💕 Introduction
First, let me say—thank you for being here and for always cooking along with me! There’s nothing quite like sharing recipes that bring a little extra joy to the dinner table, and this one? Oh, you’re going to love it.
These Homemade Crispy Egg Rolls are everything you crave in a restaurant-style appetizer—but made right in your own kitchen! They’re golden, crunchy on the outside, and filled with a savory, veggie-packed filling that’s bursting with flavor. Whether you’re hosting a family dinner, celebrating with friends, or just craving something special for movie night, these egg rolls will disappear faster than you can fry them.
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🥢 Overview of the Recipe
These homemade egg rolls are surprisingly simple and incredibly satisfying. A crisp, flaky wrapper hugs a flavorful mix of shredded cabbage, carrots, mushrooms, and your choice of protein—all seasoned with garlic, ginger, and soy sauce for that perfect Asian-inspired flavor.
Once wrapped, they’re quickly fried until golden brown and irresistibly crunchy. The result? A restaurant-worthy appetizer that’s as fun to make as it is to eat.
❤️ Why You’ll Love This Recipe
- Crispy perfection: Golden on the outside, flavorful on the inside.
- Quick & easy: Simple steps and minimal prep time.
- Versatile: Customize with your favorite fillings—chicken, shrimp, tofu, or just veggies!
- Make-ahead friendly: Prep and freeze for easy snacks or party appetizers later.
😋 What They Taste Like
Each bite has that classic crunch followed by a burst of savory, aromatic filling. The soy sauce and oyster sauce add depth, while the sesame oil and ginger bring just the right amount of warmth and fragrance. It’s balanced, flavorful, and absolutely addictive—especially when dipped in sweet chili sauce or soy-vinegar dip!
🌟 Benefits of Homemade Egg Rolls
- Fresher and less greasy than takeout.
- You control the ingredients—no mystery fillings!
- Great for parties, snacks, or meal prep.
- Easily made vegetarian or gluten-free with simple swaps.
🛒 Ingredients
Here’s what you’ll need to make about 12 egg rolls:
🥬 For the Filling
| Ingredient | Amount | Notes |
|---|---|---|
| Shredded cabbage | 2 cups | Coleslaw mix works perfectly |
| Carrots | 1 cup, shredded | Adds sweetness and color |
| Bean sprouts | ½ cup (optional) | For crunch |
| Mushrooms | ½ cup, diced | Adds umami flavor |
| Green onions | 3, thinly sliced | Adds freshness |
| Garlic | 2 cloves, minced | For aroma |
| Fresh ginger | 1 tablespoon, grated | Optional but amazing flavor |
| Soy sauce | 1 tablespoon | Salt and savoriness |
| Oyster or hoisin sauce | 1 tablespoon | Adds depth (hoisin for vegetarian option) |
| Sesame oil | 1 teaspoon | Classic Asian flavor |
| Ground pork, chicken, or shrimp | ½ pound (optional) | Cooked through and crumbled |
| Salt & pepper | to taste | Adjust as needed |
| Vegetable oil | 1 tablespoon | For cooking the filling |
🥟 For Wrapping & Frying
| Ingredient | Amount | Notes |
|---|---|---|
| Egg roll wrappers | 12 | Spring roll wrappers work too |
| Cornstarch slurry | 1 tbsp cornstarch + 2 tbsp water | For sealing edges |
| Vegetable oil | For frying | Enough to submerge half the rolls |
🔧 Tools You’ll Need
- Large skillet or wok
- Mixing spoon or spatula
- Tongs
- Paper towels for draining
- Deep fryer or heavy-bottomed pot (optional)
👩🍳 Step-by-Step Instructions
1. Prepare the Filling
Heat 1 tablespoon vegetable oil in a skillet or wok over medium heat. Add garlic, ginger, and onions—sauté until fragrant.
Next, stir in cabbage, carrots, mushrooms, and bean sprouts. Cook for 3–4 minutes until softened but still vibrant.
If using protein (pork, chicken, or shrimp), add it now and cook until fully done. Stir in soy sauce, oyster (or hoisin) sauce, sesame oil, salt, and pepper. Mix well.
Remove from heat and let the filling cool completely—this helps prevent soggy egg rolls later.
2. Fill and Roll
Lay one wrapper on a clean surface in a diamond shape (one corner pointing toward you).
Add 2–3 tablespoons of the cooled filling in the center. Fold the bottom corner up over the filling, then fold in the sides. Brush the top corner with cornstarch slurry, and roll it up tightly to seal.
Repeat with the remaining wrappers.
3. Fry Until Golden
Heat about 1½–2 inches of oil in a deep pan over medium-high heat (around 350°F / 175°C).
Fry egg rolls in batches for 3–4 minutes per side, or until golden brown and crisp. Don’t overcrowd the pan—it keeps the oil hot and ensures even frying.
Drain on paper towels to remove excess oil.
4. Serve and Enjoy!
Serve hot with dipping sauces like:
- Sweet chili sauce
- Soy sauce and rice vinegar mix
- Spicy peanut sauce
- Or classic plum sauce for a sweet finish
🍽️ What to Serve With
- Fried rice or lo mein noodles for a complete meal
- Asian slaw or cucumber salad for freshness
- Hot & sour soup or egg drop soup as a starter
These are also perfect as appetizers for game nights, family parties, or holiday spreads!
💡 Tips for Perfect Crispy Egg Rolls
- Let the filling cool completely before wrapping.
- Seal tightly to prevent leaks while frying.
- Keep wrappers covered with a damp towel while assembling to prevent drying.
- Fry in small batches to maintain oil temperature.
- Want a lighter version? Brush with oil and bake at 425°F (220°C) for 15–18 minutes, flipping halfway.
🧊 Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Arrange uncooked rolls on a tray, freeze until solid, then store in freezer bags for up to 2 months. Fry directly from frozen!
- Reheat: Crisp up in an oven or air fryer for 5–7 minutes at 375°F (190°C).
📋 General Information
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 12 egg rolls
❓ Frequently Asked Questions
Q: Can I make these vegetarian?
Absolutely! Skip the meat and add extra mushrooms or tofu for a delicious veggie version.
Q: Can I air fry egg rolls?
Yes! Spray with oil and air fry at 380°F (190°C) for 8–10 minutes, flipping halfway through.
Q: Can I use spring roll wrappers instead?
You can! They’re thinner and crisp up beautifully, just handle them gently.
Q: Why are my egg rolls soggy?
The filling may have been too wet—cool it fully and drain any excess moisture before wrapping.
💬 Conclusion
There’s something so satisfying about biting into a crispy homemade egg roll—that crunch, the flavor explosion, the warmth of fresh ingredients cooked just right. Once you’ve made these at home, you’ll never go back to frozen or takeout versions again!
Whether you serve them as a snack, side, or the star of the meal, they’re guaranteed to impress.
💛 Tried this recipe? I’d love to see your creations! Tag me on Pinterest or leave a review below to share your version of these golden beauties.
🥢 More Asian-Inspired Recipes You’ll Love
- Chicken Fried Rice
- Sweet & Sour Chicken Bites
- Vegetable Lo Mein
- Crispy Sesame Shrimp
🥄 Nutritional Information (Per Egg Roll)
- Calories: ~160
- Protein: 8 g
- Carbohydrates: 15 g
- Fat: 7 g
- Fiber: 2 g
- Sodium: 290 mg
(Nutritional values are approximate and vary based on filling and frying method.)
Crispy Egg Rolls
Ingredients
Method
- Heat 1 tablespoon vegetable oil in a skillet or wok over medium heat. Add garlic, ginger, and onions—sauté until fragrant.
- Stir in cabbage, carrots, mushrooms, and bean sprouts. Cook for 3–4 minutes until softened but still vibrant.
- If using protein (pork, chicken, or shrimp), add it now and cook until fully done. Stir in soy sauce, oyster (or hoisin) sauce, sesame oil, salt, and pepper. Mix well.
- Remove from heat and let the filling cool completely.
- Lay one wrapper on a clean surface in a diamond shape.
- Add 2–3 tablespoons of the cooled filling in the center. Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with cornstarch slurry, and roll it up tightly to seal.
- Repeat with the remaining wrappers.
- Heat about 1½–2 inches of oil in a deep pan over medium-high heat.
- Fry egg rolls in batches for 3–4 minutes per side, or until golden brown and crisp.
- Drain on paper towels to remove excess oil.
- Serve hot with dipping sauces like sweet chili sauce, soy sauce and rice vinegar mix, spicy peanut sauce, or classic plum sauce.
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