Homemade Chinese Egg Rolls are crispy, golden, and packed with a savory filling of cabbage, carrots, and seasoned meat. These takeout-style egg rolls are easy to make at home and taste even better fresh from the fryer. Serve them with sweet chili sauce, soy sauce, or hot mustard for the perfect appetizer or snack.
Prep Time
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Servings: 12 egg rolls
Equipment
- Large skillet or wok
- Mixing spoon
- Knife
- Cutting board
- Small bowl
- Deep frying pan or pot
- Tongs
- Paper towels
Ingredients
For the Filling
- 1 pound ground pork or chicken
- 3 cups shredded cabbage
- 1 cup shredded carrots
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon black pepper
For Rolling
- 12 egg roll wrappers
- 1 tablespoon flour
- 2 tablespoons water
For Frying
- Vegetable oil for frying
Ingredient Notes
- Egg roll wrappers: Keep covered with a damp towel to prevent drying out.
- Ground pork: Traditional choice, but chicken or shrimp also works well.
- Sesame oil: Adds authentic flavor and aroma.
- Cabbage: Green cabbage holds texture best after cooking.
Instructions
Step 1: Cook the Meat
Heat a skillet over medium heat. Cook ground pork or chicken until browned and fully cooked. Drain excess grease if needed.
Step 2: Add Vegetables
Stir in cabbage, carrots, green onions, garlic, and ginger. Cook for 3–4 minutes until vegetables soften slightly.
Step 3: Season the Filling
Add soy sauce, sesame oil, and black pepper. Stir well and cook another minute. Remove from heat and let cool slightly.
Step 4: Prepare the Wrapper Glue
In a small bowl, mix flour and water into a paste.
Step 5: Fill the Egg Rolls
Place an egg roll wrapper in a diamond shape. Spoon about 2 tablespoons filling near the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with flour paste.
Step 6: Heat the Oil
Heat vegetable oil to 350°F (175°C) in a deep pan or pot.
Step 7: Fry the Egg Rolls
Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
Step 8: Drain and Serve
Transfer to paper towels to drain excess oil. Serve hot with dipping sauce.
Nutrition Facts (Per Egg Roll)
- Calories: 180
- Protein: 9g
- Carbohydrates: 13g
- Fat: 10g
- Saturated Fat: 2g
- Fiber: 1g
- Sodium: 320mg
Tips
- Do not overfill wrappers or they may burst while frying.
- Keep finished egg rolls warm in the oven while frying batches.
- For extra crispiness, fry twice for 1 minute each round.
- Air fry at 390°F for a lighter option.
Variations
Shrimp Egg Rolls
Replace pork with chopped shrimp.
Vegetarian Version
Use mushrooms, bean sprouts, and extra cabbage.
Spicy Egg Rolls
Add sriracha or chili flakes to the filling.
Cheeseburger Egg Rolls
Fill with seasoned beef and cheddar cheese for a fusion twist.