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If you’ve ever had a real-deal crunchy Chinese egg roll right out of the fryer—piping hot, with that gorgeous golden shell that crunches just right—you know exactly why I get a little giddy talking about these. Egg rolls are pure comfort food to me—like, straight-up nostalgia for family takeout nights and birthday parties in the church basement. You just can’t beat those crisp wrappers hugging savory, fragrant fillings that steam when you break one open. And when you make them yourself? Oh my… game-changer!
These beauties are loaded with a hearty and totally craveable mix of pork, fresh veggies, and just the right punch of garlic, ginger, and sesame. I promise: they’re so much better than your local delivery spot, and honestly, not that tricky to whip up at home. The hardest part is not eating half the batch before they ever hit the platter—speaking from experience here!
Why You’ll Love This Recipe
- Super crispy outsides and a juicy, garlicky pork and veggie center (it’s almost impossible to eat just one!)
- Perfect for parties, late-night snacks, or pairing with a big bowl of fried rice on Sunday night
- Way more customizable than takeout: swap in your favorite meat, add a little heat, or go all veggie
- Keeps well as leftovers and freezes like a dream (homemade egg rolls whenever the craving hits? Yes, please!)
- They’re just plain fun to make—rolling them is hands-on, a little bit messy, and always gets everyone involved
Key Ingredients
- Egg Roll Wrappers – Find these in the refrigerated section of most grocery stores. The thinner, the better for ultimate crispiness. (If you’re lucky enough to have an Asian market around, that’s my favorite spot for wrappers!)
- Ground Pork – The classic choice, but you can substitute ground chicken or turkey if you prefer something leaner. Sometimes I even toss in some shrimp—yum.
- Shredded Cabbage – Napa or green cabbage works. Pre-shredded coleslaw mix is totally fair game, especially if it makes weeknights less crazy.
- Shredded Carrots – Sweetness and color (plus a good way to sneak in veggies for the picky ones!).
- Scallions – For freshness and a little bite. Substitute with chives or thinly sliced yellow onion if needed.
- Garlic & Ginger – Your flavor powerhouses! Fresh is absolutely best for that signature aromatic kick.
- Soy Sauce & Oyster Sauce – For salty, umami goodness and subtle sweetness in the filling.
- Sesame Oil – Just a drizzle adds the most amazing warm, nutty undertone. Don’t skip!
- White Pepper – Slightly more mellow than black pepper but with a sneaky heat; definitely worth tracking down but not a deal-breaker if you only have black pepper.
- Cornstarch + Water – For sealing those cute little rolls. Don’t try to “wing it”—the slurry makes the difference!
- Vegetable Oil – Neutral oil is your best bet for deep frying, so nothing competes with your egg roll’s flavor.
Complete list of ingredients with quantities and instructions is located in the recipe card below.
Instructions
Step 1: Prepare the Filling
Cook the Pork: Heat a large skillet or wok over medium-high heat. Add your ground pork and cook, crumbling it with a wooden spoon, until it’s no longer pink—about 5–7 minutes. (If you’re using a leaner meat, you may need to add a splash of oil!)
Add the Vegetables and Aromatics: Toss in your cabbage, carrots, scallions, garlic, and ginger. Sauté for 3–4 minutes until the veggies begin to soften but still have some crunch—this is what gives that classic egg roll texture.
Season and Cool: Pour in the soy sauce, oyster sauce, sesame oil, and a sprinkle of white pepper. Stir to combine and let everything cook together for 2 more minutes so the flavors get cozy. Remove from heat and let the filling cool a bit (if you use piping-hot filling, the wrappers might get sad and soggy—hard pass!).
Step 2: Prepare the Egg Roll Wrappers
Make Your Cornstarch Slurry: In a little bowl, stir together 1 tablespoon cornstarch with 2 tablespoons water. This sticky magic seals your egg rolls shut!
Fill and Roll: Lay a wrapper down on a clean counter like a diamond (one corner faces you). Spoon about 2 tablespoons of filling into the center. Fold the bottom point up and over the filling, then fold in the sides, and roll up tightly to form a plump little log. Brush a bit of cornstarch slurry on the top corner before sealing. (Don’t skimp on the rolling—you want these snug so the insides don’t escape when frying!)
Repeat: Keep going with your wrappers and filling. You’ll get around 12 to 15 egg rolls, depending on how generous you’re feeling—or how much snacking you do along the way.
Step 3: Fry the Egg Rolls
Heat the Oil: Pour vegetable oil into a wok, deep skillet, or heavy-bottomed pot to about two inches deep. Heat to 350°F (a thermometer helps a lot, but you can also test with a scrap of wrapper—if it sizzles, you’re good).
Fry Time: Fry a few egg rolls at a time, turning occasionally, for about 2–3 minutes per side (they’ll look deeply golden!). Don’t crowd the pan, or they’ll steam and end up a little limp. Move the finished egg rolls to a plate lined with paper towels—it helps keep that brilliant crispness.
Step 4: Serve
Arrange your golden masterpieces on a platter and serve as soon as you can without burning your mouth! My favorite dips: sweet and sour sauce, chili garlic, soy sauce, hoisin, or—if you’re feeling daring—a dab of spicy mustard. (Seriously, sometimes nothing else will do.)
Serving Suggestions
Egg rolls are star players on their own, but they’re even more fun when you mix and match! I’m convinced a pile of egg rolls turns any get-together into a proper party—even if it’s just for you and your House Hunters reruns on the couch.
- Dippy Dips: Sweet and sour for nostalgia lovers, chili garlic for a little zing, hoisin for that tangy twist, or classic soy. Honestly, just pile up a dip tray and let everyone play.
- Mix-and-Match App Platter: Serve alongside dumplings, spring rolls, or crispy wontons for the ultimate finger food moment.
- Balance with Fresh Sides: A light, crunchy Asian cucumber salad or even some sesame noodles pairs beautifully.
Storage and Tips
Storing Leftovers
If you (miraculously) have leftovers, let them cool completely, then pop into an airtight container. They’ll keep in the fridge for up to 3 days and, I kid you not, make the best after-school snack. Whenever I find one in the fridge, it’s such a little victory—kind of like finding cash in your winter coat pocket from last year.
Reheating
To get that crispy magic back, pop them in the oven or air fryer at 375°F for 5–7 minutes. Skip the microwave—it’ll make them sad and soggy, and nobody wants limp egg rolls!
To Freeze
You can freeze egg rolls before frying! Just line them up on a sheet pan (uncooked), freeze till solid, then stash in a freezer bag. When you’re ready, just fry straight from frozen (no need to thaw)—add a couple extra minutes to the cook time. Oven-baking from frozen works too: 400°F till gold and crisp. (Yes, this makes them party-perfect and SO convenient—thank me later!)
Pro Tips
- Don’t Overfill: Too much filling and your wrappers may tear, making a mess in the oil. Go easy, you can always make another batch!
- Tight, But Gentle Rolling: Air pockets can make the rolls burst, but don’t squeeze so hard you break the wrapper.
- Consistent Oil Temp: 350°F is the goal—hot enough for crunch, not so hot they burn on the outside before cooking through inside.
Variations
- Vegetarian: Sub tofu, extra mushrooms, bell pepper, or bean sprouts for the pork. (Tofu egg rolls are the sleeper hit at my book club!)
- Seafood: Try cooked shrimp or imitation crab meat for a fun twist. Trust me—so good with a spicy dip.
- Add a Kick: Stir some sriracha or red chili flakes into the filling if you’re chili-heads like my crowd.
- Baked, Not Fried: Spritz or brush with oil, bake at 400°F for 15–20 minutes (flip halfway through), and you’ll still get nice crunch.
- Different Proteins: Ground chicken, turkey, or even beef work perfectly (a little less traditional, but hey… your kitchen, your rules!).
- Gluten-Free: Snag gluten-free wrappers and use tamari instead of soy sauce for happy tummies.
Conclusion
Chinese egg rolls are hands-down one of my all-time favorite comfort foods for a reason—there’s just something special about that first bite, all golden crunch and savory, steamy filling, that never fails to hit the spot. Whether you’re hosting game night, stocking your freezer, or just having a “let’s make something fun together” afternoon, this recipe will have you feeling like a rockstar (takeout who?). Let me know in the comments what you filled your egg rolls with—or heck, if you managed not to eat half the batch before dinner! Happy rolling, friends. Can’t wait for you to discover your new family favorite.
Chinese Egg Rolls
Ingredients
- 12 egg roll wrappers
- 1 pound ground pork
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 4 scallions thinly sliced
- 2 garlic cloves minced
- 1 tbsp fresh ginger finely grated
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1 tbsp cornstarch
- 2 tbsp water for slurry
- vegetable oil for frying
Instructions
- Heat a skillet over medium-high heat and cook the ground pork until browned. Add the cabbage, carrots, scallions, garlic, and ginger. Stir-fry for 3-4 minutes. Season with soy sauce, oyster sauce, sesame oil, and white pepper. Cook for 2 more minutes, then let cool.
- Mix cornstarch and water to make a slurry. Place 2 tablespoons of filling onto each egg roll wrapper. Fold the bottom corner over the filling, then the sides, and roll tightly. Seal the top corner with the slurry.
- Heat vegetable oil in a deep skillet to 350°F (175°C).
- Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown. Remove and drain on paper towels.
- Serve warm with dipping sauces like sweet and sour, chili garlic, or soy sauce.
