Egg Rolls Recipe – Crispy, Savory Bites That Feel Like Home

Introduction

The kitchen smelled like warm oil and garlic the first time I rolled these by hand — that tiny sizzle made me smile. Right away, I knew these Egg Rolls would become a comfort food staple. They come together quickly, and yet each bite still feels special: crunchy shell, savory pork, and those sweet pops of cabbage. If you like cozy, hands-on cooking, you’ll love this; and if you’re the kind of person who bakes for the weekend, check out my favorite chocolate cinnamon rolls for dessert inspiration while the egg rolls rest.

Why You’ll Love It

• Quick and easy to make, even on busy weeknights.
• Comforting homemade flavors that taste fresher than takeout.
• Made with simple, affordable ingredients you probably already have.
• Great for family dinners, parties, or wrapping up leftovers.
• Always a crowd-pleaser — they disappear fast.

(Also, they pair beautifully with almost anything from a fresh salad to sticky rice.)

Ingredients You’ll Need

• 1 lb ground pork (or chicken) — lean works well; it browns nicely.
• 2 cups coleslaw mix (shredded cabbage & carrots) — adds crunch and color.
• 3 green onions, chopped — bright oniony pop.
• 2 cloves garlic, minced — fresh garlic gives it that extra flavor boost.
• 1 tablespoon soy sauce — for savory depth.
• 1 teaspoon sesame oil — small but mighty aroma.
• 1 teaspoon grated ginger — fresh is best for a lively bite.
• Salt & pepper to taste — add carefully since soy adds salt.
• 12 egg roll wrappers — keep them covered so they don’t dry out.
• Vegetable oil (for frying) — neutral oil with a high smoke point.
  (If you want side ideas, try a roasted vegetable plate like my roasted veggies with creamy garlic aioli.)

How to Make It

1. Heat a skillet over medium-high and add the ground pork. Break it up with a wooden spoon and cook until browned. Then drain any excess fat so the filling stays crisp, not greasy.
2. Lower the heat, and stir in the garlic, grated ginger, soy sauce, and sesame oil. Next, toss in the coleslaw mix and green onions. Cook for 3–4 minutes until the cabbage softens but still has a little bite. Season with salt and pepper, taste, and let the filling cool slightly so the wrappers don’t get soggy.
3. Lay an egg roll wrapper in a diamond shape. Spoon about 2 tablespoons of the filling into the center. Fold the left and right sides over, then roll tightly from the bottom up. Seal the edge with a dab of water. You’ll feel the wrapper cling — that’s when you know it’s sealed. (If you want rolling practice, I sometimes warm the wrappers for 10 seconds to make them more pliable; for other rolling tips see my cinnamon roll rolling guide.)
4. Pour vegetable oil into a deep skillet to a depth of about 1 inch and heat to 350°F (175°C). Carefully lower egg rolls in batches and fry, turning once, for 3–4 minutes until golden brown and crackling. You’ll hear a happy sizzle — that’s when they’re close.
5. Drain on paper towels and serve hot with sweet and sour sauce or soy sauce for dipping. Pro Tip: For a lighter version, brush the rolls with oil and bake at 400°F (200°C) for 15–18 minutes until crispy and golden.

Kitchen Tips

• Save time: Prep the filling a day ahead and keep it chilled; then roll and fry right before serving.
• Fix a soggy wrapper: If a roll leaks while frying, the oil will splatter — seal any loose spots with a little water before frying and pat the filling dry if it’s too wet.
• Flavor twist: Add a splash of hoisin or a few drops of chili oil to the filling for a sweet-spicy kick. For a fresher twist, stir in chopped cilantro right before rolling. (If you love sweet-savory combos, my chocolate cinnamon rolls have the same cozy vibe in dessert form.)

Serving Ideas

Serve hot from the pan while the shells still crackle. These go wonderfully with:

• A simple cucumber salad for brightness.
• Steamed rice and stir-fried greens for a fuller meal.
• Dipping sauces: sweet and sour, soy sauce with a dash of rice vinegar, or a spicy mayo.

Garnish with extra chopped green onions, sesame seeds, or a squeeze of lime for brightness. These Egg Rolls shine at family dinners, casual game nights, or when you need a nostalgic, cozy bite.

Storing & Leftovers

• Fridge: Keep cooled egg rolls in an airtight container for up to 3 days.
• Freezer: Freeze on a tray first, then transfer to a bag for up to 2 months. Reheat from frozen in a 400°F oven for 12–15 minutes.
• Leftover idea: Chop cooled egg rolls and toss into fried rice or a crunchy salad for extra texture and flavor.

FAQs

Q: Can I make this ahead of time?
A: Definitely! Make the filling a day ahead. Roll them right before frying for the crispiest result. Egg Rolls often taste great the next day too.

Q: Can I swap any ingredients?
A: Of course! Use ground chicken or turkey, or add mushrooms for an earthy note. This recipe forgives substitutions happily.

Q: What’s the best way to serve it?
A: Serve right out of the pan while they’re hot and aromatic; the contrast of warm filling and crisp wrapper is the best.

Q: How do I know it’s perfectly cooked?
A: Look for even golden brown color and a gentle crackle when you bite in — that smell of toasted sesame and garlic tells you it’s ready.

Final Thoughts

There’s something quietly joyful about making Egg Rolls at home: the rolling rhythm, the warm filling, and the way everyone reaches for the first crunchy one. It always reminds me of family dinners on Sundays, when little hands helped fold and stories flowed. Try this recipe, make it yours, and cherish the small, tasty moments it brings — especially those crunchy, comforting Egg Rolls.

Conclusion

For more recipe ideas and inspiration, see this lovely take on Homemade Egg Rolls – Dinner at the Zoo and Sara Moulton’s elegant Baby Egg Rolls with Soy Sesame Dipping Sauce.

Egg Rolls

These homemade egg rolls feature a crunchy shell and savory filling of pork and vegetables, making them a comforting and crowd-pleasing dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6 egg rolls

Course: Appetizer, Main Course, Snack

Cuisine: Asian, Chinese

Calories: 250

Ingredients Method Notes

Ingredients

  

Filling ingredients

• 1 lb ground pork (or chicken) Lean works well.
• 2 cups coleslaw mix (shredded cabbage & carrots) Adds crunch and color.
• 3 green onions, chopped Provides a bright oniony flavor.
• 2 cloves garlic, minced Fresh garlic gives extra flavor.
• 1 tablespoon soy sauce Provides savory depth.
• 1 teaspoon sesame oil Adds aroma.
• 1 teaspoon grated ginger Fresh is best for flavor.
• Salt & pepper to taste Add carefully since soy sauce adds salt.
• 12 egg roll wrappers Keep covered to avoid drying out.
• Vegetable oil (for frying) Neutral oil with a high smoke point.

Method

 

Preparation

1. Heat a skillet over medium-high and add the ground pork. Cook until browned, then drain excess fat.
2. Lower the heat and stir in garlic, ginger, soy sauce, and sesame oil. Add coleslaw mix and green onions; cook for 3-4 minutes until cabbage softens.
3. Season filling with salt and pepper, taste, then cool the filling slightly.
4. Lay an egg roll wrapper in a diamond shape and spoon about 2 tablespoons of the filling into the center. Fold the sides over and roll tightly, sealing with a dab of water.

Cooking

1. Heat vegetable oil in a deep skillet to about 350°F (175°C). Fry egg rolls in batches for 3-4 minutes until golden brown.
2. Drain on paper towels and serve hot with dipping sauces.

Notes

Save time by prepping the filling a day ahead. To fix soggy wrappers, seal loose spots with water. Add hoisin for a sweet-spicy kick or stir in cilantro for freshness.