Easy Homemade Egg Rolls Recipe

Nothing beats the satisfaction of rolling up your own crispy, golden egg rolls right in your kitchen. This Easy Homemade Egg Rolls Recipe is one of those dishes that feels a little fancy but is surprisingly simple to pull off, even on a weeknight. Trust me, once you master this, you’ll be swapping takeout menus for your own homemade creations on the regular.

What makes this recipe special is the combination of fresh, vibrant ingredients wrapped in delicate egg roll skins and fried until perfectly crisp. It’s perfect for a cozy dinner at home, an appetizer for friends, or even for meal prep because you can make a big batch and freeze extras. Plus, it’s a fantastic recipe to customize to your tastes and dietary needs.

Ingredients You’ll Need

Each ingredient in this Easy Homemade Egg Rolls Recipe plays a crucial role to create balance — from tender pork to crisp cabbage, all wrapped in egg roll wrappers that fry up just right. Here’s a quick guide to shopping so you know what to pick up and why.

• Ground pork: I love how ground pork adds juicy richness, but you can also swap for ground chicken or turkey if you want a lighter option.
• Napa cabbage: This adds crunch and moisture but make sure to salt and squeeze it dry to avoid soggy egg rolls.
• Carrots: Shredded carrots bring a subtle sweetness and bright color.
• Green onions: Thinly sliced for that fresh punch of flavor.
• Fresh ginger: Grated ginger gives the filling a little zing — fresh is best, but powdered works in a pinch.
• Garlic cloves: Minced garlic adds depth and savory warmth.
• Soy sauce: Use regular or tamari for gluten-free. It seasons the filling perfectly.
• Sesame oil: Optional, but I swear by a teaspoon for that nutty aroma.
• Cornstarch: Here’s a little secret: it helps control moisture so the filling isn’t too wet, making each egg roll crispier.
• Egg roll wrappers: The stars of the show. You can sub spring roll wrappers, but egg roll skins give the best crunch.
• Vegetable oil (or peanut oil): For frying. Peanut oil adds a nice flavor if you have it on hand.
• Egg white: Used as a “glue” to seal your egg rolls so nothing spills out.
• Dipping sauce ingredients (optional): Soy sauce, rice vinegar, sweet & sour sauce, and hot mustard give you a tangy, sweet, and spicy dip to amp things up.

Variations

I love experimenting with this recipe depending on the season or what’s in my fridge. The beauty of this Easy Homemade Egg Rolls Recipe is how customizable it is, so don’t be shy about tweaking it to your liking.

• Vegetarian Version: Swap ground pork for finely diced mushrooms or tofu. I tried this for a friend who’s vegetarian and honestly, it was just as delicious!
• Spicy Kick: Adding a few dashes of Sriracha into the filling or some chopped jalapeños really wakes things up.
• Seafood Twist: Mix shrimp with the pork or on its own for a lighter, briny flavor. Just cook shrimp first, chop, and add to your filling.
• Gluten-free: Use tamari instead of soy sauce and spring roll wrappers labeled gluten-free. It’s a great way to enjoy the same crispiness without the gluten.
• Healthy Bake: If you want less oil, bake your egg rolls on a baking sheet at 425°F until crisp, flipping halfway.

How to Make Easy Homemade Egg Rolls Recipe

Step 1: Prepare the Filling

Start by browning the ground pork in a skillet over medium heat until it’s cooked through and no longer pink. As the meat cooks, mix in grated ginger and minced garlic—this will build that flavorful base.

Next, toss in the salted, squeezed-dry Napa cabbage, shredded carrots, and green onions. Add soy sauce, sesame oil, and cornstarch, stirring everything together until the filling is well combined and just a little thickened. This moisture-controlling trick with cornstarch will make your egg rolls crispier — I learned this the hard way after soggy first attempts!

Step 2: Wrap Your Egg Rolls

Lay one egg roll wrapper flat on a clean surface with a corner pointing towards you like a diamond. Spoon about two tablespoons of filling near the bottom corner. Fold the corner over the filling, tuck in the sides snugly, then roll tightly toward the far corner.

Brush the top corner with egg white to seal. Don’t overfill or the rolls will burst during frying – it’s tempting to stuff them full, but thinner packs fry best and are crispier.

Step 3: Fry to Perfection

Heat vegetable or peanut oil in a deep skillet or pot to 350°F (180°C). Carefully add a few egg rolls at a time—don’t crowd the pan—and fry for about 3-4 minutes until they’re golden brown and crisp. I always keep an eye on the color; if they turn too dark too fast, the oil might be too hot.

Drain fried egg rolls on paper towels to soak up excess oil, and get ready for that satisfying crunch!

How to Serve Easy Homemade Egg Rolls Recipe

Garnishes

I often sprinkle chopped green onions and sesame seeds on top for a pretty finish and extra flavor. A wedge of lime on the side can add a fresh zing if you like a bit of citrus brightness with your egg rolls.

Side Dishes

These egg rolls pair so well with simple sides like steamed jasmine rice or a crisp Asian slaw. For an easy, balanced meal, I sometimes serve them alongside hot miso soup or edamame for a fun finger-food dinner.

Creative Ways to Present

For special occasions, I’ve arranged egg rolls upright in a bamboo steamer basket lined with lettuce leaves, making for an eye-catching centerpiece. You can also slice them diagonally and serve on a platter with several dipping sauces arranged artfully.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover egg rolls in an airtight container in the fridge for up to 3 days. Reheating in a hot skillet or oven helps keep the outside crispy better than the microwave, which tends to make them soggy.

Freezing

If I’m making a big batch, I freeze the un-fried wrapped egg rolls on a baking sheet first, then transfer them to a freezer bag. This way, they don’t stick together and you can fry them straight from frozen — a total time saver!

Reheating

To reheat leftovers, I usually pop them in a 375°F oven for about 10 minutes or pan-fry for just a few minutes per side to regain that crisp exterior. Microwave is fine if you’re in a hurry, but you’ll lose the crunch.

FAQs

Final Thoughts

This Easy Homemade Egg Rolls Recipe is one of my go-tos when I want something impressive but not intimidating in the kitchen. It’s one of those dishes that impress guests, satisfies picky eaters, and comes together with ingredients you can find easily. I can’t recommend making these enough — from rolling to frying, it’s a fun, tasty project that fills your home with irresistible aromas. Give it a try, and I bet you’ll have everyone asking for seconds!

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