Homemade egg rolls are one of those magical recipes that instantly transform your kitchen into your favorite Chinese takeout spot—only better. They’re crisp on the outside, filled with a savory blend of vegetables (and maybe protein if you’d like), and dipped in your favorite sauce… what’s not to love?

This recipe is the one you’ll want to keep in your back pocket for game days, potlucks, family dinners, or whenever the craving hits. It’s straightforward enough for beginners, flexible enough to customize, and delicious enough to impress anyone lucky enough to snag one before they disappear. The best part? You can make them ahead and freeze them, so you’re never far from golden, crispy goodness.

Let’s roll—literally.

Why You’ll Love This Recipe

Key Benefits

If you’ve never made egg rolls at home, you’re in for a treat. Here’s why this recipe wins every time:

• Better Than Takeout – Crispy, fresh, and packed with flavor, these egg rolls don’t sit under a heat lamp.

• Totally Customizable – You can make them meaty or vegetarian, spicy or mild, baked or fried.

• Freezer-Friendly – Make a big batch and freeze some for later. They go straight from freezer to fryer or oven.

• Beginner-Friendly – No fancy skills needed. If you can roll a burrito, you can make an egg roll.

Suitable For

This recipe is perfect for so many occasions and eaters:

• Busy weeknights – Quick prep and fast frying make them a weeknight hero.

• Dinner parties or potlucks – They’re a guaranteed crowd-pleaser.

• Kids and picky eaters – Crunchy, familiar, and easy to dip.

• Vegetarian diets – Just skip the meat and enjoy all the flavor with none of the fuss.

• First-time cooks – This is a great recipe to build confidence in the kitchen.

Ingredients for Homemade Egg Rolls

Core Ingredients

Here’s what you’ll need to get started. Don’t worry—these are all simple ingredients you can find at your local store.

• Egg Roll Wrappers – Look for these in the refrigerated section, usually near tofu or produce.

• Cabbage – Fresh green cabbage, thinly shredded, brings the classic crunch.

• Carrots – Shredded carrots add color, texture, and a touch of sweetness.

• Green Onions – They add a little zip and fresh flavor.

• Garlic & Ginger – These aromatics are key to that signature flavor.

• Soy Sauce – For saltiness and umami depth.

• Sesame Oil – Just a little adds rich, nutty flavor.

• Protein (Optional) – Ground pork, chicken, shrimp, or tofu work well.

• Egg – For sealing the wrappers.

• Oil for Frying – Vegetable, canola, or peanut oil all work great.

Substitutions and Tips

Want to switch things up? Totally doable.

• No time to chop? Use a bag of coleslaw mix instead of shredding your own cabbage and carrots.

• Gluten-free? Use tamari in place of soy sauce and look for rice paper wrappers (though they’re trickier to fry).

• Want it spicy? Add chili garlic sauce or a pinch of red pepper flakes to the filling.

• Don’t eat meat? Mushrooms, tofu, or even just more veggies work beautifully.

Pro tip: Don’t skip the sesame oil—it adds depth and aroma you’ll miss if it’s not there.

Best Wrappers for Homemade Egg Rolls

Let’s talk wrappers. This is one place where the brand or type does matter.

• Use refrigerated wrappers – Found in most grocery stores, they’re easy to work with and made for frying.

• Avoid spring roll wrappers – These are thinner and meant for a different cooking method. They’ll tear and soak up too much oil.

• Not a fan of frying? Some rice paper wrappers are labeled for baking or air frying—just check the label.

If you’re ever unsure, head to your local Asian market. The selection is better, and staff are often happy to help you choose the right kind.

Kitchen Tools You’ll Need

You don’t need a lot of fancy equipment to make egg rolls, but a few tools can make things easier.

Must-Have Tools

• Large Skillet or Wok – For cooking the filling and frying the rolls.

• Mixing Bowls – You’ll need a couple to prep ingredients.

• Tongs or Slotted Spoon – For safely flipping and removing egg rolls from hot oil.

• Pastry Brush – To brush the egg wash onto the wrappers to help them seal.

Nice-to-Have Tools

• Thermometer – Helps keep your frying oil at just the right temperature (around 375°F).

• Air Fryer or Oven – Perfect if you’re going for a lighter, less greasy version.

• Mandoline – Speeds up the slicing and gives you even-sized veggies.

How to Make Homemade Egg Rolls

If you’ve made it this far, you’re about to discover just how easy it is to create crispy, golden egg rolls in your own kitchen. Don’t worry if you’ve never done it before—this process is way simpler than you might think. I’ll walk you through each step, share my favorite tricks, and help you feel totally confident from the first roll to the last bite.

Let’s dive in.

Step 1 – Prepare the Filling

Start by heating a teaspoon of sesame oil in a large skillet or wok over medium heat. You’ll smell that warm, nutty aroma almost immediately—it’s a great start.

Next, add the garlic and ginger. Just give them about 30 seconds until fragrant. Then, if you’re using protein (like ground pork, chicken, shrimp, or tofu), toss it in now and cook until fully done.

Once your protein is cooked, stir in the cabbage, carrots, and green onions. Add your soy sauce, a pinch of salt, and a little black pepper. Cook for another 3 to 5 minutes, stirring often, until the veggies are softened but still have a bit of bite.

Important: let this mixture cool before rolling. Hot filling will steam inside the wrapper and could cause tearing.

Tip: If you’re prepping ahead, you can make this filling a day in advance and store it in the fridge.

Step 2 – Assemble the Egg Rolls

Lay an egg roll wrapper on a clean surface with a corner pointing toward you (it should look like a diamond). Spoon about 2 to 3 tablespoons of the cooled filling just above the bottom corner.

Fold the bottom corner up over the filling, then fold in the two sides toward the center—kind of like you’re tucking in a burrito. Roll it up tightly toward the top corner.

Brush that final corner with a bit of beaten egg and press gently to seal.

That’s it. Your first egg roll is done. It gets easier after the first one, promise.

Tip: Keep the wrappers and rolled egg rolls covered with a damp towel as you work so they don’t dry out.

Step 3 – Fry the Egg Rolls

Heat 1 to 2 inches of oil in a large skillet or Dutch oven. You want the oil to be around 350°F to 375°F. If you don’t have a thermometer, test with a scrap of wrapper—it should sizzle right away but not burn.

Carefully place the egg rolls in the hot oil, seam side down, a few at a time. Don’t crowd the pan. Fry for 2 to 3 minutes per side, turning with tongs until each one is golden brown and crisp.

Transfer to a paper towel-lined plate to drain.

Tip: Let them rest for a minute or two before serving—just enough to avoid burning your mouth on that delicious filling.

Optional: Air Fryer or Oven-Baked Egg Rolls

Want a lighter version without deep frying? You’re in luck.

Air Fryer Method:
Preheat your air fryer to 375°F. Spray the egg rolls lightly with oil or brush them with a bit of neutral oil. Air fry for 10 to 12 minutes, flipping once halfway through, until crispy and golden.

Oven Method:
Preheat your oven to 400°F. Place egg rolls on a parchment-lined baking sheet and brush them with oil. Bake for 15 to 20 minutes, flipping once at the halfway mark.

Both methods give you that irresistible crunch with a lot less oil.

Tips for Success

Making perfect egg rolls doesn’t require a culinary degree—just a few good tips:

• Don’t overfill – A little goes a long way. Too much filling makes them hard to seal and prone to bursting.

• Cool the filling – Always let the filling cool slightly before rolling. Hot filling creates steam that can make the wrappers soggy.

• Seal them tightly – Use enough egg wash and roll snugly to avoid leaks.

• Keep your oil hot – If the oil is too cool, the egg rolls absorb oil and get greasy. If it’s too hot, they burn on the outside before the inside cooks.

How to Store Homemade Egg Rolls

Whether you’re making a double batch or saving leftovers, homemade egg rolls store surprisingly well.

At Room Temperature

Once fried, they’re best enjoyed fresh. That said, you can leave them out for up to 2 hours—perfect for serving at parties or family dinners.

In the Refrigerator

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back the crunch. Avoid microwaving—they’ll go soggy.

Freezing Tips

Want to freeze for later? Here’s how:

1. Assemble the egg rolls but don’t cook them.

2. Place them in a single layer on a baking sheet and freeze until solid.

3. Transfer to a freezer-safe bag or container.

When you’re ready to cook, no need to thaw—just add a few minutes to the frying, baking, or air frying time. They’ll be just as good.

Frequently Asked Questions

Can I make these vegetarian?

Absolutely. Swap out the meat for tofu, mushrooms, or just load up on more veggies. You won’t miss the meat with all those bold flavors.

What dipping sauces go best with egg rolls?

Sweet chili sauce is a classic, but soy sauce, hoisin, duck sauce, or even a spicy peanut sauce all work beautifully. Don’t be afraid to try a few and find your favorite.

Can I bake or air fry instead of deep frying?

Yes. Both methods work great. Baking gives you a crisp, oven-fried finish, while the air fryer gets them golden and crunchy with less oil and cleanup.

Why are my egg rolls soggy?

This usually happens when the oil isn’t hot enough or the rolls aren’t drained properly. Make sure the oil is at the right temperature and let them rest on paper towels right after frying.

Related Recipes

If you loved these homemade egg rolls, you might enjoy:

• Crab Rangoon Egg Rolls Recipe: A creamy, crispy twist on the classic appetizer.

• Chinese Beef and Onion Stir Fry: A quick, flavorful main dish to serve with egg rolls.

• Easy Homemade Wonton Soup: Light and comforting, pairs well with crunchy egg rolls.

• Panda Express Style Chow Mein: Create a full takeout-style dinner at home.

• Chinese Chicken Cabbage Stir Fry: Loaded with flavor and pairs well with egg rolls.

Conclusion

There’s something truly satisfying about making homemade egg rolls from scratch. They’re crunchy, flavorful, and filled with your favorite ingredients—and once you get the hang of it, you’ll never go back to store-bought or takeout again.

So go ahead, roll up a batch, get creative with fillings, and most importantly—have fun. Share them with friends, serve them up at your next gathering, or just keep a few stashed in the freezer for a rainy day.

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