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Savory ground pork and veggies wrapped up in a crispy fried shell then served with a sweet and sour dipping sauce make these Homemade Egg Rolls even better than the ones you get for take-out from your favorite Chinese restaurant!

If you love Asian-inspired recipes, be sure to try our Better Than Take-Out Chinese Sweet and Sour PorkEasy Honey Walnut Shrimp, and Slow Cooker Asian Pulled Pork Sliders!

An image of a plate of homemade egg rolls.

Homemade Egg Rolls

These egg rolls are an incredibly tasty and easy way to satisfy your cravings for Chinese food, which is what my family always seems to be craving. Making this pork egg roll recipe at home means that you won’t have to venture out to a restaurant for one that may be overly greasy or soggy (my biggest pet peeve about poorly executed egg rolls) or worse, the ones from the grocery freezer section to get your fill. Get the great taste at home for a fraction of the cost with this easy egg roll recipe.

We love that you can assemble the egg rolls ahead of time and then freeze them when ready. Egg rolls are great party fare and make an excellent appetizer, but I’ll confess that sometimes we will just make these our dinner!

What Is The Difference Between an Egg Roll and a Spring Roll?

The biggest differences are in the wrap and the preparations. Egg rolls have a thicker wrapping and are deep fried whereas spring rolls often have a thin and translucent wrapper and are not fried.

Tips for the BEST egg rolls

Tip #1: Correct oil temp

Fry at the right temperature (around 375 degrees F) using a thermometer to monitor the oil so it doesn’t dip too low. Going much lower than this (like around 325 degrees F) and the egg rolls start soaking up more oil as they cook. Frying at a higher temperature (like 425 degrees) results in egg rolls that cook too quickly on the outside without heating the inside and cooking the wrapper all the way through.

Tip #2: Don’t crowd the pan

If you crowd the pan by attempting to cook too many egg rolls at once, this can cause the oil temperature to drop significantly and the egg rolls will run the risk of turning out greasy.

Tip #3: Cool and drain the filling

My last tip for success is to let the filling cool and drain off any extra liquid before wrapping it in your egg roll wrappers. Soggy filling makes for soggy egg rolls that steam from the inside.

An image of a hand dipping an egg roll into a bowl of sweet and sour sauce.

Ingredients in homemade egg rolls

  • Square egg roll wrappers: You can find these in the produce section at the grocery store, in one of the refrigerated cases.
  • Ground meat: My preference is to use ground pork, but you could also use ground beef, ground chicken, ground turkey, or chopped shrimp.
  • Fresh ginger
  • Garlic
  • Soy sauce
  • Sesame oil
  • Salt & pepper
  • Green onions
  • Coleslaw mix: Coleslaw mix is made of shredded carrots and shredded cabbage. It’s sort of cheating, but so much easier than shredding carrots and chopping cabbage. If you go that route, you want about 3 cups of finely chopped veggies.
  • Flour
  • Water
  • Oil for frying

How to make homemade egg rolls

  1. Make the filling: In a large skillet, cook the ground pork, ginger, and garlic until it’s crumbled and browned, using a wooden spoon to break up the meat as it cooks. Add in soy sauce, sesame oil, salt, pepper, scallions, and coleslaw, stirring to combine. Remove from heat and set aside to cool, draining off excess liquid.
  2. Make a paste to seal the egg rolls: In a small bowl, mix together the flour and water with a fork to create a thick slurry. I’ve tried sealing egg rolls with just a beaten egg before but find that this simple paste works best for holding the egg rolls together while they are fried.
  3. Assemble: Work with one egg roll wrapper at a time and keep the others covered with a damp paper towel. Lay a wrapper on a clean surface, on the diagonal, with one corner pointing toward you. Scoop 3-4 tablespoons of the filling mixture and arrange it in the center of the wrapper making a small mound that goes from one corner to the other.
  4. Seal: Use your fingers to brush some of the flour slurry around the edges of the wrapper, then fold the bottom point over the filling and roll the egg roll up nice and tight, folding the left and right corners in on the side and sealing with the flour mixture as needed.
  5. Repeat with remaining filling and wrappers until all have been used. Be sure to keep the rolled egg rolls covered with a damp cloth so the wrappers don’t dry out as you roll the others.
A collage of images showing how to make egg rolls.
  1. Fry: In a large heavy bottomed skillet, heat the oil over medium-high heat until it reaches 375 degrees F. Use a thermometer to keep the oil temperature steady to avoid the egg rolls being too saturated and greasy. Gently lay 4-5 eggs rolls in the hot oil at a time and fry, turning partway through. It should be about 2-3 minutes until they’re golden brown and crispy. Remove egg rolls with tongs to a wire rack set over a baking sheet to allow excess oil to drain. Repeat until all egg rolls are cooked.
  2. Serve with dipping sweet and sour sauce for dipping.

What Is The Best Oil To Fry Egg Rolls In?

I recommend using peanut oil because it’s great for frying Asian foods but if you have a peanut allergy or want to use something else, vegetable oil and canola oil are also good options. Just make sure to let the egg rolls drain on a paper towel so most of the oil can drain off.

For all you folks out there with an air fryer, I’m sure you could make these in there as well.

How to bake egg rolls

I get it that sometimes we want egg rolls but don’t want to go to the hassle of frying them. You can actually get away with baking these egg rolls, although they won’t be quite as good and the appearance will be a little different.

Just preheat the oven to 425 degrees F and grease a baking sheet with oil. Lay the egg rolls on the baking sheet and brush each of them all over with more oil. Then pop them in the oven and bake for 13-16 minutes, flipping them once or twice, until they are crispy and golden brown.

Make-ahead and freezing instructions

Make-ahead: Egg rolls are great because they can be made in advance. You can make the filling in advance and assemble when you are ready to fry them. But if you need to roll them more than a day in advance, I recommend freezing them.

Freezing: You can make and assemble the egg rolls without frying them and freeze them right away. Just place each egg roll in a single layer in a large gallon-size ziploc freezer safe bag as they are made. I do this on a baking sheet that so I can easily transfer them to the freezer without the egg rolls mushing on top of each other, which can result in them freezing together instead of separately. Freeze for up to 4 months.

To cook the frozen egg rolls, just add them straight to the hot oil from frozen and cook an extra 1 1/2 minutes longer than normal, for about 4-5 minutes total. Or if baking, add an extra 5 minutes to the bake time from frozen.

What Do You Serve With Egg Rolls?

Obviously it’s a good idea to serve egg rolls with a dipping sauce like sweet and sour sauce. My other favorite is the Thai sweet chili sauce that you can buy in a bottle at the store.

But egg rolls go great with a nice Asian vegetable stir fry, noodle dish or even fried rice to make a full dinner! You can even do something like orange glazed chicken or pork or broccoli beef for a nice variety of flavors.

An image of crispy egg rolls next to sweet and sour dipping sauce.

More Easy Appetizer Recipes You’ll Love

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Homemade Egg Rolls
Yield: 14-16 Servings

Homemade Egg Rolls

Savory ground pork and veggies wrapped up in a crispy fried shell then served with a sweet and sour dipping sauce make these Homemade Egg Rolls even better than the ones you get for take-out from your favorite Chinese restaurant!

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients

  • 1 pound ground pork
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 green onions, chopped
  • 1 (10-ounce) package coleslaw mix (roughly 3 cups finely chopped cabbage and shredded carrots)
  • 1 package egg roll wrappers
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • Oil for frying (about 1 quart)

Instructions

  1. In a large skillet, cook the ground pork, ginger, and garlic until crumbled and browned, using a wooden spoon to break up the meat as it cooks.
  2. Add the soy sauce, sesame oil, salt, pepper, scallions, and coleslaw, stirring just to combine, then remove from the heat and set aside.
  3. In a small bowl, mix the flour and water with a fork to create a slurry.
  4. Working with one egg roll wrapper at a time and keeping the others covered with a damp paper towel, Lay it on a clean surface on the diagonal with one corner pointing toward you. Scoop 3-4 tablespoons of the meat and coleslaw mixture and arrange it in the center of the wrapper making a small mound that goes from one corner to the other.
  5. Use your fingers to brush some of the flour and water slurry around the edges of the wrapper, then fold the bottom point over the filling and roll the egg roll up tightly, folding in the corners on the side and sealing with the flour mixture as needed.
  6. Repeat with remaining filling and wrappers until all have been used.
  7. In a large heavy bottomed skillet, heat the oil over medium-high heat until it reaches 375 degrees F. Gently lay 4-5 eggs rolls in the hot oil at a time and fry, turning partway through, for 2-3 minutes or until golden brown and crispy. Remove with tongs to a wire rack set over a baking sheet to allow excess oil to drain. Repeat until all egg rolls are cooked.
  8. Serve with dipping sauce.

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 140Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 255mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 9g