Egg rolls 🥢—crispy, crunchy, and way better homemade. Here’s a classic egg roll recipe with that takeout-style snap.
Classic Egg Rolls
Ingredients (makes ~12)
Filling:
- 1 lb ground pork (or chicken/shrimp)
- 2 cups shredded cabbage or coleslaw mix
- 1 cup shredded carrots
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced (or ½ tsp ground)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Salt & black pepper
For rolling & frying:
- Egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
Instructions
1. Make the filling
- Heat a skillet over medium-high heat.
- Brown the meat, breaking it up.
- Add garlic and ginger; cook 30 seconds.
- Stir in cabbage, carrots, soy sauce, sesame oil, salt, and pepper.
- Cook 3–4 minutes until veggies soften.
- Let filling cool slightly (important for crisp rolls).
2. Roll the egg rolls
- Place wrapper in a diamond shape.
- Add 2–3 tbsp filling near the bottom.
- Fold bottom corner up, then sides in.
- Roll tightly and seal the top corner with beaten egg.
3. Fry
- Heat oil to 350°F (175°C).
- Fry egg rolls 3–4 at a time for 3–4 minutes, turning until golden brown.
- Drain on paper towels.
Tips for Extra Crispy Egg Rolls
- Don’t overfill.
- Keep wrappers covered with a damp towel while working.
- Fry seam-side down first to seal.
- For lighter rolls: bake at 400°F (200°C) for 15–18 minutes, flipping halfway, or air fry at 390°F for 8–10 minutes.
Dipping Sauces
- Sweet & sour
- Duck sauce
- Soy sauce + chili oil
- Spicy mustard
Want a shrimp egg roll, vegetable-only version, or air fryer egg rolls next?
