This homemade egg roll recipe is so easy to make!

Seasoned ground pork is mixed with coleslaw placed in wrappers and wrapped in crispy egg roll wrappers. Add a simple sesame dipping sauce and serve!

We love egg rolls when we order takeout and making them at home means we can enjoy them anytime a craving hits!

plated Crispy Homemade Egg Rolls

Homemade Egg Roll Recipe

  • Savory homemade egg rolls are a fun snack, appetizer, or side dish and can be made with or without meat. The filling options are endless!
  • This versatile recipe makes homemade egg rolls on the stovetop, baked in the oven, or air fried.
  • Using coleslaw mix makes these extra fast.
  • Make in advance and freeze. Cook whenever a snack attack hits!
ingredients to make Crispy Homemade Egg Rolls with labels

Ingredients in Egg Rolls

We fill egg roll wrappers with all kinds of fillings from sweet to savory. In this recipe, love ground pork paired with ginger, garlic and veggies.

Ground Pork – This egg roll recipe uses ground pork but ground chicken or even finely chopped shrimp. Egg rolls are a great way to use up leftover bits of meat and veggies too.

Cabbage – You can finely chop cabbage and carrots but we use prepackaged coleslaw mix to save time. Slip in some chopped spinach, kale, or even some crunchy bean sprouts and water chestnuts!

Seasonings – A healthy dose of garlic and fresh ginger add a lot of flavor.

process of cooking meat and adding cabbage to pan to make Crispy Homemade Egg Rolls

How to Make Egg Rolls

Egg rolls are super fun and easy to make:

  1. Make Filling: Brown the meat with ginger & garlic. Add cabbage and seasonings.
  2. Roll Egg Rolls: Place a few tablespoons of meat and coleslaw in each wrapper. Roll per the directions in the recipe below.
  3. Cook: Deep fry, air fry, or bake the egg rolls until crispy.

Bake, Fry, or Air Fry

Egg rolls can be baked, fried, or air fried. We find deep frying to give the crispiest crust but air frying is a close second. Egg rolls don’t get quite as crispy in the oven but they still taste amazing.

If baking or air frying be sure to generously oil the outside of the egg roll wrapper.

process of folding Crispy Homemade Egg Rolls

How to Roll an Egg Roll

  1. Place the filling in the center.
  2. Wet the edges of the egg roll wrapper.
  3. Fold the top around the filling. Fold the sides in, and then roll tightly.
  4. Repeat with remaining egg rolls until they’re all rolled.
Crispy Homemade Egg Rolls on a baking sheet

What to Dip Egg Rolls In

The Sesame Sauce below is a favorite with bright, salty and tangy flavors. Add a little sriracha for a spicy kick if you’d like!

Try any of the following as a favorite dipper for egg rolls!

Make Ahead, Storage and Reheating

Keep leftover egg rolls covered in the refrigerator for up to 4 days. Reheat them in the oven or in the air fryer, or if there’s leftover filling, prepare it in a bowl in this fun recipe for egg roll in a bowl.

Freeze leftover egg rolls in a zippered bag for up to 4 weeks. Thaw in the refrigerator before reheating.

Like most recipes with a crispy crust, these homemade egg rolls are best eaten right away when fried crisp. 

cooked Crispy Homemade Egg Rolls with one open in half

More Fun Egg Roll Fillings

Did your family love these Crispy Homemade Egg Rolls? Leave us a rating and a comment below! 

cooked Crispy Homemade Egg Rolls with dip
4.88 from 54 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Crispy Homemade Egg Roll Recipe

Crispy Homemade Egg Rolls are so crunchy & tasty. Whether they're fried, oven-baked, or air-fried, they turn out perfectly golden every time.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 16 Egg Rolls

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)
  • 16 egg roll wrappers (6 inch square)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 1 quart canola oil for frying

Sesame Sauce (optional)

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

Instructions 

Sesame Sauce

  • Cook garlic & chili flakes in oil 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.
  • Add the coleslaw mix and cook 3 minutes more or just until it starts to soften. Set aside to cool.
  • 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 ¼ cup of the pork 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 if needed).
  • Fry egg rolls until lightly browned and crispy turning occasionally.
  • Serve with sesame sauce.

Notes

Nutrition is calculated without using oil for frying as cooking methods will vary.
To Bake:
Follow the steps to prepare and roll the egg rolls.
Place egg rolls, seam side down on a baking pan lined with parchment paper.
Brush or spray the egg rolls generously with cooking oil.
Bake at 400°F for about 18-22 minutes or until golden brown, flipping halfway through.
To Air Fry:
Preheat the air fryer to 390°F.
Spray prepared egg rolls with cooking spray and place them in a single layer in the air fryer.
Cook for 8 minutes, flip the egg rolls over and cook an additional 3-5 minutes or until crispy.
4.88 from 54 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Serving: 1egg roll | Calories: 146 | Carbohydrates: 14g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 359mg | Potassium: 137mg | Fiber: 1g | Sugar: 5g | Vitamin A: 38IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg

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

Course Appetizer, Side Dish, Snack
Cuisine American, Asian

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About the author

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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Comments

  1. I make eggrolls …but your idea of using pre-mixed coleslaw makes me HAPPY. Yes – a time saver for sure, and being an elderly lady makes it faster & easier for me. That means I can make these more OFTEN now. woo-hoo. ALSO – I never thought of making a DESSERT eggroll before … I can’t wait to add this is my weeks shopping list to try right away !!! Love your pages, visit often.

  2. 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!

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

  4. 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

  5. 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.

  6. 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!!!

  7. 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

  8. 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!