Description
These crispy homemade egg rolls are packed with vegetables and optional protein, fried (or baked/air-fried) to golden perfection. Perfect as a snack, appetizer, or make-ahead freezer meal.
Ingredients
Scale
- 2 green onions, chopped
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup cooked protein (pork, chicken, shrimp, or tofu)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Salt & pepper to taste
- 8–10 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying
Instructions
- Heat sesame oil in a skillet. Sauté garlic and ginger for 30 seconds.
- Add protein and cook until browned.
- Stir in cabbage, carrots, green onions, soy sauce, salt, and pepper. Cook until slightly softened. Let cool.
- Place filling on egg roll wrapper, fold bottom, sides, and roll up tightly. Seal with beaten egg.
- Heat oil to 375°F. Fry rolls 2–3 minutes per side until golden and crisp. Drain on paper towels.
- Alternatively, bake at 400°F for 15–20 minutes or air fry at 375°F for 10–12 minutes.
Notes
- Use coleslaw mix to save prep time.
- To freeze: arrange uncooked rolls on a baking sheet, freeze, then store in a zip-top bag.
- Don’t overfill wrappers or they may tear.
- Keep wrappers covered to prevent drying out while rolling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying (with air fryer and oven options)
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
Keywords: Homemade egg rolls, crispy egg rolls, veggie rolls, pork egg rolls, easy Chinese appetizer