Homemade egg rolls are crispy on the outside and savory on the inside, filled with a delicious mix of meat, vegetables, and seasonings. Perfect as an appetizer or snack, and way better than takeout.
🧺 Ingredients
For the filling:
- 500 g ground pork (or chicken/shrimp)
- 2 cups cabbage (shredded)
- 1 cup carrots (julienned or grated)
- 2 green onions (chopped)
- 2 cloves garlic (minced)
- 1 tbsp soy sauce
- 1 tsp ginger (grated or powder)
- Salt and black pepper (to taste)
For wrapping:
- Egg roll wrappers
- 1 egg (beaten, for sealing)
For frying:
- Oil (for deep frying)
🍳 Instructions
- Cook the filling
In a pan, cook ground meat until browned. Add garlic, ginger, cabbage, carrots, and green onions. - Season
Stir in soy sauce, salt, and pepper. Cook until vegetables are soft but not soggy. Let cool slightly. - Assemble rolls
Place filling on a wrapper, fold sides, roll tightly, and seal edges with beaten egg. - Fry
Heat oil to medium-high and fry egg rolls until golden brown (about 3–4 minutes). - Drain
Place on paper towels to remove excess oil.
💡 Tips for Perfect Egg Rolls
- Don’t overfill—this prevents breaking
- Keep wrappers covered to avoid drying out
- Fry in batches for even cooking
🧊 Storage Tips
- Store uncooked rolls in freezer up to 2 months
- Reheat cooked rolls in oven or air fryer for crispiness
❓ FAQ
Can I bake instead of fry?
Yes—brush with oil and bake at 200°C (400°F) for 20–25 minutes.
What dipping sauce works best?
Sweet chili sauce, soy sauce, or garlic sauce are great.
Can I make them vegetarian?
Absolutely—just skip the meat and add mushrooms or tofu.
🍽️ Final Thought
Crunchy, golden, and packed with flavor—these homemade egg rolls are the kind of treat that disappears fast once they hit the table.
