Homemade egg rolls are stuffed with pork and cabbage, then fried until crispy and golden. They taste just like your favorite takeout.
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Two Bite Tested
This recipe has been tested and retested in my own kitchen to make sure it works consistently. It is a popular recipe because:
- It uses familiar grocery-store ingredients.
- The egg rolls fry up crisp and golden.
- It feels like takeout at home.
This recipe includes:
- Detailed ingredient notes
- Answers to frequently asked questions
- Serving and storage suggestions
- A recipe card with nutritional information
A Note From My Kitchen
When I make my menu for the week, I like to browse the internet and my cookbooks looking for new recipes to try, which is how I came across the idea to make egg rolls at home. I seldom venture into the realm of making Chinese at home, and if I do, it's usually some kind of stir-fry or fried rice. Not beautiful, golden, crispy egg rolls. I thought I'd give them a shot because I knew my husband would love them.
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. 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 them, just as I suspected he would!
As a side note, these aren't exactly authentic Chinese egg rolls. While it's not an authentic egg roll recipe, we can call these American Chinese. I love them just the same!
What's important is that this simple egg roll recipe turned out just the way we hoped it would! They've been added to our permanent recipe rotation. I call this the best egg roll recipe because my husband thinks they are the best.
Happy cooking,
Ingredient Notes
- Ground pork: Look for unseasoned bulk ground pork in the meat case at your local grocery store. If you don't see it, I suggest asking the butcher at the meat counter.
- Garlic: Fresh garlic should have firm bulbs with white or purple-tinted paper husks.
- Soy sauce: Regular or low-sodium soy sauce can be used.
- Sesame oil: Toasted sesame oil will have a nuttier flavor than regular oil.
- Ground ginger: Ground ginger will add a subtly spicy, peppery flavor to your eggrolls - don't skip it!
- Carrots and cabbage: Shred the carrots and cabbage with a box grater.
- Vegetable oil: Use a neutral vegetable oil labeled for sautéing, such as canola oil or a standard vegetable oil blend.
- Egg roll wrappers: Egg roll wrappers can usually be found in the refrigerated section of the grocery store. If you don't see them, don't hesitate to check with your store clerk. Sometimes they are in a part of the store you wouldn't expect!
- Flour: All-purpose flour works for the sealing paste used to close the wrappers.
- Water: Room-temperature tap water is fine for mixing the flour paste.
- Peanut or vegetable oil for frying: Use a frying oil with a neutral flavor and a high smoke point.
- Asian dipping sauce: Use a store-bought dipping sauce from the Asian foods aisle, or any prepared sauce that is labeled for egg rolls.
Frequently Asked Questions
How do homemade egg rolls get sealed before frying?
The flour and water "glue" is key to making sure your eggrolls stay tightly wrapped and sealed when frying.What's the difference between an eggroll and a spring roll?
Spring rolls are wrapped in a thin flour wrapper. American Chinese egg rolls are wrapped in a thicker wrapper made with flour and egg. Egg rolls are always fried in oil until golden brown, but spring roll wrappers are more versatile and can be prepared baked, steamed, or fried.
Two Bite Take
"Love this recipe! Simple and so good. I did add fresh ginger and green onion. Made with ground beef, ground turkey and shrimp all wonderful!"
- A Pinterest User
Serving Suggestions
What to Serve With The Best Homemade Egg Rolls
There are two ways that you can serve your egg rolls. They can be served as an appetizer before a delicious main course, or they can be presented as a side dish served with your main dish. We like to serve them as a side to Instant Pot Egg Drop Soup. Whether you decide to serve them before or with your meal (or maybe even as your meal!), don't forget to serve them with a dipping sauce. Some of my favorite dipping sauces are sweet and sour sauce, a thick and sticky teriyaki sauce, sweet chili sauce, or Makoto ginger dressing.Homemade Egg Rolls Recipe Variations
Mix things up a little and make these egg rolls your own:- Try using a different protein like ground chicken, ground turkey, or ground beef instead of pork.
- Instead of cabbage slaw, try a crunchy julienned broccoli slaw.
- Add extra veggies like bean sprouts, bell peppers, green onion, or celery to the mix.
Got Leftovers?
What To Do With Leftover Egg Rolls
Enjoy your leftover eggrolls as is or get creative with them:- Slice leftover pork egg rolls and add them to a chopped salad as a crunchy topping.
- Chop leftover egg rolls and serve them over rice with dipping sauce as a bowl-style meal.
- Cut leftover egg rolls into bite-size pieces and use them as a filling for lettuce cups.
- Warm leftover egg rolls and serve them in a wrap with shredded cabbage and dipping sauce.
- Chop leftover egg rolls and add them to a stir-fry at the very end to warm through.
How should leftover pork egg rolls be stored?
Cool leftover pork egg rolls and store them in the refrigerator in an airtight container or resealable plastic bag. Leftover egg rolls can be stored for 3-4 days in the refrigerator.What is the best way to reheat easy egg rolls?
When it comes to reheating egg rolls, I like to use one of two different methods. They are best reheated in the oven or an air fryer. Heat in the oven on a baking sheet at 350 degrees F for 10-15 minutes. Alternatively, you can reheat them in an air fryer for 2-3 minutes at 350 degrees F.- Oven: 350 degrees F for 10-15 minutes.
- Air fryer: 350 degrees F for 2-3 minutes.
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
Homemade egg rolls are stuffed with pork and cabbage, then fried until crispy and golden. They taste just like your favorite takeout.
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
- 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.
- 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.
- Lay out an egg roll wrapper in a diamond shape 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.)
- In a deep heavy-bottomed skillet, heat the cooking oil over medium-high heat to 350 degrees F. Fry the egg rolls in the peanut oil. Allow them to cook undisturbed on one side until golden brown and crispy before flipping to the other side. Remove to a paper towel-lined plate or wire racks. 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.
Author: Becky Tarala
To save time you can use pre-shredded coleslaw mix in place of the cabbage and carrots.
Author: Becky Tarala
Behind the Bites
Hi, I’m Becky, the creator of The Two Bite Club, where good food starts with two bites.
I’ve been cooking and sharing recipes here for years,
sharing the kinds of easy, dependable dishes that tend to become family favorites.
These are the recipes I make in my own kitchen, and I hope you enjoy them as much as we do.
You can read more about me and The Two Bite Club here!
I’ve been cooking and sharing recipes here for years,
sharing the kinds of easy, dependable dishes that tend to become family favorites.
These are the recipes I make in my own kitchen, and I hope you enjoy them as much as we do.
You can read more about me and The Two Bite Club here!
