Name: Homemade Egg Rolls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 3 cups shredded green cabbage; 1 cup shredded or julienned carrots; 4 green onions, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons soy sauce; 1 teaspoon sesame oil; 12 egg roll wrappers; 2 tablespoons water or cornstarch slurry; Oil for frying (canola or vegetable); 1 cup cooked ground pork, shrimp, or tofu (optional)

Golden, crisp, and stuffed with a savory veggie filling, Homemade Egg Rolls are an irresistible classic that beats any takeout version. Whether you’re prepping them as a party appetizer or making a batch to freeze for quick snacks, this recipe delivers that signature crunch with a tender, flavorful center.

What makes homemade egg rolls shine is the ability to customize the filling to your liking. From traditional cabbage and carrot combos to adding protein like ground pork or shrimp, it’s a flexible base wrapped up in crispy goodness. Plus, frying them at home gives you the perfect balance of golden texture and mouthwatering taste.

Preparation Phase & Tools to Use

To make the best homemade egg rolls, having the right tools ensures the process is smooth and the outcome crisp.

Wok or Large Skillet: Crucial for stir-frying the filling quickly without overcooking. Its high sides make tossing ingredients easy and keep the veggies crisp-tender.
Fine Mesh Strainer or Colander: After cooking the filling, it needs to cool and drain any excess liquid. This keeps your egg rolls from getting soggy.
Paper Towels: Essential for blotting any moisture and draining oil after frying.

Tongs or Slotted Spoon: Help you handle hot egg rolls safely during frying and when transferring to drain.
Deep Frying Thermometer: Monitors oil temperature to keep it around 350°F–375°F, preventing greasy or burnt rolls.
Baking Sheet + Wire Rack: Perfect for staging your rolled egg rolls and cooling the fried ones without trapping steam.

Small Bowl of Water: Used to seal the edges of the wrappers like glue, ensuring the filling stays inside during frying.

These tools may seem simple, but together they create the setup you need for crispy, golden perfection.

Ingredients for the Homemade Egg Rolls

Every ingredient in these egg rolls plays an essential role in building layers of flavor and crunch:

Shredded Green Cabbage: This is the backbone of the filling, offering texture and a slight sweetness once cooked down.
Carrots (Julienned or Shredded): Brings in vibrant color and natural sweetness that balances the savory notes.
Green Onions: Add a sharp, zesty freshness to every bite.

Garlic & Ginger: Aromatic essentials that elevate the umami and depth of flavor in the filling.
Soy Sauce: Provides salty, savory seasoning to tie the vegetables together.
Sesame Oil: Just a touch infuses the mix with that classic toasted, nutty essence.

Egg Roll Wrappers: The crisp outer shell that encases the flavorful filling, turning golden and bubbly when fried.
Water or Cornstarch Slurry: Used for sealing the wrappers securely so they don’t open up in the hot oil.
Oil for Frying (Canola or Vegetable Oil): Neutral oils work best for a golden fry without overpowering the filling’s flavor.

Optional:

Protein Add-ins (cooked ground pork, shrimp, or tofu): Customizes the rolls to your preference.

How To Make the Homemade Egg Rolls

Step 1: Prepare the Filling

Heat a wok or large skillet over medium-high heat. Add sesame oil, followed by garlic and ginger. Stir until fragrant. Toss in shredded cabbage, carrots, and green onions. Sauté for 3–5 minutes until softened but still vibrant. Season with soy sauce, stir well, then remove from heat. Let the filling cool completely.

Step 2: Set Up a Wrapping Station

Lay out the egg roll wrappers on a clean surface. Place a small bowl of water nearby for sealing. Scoop about 2 tablespoons of the cooled filling into the center of each wrapper.

Step 3: Roll the Egg Rolls

Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner, using water or cornstarch slurry to seal the edge.

Step 4: Fry to Golden Perfection

Heat about 2 inches of oil in a heavy pan to 350°F. Carefully place a few egg rolls in the oil, seam side down. Fry in batches for 3–4 minutes, turning occasionally, until golden brown and crispy. Transfer to a paper towel-lined rack.

Step 5: Serve and Enjoy

Let cool slightly and serve with dipping sauces like sweet chili, soy sauce, or spicy mustard.

Serving and Storing Your Homemade Egg Rolls

Homemade egg rolls are best enjoyed piping hot, right after frying. The contrast of crispy exterior with the warm, savory interior is what makes them so addictive. Pair them with a selection of dipping sauces — sweet chili, soy sauce, or even spicy garlic mayo for a modern twist.

If you’re serving a crowd, you can keep the egg rolls warm in a 200°F oven on a wire rack while frying the rest.

For storage, allow any leftovers to cool completely before placing them in an airtight container. Refrigerated, they stay fresh for up to 3 days. Reheat in the oven or air fryer to revive the crispiness. For longer storage, freeze uncooked egg rolls in a single layer on a baking sheet, then transfer to a freezer bag. They can go straight into hot oil from frozen — just add an extra minute or two to the frying time.

Frequently Asked Questions

How do I prevent egg rolls from getting soggy?

Let the filling cool and drain any liquid before wrapping. Fry at the right temperature (around 350°F) and drain the cooked rolls on a wire rack, not paper towels alone.

Can I bake these instead of frying?

Yes, but expect a different texture. Brush with oil and bake at 400°F for 18–20 minutes, flipping halfway through for even crispness.

What’s the best way to freeze homemade egg rolls?

Freeze them uncooked in a single layer first, then store in a freezer-safe bag. This helps keep their shape and texture when you fry them later.

Can I add meat to the filling?

Definitely! Ground pork, chopped shrimp, or even shredded chicken are great additions. Just make sure it’s cooked and seasoned before adding to the mix.

Are egg roll wrappers the same as spring roll wrappers?

No. Egg roll wrappers are thicker and fry up bubbly and crispy. Spring roll wrappers are thinner and more delicate.

What oil is best for frying egg rolls?

Neutral oils with high smoke points like canola, peanut, or vegetable oil are ideal.

Want More Appetizer Ideas?

If these crispy homemade egg rolls have you craving more bite-sized favorites, try some of these delicious appetizers from Life With Olivia:

Taco Ranch Bites for a zesty, cheesy party snack.

Deep Dish Pizza Cupcakes with gooey centers and golden edges.
Bacon Wrapped Smokies baked in butter and sugar for a sweet-savory combo.
Air Fryer Cheesy Taco Bombs if you’re a fan of spicy, melty bites.

Garlic Chicken Lo Mein for a noodle dish that pairs perfectly with egg rolls.

Save This Recipe for Later

📌 Save this recipe to your Pinterest board so you can revisit it anytime: Life With Olivia on Pinterest

Let me know how yours turned out in the comments. Did you stick with veggies or mix in meat? Any sauces you loved pairing them with?

I always enjoy seeing how you all make these recipes your own — feel free to ask questions, share tips, or even suggest filling ideas!

Homemade Egg Rolls

Author: Olivia McKenney
Total Time: 30 minutes

Yield: 12 egg rolls
Diet: Vegetarian

Print Recipe

Description

Crispy on the outside, savory on the inside, these homemade egg rolls are better than takeout and incredibly versatile. Whether you keep them veggie-only or add meat, this recipe offers the perfect crunch with flavor-packed filling. They’re ideal for parties, snacks, or make-ahead freezer meals.

Instructions

1. Heat sesame oil in a wok or large skillet. Add garlic and ginger and stir until fragrant.

2. Add cabbage, carrots, and green onions. Cook for 3–5 minutes until softened but still vibrant. Stir in soy sauce and remove from heat. Let the mixture cool completely.

3. Lay wrappers flat. Spoon 2 tablespoons of filling in the center. Fold bottom corner over the filling, then fold in the sides. Roll up tightly and seal with water or slurry.

4. Heat 2 inches of oil to 350°F in a deep skillet. Fry rolls seam-side down for 3–4 minutes or until golden, flipping occasionally.

5. Remove and drain on a wire rack or paper towel-lined tray.

6. Serve hot with dipping sauces of your choice.