Homemade Egg Rolls
Homemade egg rolls give you the power to know exactly what’s in that tasty fried tube of Chinese goodness. Simple ingredients, big flavor. That’s what it’s all about around here.
How to make fantastic homemade egg rolls even if you’ve never done it before.
The first time I made these homemade egg rolls, they were good–well, they were good enough.
I thought they lacked a little somethin’-somethin’. Honestly, I think it was just more salt.
With a few adjustments, they’re awesome AND (this is my favorite part) you know what’s in them. If you are allergic to MSG and some of those mystery ingredients that could be in your favorite take out, give these a try. You can have them whipped up in 20 minutes or so.
You’ll find egg roll wrappers in the produce section of your grocery store. They will be square and are usually near the pre-shredded bags of cabbage, or by the herbs in the refrigerated area.
Of course, because they’re fried, don’t forget they really need to be eaten when they’re hot. Cold=gross. If you need to make a smaller batch to avoid leftovers, do that. A half batch would be just as easy. You can save any leftover wrappers for another use or make another batch of egg rolls later.
And if you want some fried rice to go along side, check out my quick version here.
How to reheat egg rolls
I have reheated mine in the oven on 350 for about 15 minutes. You can also use a toaster oven to warm them.
Can I bake these instead of frying?
I haven’t tested the recipe in the oven and suspect they would need a light coating of oil over the surface before baking to help them crisp up. I’d even suggest elevating them on a roasting rack to get air under them.
How to fold your egg rolls step by step
Step 1: Turn your egg roll wrapper in a diamond shape, one end pointing toward you. Place 2-3 tablespoons of cooked filling in the center.
Step 2: Fold up the bottom over the filling, tucking it snugly. Use a dab of water on your fingers to wet the edges of the unfolded corner.
Step 3: Fold in the sides.
Step 4: Roll up.
Watch me make these egg rolls in their full version on my YouTube Channel!
Homemade Egg Rolls
Ingredients
- 10 ounces shredded cabbage 3-4 loosely packed cups, a bag of pre-shredded cole slaw mix works here
- 1/2 cup shredded carrot
- 1/2 cup finely diced green onions without the whites
- 1 teaspoon freshly grated ginger
- 1 clove fresh garlic
- 1/2 pound ground pork
- 1/2 teaspoon salt
- dash black pepper
- 2 Tablespoons soy sauce mixed with 1 tablespoon water
- 1 package egg roll wrappers found the produce department
- oil for frying I prefer refined coconut oil
Instructions
- Finely grate the ginger and garlic on a box grater. If you don’t have a box grater, just chop it as finely as you can.
- Heat a skillet over medium-high heat. Add 1 tablespoon of vegetable oil and cook the ground pork until no pink remains, breaking any large chunks.Season with half the salt and a dash of pepper. Remove from the skillet and set aside.
- In the same skillet, add another tablespoon of oil and heat over medium high.
- Add in the ginger and garlic. Cook 30 seconds then add the cabbage, carrots, and onions and toss well.
- Add the remaining salt and dash of pepper.
- Saute 5-7 minutes just until the vegetables soften slightly. Add the pork back in.
- Add the soy sauce and water mixture, tossing well.
- Cook until the liquid evaporates, just a minute or two more.
- Remove from heat and cool slightly.
- Once the filling is cool enough to handle, start forming your egg rolls.
- Using one wonton wrapper at a time, lay it in front of you in a diamond shape with a point toward you. Add about 3 tablespoons of filling to the center and roll up the point closest to you. Tuck in the sides as you continue to roll to the other point.
- Seal the open edge by rubbing water on the inside of the seam with your fingers.
- Bring 3 inches of oil to 375 degrees in a medium pot. Cook the egg rolls a few at a time, turning frequently until evenly golden–about 6-7 minutes each.
- Drain on paper towels. Serve hot with sweet and sour sauce, spicy mustard, or Duck sauce.
- Makes 14-16 egg rolls
Any tips to bake these in the oven instead of deep frying?
Hey Carol, outside of an air fryer, I don’t have an alternative to deep frying. I’ve only ever made them that way. –Rachel
Nice to use the rice papers….Glutin free…Thank you.
My Cambodian friend showed me to also add grafted jicma..it gives that little extra crunch. Also don’t stir fry the veggie oart..just cook the meat..add it to the raw veggies..roll and fry…they are perfect. Keep the rolls small..finger sized for the crispest.
I have also added broccoli slaw in addition to the cabbage and no one was the wiser, even broccoli haters! And I have also baked them so they’re not as greasy.
I reheat my fried egg rolls in the air fryer and they crisp right back up.
Delicious. I love the fresh ginger and garlic. Fantastic flavor. I could eat the filling right out of the bowl.
Ha ha me to Tori! And you know, the whole “egg roll in a bowl” thing is a trend right now. 😉 I’m so glad you enjoyed them! –Rachel
This recipe is no longer showing up for me and I forgot to write it down in my recipe book!! Please help!!
Steve thank you so much for letting me know! I have NO idea what happened but the whole recipe was gone! I have it fixed now so the recipe is there for you. Try it again. –Rachel
Thanks for the recipe! I suggest trying them with bean sprouts and a little bundle of rice vermicelli (cooked/softened) added to the filling. (The rice noodles would be put on top of your filling before rolling, not mixed with the filling itself.)
You can also use rice paper wrappers for a Vietnamese style. Using moist rice paper wrappers takes some practice but they are well worth it. (And those you don’t fry can be eaten cold as summer rolls!)
To freeze cooked egg rolls – cool, wrap in wax paper, freeze in a ziploc. Heat on a tray under the broiler on low or in a hot oven.
Great ideas Elizabeth!
So about freezing them, you can freeze before you fry them and they are fine. I usually put my filling on paper towels to soak up and extra oil or liquid because if there’s any in there they will get soggy. I leave them on the paper towels for about 30 mins.
Great suggestions Tiffany! Thanks! –Rachel
When I reheat egg rolls, I microwave them for 45 seconds and then place then in my toaster oven to crisp them up, knowing they will be hot in the center and crispy on the outside! *Hint- place a piece of foil on the bottom tray to collect any oil that drips down!
Do you think freezing these would work to reheat at work?
Hey Sam–I know that they do reheat okay. Of course since they are fried, when you heat them they will loose their crispiness but if you don’t worry about that, then it should work fine. I’d let it thaw some in the fridge leading up to lunch time then wrap it in a paper towel and microwave it in 30 second intervals until hot. 🙂 –Rachel