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Crispy Homemade Egg Rolls: Takeout Flavor Without the Wait

Close-up of three golden brown, crispy homemade egg roll appetizers stacked on a white plate.
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Make restaurant-style egg rolls at home. This recipe gives you golden, crispy shells filled with savory vegetables and pork, perfect as an appetizer or a quick weeknight meal. You can fry them for maximum crispness or bake them for a lighter option.

Ingredients

Scale
  • 12 egg roll wrappers
  • 1 pound ground pork
  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 4 green onions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying (about 3 cups) OR cooking spray, for baking
  • 1 large egg, beaten (for sealing wrappers)

Instructions

  1. In a large skillet, cook the ground pork over medium heat until browned. Drain off excess fat.
  2. Add the shredded cabbage, carrots, green onions, garlic, and ginger to the skillet with the pork. Cook, stirring often, until the vegetables soften slightly, about 5 to 7 minutes. You want them tender-crisp.
  3. Stir in the soy sauce, oyster sauce, sesame oil, and black pepper. Cook for 1 more minute to combine flavors. Remove the filling mixture from the heat and let it cool completely.
  4. Lay an egg roll wrapper on a clean surface with a point facing you. Brush the edges of the wrapper lightly with the beaten egg.
  5. Place about 1/4 cup of the cooled filling in a line across the center of the wrapper.
  6. Fold the bottom point up over the filling. Fold the left and right corners inward over the filling.
  7. Roll the wrapper tightly upward until you reach the top point. Press gently to seal. Repeat with remaining wrappers and filling.
  8. To Fry: Heat 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Carefully place 3-4 egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove and place on a wire rack lined with paper towels to drain.
  9. To Bake/Air Fry: Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C). Lightly brush or spray the assembled egg rolls with oil. Bake for 15-20 minutes, turning halfway, or air fry for 10-12 minutes, until golden brown and crisp.
  10. Serve your homemade egg rolls immediately with your favorite dipping sauce.

Notes

  • For freezer-friendly egg rolls, assemble them completely, place them on a baking sheet lined with parchment paper, and freeze until solid. Transfer the frozen egg rolls to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
  • You can substitute the pork with ground chicken or use only vegetables for a vegetarian option.
  • If you want a low-carb option, try making an ‘Egg Roll in a Bowl’ by skipping the wrappers and serving the filling mixture over rice or cauliflower rice.

Nutrition

Find it online: https://delishcraze.com/crispy-homemade-egg-roll-recipe/