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Crispy Homemade Egg Rolls: Easy Recipe for Parties and Meal Prep

Close-up of several perfectly fried, golden brown egg roll appetizers stacked on a white plate.
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Make restaurant-style, golden, crispy egg rolls at home. This easy recipe is packed with savory filling and perfect for appetizers, parties, or freezer-friendly meal prepping.

Ingredients

Scale
  • 1 pound ground pork (or ground chicken/beef)
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 cup shredded carrots
  • 3 cups shredded green cabbage
  • 1/2 cup sliced green onions
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon black pepper
  • 24 egg roll wrappers
  • 1 large egg, beaten (for sealing)
  • Vegetable oil, for frying (about 3 cups)

Instructions

  1. Cook the Meat: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add ground pork and cook, breaking it up, until browned. Drain off any excess fat.
  2. Sauté Aromatics and Vegetables: Add minced garlic and ginger to the skillet and cook for 1 minute until fragrant. Add the shredded cabbage and carrots. Cook, stirring frequently, until the vegetables soften slightly, about 5 to 7 minutes. You want them tender-crisp, not mushy.
  3. Season the Filling: Stir in the green onions, soy sauce, sesame oil, and black pepper. Cook for 1 more minute to combine flavors. Remove the filling from the heat and let it cool completely. Cooling is important so the wrappers do not tear.
  4. Assemble the Egg Rolls: Place one egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Brush the edges of the wrapper lightly with the beaten egg. Place about 2 tablespoons of the cooled filling slightly below the center of the wrapper.
  5. Fold the Wrapper: Fold the bottom corner up over the filling. Fold the left and right corners inward toward the center. Roll the package tightly upward toward the top corner. Brush the final top corner with egg to seal the roll completely. Repeat with remaining filling and wrappers.
  6. Cook the Egg Rolls (Frying Method): Pour vegetable oil into a large, deep pot or Dutch oven to a depth of about 1.5 inches. Heat the oil to 350°F (175°C). Carefully place 3 or 4 egg rolls into the hot oil, ensuring you do not overcrowd the pot. Fry for 3 to 5 minutes, turning occasionally, until they are golden brown and crispy.
  7. Drain: Remove the cooked egg rolls with tongs and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil.
  8. Alternative Cooking (Baking/Air Frying): For baked egg rolls, lightly brush the assembled rolls with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway. For air fryer egg rolls, lightly spray with oil and cook at 380°F (195°C) for 10-12 minutes, flipping halfway through.
  9. Serve: Serve your crispy homemade egg rolls immediately with your favorite dipping sauces.

Notes

  • For freezer-friendly egg rolls, assemble them completely, place them on a baking sheet lined with parchment paper, and freeze until solid. Transfer the frozen rolls to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
  • You can substitute the pork filling with ground chicken, shrimp, or extra vegetables for a vegetarian option.
  • For an extra savory flavor, add 1 teaspoon of oyster sauce to the filling mixture.

Nutrition

Find it online: https://whiskdaily.com/crispy-homemade-egg-rolls-easy-recipe/