Homemade Egg Rolls
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I grew up watching a neighbor fold egg roll wrappers like a pro, and this simple homemade version is the one I come back to when I want crunchy, savory comfort without a takeout wait. These egg rolls use a crisp vegetable base, shredded cooked chicken or pork, and a few pantry staples for a fast, crowd-pleasing appetizer or weeknight main. They’re perfect for game nights, potlucks, or any evening you want something handheld and irresistible. If you enjoy playful spins on classic wrappers, you might like the apple pie egg rolls I tried last year—sweet and fun for dessert service.
Why you’ll love this dish
Homemade egg rolls give you control: you decide the filling, how crispy they get, and how much oil to use. This version is quick, budget-friendly, and kid-approved. Because the meat is pre-cooked, the filling comes together fast and you avoid overcooking the wrapper when frying. Make a big batch for a party, or fry just a few for a weeknight treat.
“These were the first thing gone at our family dinner — crunchy outside, juicy inside, and the sesame oil made all the difference.” — a quick note from my dinner table
How this recipe comes together
Start by stir-frying aromatics and vegetables to tender-crisp so the filling stays juicy but not watery. Mix in pre-cooked shredded meat and soy for seasoning, then cool the filling so the wrappers fold without tearing. Wrap tightly, seal the edges, and deep-fry at a steady 375°F for even browning. Drain briefly and serve hot for best texture.
Gather these items
- Egg roll wrappers (store-bought sheets)
- 1 cup shredded cabbage (green or Napa)
- 1/2 cup shredded carrots
- 1/2 cup cooked and shredded chicken or pork (leftover roast or rotisserie work well)
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (use low-sodium if preferred)
- 1 tablespoon sesame oil
- Oil for frying (vegetable, canola, or peanut oil)
Notes and substitutions:
- No chicken? Use cooked pork, shrimp, or a firm tofu for a vegetarian option.
- For extra crunch, stir in a tablespoon of finely chopped water chestnuts.
- If you want a lower-fat finish, consider air-frying a couple as a trial—see oven/air-fryer tips below and check this cheeseburger egg rolls in the air fryer for guidance on dry-heat methods.
Step-by-step instructions
- Heat a large skillet over medium heat and add the sesame oil.
- Add the minced garlic, shredded cabbage, and shredded carrots. Stir-fry for 3–4 minutes until the vegetables are softened but still slightly crisp.
- Stir in the cooked, shredded meat and the soy sauce. Cook for another 1–2 minutes to heat through and blend flavors.
- Remove the pan from heat and transfer the filling to a bowl to cool. Cooling prevents soggy wrappers and makes folding easier.
- Place one egg roll wrapper on a clean flat surface with a corner facing you. Spoon about 2 tablespoons of filling into the center. Add a few green onions on top if you like.
- Fold the corner nearest you over the filling, tuck the sides in, and roll away from you, sealing the far corner with a dab of water. Do not overfill.
- Heat oil in a deep fryer or heavy pot to 375°F (190°C). Use enough oil for the rolls to float.
- Fry egg rolls in batches, turning once, about 2–3 minutes per side, until evenly golden brown. Avoid crowding.
- Drain on paper towels for a minute, then serve hot.
Safety note: Oil at 375°F can splatter. Use a thermometer for accuracy and never leave hot oil unattended.
Best ways to enjoy it
Serve egg rolls immediately with dipping sauces like sweet chili, hoisin, or classic soy-vinegar. For a balanced plate, pair them with steamed rice, a simple cucumber salad, or hot-and-sour soup. For parties, slice them on the diagonal and arrange on a platter with small bowls of dipping sauces and pickled vegetables for color.
How to store & freeze
Refrigerating: Cool rolls to room temperature, then store in an airtight container for up to 3–4 days. Reheat in a 350°F oven or a 375°F air fryer for 6–8 minutes to regain crispness; microwaving will make them soggy.
Freezing: Freeze un-fried, wrapped egg rolls on a lined tray until solid (flash freeze), then transfer to a freezer bag for up to 2 months. Fry from frozen and add an extra 1–2 minutes to the cooking time, or bake at 400°F until crisp and heated through.
Food safety: Because the filling contains cooked meat, refrigerate within two hours of cooking and discard if left at room temperature longer than four hours.
Pro chef tips
- Dry filling: Squeeze excess moisture from shredded cabbage and carrots in a clean towel to prevent soggy egg rolls.
- Cool before wrapping: Hot filling makes wrappers tear and can melt the seal adhesive.
- Sealing trick: Mix a little cornstarch with water (1 tsp to 1 tbsp) as a glue that holds better than plain water.
- Frying small batches: Don’t overcrowd the oil; temperature drops and greasy, limp rolls follow.
- Crisp without deep frying: Brush with oil and bake at 425°F or air-fry at 375°F, flipping halfway, until golden.
Creative twists
- Spicy Sriracha honey glaze: Brush lightly after frying for a sweet-heat finish.
- Vegetarian swap: Use firm tofu, mushrooms, and shredded cabbage, and replace soy with tamari for gluten-free.
- Seafood take: Add cooked shrimp or imitation crab and a touch of fish sauce for umami.
- Crunch upgrade: Add chopped roasted peanuts or cashews to the filling for texture.
- Want creamy? For a crab rangoony profile, try the technique in this crab rangoon egg rolls as inspiration.
Helpful answers
Q: Can I bake these instead of frying?
A: Yes. For a lighter version, bake at 425°F on a parchment-lined sheet brushed with oil, turning once, until golden and crisp (about 15–20 minutes). An air fryer works well too—375°F for 6–10 minutes, checking for even browning.
Q: Is it safe to use raw meat in the filling?
A: Not recommended. Because wrappers brown faster than raw meat cooks through, always use fully cooked meat to avoid food-safety risks.
Q: How long does it take to make these from start to finish?
A: About 25–35 minutes total if your meat is already cooked: 8 minutes to stir-fry and cool filling, 10–15 minutes to wrap, and 5–10 minutes to fry in batches.
Q: Can I make them ahead for a party?
A: Yes—assemble and freeze them on a tray, then fry from frozen just before serving. They brown beautifully straight from the freezer.
Conclusion
For detailed step photos and another home-cook’s take on homemade egg rolls, see this practical guide from Homemade Egg Rolls – Dinner at the Zoo. If you want a thorough walkthrough and a few alternate fillings, I also recommend the classic post at The Best Homemade Egg Rolls | The Two Bite Club. For an idea-packed recipe roundup and variations that inspired some of the suggestions above, check out Homemade Egg Rolls – Feast and Farm.
Enjoy the crunch, and don’t be afraid to make a big batch—these freeze and reheat beautifully.
Homemade Egg Rolls
Ingredients
Method
- Heat a large skillet over medium heat and add the sesame oil.
- Add the minced garlic, shredded cabbage, and shredded carrots. Stir-fry for 3–4 minutes until the vegetables are softened but still slightly crisp.
- Stir in the cooked, shredded meat and the soy sauce. Cook for another 1–2 minutes to heat through and blend flavors.
- Remove the pan from heat and transfer the filling to a bowl to cool. Cooling prevents soggy wrappers and makes folding easier.
- Place one egg roll wrapper on a clean flat surface with a corner facing you. Spoon about 2 tablespoons of filling into the center. Add a few green onions on top if you like.
- Fold the corner nearest you over the filling, tuck the sides in, and roll away from you, sealing the far corner with a dab of water. Do not overfill.
- Heat oil in a deep fryer or heavy pot to 375°F (190°C). Use enough oil for the rolls to float.
- Fry egg rolls in batches, turning once, about 2–3 minutes per side, until evenly golden brown. Avoid crowding.
- Drain on paper towels for a minute, then serve hot.
