Homemade Egg Rolls are a delectable appetizer made with egg roll wrappers filled with a savory mixture of vegetables and ground pork, rolled into a cylindrical shape, and fried until golden and crispy. Popular in American Chinese restaurants, these can now be made easily at home. I’ll also guide you on how to make egg rolls in an air fryer or oven. Don’t miss my Pickle Egg Rolls recipe too!
Ingredients & Substitutions
- Egg Roll Wrappers: These are made from wheat flour and eggs, providing a thick, crispy texture when fried. Find them in the refrigerated section of your grocery store. Wonton wrappers can be used as a substitute but are smaller and may be trickier to work with.
- Meat: Ground pork is used in this recipe, but feel free to substitute with beef, chicken, shrimp, crab, or tofu.
- Vegetables: Shredded cabbage and carrots are essential. To save time, use premixed coleslaw. Additional vegetables like bell peppers, onions, or celery can be added.
- Fish Sauce: Adds depth of flavor but is optional. The rolls taste great with or without it.
- Oil: Canola oil is ideal for frying due to its neutral flavor. Learn how to clarify used oil to avoid waste after frying the egg rolls.
Egg Rolls vs. Spring Rolls
Though similar, egg rolls and spring rolls have differences. Egg roll wrappers are thicker and include eggs, whereas spring roll wrappers are thinner and made with just water and flour (wheat or rice flour). Egg rolls are always fried, while spring rolls can be fried, steamed, or baked. When fried, egg rolls have a thick, crunchy texture, while spring rolls have a translucent, flaky texture.
How to Store Homemade Egg Rolls
Cool fried egg rolls completely before wrapping each one in plastic wrap or aluminum foil. Store in an airtight container in the refrigerator for up to 3-4 days. For freezing, place them in a freezer-safe container or bag for up to 2-3 months. Thaw overnight in the refrigerator before reheating. To reheat, preheat the oven to 375°F (190°C), place the egg rolls on a baking sheet, and bake for 10-15 minutes until heated through and crispy. Note that while storing is possible, the texture and flavor may differ from freshly made rolls.
Ingredients
- 1 pound (450 grams) ground pork
- 2 cups (200 grams) shredded cabbage
- 1 medium carrot, shredded (about ½ cup or 60 grams)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon fish sauce, optional
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic, minced
- 1 tablespoon water
- 1 tablespoon cornstarch
- 15 egg roll wrappers
- Canola oil, for frying
Instructions
Filling
- In a medium skillet over medium heat, cook ground pork until browned and crumbly, about 5 to 7 minutes.
- Add cabbage, carrots, soy sauce, sesame oil, fish sauce, sugar, and salt. Sauté until vegetables soften, about 4-5 minutes. Add garlic and ginger, cooking for an additional minute.
Assembly
- Mix cornstarch and water in a small bowl. Set aside.
- Lay out 15 egg roll wrappers on a clean work surface.
- Place ¼ cup (about 60 grams) of the pork mixture on each wrapper.
- Wet the edges of the wrapper with the cornstarch mixture. Fold the bottom corner over the filling, rolling once. Fold in the right and left corners towards the center, pressing to seal. Continue rolling until fully wrapped, sealing the edges.
Frying in Oil
- Heat 2-3 inches (5-7.5 cm) of canola oil in a deep pot to 365°F (185°C).
- Fry egg rolls in batches of 3 or 4, turning occasionally, until golden brown and crispy, about 3 minutes. Drain on paper towels. Ensure oil temperature returns to 365°F (185°C) before frying the next batch.
- Serve with soy sauce, sweet and sour sauce, or chili sauce.
Notes
Air Fryer Egg Roll Instructions:
- Place egg rolls in the air fryer basket in batches as needed.
- Spray tops with cooking spray and air fry at 400°F (200°C) for 3 minutes.
- Flip, spray again, and air fry for another 3 minutes until golden brown and crispy.
Baking Egg Rolls in the Oven:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place egg rolls on the baking sheet and spray with cooking spray or brush with oil.
- Bake for 15-20 minutes until golden brown and crispy.
