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
- 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
I have made these many times and they are perfect! I freeze some after rolling. To store, I wrap in parchment paper and put them in a ziploc. They are just as good as the ones that I fry right away!
That’s great to know Michelle. Many people ask if they are good frozen and I never had tested it to know! Thanks for the feedback. –Rachel
We usually make these either Christmas Eve or New Years Eve….I put a lot more stuff in them and they are so good….ground pork, cabbage, onions, mushrooms, bean sprouts, water chestnuts, soy sauce, ginger, beaten egg, salt, cornstarch……then we make pineapple dipping sauce with crushed pineapple, mustard, honey, cornstarch, soy sauce. The sauce is also good on fried rice when we make it too.
I’m about to make a batch. Haven’t made them for a while. Going to try the PB trick and see how that is. Will let you know. BTW people are talking about freezing the filling. I make the egg rolls and freeze them in a container with parchment paper so they won’t stick and cook them from frozen. They are great!
Thanks for your recipe!
I hope you liked the peanut butter Penny!
I was just going to ask if you could freeze eggrolls ready to drop in the oil. I was going to ask if I was to wrap each individual eggroll in wax paper, put them in a sealed bag, would that work?
I absolutely love this recipe! I add bean sprouts and water chestnuts instead of more cabbage. I also serve it as egg roll in a bowl. I slice the wonton wrappers into strips and deep fry them. Add them right on top. Drizzle with sweet chili sauce. Yummy!
I’m so glad you like them Diana! I agree and we also eat a lot of egg roll bowls. They are delicious! –Rachel
make your filling before hand.Store in frig over night. Warm to room temp and squeeze out moisture. Follow recipe for folding and frying
It will be very wet and wilted if you do this but if you like it that way, feel free. –Rachel
Hi all. I’m Australian & whist I’ve heard about egg rolls no-one sells/makes them here. We have Dim Sims fried or steamed & Spring rolls. I think egg rolls are somewhere between fried Dim Sims & Spring rolls. Can’t wait to try them.
I hope you enjoy them Jo!
There just ok to me. Could use more chineese veggies and a spoon of peanut butter to give a more authentic flavor. I made them a second time with nappa cabbage and bok-choy added a tablespoon of peanut butter along with bamboo schoots and baby cocktail shrimp with a dash of seasame oil. So delicious, to each his or her own Bon Appetit
I’ve never had an egg roll with peanut butter in it. Like you say, to each his or her own. –Rachel
@Michael Bender, never heard of egg rolls with PB, but to each its own .
@Silvia Fernandez, I remember my grandmas’s egg rolls and her secret ingredient was PB! Go figure ?
@Dawn, PB goes surprisingly well with many things you wouldn’t think of.
I made these. They were good but I would use more cabbage
Feel free to!
I’ve known about adding peanut butter (just a small amount) for years. Done by so many Chinese restaurants. It helps blend the other ingredients without creating a unique flavor. Give it a try.
be sure to alert your guests in case any have peanut allergy.My son never eats restaurant egg rolls for this reason. @Joe L.,