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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. 

an egg roll broken in half  on a wooden cutting board with two egg rolls in the background on a blue napkin

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.

a line of cooked egg rolls on a board on a blue napkin

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.

the four steps to roll an egg roll

Step 3: Fold in the sides.

Step 4: Roll up.

Watch me make these egg rolls in their full version on my YouTube Channel!

an egg roll broken in half on a wooden cutting board with two egg rolls in the background on a blue napkin

Homemade Egg Rolls

Homemade egg rolls are a tastier version of takeout and you can control the ingredients. Just 20 minutes to perfection!
Prep Time 12 minutes
Cook Time 6 minutes
Total Time 18 minutes
Servings 6 people
Author Rachel Ballard


  • 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


  • 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


Calories: 250kcal
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Appetizer, Main Course
Cuisine American, Chinese

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  1. 5 stars
    I,’ve made the chicken and beef and pork with Cole slaw mix vegetables or broccoli slaw mix vegetables and rolled them in a cornmeal and flour mix before I put them in the freezer to set up. Then put them in the lower part of the fridge then fried those egg rolls up drain them on paper towels.and enjoy with homemade fried rice.

  2. 5 stars
    absolutely the best. I won’t buy egg rolls again. I think I could make batch of filling and freeze to be ready to make into rolls and fry up fresh. found wrappers in the deli section of superstore.

    1. Wonderful Fran! The filling is likely to weep and be wet if you freeze it (vegetables are always soggy when thawed) so you may not like that but you’re welcome to try. –Rachel

    1. @Dale Wheaton, I would like to know as well . Dale, do you have an air fryer ? If so, which INE so you recommend ?

  3. 5 stars
    Made your egg rolls last week and my husband and grandsons loved them. Am making them at my sister’s over the 4th. Thank you for the delicious ? recipe!I

    1. I suppose you could Claudia. I haven’t tested the recipe with anything but ground pork so you’d have to experiment some. The shrimp will cook much more quickly than the chicken will, so you’ll have to keep that in mind too. –Rachel

  4. If you make them in advance of cooking, say the day before, how do you store them so that the wonton wrapper doesn’t get soggy and break apart when handling? Thank you

    1. I would not freeze these uncooked–vegetables when frozen and thawed leak all the water that was held in their cell membranes and that means your cabbage is going to seep water making your egg rolls wet. –Rachel

  5. These are absolutely delicious! Thanks for sharing the recipe! (By the way, my grocery store keeps the wonton wrappers in the dairy section, so I had to ask a clerk where they were.):o)

    1. Barbara I’ve never tried them in an air fryer–I don’t even own one–and they haven’t been tested in the oven but I have heard some readers comment that it works so you’re welcome to try it! –Rachel

    2. @Barbara, I bought an air fryer specifically to save oil on my egg rolls. Big mistake. Wonton tasted like cardboard. Air fryers are great for many things ( I just gave mine away) but for deep fried taste nothing beats deep frying.

  6. Made the egg rolls tonight for a bunch of boys. Have to say how amazing they were! Major hit! Shared with my neighbors too and they loved them! Thank you so much for sharing!

  7. 5 stars
    These were WONDERFUL! Great instructions. I was expecting to freeze half, nope, my family ate them all! My daughter said when I make them again, double the recipe. This was so yummy. Thank you.

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.