or fried rice. Not beautiful, golden, crispy egg rolls.
But, I thought I'd give them a go because I knew my husband would love them. The recipe I was inspired by didn't look too tough!

Once I got the technique down for rolling them up nice and tight, I made quick work of assembling them. Working in batches I fried them up, which really was the toughest part. You've got to keep a close eye on them to make sure they're fried evenly and not for too long.
Once they were done, they were nice and crispy and every bit as delicious as any take-out egg roll. My husband loved 'em, just as I suspected he would.

Just for the record, from what I've read, these aren't exactly authentic Chinese egg rolls. We can call these American Chinese. I'm an American girl who loves American food, so I'm alright with a westernized version.
What's important is that they came out just the way we hoped they would! I don't usually deep fry at home, but once in awhile it's nice to mix it up and indulge a little! I really loved them even though I'm not usually a fan of Chinese food and they've been added to our permanent recipe rotation. I call them the best because my husband thinks they are the best. :)
Here are a few more of my family's favorite recipes:

The Best Homemade Egg Rolls
Yield: 12 egg rolls
prep time: 15 MINUTES
cook time: 15 MINUTES
total time: 30 MINUTES
prep time: 15 MINUTES
cook time: 15 MINUTES
total time: 30 MINUTES
These are the BEST Homemade Egg Rolls made with seasoned ground pork and fresh vegetables tightly rolled up in egg roll wrappers, then fried to crispy delicious perfection.
INGREDIENTS
1 pound ground pork
2 cloves garlic, minced
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon ground ginger
2 cups shredded cabbage
1 small carrot, shredded
1 package (25 7-inch square) egg roll wrappers
2 tablespoons flour
2 tablespoons water
1 quart peanut or vegetable oil, for frying
your favorite Asian dipping sauce
1 pound ground pork
2 cloves garlic, minced
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon ground ginger
2 cups shredded cabbage
1 small carrot, shredded
1 package (25 7-inch square) egg roll wrappers
2 tablespoons flour
2 tablespoons water
1 quart peanut or vegetable oil, for frying
your favorite Asian dipping sauce
INSTRUCTIONS
1. Cook the pork and garlic in the vegetable oil until the pork is no longer pink. Stir in the soy sauce, sesame oil, and ground ginger. Set aside to slightly cool.
2. In a large mixing bowl, combine the pork mixture with the shredded carrots and cabbage. Make a paste out of the flour and water in a small bowl.
3. Lay out an egg roll wrapper with a corner pointed towards you. Place 1/4 cup of the pork and vegetable mixture into the center of the wrapper. Brush the corner farthest from you with the flour paste. Fold the corner closest to you up over the mixture. Fold the left and right corners in towards the center, then tightly roll. The flour paste will help seal the egg roll. Repeat until all of the filling is used. (I ended up with 13 egg rolls total.)
4. Fry the egg rolls in the peanut oil (just a few at a time) until they are golden brown. Remove to a paper towel-lined plate. Serve with your favorite Asian dipping sauce.
NOTES
To save time you can use pre-shredded coleslaw mix in place of the cabbage and carrots! And I think next time I'm adding mushrooms. YUM!
Author: Becky Tarala
1. Cook the pork and garlic in the vegetable oil until the pork is no longer pink. Stir in the soy sauce, sesame oil, and ground ginger. Set aside to slightly cool.
2. In a large mixing bowl, combine the pork mixture with the shredded carrots and cabbage. Make a paste out of the flour and water in a small bowl.
3. Lay out an egg roll wrapper with a corner pointed towards you. Place 1/4 cup of the pork and vegetable mixture into the center of the wrapper. Brush the corner farthest from you with the flour paste. Fold the corner closest to you up over the mixture. Fold the left and right corners in towards the center, then tightly roll. The flour paste will help seal the egg roll. Repeat until all of the filling is used. (I ended up with 13 egg rolls total.)
4. Fry the egg rolls in the peanut oil (just a few at a time) until they are golden brown. Remove to a paper towel-lined plate. Serve with your favorite Asian dipping sauce.
NOTES
To save time you can use pre-shredded coleslaw mix in place of the cabbage and carrots! And I think next time I'm adding mushrooms. YUM!
Author: Becky Tarala
Egg rolls are my favorite part of Chinese take out and these look absolutely delicious! :) They don't seem too difficult either! Pinning for dinner next week!
ReplyDeleteYay! I'd lve to know how they turn out for you! :)
DeleteThose look great and easy enough for a not so great cook to try:)
ReplyDeleteI make dinner egg rolls all the time at home. we call them leftover egg rolls. You can put ANYTHING in an eggroll and fry it. If it is rollable do it. I have done pizza, scrambled eggs bacon and cheese, Buffalo chicken(my personal favorite) Ground Italian sausage with peppers and onions. There is no end to what you can do with these things. Use your imagination. Just remember to add some kind of seasoning after they come out of fryer.
ReplyDeleteI made these for dinner last night. Everyone loved them! They are the BEST :) Thank you for the recipe!!
ReplyDeleteHi, I'm highly allergic to cabbage, and wondered if I omitted it, if it would make a difference in the consistency?
ReplyDeleteThe cabbage is what really fills out the pork mixture. Maybe try broccoli slaw?
DeleteAs a child, my siblings and I hated cabbage. My mom made all meat mixture instead to fill her egg rolls. It was a combination of hamburger, pork sausage, cream cheese, and sour cream with some seasonings. She mixed it all together raw and let it sit overnight/couple hours to let the flavors meld before making the rolls and frying. It was a long time before my taste changed and I learned to appreciate the veggies in my egg rolls. Thought I would share about her mix though as you are allergic to cabbage.
DeleteBean sprouts work well too.
DeleteI drained them on a paper towel, but they were still extremely greasy. Any suggestions?
ReplyDeletemake sure your oil is hot enough, at least 350 maybe try 360 the least time they spend in the oil the better....you could always bake them I spritz them with a little oil and bake in a hot oven like 425 givs them that fried taste and teture
DeleteAir fry
DeleteDo youbcook the cabbage mix? If so how?
ReplyDeleteI do not cook the cabbage. It goes in raw.
DeleteThis will be my 2nd time trying to make these. I ended up with wrong wraps before. But it didnt go to waste family ate it on a plate. Wish me luck!
ReplyDeleteI hope the second time around was good! :)
DeleteThese are so good and easy to do making them again tonight
ReplyDeleteI'm so glad to hear you love them as much as we do!
DeleteRetired and new to cooking. Want to try these, but only two of us so I would like to make - eat two and freeze the rest. Would you freeze and then thaw and fry or freeze them after you fry them?
ReplyDeleteWelcome and thanks for stopping by! If I were to freeze these egg rolls, I would fry them and then freeze. Freeze them in a single layer and then transfer them to a ziploc bag. Reheat at 350 dgrees F for around 20 minutes.
DeleteMade these for dinner tonight, they were amazing with sweet & sour sauce to dip them in :)
ReplyDeleteThank you for this recipe!! We just made them and they were SCRUMPTIOUS!! We will be making them again for sure.
ReplyDeleteThese were easy and delicious! Better than the restaurant. I wouldn't change a thing
ReplyDeleteAny suggestions on how to make them less greasy? Have made them a couple times and super delicious but really greasy.
ReplyDeleteCan these be assembled the day before , refrigerated and then fried the next day?
ReplyDeleteThis Homemade Egg Roll is so delicious and easy to make. I love making this since you can eat it anytime of the day. I used San-J Tamari Soy Sauce that I bought at Karman Foods as alternative for an added twist of flavor; it's perfect!
ReplyDeleteI just made this to go with out dinner.I’ve tried several egg roll recipes and must say this is the best ones I’ve come across yet. I’ll be making them again.
ReplyDeleteIf you want less cabbage I used bean sprout as a filler with cabbage
ReplyDelete