Description
Make restaurant-style, golden, crispy homemade egg rolls right in your kitchen. This easy recipe is packed with savory filling and perfect for parties, game days, or as a freezer-friendly appetizer.
Ingredients
Scale
- 1 tablespoon sesame oil
- 1 pound ground pork (or substitute ground chicken or beef)
- 1 teaspoon minced fresh ginger
- 2 cloves garlic, minced
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 4 green onions, sliced
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1/4 teaspoon black pepper
- 24 egg roll wrappers
- 1 large egg, beaten (for sealing)
- Vegetable oil, for frying (or use for baking/air frying)
Instructions
- Heat sesame oil in a large skillet over medium-high heat. Add ground pork and cook, breaking it up, until browned. Drain off excess fat.
- Add ginger and garlic to the skillet and cook for 1 minute until fragrant.
- Add cabbage, carrots, and green onions to the skillet. Stir-fry for 5 to 7 minutes until vegetables are tender-crisp.
- Stir in soy sauce, brown sugar, and black pepper. Remove from heat and let the filling cool completely. This step is important for easy wrapping.
- Set up your assembly station: place the cooled filling, egg roll wrappers, and the beaten egg (egg wash) on your counter.
- Place one egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Brush all four edges lightly with the egg wash.
- Place about 2 tablespoons of filling near the bottom corner. Do not overfill.
- Fold the bottom corner up over the filling. Fold in the left and right corners toward the center.
- Tightly roll the wrapper upward toward the top corner. Moisten the final top corner with egg wash to seal the roll completely. Repeat with remaining wrappers and filling.
- To fry: Heat 2 inches of vegetable oil in a deep pot to 350°F (175°C). Carefully place 3-4 egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3 to 5 minutes, turning occasionally, until golden brown and crispy. Remove and drain on a wire rack or paper towels.
- To bake: Preheat oven to 400°F (200°C). Lightly brush or spray the assembled egg rolls with oil. Bake for 15-20 minutes, flipping halfway, until golden brown.
- To air fry: Preheat air fryer to 375°F (190°C). Lightly spray egg rolls with oil. Air fry for 10-12 minutes, flipping halfway, until crispy.
- Serve your crispy homemade egg rolls hot with your favorite dipping sauces.
Notes
- For freezer-friendly egg rolls, assemble them completely, place them on a baking sheet lined with parchment paper, and freeze until solid. Transfer frozen egg rolls to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
- Try a low carb egg roll variation by omitting the wrapper and serving the filling over shredded lettuce—this is often called Egg Roll in a Bowl.
- For an easy dipping sauce, mix equal parts soy sauce and rice vinegar with a dash of chili garlic sauce.
- Prep Time: 30 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Frying (or Baking/Air Frying)
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 egg roll (fried)
- Calories: 180
- Sugar: 1
- Sodium: 250
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 8
- Cholesterol: 30