Homemade egg rolls are one of those dishes that instantly elevate any meal. Perfectly crisp on the outside, juicy and savory on the inside, and packed with bold flavor, these egg rolls rival—and often surpass—what you’d find at your favorite takeout spot. Once you master this recipe, frozen or restaurant egg rolls simply won’t compare.

This homemade egg rolls recipe focuses on balance: a flavorful filling, proper wrapping technique, and frying at the correct temperature to achieve that signature crunch. Each bite delivers a satisfying contrast between the crispy shell and the tender, well-seasoned filling inside.

Egg rolls are a staple in Chinese-American cuisine and have become a beloved appetizer for parties, holidays, and casual family dinners. While they may look intimidating at first, making egg rolls at home is surprisingly approachable with the right method.

Why Homemade Egg Rolls Are Worth It

Making egg rolls from scratch allows full control over flavor, texture, and freshness. Unlike store-bought versions, homemade egg rolls are:

Crispier and less greasy
Packed with real meat and vegetables
Customizable to personal taste
Free from preservatives

This recipe creates egg rolls that fry evenly, stay sealed, and deliver consistent crunch every time.

Ingredients

For the Filling:

1 pound ground pork
3 cups shredded green cabbage
1 cup shredded carrots
3 green onions, finely sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
½ teaspoon black pepper

For Assembly and Frying:

20 egg roll wrappers
1 large egg, beaten (for sealing)
Vegetable or canola oil, for frying

Instructions

Heat a large skillet over medium heat and cook ground pork until browned, breaking it apart as it cooks.
Add garlic and ginger, cooking for 30 seconds until fragrant.
Stir in cabbage, carrots, and green onions. Cook until vegetables are softened and moisture has evaporated.
Add soy sauce, oyster sauce, sesame oil, and black pepper. Mix thoroughly and remove from heat.
Allow filling to cool slightly before assembling egg rolls.
Place an egg roll wrapper on a flat surface in a diamond shape.
Spoon filling near the bottom corner, fold bottom over filling, fold in sides, and roll tightly.
Seal edge with beaten egg.
Heat oil to 350°F (175°C).
Fry egg rolls in batches for 3–4 minutes, turning until golden brown.
Drain on paper towels and serve hot.

Tips for Extra Crispy Egg Rolls

Let filling cool to avoid soggy wrappers
Roll tightly to prevent oil absorption
Maintain oil temperature for even frying
Do not overcrowd the fryer

Variations and Substitutions

Chicken Egg Rolls: Substitute ground chicken
Vegetable Egg Rolls: Omit meat and add mushrooms
Spicy Version: Add chili garlic sauce
Air Fryer: Cook at 390°F for 10–12 minutes

Serving Suggestions

Serve egg rolls with sweet chili sauce, duck sauce, or soy sauce. They pair well with fried rice, lo mein, or stir-fried vegetables.

Make-Ahead and Freezing Instructions

Egg rolls can be assembled and frozen before frying. Fry directly from frozen, adding 1–2 extra minutes to cook time.

Cultural Context and Popularity

Egg rolls are an iconic Chinese-American creation, known for their hearty fillings and crisp wrappers. They differ from spring rolls, which use thinner wrappers and lighter fillings.

Storage and Reheating

Store leftovers in the refrigerator for up to 3 days. Reheat in oven or air fryer for best texture.