Chinese Egg Rolls are crispy, golden appetizers filled with a savory mixture of vegetables and meat. Wrapped in delicate egg roll wrappers and fried to perfection, they bring a classic takeout flavor to your kitchen. Perfect for parties, family dinners, or a fun cooking project, this recipe is beginner-friendly and incredibly satisfying. Whether you dip them in sweet and sour sauce or soy sauce, these homemade Chinese Egg Rolls will be a hit.
I still remember the first time I made Chinese Egg Rolls at home. I was nervous, worried the wrappers would tear or the filling would spill. But as soon as I lifted the first golden, crispy roll from the hot oil, I felt a rush of accomplishment. The combination of tender cabbage, sweet carrots, and savory pork was perfect, and my family couldn’t get enough. That experience made me realize that homemade Chinese Egg Rolls aren’t just delicious—they’re a fun, rewarding way to bring everyone together in the kitchen.
Equipment
- Skillet
- deep skillet or pot
- Paper towels
Ingredients
- 12 pieces egg roll wrappers
- 1 lb ground pork or chicken
- 2 cups shredded cabbage or coleslaw mix
- 1 cup shredded carrots
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- to taste salt and black pepper
- as needed vegetable oil for frying
Instructions
- Cook ground meat in a skillet over medium heat until browned. Add garlic, cabbage, carrots, soy sauce, sesame oil, salt, and pepper. Cook until vegetables are softened. Let cool slightly.
- Place egg roll wrapper on flat surface. Spoon filling near one corner, fold sides in, roll tightly, and seal edge with water.
- Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry egg rolls in batches for 3–4 minutes until golden brown and crispy. Drain on paper towels.
- Serve hot with sweet and sour sauce or soy sauce.
Notes
Nutrition
Preparing the Perfect Filling
Choosing Your Meat
For the most flavorful egg rolls, ground pork or chicken works best. Pork offers a slightly richer, juicier taste, while chicken is lighter and still very flavorful. Make sure to use fresh meat and chop it finely if you prefer a more even texture.
Vegetables Matter
Cabbage and carrots are the classics for egg roll filling. Shredded cabbage adds crunch and volume, while carrots bring a hint of sweetness and color. You can also add bean sprouts or finely chopped onions for extra texture. Ensure vegetables are finely shredded to make rolling easier and the filling cook evenly.
Cooking the Filling
Browning the Meat
Start by heating a skillet over medium heat. Add your ground meat and cook until fully browned. Stir occasionally to break up clumps and ensure even cooking. This step locks in flavor and creates a savory base for your egg rolls.
Combining Flavors
Once the meat is browned, add minced garlic, shredded cabbage, and carrots. Drizzle with soy sauce and sesame oil, and season with salt and pepper. Cook until vegetables are softened but still retain a bit of crunch. Let the mixture cool slightly before rolling—it prevents the wrappers from becoming soggy.
Rolling the Egg Rolls
Preparing the Wrappers
Place a single egg roll wrapper on a clean, flat surface with one corner pointing toward you, like a diamond. Keep remaining wrappers covered with a damp towel to prevent drying out.
Filling and Folding
Spoon about 2 tablespoons of filling near the corner closest to you. Fold the side corners inward, then roll tightly toward the opposite corner. Seal the edge with a little water to prevent the egg roll from opening during frying. Avoid overfilling to keep the rolls intact.
Frying to Golden Perfection
Heating the Oil
Pour vegetable oil into a deep skillet or pot, filling it about 2 inches deep. Heat the oil to 350°F (175°C). Use a thermometer to maintain consistent temperature for crispy, evenly cooked rolls.
Frying and Draining
Fry egg rolls in batches to avoid overcrowding. Cook each roll for 3–4 minutes, turning occasionally until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Serve immediately with sweet and sour or soy sauce for dipping.
Alternative Cooking Methods
Baking for a Lighter Version
Preheat oven to 425°F (220°C). Brush egg rolls with oil and bake on a parchment-lined baking sheet for 20–25 minutes, turning halfway through. They won’t be as deep-fried crispy but will still be golden and tasty.
Air-Frying
Air fry at 400°F (200°C) for 12–15 minutes, turning halfway. This method gives a satisfying crunch with significantly less oil, perfect for a healthier option without compromising flavor.
Tips for Perfect Egg Rolls
Preventing Wrapper Tears
Always roll gently and avoid overfilling. Wrappers that tear can leak filling and absorb excess oil. Seal edges with water rather than egg wash to prevent splitting.
Storing and Reheating
Store cooked egg rolls in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to restore crispiness. Avoid microwaving, which can make them soggy.
Frequently Asked Questions
1. Can I freeze egg rolls before frying?
Yes, assemble them and place on a baking sheet to freeze individually. Once frozen, transfer to a bag. Fry directly from frozen, adding a minute or two to cooking time.
2. Can I use vegetarian filling?
Absolutely. Substitute meat with tofu, mushrooms, or extra vegetables. Season well for rich flavor.
3. How do I make them extra crispy?
Keep the oil at a consistent 350°F and fry in small batches. Avoid overcrowding the pan.
4. Can I make them ahead of time?
Yes, you can prepare the filling and wrappers in advance, then roll and fry just before serving.
5. Are egg rolls the same as spring rolls?
Not exactly. Egg rolls are thicker, fried, and often meat-filled. Spring rolls can be thin, fresh, and served uncooked.
Conclusion
Homemade Chinese Egg Rolls are a delicious and rewarding dish to prepare. With crispy wrappers, savory filling, and versatile cooking options, they make a perfect appetizer or snack. Following these tips and steps will ensure every batch comes out golden, flavorful, and irresistible.
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