I love making egg rolls because they are crispy on the outside and full of tasty filling on the inside. This recipe is one of my favorites to share with friends because it’s simple and fun to make together. Scroll down to see how you can create these delicious treats right at home.
Most of the ingredients in this recipe are easy to find, but if you don’t usually keep soy sauce or sesame oil in your kitchen, you might want to pick those up at the supermarket. Soy sauce adds a salty, savory flavor, while sesame oil gives a nice nutty aroma that really makes the filling special. Egg roll wrappers are usually found in the refrigerated section near other Asian foods.

Ingredients For Egg Rolls Recipe
Ground pork: This is the main protein that makes the filling hearty and flavorful.
Shredded cabbage: Adds crunch and freshness to the filling.
Shredded carrots: Gives a bit of sweetness and color.
Garlic: Adds a punch of flavor and aroma.
Soy sauce: Provides a salty, umami taste that ties the filling together.
Sesame oil: Adds a nutty flavor that makes the filling extra tasty.
Egg roll wrappers: Thin sheets used to wrap the filling and create the crispy outside.
Vegetable oil: Used for frying the egg rolls until golden and crispy.
Technique Tip for Making Egg Rolls
One of the trickiest parts of making egg rolls is rolling them up just right so they don’t fall apart while frying. Here’s a simple way to do it that works every time:
- Lay your egg roll wrapper flat on a clean surface, like a cutting board.
- Put a small spoonful of the filling (that mix of ground pork, shredded cabbage, carrots, garlic, soy sauce, and sesame oil) near one corner of the wrapper, but not too close to the edges.
- Fold the corner closest to the filling over it, then fold in the two sides like little envelopes.
- Roll it up tightly toward the opposite corner, making sure the filling stays snug inside.
- To seal the edge, dip your finger in a little water and run it along the edge of the wrapper before finishing the roll. The water acts like glue and keeps it closed.
Doing this step carefully helps keep the egg rolls from opening up when you fry them. If they’re not sealed well, the filling can leak out, and that’s messy and a little disappointing after all your hard work. Plus, a tight roll means the outside gets nice and crispy while the inside stays juicy and flavorful.
When I first tried rolling egg rolls, I didn’t use water to seal the edges, and some of them popped open in the oil. It was a bit of a mess! Now, I always use water, and it makes a big difference. Also, don’t overfill the wrappers — a little less filling makes rolling easier and keeps everything neat.
Once you get the hang of rolling, frying these golden, crispy egg rolls feels like a reward. Just remember: a good roll means a tasty bite every time!
Suggested Side Dishes
Alternative Ingredients
ground pork - Substitute with ground chicken: Ground chicken is a leaner option and absorbs flavors well, making it a suitable substitute for ground pork.
ground pork - Substitute with tofu: Crumbled tofu can mimic the texture of ground pork and is a great vegetarian alternative.
shredded cabbage - Substitute with shredded bok choy: Bok choy has a similar texture and mild flavor, making it a good replacement for cabbage.
shredded cabbage - Substitute with shredded kale: Kale provides a slightly different texture and a more robust flavor, adding a nutritious twist.
shredded carrots - Substitute with shredded zucchini: Zucchini has a similar texture and moisture content, making it a good alternative to carrots.
shredded carrots - Substitute with shredded sweet potatoes: Sweet potatoes add a slightly sweet flavor and a similar texture to carrots.
garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile when fresh garlic is not available.
garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the other ingredients well.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar flavor profile.
soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free and slightly sweeter alternative to soy sauce.
sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will lack the nutty flavor.
sesame oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a good alternative for cooking.
egg roll wrappers - Substitute with spring roll wrappers: Spring roll wrappers are thinner but can be used similarly to egg roll wrappers.
egg roll wrappers - Substitute with rice paper: Rice paper can be used for a gluten-free option, though it will result in a different texture.
vegetable oil - Substitute with canola oil: Canola oil has a similar high smoke point and neutral flavor, making it a good substitute for frying.
vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a subtle nutty flavor, suitable for frying.
Other Alternative Recipes Similar to Egg Rolls
How to Store or Freeze Egg Rolls
Allow the egg rolls to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
For short-term storage, place the egg rolls in an airtight container lined with paper towels. The paper towels will absorb any excess oil and moisture, keeping the egg rolls crispy.
Store the container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for about 10 minutes to regain their crispiness.
For long-term storage, arrange the cooled egg rolls on a baking sheet in a single layer, ensuring they do not touch each other. Freeze them for about 1-2 hours until they are solid.
Once frozen, transfer the egg rolls to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.
When ready to enjoy, do not thaw the egg rolls. Instead, fry them directly from frozen in hot vegetable oil at 350°F (175°C) for 4-5 minutes, or until golden brown and crispy.
Alternatively, bake the frozen egg rolls in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway through, until they are heated through and crispy.
For an extra burst of flavor, serve the reheated egg rolls with your favorite dipping sauce, such as soy sauce, sweet chili sauce, or hoisin sauce.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the egg rolls on a baking sheet lined with parchment paper.
- Bake for 10-15 minutes, turning halfway through to ensure even reheating.
- Remove from the oven when they are heated through and crispy.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Arrange the egg rolls in a single layer in the air fryer basket.
- Air fry for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
- Check for crispiness and heat; if needed, add an additional 1-2 minutes.
Stovetop Method:
- Heat a small amount of vegetable oil in a skillet over medium heat.
- Place the egg rolls in the skillet, ensuring they are not overcrowded.
- Fry for 2-3 minutes on each side, or until they are heated through and crispy.
- Remove from the skillet and drain on paper towels.
Microwave Method:
- Place the egg rolls on a microwave-safe plate.
- Cover with a damp paper towel to prevent them from drying out.
- Microwave on high for 30-60 seconds, checking for heat.
- Note: This method may not retain the crispiness as well as other methods.
Toaster Oven Method:
- Preheat your toaster oven to 350°F (175°C).
- Place the egg rolls on the toaster oven tray.
- Bake for 10-12 minutes, turning halfway through to ensure even reheating.
- Remove when they are heated through and crispy.
Best Tools for Making Egg Rolls
Mixing bowl: Use this to combine the ground pork, shredded cabbage, shredded carrots, minced garlic, soy sauce, and sesame oil.
Knife: Essential for mincing the garlic and possibly for shredding the cabbage and carrots if not pre-shredded.
Cutting board: Provides a safe surface for mincing garlic and shredding vegetables.
Spoon: Useful for mixing the filling ingredients together thoroughly.
Egg roll wrappers: These are the wrappers you will use to encase the filling.
Small bowl: Keep water in this to help seal the edges of the egg roll wrappers.
Frying pan: Use this to heat the vegetable oil and fry the egg rolls.
Tongs: Handy for turning the egg rolls in the frying pan to ensure they cook evenly on all sides.
Paper towels: Place these on a plate to drain the excess oil from the fried egg rolls.
Plate: Use this to hold the egg rolls after they have been fried and drained.
Measuring spoons: Necessary for measuring out the soy sauce and sesame oil accurately.
Measuring cups: Useful for measuring the shredded cabbage and carrots.
How to Save Time on Making Egg Rolls
Prepare the filling in advance: Mix the ground pork, shredded cabbage, shredded carrots, and other ingredients the night before to save time on the day of cooking.
Use pre-shredded vegetables: Buy pre-shredded cabbage and carrots to cut down on prep time.
Batch roll the egg rolls: Lay out multiple egg roll wrappers and fill them all at once before rolling to streamline the process.
Fry in batches: Fry multiple egg rolls at a time to reduce overall cooking time.

Egg Rolls Recipe
Ingredients
Main Ingredients
- 1 lb Ground Pork
- 2 cups Shredded Cabbage
- 1 cup Shredded Carrots
- 2 cloves Garlic, minced
- 1 tablespoon Soy Sauce
- 1 teaspoon Sesame Oil
- 1 pack Egg Roll Wrappers
- 1 cup Vegetable Oil (for frying)
Instructions
- 1. In a large mixing bowl, combine ground pork, shredded cabbage, shredded carrots, minced garlic, soy sauce, and sesame oil. Mix well.
- 2. Place a small amount of filling in the center of each egg roll wrapper. Fold the sides and roll tightly, sealing the edges with a bit of water.
- 3. Heat vegetable oil in a frying pan over medium heat. Fry the egg rolls until golden brown and crispy, about 2-3 minutes per side.
- 4. Remove from oil and drain on paper towels. Serve hot with your favorite dipping sauce.
Nutritional Value
Keywords
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