Easy Homemade Egg Rolls Recipe

If you’re anything like me, the thought of crispy, golden-brown egg rolls always hits the spot. These Easy Homemade Egg Rolls Recipe take all that fun and excitement and pack it right into your kitchen with ingredients you can trust. I love how making them from scratch lets you control every bit of the filling — fresher, tastier, and tailored exactly to your taste buds.

Whether it’s for a casual weeknight dinner or impressing friends at your next get-together, this recipe shines because it’s approachable and downright delicious. Plus, you’ll enjoy the satisfaction of mastering a classic that tastes way better than takeout. Ready to roll? Let’s dive in!

Ingredients You’ll Need

Each ingredient plays a role in building that perfect balance of savory, crunchy, and fresh. I always recommend getting the freshest Napa cabbage and shredding your own carrots — it makes a difference! The combination of ground pork with ginger and garlic creates that signature flavor punch.

• Ground pork: You can swap for turkey or chicken if you want a leaner option, but pork really gives the best flavor and juiciness.
• Napa cabbage: Make sure to salt and squeeze out moisture thoroughly to avoid soggy egg rolls.
• Carrots: Freshly shredded adds a nice crunch and subtle sweetness.
• Green onions: Thinly sliced—the bite is mild but essential for freshness.
• Fresh ginger: Grate it finely to infuse the filling with warmth and a little zing.
• Garlic cloves: Minced for that classic aromatic base everyone loves.
• Soy sauce: Use tamari if you want it gluten-free or look for a low-sodium option to control saltiness.
• Sesame oil: Totally optional but adds a subtle toasty layer if you have it on hand.
• Cornstarch: The secret weapon for locking in moisture and keeping the filling firm, not watery.
• Egg roll wrappers: You can also find spring roll wrappers as a substitute; just watch the size difference.
• Vegetable oil (and peanut oil): For frying – peanut oil adds great flavor and handles high heat really well.
• Egg white: This acts as the glue to keep your rolls sealed tight.
• Dipping sauce ingredients: Soy sauce, rice vinegar, sweet & sour sauce, and optional hot mustard to create that perfect tangy kick.

Variations

One of my favorite parts about this Easy Homemade Egg Rolls Recipe is how easy it is to make your own. I like to switch up ingredients depending on what I have and my mood—let me share some ideas to inspire you.

• Vegetarian Version: I swap the pork for a mix of finely chopped mushrooms, shredded tofu, and extra veggies like bell peppers. Still tasty and satisfying!
• Spicy Twist: Adding a splash of chili oil or diced jalapeños into the filling gives it a nice heat without overpowering the other flavors.
• Gluten-Free: Using tamari instead of soy sauce and spring roll wrappers made from rice flour keeps it friendly for gluten-sensitive eaters.
• Air-Fried Egg Rolls: If you want to skip deep frying, I’ve had great results with air frying at 400°F for about 10-12 minutes, flipping halfway through for even crispiness.

How to Make Easy Homemade Egg Rolls Recipe

Step 1: Prepare and Cook the Filling

Start by crisping up your ground pork in a hot skillet over medium-high heat until it’s nicely browned and cooked through. Then add your grated ginger, minced garlic, shredded carrots, and salted Napa cabbage. Stir everything together and let the cabbage wilt down—it’s so satisfying to watch it all combine. Toss in the sliced green onions, soy sauce, sesame oil, and sprinkle the cornstarch last. This last step is a life-saver; it firms up the filling so the egg rolls don’t get soggy as they fry.

Step 2: Assemble the Egg Rolls

Lay your egg roll wrapper out flat with one corner facing you like a diamond. Spoon about two tablespoons of the filling near the corner closest to you—don’t overfill or it’ll be hard to seal. Brush the edges lightly with beaten egg white; this is your glue. Fold the corner up over the filling, tuck in the sides, then roll tightly to seal. I like to keep a damp towel nearby while working through these to prevent wrappers from drying out.

Step 3: Fry to Perfection

Heat at least two inches of vegetable or peanut oil in a deep skillet to 350°F (a candy or frying thermometer helps here). Carefully lower the egg rolls in batches, frying until they’re golden brown and crisp—usually 3-5 minutes, turning halfway. Don’t overcrowd the pan, or the temperature drops and you’ll end up with greasy, soggy rolls. Drain on paper towels, and try to eat some while they’re still warm (I won’t judge if you sneak a few!).

How to Serve Easy Homemade Egg Rolls Recipe

Garnishes

I’m a sucker for fresh garnishes when I serve egg rolls. A sprinkle of toasted sesame seeds or chopped green onions adds an extra pop of color and texture. Sometimes, I’ll whip up some quick pickled radishes on the side for that sharp contrast—it gives a fun bite between those crispy rolls.

Side Dishes

These egg rolls are great on their own but also pair beautifully with simple fried rice or stir-fried veggies for a complete meal. At home, I often serve them alongside a light cucumber salad tossed with rice vinegar and a touch of sugar—keeps things fresh and balances the richness perfectly.

Creative Ways to Present

If you’re making these for a party, try cutting them in half diagonally and arranging on a platter with small dipping bowls scattered around. I even like to use colorful parchment paper liners to keep them from sticking and elevate the presentation. Fun, inviting, and super Instagram-worthy!

Make Ahead and Storage

Storing Leftovers

If you imagine any leftovers (they rarely last long!), wrap them tightly in paper towels and store in an airtight container in the fridge. The paper towels help absorb any moisture, keeping your egg rolls crispier. I find they’re best eaten within 2 days for optimal flavor and texture.

Freezing

Freezing homemade egg rolls is a total game-changer for busy days. Just assemble the rolls but don’t fry them yet. Place them on a baking sheet in a single layer, freeze until firm (a few hours), then transfer to freezer bags. When you want a quick snack or dinner, fry straight from frozen—just add an extra minute or two to cooking time.

Reheating

To reheat and keep them crispy, I love popping leftover egg rolls in a hot oven (around 400°F) on a baking sheet for 8-10 minutes. Avoid microwaving since it turns them soggy and sad. You’ll get that fresh-from-the-fryer crunch back with this method every time.

FAQs

Final Thoughts

I have to say, this Easy Homemade Egg Rolls Recipe quickly became one of my go-to comfort foods. It’s such a joy to share these crispy rolls fresh from the pan with family and friends, watching everyone dive in with those happy, crunchy bites. If you’re looking for a recipe that’s fun to make, versatile, and always hits the mark, give this one a try—you won’t regret it!

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