Egg rolls 🥢—crispy on the outside, savory on the inside. Here’s a simple, classic egg roll recipe you can make at home.
Egg Rolls
Ingredients (about 10–12)
Filling:
- 1 lb ground pork (or chicken, beef, or shrimp)
- 2 cups shredded cabbage or coleslaw mix
- 1 cup shredded carrots
- 2 cloves garlic, minced
- 1 tsp ginger (fresh or ground)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Salt & pepper
For assembly & cooking:
- Egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
Instructions
- Cook filling
- Brown meat in a skillet over medium-high heat.
- Add garlic and ginger; cook 30 seconds.
- Stir in cabbage, carrots, soy sauce, sesame oil, salt, and pepper.
- Cook 3–4 minutes until vegetables soften.
- Let cool slightly.
- Roll egg rolls
- Lay wrapper like a diamond.
- Add 2–3 tbsp filling near the bottom.
- Fold bottom corner over filling, fold sides in, roll tightly.
- Seal edge with beaten egg.
- Fry
- Heat oil to 350°F (175°C).
- Fry egg rolls in batches for 3–4 minutes, turning until golden.
- Drain on paper towels.
Tips
- Don’t overfill—keeps them crispy.
- Fry seam-side down first.
- Keep wrappers covered with a damp towel while working.
Alternatives
- Air fryer: 390°F for 8–10 minutes, flip halfway
- Baked: 400°F for 15–18 minutes
Serve with sweet & sour sauce, duck sauce, or spicy mustard.
Want a vegetable-only or shrimp egg roll version next?
