Crispy on the outside and packed with a savory filling, these Easy Chinese Egg Rolls are a delicious homemade version of your favorite takeout appetizer. Filled with seasoned ground pork, fresh cabbage, carrots, and green onions, then wrapped and fried until perfectly golden, these egg rolls are crunchy, flavorful, and surprisingly simple to make.
Whether you’re serving them as an appetizer, snack, or part of a family dinner, these homemade egg rolls are sure to impress. Pair them with sweet and sour sauce, duck sauce, or soy sauce for the ultimate restaurant-style experience.
Why You’ll Love This Recipe
– Crispy, golden, and full of flavor
– Better than takeout
– Easy to make with simple ingredients
– Great for parties, appetizers, or meal prep
– Freezer-friendly for quick meals
Ingredients
For the Filling
– 1 pound ground pork (or ground chicken)
– 2 teaspoons vegetable oil
– 2 cups shredded green cabbage
– 1 cup shredded carrots
– 3 green onions, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1 teaspoon sesame oil
– ½ teaspoon black pepper
For the Egg Rolls
– 12 egg roll wrappers
– 1 beaten egg (for sealing)
– Vegetable oil, for frying
For Serving
– Sweet and sour sauce
– Soy sauce
– Duck sauce (optional)
Instructions
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the ground pork and cook until browned, breaking it into small pieces. Drain any excess fat.
3. Stir in the garlic, ginger, cabbage, carrots, and green onions. Cook for 3–4 minutes until the vegetables begin to soften.
4. Add the soy sauce, oyster sauce, sesame oil, and black pepper. Cook for another 2 minutes, then remove from the heat and let the filling cool slightly.
5. Lay an egg roll wrapper on a clean surface with one corner pointing toward you.
6. Spoon about 2 tablespoons of filling onto the lower third of the wrapper. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal.
7. Heat about 2 inches of vegetable oil to 350°F (175°C) in a deep skillet or pot.
8. Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
9. Transfer to a paper towel-lined plate to drain any excess oil.
10. Serve hot with your favorite dipping sauces.
Tips
– Let the filling cool before wrapping to prevent soggy wrappers.
– Avoid overfilling the wrappers to keep them from bursting during frying.
– For a lighter version, brush the egg rolls with oil and bake at 400°F (200°C) for 18–20 minutes, turning halfway through, or cook them in an air fryer at 375°F (190°C) for 10–12 minutes.
– Freeze uncooked egg rolls in a single layer, then transfer to a freezer bag for up to 3 months.
Serving Suggestions
Serve these crispy egg rolls with fried rice, lo mein, stir-fried vegetables, hot and sour soup, or Asian-inspired salads. They also make a fantastic appetizer for parties, game days, or family gatherings.
These Easy Chinese Egg Rolls are crispy, flavorful, and incredibly satisfying. Once you make them at home, you’ll love how simple they are—and they may even become your new favorite takeout replacement!