I’ll be honest: egg rolls are one of those things I used to only order at restaurants. They always felt a little too special to make at home. But the first time I tried them myself, I realized how fun and easy they actually are. Now, they’ve become one of my go-to appetizers, especially when friends are coming over. There’s something about frying a fresh batch and watching everyone crowd around the plate that makes me smile.
The best part? These egg rolls taste just as good—if not better—than the ones you’d get at your favorite takeout spot. And since you can prep them ahead, they’re a lifesaver during parties or busy weekends.
How I Put These Egg Rolls Together
The filling is a simple mix of ground pork, shredded cabbage, carrots, garlic, ginger, and sesame oil. I like using a bag of coleslaw mix because it saves me from all the chopping. If I’m making a lighter version, I sometimes swap the pork for ground chicken or even go vegetarian by adding mushrooms and tofu.
Once the filling cools a bit, I spoon it onto egg roll wrappers. If you’ve never worked with them before, they’re usually in the refrigerated produce section. The first time I made these, I had no idea how to fold them properly—thankfully most brands have a little guide printed right on the package. A dab of beaten egg at the edges works like glue to seal them shut.
My Go-To Tips for Success
- Oil temperature matters: I use a kitchen thermometer and aim for 350°F. If the oil is too hot, the wrappers brown before the inside gets heated through.
- Don’t overload the wrapper: A couple of tablespoons of filling is plenty. Overstuffing makes them tricky to roll and can cause leaks while frying.
- Work in batches: Fry 3–4 egg rolls at a time so the oil stays at the right temperature.
When I was first learning, I made the mistake of dropping too many in at once. The oil cooled down, and I ended up with soggy egg rolls. Lesson learned!
Making Egg Rolls Ahead of Time
I often prep these the night before a gathering. Once they’re rolled, I line them up on a baking sheet, cover them tightly with plastic wrap, and refrigerate until the next day. It makes party day so much smoother since all I have to do is fry them fresh.
You can even freeze them uncooked. Just lay them flat on a tray until solid, then move them into a freezer bag. That way, you always have a stash ready for last-minute guests or a lazy Saturday night.
Serving Ideas That Always Work
Egg rolls are always the first thing to disappear at family get-togethers. I usually serve them with sweet chili sauce because it’s quick and everyone loves it, but I’ve also made a simple soy sauce and rice vinegar dip. Sometimes, I’ll put them out as part of a larger spread with fried rice and stir-fried veggies so it feels like a complete meal.
If you’re serving them for game night, pair them with wings or sliders for a fun mix of flavors. They honestly fit in anywhere—whether it’s a casual family dinner or a holiday party.
Storing Leftovers (If There Are Any)
Freshly fried egg rolls are always best, but leftovers reheat surprisingly well. I pop them in the oven at 375°F for about 10 minutes, and they crisp back up nicely. Avoid microwaving unless you don’t mind a soft wrapper.
If I’m saving them longer, I freeze the fried ones in a single layer on a tray before moving them into a bag. That way they don’t stick together.
Common Questions I Get
Can I bake them instead of frying?
Yes, you can brush them with a little oil and bake at 400°F until golden. They won’t be as shatteringly crisp as the fried version, but they’re still good.
What protein works best?
Ground pork is traditional, but ground chicken, turkey, or shrimp are all delicious. I’ve even used leftover rotisserie chicken when I was short on time.
Do I need a special pan for frying?
Nope. I usually use a deep skillet or Dutch oven with about 2 inches of oil. Just keep that thermometer handy.
Homemade Egg Rolls
A little bite of joy: Crispy, golden on the outside and bursting with savory flavor on the inside, these egg rolls are the kind of appetizer that disappears as soon as they hit the table. They’re a fantastic make-ahead snack and just as perfect for weeknight cravings as they are for parties.
Ingredients
- 12 egg roll wrappers
- Ground pork (¾ pound)
- Coleslaw mix (3 cups)
- Green onions, thinly sliced (¼ cup)
- Minced garlic (1 teaspoon)
- Minced ginger (1 teaspoon)
- Soy sauce (1 tablespoon)
- Toasted sesame oil (1 teaspoon)
- Vegetable oil (2 teaspoons, plus extra for frying)
- 1 egg, beaten
- Salt and pepper, to taste
Instructions
- Warm a couple teaspoons of vegetable oil in a large skillet over medium-high heat. Add the ground pork, season lightly with salt and pepper, and cook until browned, breaking it apart as it cooks.
- Once the pork is fully cooked, stir in the garlic and ginger, letting them release their aroma for half a minute.
- Mix in the coleslaw blend and green onions, cooking until the cabbage softens and everything melds together.
- Splash in the soy sauce and sesame oil, stir to combine, then remove from the heat to cool slightly.
- Lay a wrapper flat, brush the edges with beaten egg, and spoon a generous amount of filling in the center. Roll tightly, folding in the sides as you go, and seal the edges. Repeat with the remaining wrappers and filling.
- Pour enough oil into a heavy pot to reach about 2–3 inches deep. Heat the oil to 350°F (175°C).
- Fry a few egg rolls at a time, turning gently until they’re golden and crisp all over, about 3–5 minutes. Transfer to paper towels to drain.
- Serve hot with your favorite dipping sauce and enjoy that satisfying crunch!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 156Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 312mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 6g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
My Final Thought
Making egg rolls at home always feels a little special. They remind me of restaurant nights out, but now I get to share them in my own kitchen. They’re crispy, flavorful, and endlessly adaptable—whether I’m keeping them classic with pork or experimenting with veggie versions.
If you’ve been hesitant to try making them yourself, trust me, it’s worth it. And who knows? You might find, like I did, that homemade egg rolls become your new favorite party trick.
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