Crispy Homemade Egg Roll recipe

This post may contain affiliate links. Please read my disclosure policy.

Homemade Egg Rolls are a favorite around here, when we go for dinner, egg rolls is one of my favorite things to order!  Making egg rolls is easy so easy and everyone loves them!

What’s in an Egg Roll?

These egg rolls are filled with a pork and veggie filling and while the recipe doesn’t call for bean sprouts, I sometimes enjoy adding them as well!

Once rolled, they are fried until crispy & hot however these can also be baked (however you won’t get the same crispy crust you find when you fry them).

a stack of Crispy Homemade Egg Rolls

You will be able to make at least 12 egg rolls and possibly more.  You may be wondering where to buy egg roll wrappers and the good news is almost every grocery store has them!  Check the produce area (near the tofu products) or the freezer.  If you don’t see them, just ask.

Most egg roll wrappers come more than 12 per package I just make as many as I can until the filling runs out!

How to Make Egg Rolls

Egg Rolls are so easy to make! For the traditional egg rolls, I simply cook the filling and add it to the egg roll wrapper. Roll, fry and enjoy!

While I add pork and veggies, you can add any fillings you like including beef or keeping them all vegetable.

How to Wrap Egg Rolls

You’ll want to ensure you wrap your egg rolls well so the contents stay all tucked inside! Wrapping them is easy, I mix a touch of water/flour to make a glue to keep them sealed.

  • Lay out one egg roll wrapper with a corner pointed toward you.
  • Place the meat/coleslaw in the middle.
  • Use your finger to spread a little bit of the flour mixture along the edge.
  • Fold two opposite corners together to make a triangle, fold the sides in and then roll tightly.
  • Seal the edges with the flour mixture.

a stack of Crispy Homemade Egg Rolls with one cut open, with a dipping sauce

Did you know that egg rolls wrappers can be filled with pretty much add ANYTHING?!

Here are a few more of my favorite egg roll recipes:

Really, the possibilities are endless, so use this as a guide and use your imagination!  Love shrimp or mushrooms Throw them in and it just might be AMAZING!  Have fun with these!

How to Reheat Egg Rolls

Like most recipes with a crispy crust, these homemade egg rolls are best eaten right away when fried crisp.  To reheat any leftover egg rolls, preheat the oven to 350°F and baked about 15-20 minutes or until heated through.

a stack of Crispy Homemade Egg Rolls with one cut open, with a dipping sauce
4.85 from 44 votes
Review Recipe

Crispy Homemade Egg Rolls!

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 12 Egg Rolls
Author Holly Nilsson
When we go for dinner, egg rolls is one of my favorite things to order! I had NO idea they’d be so easy to make at home!

Ingredients

  • 1 pound ground pork
  • 1 tablespoon fresh ginger grated
  • 1 clove garlic minced
  • 1 teaspoon onion powder
  • ¼ teaspoon Chinese 5 spice (optional)
  • 1 tablespoon soy sauce
  • 2 ½ cups packaged fresh coleslaw (or 2 ½ cups finely chopped cabbage & shredded carrots)
  • 12 egg roll wrappers (6 inch square)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 1 quart canola oil for frying

Sesame Sauce

  • 2 teaspoons olive oil
  • 1 clove garlic
  • ½ teaspoon red pepper flakes
  • 1 teaspoon minced fresh ginger root
  • ¼ cup soy sauce
  • ¼ cup honey
  • 2 tablespoons orange juice
  • ¼ teaspoon sesame oil
  • 1 teaspoon fresh lime juice
  • ½ teaspoon sesame seeds (optional)

Follow Spend with Pennies on Pinterest

Instructions

Sesame Sauce

  • Cook garlic & chili flakes over medium heat until fragrant. Add remaining ingredients and cook an additional 3 minutes. Remove from heat and refrigerate until serving.

Egg Rolls

  • Over medium heat, cook pork, ginger, garlic, onion powder, chinese 5 spice (if using) and soy sauce until no pink remains. Set aside.
  • Preheat oil to 375°F.
  • Combine flour and water in a small bowl.
  • Lay out one egg roll wrapper with a corner pointed toward you. Place 2 tablespoons of the meat and 2 tablespoons of the coleslaw mixture in the center. Use your finger to spread a little bit of the flour mixture along the edge.
  • Fold two of the corners together to make a triangle, fold the sides in and then roll tightly. (Seal the edges with the flour mixture).
  • Fry egg rolls until lightly browned and crispy turning occasionally.
  • Serve with sesame sauce.

Recipe Notes

Nutrition calculated without using oil for frying.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Nutrition Information

Calories: 191, Carbohydrates: 16g, Protein: 8g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 28mg, Sodium: 454mg, Potassium: 166mg, Sugar: 6g, Vitamin A: 45IU, Vitamin C: 7.3mg, Calcium: 18mg, Iron: 1.1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword egg roll recipe
Course Appetizer
Cuisine Asian

Here are a few more recipes you’ll love

* Cheeseburger Egg Rolls * Apple Pie Egg Rolls * Taco Egg Rolls *

Homemade Egg Rolls frying golden and crispy in the pan

About the author

Holly

pinterest facebook twitter instagram

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. I’m going to try baking some I have always fried but I want to try baking because less oil and better for you. Do you precook ingredients

    1. I have only made these fried but I know that many people do bake egg rolls. I’d suggest ensuring they are brushed with oil and bake at 400 for about 10 minutes per side or until crispy. The instructions do indicate that you cook the meat in step 1, and the sauce ingredients are also cooked. Hope that helps Tommie!

  2. Wow! These were incredible exactly as written! They didn’t last long ! I can’t wait to make them again.5 stars

  3. A simple and easy to make homemade egg roll recipe i have ever tried. Thanks for sharing this egg roll recipe with all of us. 5 stars

  4. DO NOT! ,I repeat , DO NOT make the 5 spice optional….. it is what makes the whole thing amazing! You can even make your own, Just google it…. Bon Appetit.

  5. I used steamed shrimp with my cabbage and carrots mixture. It was delicious and store brought hot mustard and duck sauce for dipping.5 stars

    1. I have fresh shrimp. How do you precook them, so I can use instead of pork or meat? This is my first time to try this recipe. Sounds real good. Praying it turns out right for one that doesn’t eat much Chinese food. I’m a country girl at heart. Thanks!!!

  6. I made it last night. Delicious!
    May I suggest describing in instructions or make a video showing the best way to seperate egg roll wrappers.5 stars

    1. Home made egg roll wrappers are so easy to make and taste way better than store-bought. I use 1 cup flower 1/2 to 3/4 cup water and a few pinches of salt. The batter is like a pancake batter very thin consistency. I add a small amount to a large (warm about 125F) non-stick pan (ad 1-2 drops of oil if it sticks a little and rub the oil in with your hands just to coat ever so lightly) Then cook on very low heat (don’t over cook or they will be crispy) about 1-2 min. Then remove the wrapper and use it immediately. This is the easiest way to make the wrappers and they taste so so good. I never buy store-bought wrappers.5 stars

  7. Great recipe. I love the ginger dipping sauce too. I add a bag of mung bean sprouts to the bag of coleslaw and this makes enough for a package of wrappers (20). No matter what, they get soft after cooking so eat them and enjoy.

    They fry up crisp in shallow hot oil, you don’t have to deep fry. I turn them so the skins get crisp all the way around.

    I’m freezing the uncooked extras, this time… I’ll see if that works.

    1. Don’t freeze uncooked egg rolls, they must be cook than frozen. Otherwise the moisture will ruin egg rolls. Completely cool and make sure filling has no juice in it put filling in colander so any liquid can drain. Before bagging cooked egg rolls freeze first!

    1. Hi Glenda, you can purchase a premade coleslaw mixture or finely chop 2 1/2 cups cabbage and carrots!