Homemade Chinese Egg Rolls
Homemade Chinese Egg Rolls – A Personal Story
The first time I rolled these, the kitchen smelled like soy, toasted sesame, and warm ginger, and my children crowded the counter, eager to help fold the parcels. I learned this recipe by tinkering with my grandmother’s notes, trading long waits for phone calls to aunts for a few simple tests. The result is crispy, savory egg rolls that crack delightfully with each bite and spill warm, seasoned filling across your plate. When I wanted a bit of Southwest spice, I even borrowed ideas from other favorites like this crispy southwest egg rolls inspiration, which helped me balance textures and flavors while keeping the classic character intact.
Why Make This Recipe
These homemade Chinese egg rolls are special because they combine a bright, crunchy vegetable filling with seasoned meat and a perfectly blistered wrapper. They are:
- Family-approved: kids and adults both reach for seconds.
- Customizable: swap pork for chicken, shrimp, or tofu.
- Texturally satisfying: a contrast of crisp shell and tender filling.
You will love them because they deliver restaurant-style crispiness at home, with control over salt, oil, and fillings to make them healthier or more indulgent depending on your mood.
Ingredients You’ll Need
For the Filling
- 1 pound ground pork (or ground chicken or turkey) – use 80/20 for flavor; leaner for lighter result
- 4 cups finely shredded green cabbage (about half a medium head), packed
- 1 cup grated carrot (about 2 medium carrots)
- 1 cup bean sprouts, rinsed and drained (optional for crunch)
- 3 green onions, thinly sliced (white and green parts separated)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (or hoisin for vegetarian)
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon white or black pepper
- 1 tablespoon vegetable oil for stir-frying
For Assembly and Frying
- 20 egg roll wrappers (about 6 inch square) – look for fresh or frozen in the refrigerated section
- 1 large egg, beaten with 1 tablespoon water (for sealing)
- Neutral oil for frying (vegetable, canola, or peanut), about 4 cups for deep frying
Notes and substitutions: - For a vegetarian version, replace meat with firm crumbled tofu or extra mushrooms and use hoisin in place of oyster sauce.
- To reduce oil, bake or air fry; see instructions below.
How to make Homemade Chinese Egg Rolls – Step-by-Step Guide
Step 1. Prepare the filling (about 12 minutes)
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add ground pork, breaking it up with a spatula. Cook until no longer pink and slightly browned, about 4 to 6 minutes. Drain excess fat if needed.
Step 2. Sauté aromatics and vegetables (about 4 to 6 minutes)
Push meat to the side, add garlic and ginger, and cook until fragrant, about 30 seconds. Add the shredded cabbage and grated carrot and stir-fry until wilted but still slightly crisp, 2 to 3 minutes. Stir in bean sprouts and the white parts of green onions. The filling should be glossy but not watery; if there is excess liquid, cook another minute until it evaporates.
Step 3. Season and cool (2 minutes plus cooling)
Stir in soy sauce, oyster sauce, sesame oil, and pepper. Taste and adjust seasoning. Transfer filling to a bowl and let it cool for 10 minutes; warm filling will make wrappers soggy and harder to seal.
Step 4. Assemble egg rolls (about 15 to 20 minutes)
Lay one egg roll wrapper with a corner facing you. Spoon about 2 to 3 tablespoons of filling near the bottom corner. Fold the bottom corner up over the filling, fold both side corners in snugly, then roll tightly toward the top corner. Brush the top corner with the egg wash and press to seal. Repeat with remaining wrappers and filling.
Step 5. Fry the egg rolls (about 6 to 8 minutes per batch)
Heat oil in a deep pot or wok to 350 to 375°F (175 to 190°C). Carefully add 3 to 4 egg rolls without overcrowding. Fry, turning occasionally, until evenly golden brown and blistered, 3 to 4 minutes per side, about 6 to 8 minutes total. Remove to a paper towel-lined tray to drain. The wrapper should be crisp and golden; the filling should be hot through.
Alternative Step 5. Bake or air fry for a lighter version
To bake, preheat oven to 400°F (200°C). Brush each roll lightly with oil and place seam side down on a parchment-lined baking sheet. Bake 15 to 20 minutes, turning halfway, until golden and crisp. To air fry, cook at 375°F (190°C) for 8 to 12 minutes, turning once.
Step 6. Serve warm
Let egg rolls rest 2 minutes before serving so the filling settles. Serve with dipping sauces of your choice.
Tips & Recipe Variations – Expert Tips & Ideas
- Use cold filling when wrapping to prevent soggy wrappers.
- Do not overfill wrappers; too much filling makes sealing difficult and causes bursting during frying.
- For extra crispness, double-fry briefly: fry until pale golden, rest 2 minutes, then fry again until deep golden.
- To make gluten-free rolls, use tamari and rice paper wrappers; steam or bake rice paper rolls rather than deep fry.
- Vegetarian option: swap pork for crumbled firm tofu and add shiitake mushrooms for umami.
- Make ahead: assemble and refrigerate, covered, up to 4 hours before frying. For longer storage, freeze uncooked rolls on a tray, then transfer to a bag; fry from frozen, adding a minute or two to cook time.
- Reheating: re-crisp in a 350°F (175°C) oven or air fryer for 3 to 5 minutes.
How to Serve – Best Ways to Serve
Serve egg rolls hot and crisp with small bowls of sauce: sweet and sour, duck sauce, hoisin, or a chili-garlic dip. They pair well with steamed white rice, fried rice, or a bright cucumber salad to cut the richness. For presentation, slice on the diagonal and fan on a long plate with microgreens or sliced scallions on top. Typical serving size is 2 to 3 egg rolls per person depending on appetite; estimate about 220 to 300 calories per roll for fried versions.
Frequently Asked Questions – Common Questions
Q: Can I make this recipe ahead of time?
A: Yes. You can prepare the filling a day ahead and keep it refrigerated. Assembled but uncooked egg rolls can be refrigerated for up to 4 hours before frying.
Q: Can I freeze egg rolls?
A: Absolutely. Freeze uncooked, individually laid out on a tray until solid, then transfer to a freezer bag for up to 2 months. Fry or bake from frozen.
Q: What can I use instead of egg roll wrappers?
A: Rice paper wrappers work for a gluten-free alternative, though texture differs. Wonton wrappers can make smaller, crispier rolls.
Q: How do I prevent the filling from becoming watery?
A: Cook vegetables briefly over high heat to retain some texture and evaporate excess moisture. Cool the filling before wrapping and avoid over-salting early, which draws out juices.
Q: Can I make this vegetarian or dairy-free?
A: Yes. Replace meat with tofu or extra vegetables, use hoisin instead of oyster sauce, and the recipe is naturally dairy-free.
Review – Reader Review
“These egg rolls became the star of our weeknight dinners. The wrapper crisps perfectly and the filling is flavorful without being greasy. My family asks for them at every gathering.”
Conclusion – Final Thoughts
I hope this recipe invites you into the small, delicious ritual of rolling and sharing. There is something comforting about the crack of a warm wrapper and the savory steam that escapes with each bite. If you want to compare a traditional take, this Authentic Chinese Egg Rolls (from a Chinese person) Recipe offers a wonderful reference for authentic flavor profiles and technique. Try these with family, tweak the filling, and tell me how they turned out.
Homemade Chinese Egg Rolls
Ingredients
Method
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add ground pork, breaking it up with a spatula. Cook until no longer pink and slightly browned, about 4 to 6 minutes. Drain excess fat if needed.
- Push meat to the side, add garlic and ginger, and cook until fragrant, about 30 seconds. Add the shredded cabbage and grated carrot and stir-fry until wilted but still slightly crisp, 2 to 3 minutes. Stir in bean sprouts and the white parts of green onions. The filling should be glossy but not watery; if there is excess liquid, cook another minute until it evaporates.
- Stir in soy sauce, oyster sauce, sesame oil, and pepper. Taste and adjust seasoning. Transfer filling to a bowl and let it cool for 10 minutes.
- Lay one egg roll wrapper with a corner facing you. Spoon about 2 to 3 tablespoons of filling near the bottom corner. Fold the bottom corner up over the filling, fold both side corners in snugly, then roll tightly toward the top corner. Brush the top corner with the egg wash and press to seal. Repeat with remaining wrappers and filling.
- Heat oil in a deep pot or wok to 350 to 375°F (175 to 190°C). Carefully add 3 to 4 egg rolls without overcrowding. Fry, turning occasionally, until evenly golden brown and blistered, about 6 to 8 minutes total.
- To bake, preheat oven to 400°F (200°C). Brush each roll lightly with oil and place seam side down on a parchment-lined baking sheet. Bake for 15 to 20 minutes, turning halfway, until golden and crisp.
- To air fry, cook at 375°F (190°C) for 8 to 12 minutes, turning once.
- Let egg rolls rest 2 minutes before serving so the filling settles. Serve with dipping sauces of your choice.
Notes
- One-Pot Macaroni Cheeseburger Soup Recipe - January 13, 2026
- Cheesy Beef Rigatoni Bake - January 5, 2026
- Easy Sheet Pan Blueberry Shortcake - January 4, 2026
