How To Make Egg Rolls - Cheap Recipe Blog

Jump to Recipe

Master the art of making homemade egg rolls at home. You’ll be shocked how easy it is. You can have fresh, homemade egg rolls any time!

Calling all egg roll lovers!

You don’t have to wait for Chinese take-out night, or a shopping mall food court to get your egg roll fix.

Why?

Because you can easily make them at home!

What You’ll Need To Make Homemade Egg Rolls

You’ll need egg roll wrappers to make homemade egg rolls. You can usually find these in the produce section of the grocery store (usually near the mushrooms).

Look for Nasoya, Melissa’s or Frieda’s egg roll wrappers.

You’ll also need the following ingredients for the egg roll filling:

• Ground pork
• Coleslaw mix (or shredded cabbage)
• Garlic powder
• Soy sauce
• Sesame oil
• Salt and pepper
• Cooking oil

How To Fold Egg Rolls

Rolling egg rolls isn’t difficult at all. Take a look at the photo, above, and follow these instructions:

• Place an egg roll wrapper on the countertop in front of you in a diamond shape
• Place approximately 2 tablespoons of egg roll filling toward the top of the wrapper (see #1 in photo, above)
• Fold the top of the wrapper down over the filling. Continue rolling down, wrapping the right and left sides in, and continue rolling until you have an egg roll shape
• Secure the edges with a bit of water (dip your fingertips in water and lightly press down on seam)
• Place egg rolls under damp paper towel to avoid drying out

How To Serve Homemade Egg Rolls

Try any of these sauces to dip your egg rolls in:

• Sweet and sour sauce (make your own with this recipe)
• Sweet chili sauce
• Honey mustard
• Teriyaki sauce
• Peanut sauce

Frequently Asked Questions

Q: Can I bake egg rolls instead of frying them?

A: Yes. Brush the egg rolls with a bit of cooking oil and bake at 425°F for 15-20 minutes, flipping halfway through, until golden and crispy. They won’t be quite as crispy as fried versions, but they’re a lighter alternative that still tastes great.

Q: Can you freeze homemade egg rolls?

A: Absolutely. Freeze uncooked egg rolls on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Fry them straight from frozen, adding 1 to 2 extra minutes to the cooking time. Don’t thaw first or the wrappers will get soggy.

Q: What’s the difference between egg rolls and spring rolls?

A: Egg rolls use a thicker, wheat-based wrapper and are typically fried until crispy with a bubbly texture. Spring rolls use thin rice paper wrappers and are often served fresh (not fried). Egg roll filling is usually cooked, while spring roll filling often includes raw vegetables and herbs.

Q: How do I keep egg rolls crispy after frying?

A: Place fried egg rolls on a wire rack instead of paper towels to prevent steam from making the bottoms soggy. If you need to keep them warm, place the rack in a 200°F oven for up to 30 minutes. Avoid stacking them while they’re still hot. The steam will make them soggy.

Q: Can I make egg rolls ahead of time?

A: Yes. Assemble the egg rolls up to 24 hours ahead, covering them with a damp paper towel, wrapping tightly in plastic wrap, and refrigerating. Fry them just before serving for the best texture. You can also freeze them as mentioned above for longer storage.

Other Recipes Using Egg Roll Or Wonton Wrappers

• Crab rangoons
• Banana-Nutella egg rolls
• Deep fried candy bars (Minnesota State Fair-inspired)
• Asparagus-cream cheese wonton fries
• Mozzarella sticks
• Cheesy hot dog wontons
• Buffalo chicken wontons
• Mango chicken wontons
• Turkey and cranberry wontons
• Shrimp and cream cheese firecrackers
• Crispy wonton crackers
• Ham and pickle rollup egg rolls
• The complete guide to using wonton and egg roll wrappers

Continue to Content

Ingredients

• 1 tablespoon olive oil
• 3/4 pound ground pork
• 1 teaspoon garlic powder
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and pepper, to taste
• 4 cups coleslaw mix
• 12 egg roll wrappers
• Oil, for frying

Instructions

1. Prepare egg roll filling: Heat olive oil in a large frying pan over medium-high heat. Add ground pork and start breaking up the meat with a fork or spatula. Add garlic powder, soy sauce, sesame oil, salt and pepper. Once the meat is browned, add coleslaw mix, stirring for about 4 minutes, until the vegetables begin to soften. Remove from heat and set aside.
2. To assemble egg rolls: SEE PHOTO ABOVE. Lay an egg roll wrapper in front of you in a diamond shape. Place about 2 tablespoons of the filling near the top of the wrapper. Fold the top-facing corner over the filling. Start rolling down, folding in the right and left corners. Continue rolling the whole way. Secure the seam by dipping your fingers in water, and pressing down on the seam. Place rolled egg rolls on a damp paper towel-lined baking sheet. Cover with another damp paper towel to keep the wrappers from drying out.
3. Fry egg rolls: Heat 2 to 3 inches of oil in a deep, heavy-bottomed pot. If you have a food thermometer, heat oil to 350F. Otherwise, you can just turn the heat on high until the oil is hot enough to make the egg roll wrapper sizzle (dip the edge of one egg roll in the hot oil to test).
4. Once the oil is hot enough, carefully place 3 to 4 egg rolls in the pan using tongs. Fry for 3 to 5 minutes, turning egg rolls so all sides are cooked. Remove from oil and place on a paper towel-lined baking sheet to absorb excess oil. Repeat with remaining egg rolls.

Did you like this recipe?

Please give it a 5-star review on the recipe card above!