Enjoy fresh, homemade egg rolls straight from your kitchen!
Growing up, egg rolls were one of my favorite things to eat. Part of it was because I knew they were only available when I ate at Chinese restaurants. They were the biggest reason why I enjoyed eating Chinese food. Long story short, I never dreamed of being able to make my own egg rolls. They seemed so complex and so perfect that I didn’t even dare to dream of doing such a thing.
It turns out, egg rolls aren’t as complicated to make as they seem. The hardest part is just stuffing all those ingredients into the wrappers. However, once you get the ingredients inside the wrapper, you’ll experience the same crunch and flavor as restaurant egg rolls.
While this is a classic egg roll recipe, I’d also like to share a similar recipe for Crispy Air Fryer Egg Rolls. It’s also possible to take a different approach to making egg rolls with this Egg Roll in a Bowl recipe. Of course, you can also switch things up a little by making Spring Rolls or even these Shrimp Spring Rolls.
Are Egg Rolls Healthy?
Typically, egg rolls are not considered healthy. They are usually deep fried in oil, which adds a lot of fat and calories. That said, homemade egg rolls probably won’t contain as many calories or sodium as found in the restaurant variety. Egg rolls are also a good source of protein because of the pork, so there is a silver lining to egg rolls from a nutrition standpoint.
Wrap It Tight
Wrapping the ingredients securely is the key step to making your homemade egg rolls as good as any from a restaurant. The first step is allowing the ingredients to cool so the wrappers don’t get soggy. It’s also important to work with one wrapper at a time and cover the rest so they don’t dry out. When wrapping, always fold the bottom corner over the filling to help remove any excess air. Then, fold the side corners toward the middle to help create a tight seal. Always remember to take the air out of the egg roll while avoiding overstuffing the wrapper.
HOW TO MAKE AHEAD AND STORE
Eating fresh egg rolls is always best, although they can be frozen for later. Allow them to cool, and place them in a sealed freezer bag. In the freezer, egg rolls will stay good for 2 or 3 months until you’re ready to reheat them.
Serving Suggestions
The best way to enjoy egg rolls is with the proper dipping sauce. I recommend making a Sweet Chili Sauce to go with your egg rolls. Of course, egg rolls are usually an appetizer, so I typically like to have them with an Asian-inspired main course. Usually, I go with a noodle dish like Vietnamese Bánh Canh or a stir fry dish like Paleo Cashew Chicken Stir-Fry.
Ingredients
- 1 pound ground pork
- 2 cups shredded cabbage
- 1 medium carrot shredded
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 12 egg roll wrappers
- Vegetable oil for cooking the meat and frying
Instructions
- Heat a tablespoon of vegetable oil in large skillet over medium heat and cook the ground pork until no longer pink.
- Add garlic, ginger, shredded cabbage, and carrot to the skillet. Cook until vegetables are soft, about 5 minutes.
- Stir in soy sauce and sesame oil, then remove from heat and let the filling cool.
- Spoon about 2 tablespoons of filling onto each egg roll wrapper. Fold and roll the wrappers, sealing the edges with water.
- Heat oil in a deep fryer or large pot to 350°F. Fry the egg rolls in batches until golden brown, about 3-5 minutes. Drain on paper towels.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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