Crispy Homemade Egg Rolls Just Like Takeout, Only Better
Crispy Homemade Egg Rolls Just Like Takeout, Only Better
Introduction
There’s something deeply satisfying about homemade egg rolls. Maybe it’s the sound of the wrapper sizzling as it hits hot oil, or the smell of garlic, ginger, and sesame drifting through the kitchen. Store-bought egg rolls are fine in an emergency, but making them from scratch feels different. It feels intentional. It feels like cooking instead of just assembling food.
Homemade egg rolls also bring back memories of family dinners where everyone hovered around the stove, waiting for the next batch to come out golden and crackly. They’re the kind of snack that turns into a meal and the kind of appetizer that mysteriously disappears faster than anything else on the table. No matter how many you make, it never seems like enough.
What makes egg rolls special is the balance. Crispy on the outside, savory and juicy on the inside, with just enough seasoning to make each bite interesting without overpowering the simple ingredients. Pork, cabbage, carrots, garlic, and soy sauce come together in a way that feels familiar and comforting. Dip them in your favorite sauce and suddenly you’re wondering why you don’t make these more often.
This homemade version keeps things straightforward and approachable. No complicated techniques, no hard-to-find ingredients, and no need for professional kitchen equipment. Just a little time, a little patience, and the reward of hot, crispy egg rolls fresh from your own kitchen.
HOMEMADE EGG ROLLS
INGREDIENTS
HOMEMADE EGG ROLLS
INGREDIENTS
1 pound ground pork
2 cloves garlic, minced
1 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp ground ginger
2 cups shredded cabbage
1 small carrot, shredded
1 package (25 7-inch square) egg roll wrappers
2 tbsps flour
2 tbsps water
1 quart peanut or vegetable oil, for frying
your favorite Asian dipping sauce
INSTRUCTIONS
INSTRUCTIONS
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Cook the pork and garlic in the vegetable oil until the pork is no longer pink. Stir in the soy sauce, sesame oil, and ground ginger. Set aside to slightly cool.
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In a large mixing bowl, combine the pork mixture with the shredded carrots and cabbage. In a small bowl, make a paste out of the flour and water.
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Lay out an egg roll wrapper with a corner pointed towards you. Place 1/4 cup of the pork and vegetable mixture into the center of the wrapper. Brush the corner farthest from you with the flour paste. Fold the corner closest to you up over the mixture. Fold the left and right corners in towards the center, then tightly roll. The flour paste will help seal the egg roll. Repeat until all of the filling is used. (I ended up with 13 egg rolls total.)
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Fry the egg rolls in the peanut oil (just a few at a time) until they are golden brown. Remove to a paper towel-lined plate. Serve with your favorite Asian dipping sauce.
Helpful Cooking Tips and Easy Variations
Egg rolls are forgiving, but a few small tips can make them even better. Letting the pork mixture cool slightly before rolling helps prevent soggy wrappers and makes them easier to handle. Overfilling the wrappers is tempting, but sticking to the recommended amount keeps them from bursting during frying.
If you prefer a different protein, ground chicken or turkey can be used instead of pork, though the flavor will be slightly lighter. You can also add extras like chopped green onions or bean sprouts if you enjoy more texture.
When frying, keep the oil hot but not smoking. Frying in small batches helps maintain oil temperature and ensures even browning. Draining on paper towels keeps the egg rolls crisp instead of greasy.
Serving Ideas and When to Enjoy Them
Homemade egg rolls are incredibly versatile. Serve them as an appetizer for family dinners, game nights, or gatherings, or turn them into a main dish paired with fried rice or noodles. They’re perfect for parties because they’re handheld, satisfying, and universally loved.
They also work well for casual weekends when you want something fun but homemade. Serve them fresh and hot with a variety of dipping sauces so everyone can choose their favorite. Sweet chili sauce, soy-based dips, or even spicy mustard all pair beautifully.
Storage, Reheating, and Make-Ahead Tips
Egg rolls are best fresh, but leftovers can be stored in the refrigerator for up to three days. Reheat them in the oven or air fryer to bring back the crispiness. Avoid the microwave unless you’re okay with a softer texture.
You can also freeze uncooked egg rolls. Lay them on a baking sheet, freeze until solid, then transfer to a freezer bag. Fry them straight from frozen, adding a few extra minutes to the cooking time.
Frequently Asked Questions
Can I bake these instead of frying?
They can be baked, but frying gives the crispiest and most traditional texture.
Why did my egg rolls burst while frying?
Overfilling or not sealing them tightly enough usually causes splitting.
What oil works best for frying?
Peanut or vegetable oil both handle high heat well and keep flavors neutral.
Can I prepare these ahead of time?
Yes, you can roll them ahead and refrigerate for several hours before frying.
