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Homemade Egg Rolls

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Crispy, savory homemade egg rolls filled with a delicious vegetable and meat mixture, perfect for appetizers or weeknight meals.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: Asian, Chinese
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup shredded cabbage (green or Napa) Squeeze excess moisture to prevent sogginess.
  • 1/2 cup shredded carrots Squeeze excess moisture to prevent sogginess.
  • 1/2 cup cooked and shredded chicken or pork Leftover roast or rotisserie works well.
  • 1/4 cup chopped green onions Add to taste.
  • 2 cloves minced garlic For seasoning.
  • 1 tablespoon soy sauce Use low-sodium if preferred.
  • 1 tablespoon sesame oil For frying.
  • Oil for frying vegetable, canola, or peanut oil Use enough for deep frying.
  • Egg roll wrappers store-bought sheets For wrapping the filling.

Method
 

Preparation
  1. Heat a large skillet over medium heat and add the sesame oil.
  2. Add the minced garlic, shredded cabbage, and shredded carrots. Stir-fry for 3–4 minutes until the vegetables are softened but still slightly crisp.
  3. Stir in the cooked, shredded meat and the soy sauce. Cook for another 1–2 minutes to heat through and blend flavors.
  4. Remove the pan from heat and transfer the filling to a bowl to cool. Cooling prevents soggy wrappers and makes folding easier.
Assembly
  1. 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.
  2. 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.
Cooking
  1. Heat oil in a deep fryer or heavy pot to 375°F (190°C). Use enough oil for the rolls to float.
  2. Fry egg rolls in batches, turning once, about 2–3 minutes per side, until evenly golden brown. Avoid crowding.
  3. Drain on paper towels for a minute, then serve hot.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 15gProtein: 7gFat: 7gSaturated Fat: 1gSodium: 250mgFiber: 1gSugar: 1g

Notes

Serve egg rolls immediately with dipping sauces like sweet chili, hoisin, or soy-vinegar. For a balanced meal, pair with steamed rice, cucumber salad, or hot-and-sour soup. Refrigerate cooked rolls for up to 3–4 days, or freeze un-fried, wrapped rolls for up to 2 months.
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