Crispy Homemade Egg Roll recipe

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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).

Crispy Homemade Egg Roll recipe on a plate

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.

Crispy Homemade Egg Roll recipe! This recipe is easy to make, tastes great and can be baked or fried!

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.

4.54 from 13 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
Course Appetizer
Cuisine Asian
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!


  • 1 pound ground pork
  • 1 tablespoon fresh ginger grated
  • 1 clove garlic minced
  • 1 teaspoon onion powder
  • 1/4 teaspoon Chinese 5 spice (optional)
  • 1 tablespoon soy sauce
  • 2 1/2 cups packaged fresh coleslaw (or 2 1/2 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
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon minced fresh ginger root
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons orange juice
  • 1/4 teaspoon sesame oil
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon sesame seeds (optional)

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Sesame Sauce
  1. 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
  1. Over medium heat, cook pork, ginger, garlic, onion powder, chinese 5 spice (if using) and soy sauce until no pink remains. Set aside.

  2. Preheat oil to 375 degrees F.
  3. Combine flour and water in a small bowl.
  4. 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.
  5. 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).
  6. Fry egg rolls until lightly browned and crispy turning occasionally.
  7. 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, Fat: 10g, Saturated Fat: 3g, Cholesterol: 28mg, Sodium: 454mg, Potassium: 166mg, Carbohydrates: 16g, Sugar: 6g, Protein: 8g, Vitamin A: 45%, Vitamin C: 7.3%, Calcium: 18%, Iron: 1.1%

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

Keyword egg roll recipe

Here are a few more recipes you’ll love

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

Crispy Homemade Egg Roll recipe! This recipe is easy to make, tastes great and can be baked or fried!

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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!

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  1. Delicious! Taste better than most restaurant egg rolls. I didn’t make the sauce, but definitely will nect time. This recipe is a keeper. Thank you.

  2. this food blog is seriously legit! i omitted the garlic and ginger and it still tasted fantastic! don’t forget the five spice as this is key component to the flavor! thank you again for sharing another great recipe. i’m seriously going through each recipe and tackling one each weekend. haven’t found one that has failed me yet!

  3. Great recipe! I didn’t care for the dipping sauce, but these are great without it. One thing I did the second time I made it was add a touch of sesame oil to the meat mixture…this addition made the egg rolls even better!

  4. Could you please tell me how to make the hot mustard sauce they have in Chinese restaurants? I love and just cant seem to get it right.

  5. I’ve found quite a bit of useful ideas for recipes on here over the years. This recipe (filling only) is no different. However, when I ran across the recipe and read ‘homemade egg rolls’ I fully expected to see from scratch rolls with ingredients which cost penny’s to make. I was disappointed when the recipe called for store bought egg roll wrappers. Being that 16 egg rolls takes 2 cups flour, 1 egg, 1/4tsp salt, and 1/2 cup ice water to make along with just 45 minutes (resting included) and a rolling pin. Homemade egg rolls wrappers are significantly fresher tasting (fried or baked) and crispier (when fried) than store bought plus you can freeze extras just like store bought. A little bit of love, time and kneeding goes a long way!

  6. Love the recipe! Would like to know how long they should/could be frozen for? When I make the next batch I would like to freeze some for my son.

    Many thanks

  7. Hey Deborah,

    I just had to tell you about my egg roll recipe!

    I’m from Quebec where the almighty poutine was invented! So yes i made an egg roll poutine with potato shaving curd cheese and a beef dipping sauce and they were a big hit! Long live the poutine!

  8. I really love egg rolls and instead of buying frozen rolls in supermarkets, I make by myself.
    Cannot believe that you also have 4 different egg roll recipes, they look awesome!
    Look forward to trying this soonnn

  9. Do you know of a flavorful sauce recipe that isn’t sweet I don’t care for sweet and savory things. I always just use soy sauce I would like something else does anyone have any ideas?

    1. I sometimes mix soy sauce with a bit of sriracha and sesame oil and a few sliced green onions. If you find the soy strong, dilute it a bit with broth or water. :) It’s not a thick dip but it’s yummy.

  10. I made these and will continue to often. I added few I things I prefer to the filling. However, I’m sure the presented recipe is great as is. The dipping sauce really takes them to a higher level. The sauce can be used for a verity of things too.

    1. Did you use a little bit of a flour/water mixture to seal the edges? You may need to add a little bit more flour if it didn’t stick.

      1. We make ours in the air fryer. Six minutes is perfect. If you like them darker you can go up to eight. Delicious.

  11. We like this recipe. Tasty and very easy. The one difference is we use a bagged coleslaw mix instead of chopping our own cabbage.

  12. Soy sauce listed under filling ingredients but no indication of when it should be added. I added it while cooking – was that your intention?

  13. I have made these egg rolls twice. They are delicious. Nice now that I don’t buy frozen. Where do you get the 5 spice seasoning?

  14. I bought a pack of eggroll wrappers but when I opened the package the outer skins were broken and falling apart. How do I prevent the others from breaking up? Thanks in advance for your response

    1. How disappointing. I have had some brands that do crack if they’re dry or not fresh. I would suggest keeping a slightly damp paper towel covering them and/or trying a different brand if they are cracking on you.

  15. Wow ! These are what I’ve been looking for. Just like my favorite restaurant. Do you have a recipe for the red sweet and sour sauce? Been looking FOREVER!! I eat at 2 Chinese restaurants and they both have the red sauce. It has the consistency of a thick syrup. I’m sure it’s thickened with cornstarch.
    Can you help, PLEASE???
    Thanks for your time.

    1. I know exactly which sauce you’re talking about! I don’t have a recipe for it on my site, but I will look around and let you know if I find one!

      1. Equal amounts of vinegar and sugar, some pineapple juice(apple or OJ in a pinch), a pinch of powdered or fresh ginger,some almond extract and red food coloring does the job. Of course you thicken it with some water and cornstarch. If you make too much give a small jar to a neighbor and smile.

      2. The red sauce i is rom lings chinese restaurant in medford oregon shrimp(pink) sauce. I don’t that much oil but the rest is correct. Look it up on web.

    2. In a saucepan put 1/2 water and 1/2 vinegar, bring to a boil and stir in white sugar,
      add a teaspoon or so of cornstarch mixed with water to the saucepan and stir in,
      add a drop or two of red food color

  16. These look really good and much better than store bought. Could you substitute shrimp instead of pork and would there need to have any other ingredients that would have to be substitutions .

    1. Unfortunately I do not provide nutritional information. You can use an online tracker with your exact ingredients to calculate nutritional info.

    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.

  17. Hey Holly, I just found your site, and am really enjoying it. Loved the Egg Roll recipe so much, I thought I would share a few of my own techniques with you. I put my coleslaw mix into a glass bowl with seasonings (garlic ginger green onion etc. I, too, sometimes add bean sprouts) and microwave it on HIGH for 3 mins. which really helps wilt the cabbage a bit and softens the tougher pieces. Stir cabbage , and see if you want to microwave for 1 more minute, in case your cabbage is really tough. Stir cabbage, add cooked pork (which I marinated in a little dry sherry and soy sauce for 15 mins). Stir the pork and cabbage mix well.. Taste, and adjust for saltiness with more soy sauce if needed. Then either use the filling, or refrigerate for up to 5 days and just roll and fry the Egg Rolls.
    Since my family loves sweet and sour sauce, in a small saucepan I add 1/3 cup white vinegar, 1/3 cup sugar (we like the caramel flavor of brown sugar), 2-3 Tabl. of ketchup, and 1 tsp. of soy sauce. Bring to a boil, then add 1/4 cup of water mixed with 1 Tabl. or cornstarch. Stir until thickened and bubbly. Delish!

    1. I love it! Thank you for sharing your great tips Marily! I’m definitely going to try microwaving the filling, so easy!! (And your sauce sounds delicious).

  18. You can also bake them, spray with Pam on both sides, put them on a baking mat, and bake at 400* for about 10 to 15 min on each side(try it and adjust for how long it takes in your oven)

  19. I have made these egg rolls every week for 2 months now. They are the perfect snack! Thank you so much for sharing this recipe!

      1. Since I normally make a “double batch” of eggrolls at a time, I DO freeze them. Once I have them rolled, I place them, not touching, in the freezer on a cookie sheet, etc for about 30 minutes to an hour. I do this to keep them from sticking together. After 30 min. – 1 hr., I put them in freezer baggies. I will say that I like the convenience of having them ready to cook but I don’t think the wrappers are as crisp once they’ve been frozen.

        (Oh, I also add about a Tablespoon of creamy peanut butter to the mix.)

  20. I use this same filling for baked biscuit rolls. Just roll out can biscuits very flat. Top with a little filling and cheese. Then pull biscuits over and seal. Bake seal side down at 375° till golden brown. Kids love them

    1. You can buy Chinese 5 spice in most supermarkets in the spice aisle or online. It is often a combination of star anise, cloves, chinese Cinnamon, black pepper, fennel seeds and sometimes other ingredients.

  21. I can not find the egg roll wraps anywhere would appreciate some help locating were I can purchase them .I went to Wal Mart and they didn’t sell them. Please someone HELP……..

    1. Walmart doesn’t usually have them but most grocery stores do. Places I’ve commonly seen them are in the deli near the fresh Asian noodles or in the produce area where the packaged tofu items are. Once grocery store had them in the freezer.

      If you don’t see it, be sure to ask because the are sometimes hidden in the strangest places!

      1. I have seen eggroll wrappers in the Produce Section at WalMart beside the wonton wrappers. We have a couple of Oriental Food stores where I live and I’ve begun buying their Spring Rolls instead. Those are in the freezer there.

  22. I love eggrolls and these look really delicious. Can’t wait to try them. I usually saute my cabbage mixture a little before wrapping it. I love that you put it in raw. It will retain a little more texture. Love it.

  23. I love this recipe for egg rolls and will be making it for Fourth of July. I would love if you would share a post on my meet up Monday Blog Party. I am doing a Fourth of July cupcake tutorial on Tuesday and I know your post will be an awesome addition! Here is where you can add your post on Monday!

  24. Happy Saturday Holly!
    Love Love these Crispy Homemade Egg Rolls! Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

  25. These look delicious! My husband loves egg rolls, and I’ve always been looking for some great recipes to make them at home!

  26. These look uh-mazing! And they do look crispy…pinned to try. found at the scoop linky. Have a great week:)

  27. I’ve got the egg roll dough at Wal-Mart for $2.29 for 24 pieces. Then I’ve bought 24 cheese sticks and a package of pepperoni. I place three pieces of pepperoni and then a cheese stick on top and wrap then. Fry them. Makes 24. Easy peasy pepperoni cheese sticks. We froze these and used at a later date.