Homemade Eggrolls

Homemade Eggrolls are my go to fix when I want takeout vibes without spending takeout money. You know that feeling when you are hungry right now, but you also want something crunchy and satisfying, not just another sandwich? That is exactly when I pull out a pack of wrappers and whatever filling I have in the fridge. The best part is you can make a whole batch, snack on a few, and freeze the rest for future you. Also, your kitchen will smell amazing while they fry or bake. Let us get into it.

How do you make homemade egg rolls?

I keep this simple because that is the whole point of making them at home. You cook a quick filling, cool it down a bit, wrap it up, then cook until crisp. Once you do it one time, it clicks and you will wonder why you ever paid for tiny skimpy egg rolls.

What you will need

• Egg roll wrappers (not spring roll wrappers, different texture)
• 2 cups shredded cabbage or coleslaw mix
• 1 cup shredded carrots
• 2 to 3 green onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh grated ginger (optional but so good)
• 1 pound ground pork or chicken (or chopped shrimp, or tofu)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce or hoisin (optional)
• 1 teaspoon sesame oil
• Salt and pepper
• Oil for frying, or cooking spray if baking or air frying
• 1 egg beaten with 1 tablespoon water for sealing

First, brown your meat in a big skillet, then toss in garlic and ginger for about 30 seconds. Add cabbage mix and carrots and cook until softened but not mushy. Stir in soy sauce, oyster sauce if using, sesame oil, and a little pepper. I do not usually add much salt because soy sauce brings plenty.

Here is the little detail that actually matters. Let the filling cool for 10 to 15 minutes before wrapping. Warm filling creates steam, and steam is the enemy of crisp egg rolls. If I am impatient, I spread the filling on a sheet pan so it cools faster.

If you are into making doughy projects too, I have a soft spot for anything wrapped, rolled, or folded. These homemade samosa sheets are a fun one when you want a different kind of crispy pocket.

To cook them, you have three main options:

• Fry: 350°F oil, about 3 to 5 minutes, turning until deep golden.
• Air fry: spray both sides, 380°F for 10 to 12 minutes, flip halfway.
• Bake: brush with oil, 425°F for 15 to 20 minutes, flip halfway.

I love frying for the classic crunch, but air frying is honestly great for weeknights. It is similar to how I make homemade pizza rolls in the air fryer when I want a snacky dinner situation.

How to fold your egg rolls step by step

This part used to intimidate me, and now it feels like folding little crunchy presents. Do not stress if the first couple look a bit lumpy. They still taste amazing.

Lay one wrapper on a clean surface like a diamond, with one corner pointing toward you. Keep a small bowl of egg wash nearby.

1. Add 2 to 3 tablespoons of filling slightly below the center, shaped like a little log.
2. Fold the bottom corner up and over the filling, snug but not ripping the wrapper.
3. Fold the left corner in toward the center, then fold the right corner in.
4. Roll it up tightly toward the top corner.
5. Brush a little egg wash on the final corner and press to seal.

My best tip is to keep your filling line tight and not overstuff. If you overload it, it will pop open in the oil and then you are basically frying a salad.

If you want to prep ahead, you can roll them and keep them on a tray in the fridge for a few hours, covered with a slightly damp paper towel and plastic wrap. Or freeze them raw on a tray until solid, then store in a freezer bag. Cook from frozen, just add a couple minutes.

“I tried your folding steps and my egg rolls actually stayed sealed for once. The air fryer version got so crunchy and my kids asked for them again the next day.”

What’s the difference between an eggroll and a spring roll?

This gets confusing because restaurants sometimes use the names loosely. But there are a few usual differences that help you pick the right wrapper and get the texture you want.

Egg rolls typically use a thicker wrapper that gets bubbly and crisp when fried. The filling is often heartier too, like cabbage, meat, and stronger seasoning. Spring rolls usually have thinner wrappers and can be fresh (wrapped in rice paper and not fried) or fried with a lighter, shatter crisp shell.

Here is the quick cheat sheet I use:

• Egg roll: thicker wheat wrapper, crunchy and bubbly, usually fried, more filling.
• Spring roll: thinner wrapper or rice paper, lighter texture, can be fresh or fried.

So if you want that classic crunchy takeout bite, go egg roll wrapper all the way. If you want something lighter or a fresh roll, spring roll is your friend.

I also think of egg rolls like the comfort food cousin of other wrapped favorites. If you ever want a dessert project with a similar roll and fry vibe, these homemade churros hit the spot after dinner.

Homemade Egg Rolls Recipe Variations

This is where Homemade Eggrolls get really fun. Once you nail the basic method, you can clean out your fridge in a way that feels like a treat instead of a chore. I have made these with random leftover chicken, sad looking vegetables, and even ground turkey that needed a purpose. It all works if you keep the filling not too wet.

My favorite variations:

1. Classic pork and cabbage
This is the “tastes like the restaurant” version. Add extra ginger, a little hoisin, and a sprinkle of sesame seeds if you have them.

2. Chicken veggie crunch
Use ground chicken and add chopped water chestnuts for that extra crisp bite. A little sweet chili sauce on the side is perfect.

3. Shrimp and scallion
Chop shrimp into small pieces so it cooks quickly. Add scallions and a tiny pinch of sugar to balance the savory.

4. Vegetarian mushroom
Use chopped mushrooms and tofu crumbles. Mushrooms can release water, so cook them down until the pan is pretty dry before wrapping.

5. Spicy version
Add a spoon of chili garlic sauce or sriracha into the filling and serve with extra sauce for dipping.

One more practical thing. If your filling seems wet, do not panic. Just cook it a bit longer to evaporate moisture, or stir in a teaspoon of cornstarch and cook for another minute. Dry filling equals crisp results.

I like prepping a few different flavors at once, kind of like when I batch cook something bold and savory such as homemade boudin sausage. It is the same idea of doing a little work once and eating well for days.

What to Serve With The Best Homemade Egg Rolls

Homemade Eggrolls are amazing on their own, but I love turning them into a full dinner so it feels less like snacking and more like a meal. Here are my go to pairings that do not require a ton of extra effort.

• Dipping sauces: sweet and sour, soy sauce with a splash of rice vinegar, spicy mayo, or sweet chili sauce
• Simple sides: steamed rice, fried rice, quick sesame noodles, or a crunchy cucumber salad
• Soup pairing: miso soup or an easy broth with green onions
• Fresh balance: a bagged salad mix with a light dressing works fine, no need to overthink it

If I am hosting, I put out a little sauce bar. People love choosing their dip, and it makes the whole thing feel fun without extra cooking.

Also, if you are making a spread, having one sweet thing on the table is never a bad plan. I have totally served dessert after egg rolls, like my fudgy weekend treat recipe for homemade cosmic brownies, and nobody complained.

Common Questions

Can I make Homemade Eggrolls ahead of time?
Yes. Roll them and refrigerate for a few hours, or freeze them raw. Cook straight from frozen, just add a bit of time.

Why are my egg rolls soggy?
Usually the filling was too warm or too wet, or the oil was not hot enough. Cool the filling and keep frying oil around 350°F.

Do I have to deep fry them?
Nope. Air fryer and oven both work. They are not identical to deep fried, but still very crispy if you oil the outside.

How do I keep them from bursting?
Do not overfill, roll snug, and seal well with egg wash. Also avoid big sharp pieces like thick carrot sticks that can poke through.

What is the best wrapper to buy?
Look for egg roll wrappers in the refrigerated section, usually near tofu or produce. Keep them covered with a damp towel while you work so they do not dry out.

A crunchy little dinner you will want on repeat

If you take one thing from this post, let it be this: Homemade Eggrolls are way easier than they look, and once you find your favorite filling, they become a regular thing. Keep the filling fairly dry, do not overstuff, and cook them hot so they crisp up fast. If you want more egg roll inspo, I like comparing notes with recipes like Homemade Egg Rolls – Dinner at the Zoo and The Best Homemade Egg Rolls | The Two Bite Club. Now go grab those wrappers and make a batch, because future you will be very happy when there are extra in the freezer.

Homemade Egg Rolls

Crispy homemade egg rolls filled with savory meat and vegetables, perfect for snacking or a full meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Appetizer, Main Course, Snack

Cuisine Asian, Chinese

Servings 12 pieces

Calories 150 kcal

Ingredients

  

For the Filling

• 2 cups shredded cabbage or coleslaw mix
• 1 cup shredded carrots
• 2 to 3 pieces green onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh grated ginger (optional) adds great flavor
• 1 pound ground pork or chicken (or chopped shrimp, or tofu) choose your protein
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce or hoisin (optional) for extra flavor
• 1 teaspoon sesame oil
• to taste Salt and pepper

For Wrapping and Cooking

• 1 pack egg roll wrappers do not use spring roll wrappers
• 1 egg beaten with 1 tablespoon water for sealing the wrappers
• to taste Oil for frying or cooking spray for air frying

Instructions

 

Cooking the Filling

• Brown the ground meat in a large skillet.
• Add minced garlic and ginger, cooking for about 30 seconds.
• Stir in shredded cabbage mix and carrots, cooking until softened but not mushy.
• Incorporate soy sauce, oyster sauce (if using), sesame oil, and a pinch of pepper.
• Let the filling cool for 10 to 15 minutes before wrapping.

Assembling the Egg Rolls

• Lay one wrapper on a clean surface like a diamond, with a corner pointing toward you.
• Add 2 to 3 tablespoons of filling slightly below the center.
• Fold the bottom corner up and over the filling snugly.
• Fold in the left and right corners toward the center.
• Roll tightly toward the top corner and brush with egg wash to seal.

Cooking the Egg Rolls

• Fry in 350°F oil for 3 to 5 minutes until golden brown.
• For air frying, spray both sides and cook at 380°F for 10 to 12 minutes, flipping halfway.
• To bake, brush with oil and bake at 425°F for 15 to 20 minutes, flipping halfway.

Notes

Avoid overfilling the rolls to prevent bursting. Can be made in advance and refrigerated or frozen for later use.

Keyword Comfort Food, Crispy Appetizer, Egg Rolls, Fried Snacks, Homemade Egg Rolls