Homemade Egg Rolls From Scratch

This post may contain affiliate links. Read our disclosure policy here.

How to make delicious homemade Egg Rolls from scratch. These egg rolls can be fried or baked and are delicious either way!

How to make delicious homemade Egg Rolls from scratch. These egg rolls can be fried or baked and are delicious either way!

Homemade Egg Rolls

If I were stranded on a deserted island and could only take five foods, homemade egg rolls would make the list. If you have eaten good egg rolls, you know they have an explosion of flavor. Egg rolls have a crunchy exterior with a perfect balance of salty, slightly sweet, and savory interior that will leave you grabbing for a second (and a third) serving.

I think egg rolls stand up on their own as a meal, but they’re also perfect as a side or an appetizer (or perhaps a midnight snack!).

I was initially intimidated by making my own egg rolls, but it is a pretty simple process. It can be a bit time-consuming at first, but it goes quickly once you get used to rolling.

It requires a few fresh vegetables, a simple homemade sauce, and some egg roll wrappers (meat optional). Depending on your diet and taste preferences, you can bake or fry them.

Learn how to make egg rolls from scratch with this simple yet incredibly satisfying recipe for Homemade Egg Rolls I have put together.

Cabbage

Ingredients in Homemade Egg Rolls Recipe

  • Chicken Broth. This helps to keep your ingredients moist and not too dry for inside your egg roll.
  • Soy Sauce. You can also use tamari or coconut aminos for gluten-free.
  • Sriracha. This is optional if you want to add just a little bit of heat to your egg rolls.
  • Honey. A little sweetness will go a long way. If you don’t want any sugar in these, you can leave this out.
  • Rice Wine Vinegar. If you don’t have any, you can use apple cider vinegar instead.
  • Ground Pork. This is our meat filling. If you don’t have ground pork, you can use ground beef, ground turkey, or ground chicken instead.
  • Vegetable Oil. You will need this for frying your egg roll insides as well as frying the shell.
  • Red bell pepper. You can use a different color bell pepper if that’s what you have. Red just adds a nice color on the inside.
  • Onion. White onion is good in this recipe but yellow onion and shallots will also work.
  • Ginger. You can use dried ground ginger if that’s all you have, but fresh ginger will really make this recipe pop.
  • Garlic. Same as above. Use dried garlic if that’s all you have, otherwise use fresh garlic cloves.
  • Cabbage. This is our main filling. Use regular cabbage or napa cabbage.
  • Carrot. If you want to make this recipe shorter, use a coleslaw mix instead of the cabbage and the carrot.
  • Sesame oil.
  • Egg Roll Wrappers. These are usually in the dairy section of your local grocery store. Spring roll wrappers are a little different but will also work and are gluten-free.

I made this recipe yesterday and it is delicious! I think sometimes I will skip the wrappers and just serve it with rice to make it a little more simple. But YUM very tasty either way.

Angie, Little House Living reader

How to Make Egg Rolls Step By Step

In a medium-sized bowl, combine chicken broth, soy sauce, sriracha, honey and rice wine vinegar. Set aside.

Tip: Learn how to make your own Chicken Broth.

Brown ground pork over medium heat until cooked through.

Meanwhile, warm 2 tbsp canola oil over medium heat. Add peppers and onion and sauté for 3 – 5 minutes, until translucent. Then add ginger and garlic, and continue to sauté for another 30 seconds. Add cabbage, carrot, cooked pork, and reserved chicken broth blend and stir. Continue to cook for another 5 minutes. Add sesame oil and simmer for 10-15 minutes.

To roll the egg rolls, lay an egg roll wrapper on a plate or cutting board and add 2 tbsp of filling mixture to the center of the wrapper.

Homemade Egg Rolls

Grab the end nearest you, and fold over the mix, then pull back to tuck the mixture in:

Homemade Egg Rolls

Fold over the right side:

Homemade Egg Rolls

Then fold the left side on top and match the right corners together.

Homemade Egg Rolls

Using a drop of water on your fingertip, trace the triangle tip of the egg roll with water to make it sticky and adhesive, which will bind the wrapper to itself. Then, roll the egg roll forward.

Homemade Egg Rolls

Keep the egg roll wrappers and egg rolls under a clean towel while rolling to keep them from drying out.

Over medium-high heat, warm 4 tbsp vegetable oil in a wok or skillet.

Fry your egg rolls in batches, making sure not to overcrowd the pan. Fry until browned, flipping halfway through. Remove from the oil and let them cool on a paper towel.

This was my first time making egg rolls and these were awesome!! My kids loved them as well. I made them as posted except I left out the red pepper and ginger and then fried in coconut oil. I had trouble rolling them as the wrappers would tear, but that affected frying very little. I used your sweet and sour sauce recipe on your site. Thanks!

Jenn, Little House Living reader

How to Bake Egg Rolls

If you don’t want to fry these egg rolls, you can bake them in the oven instead! Bake this egg roll recipe at 425 degrees for 10-15 minutes, until golden brown.

Green Onions

Other Egg Roll Fillings

You don’t have to just stick to the basics listed above to fill up your egg roll. Here are some other good fillings.

  • Bean Sprouts
  • Green Onions
  • Cooked Shrimp
  • Chopped Broccoli
  • Bamboo Shoots
  • Water Chesnuts
  • Chopped Cauliflower
Recipe Binder Post Promo

Homemade Egg Rolls Recipe

Make your own homemade appetizers with these Homemade Egg Rolls.
Course Appetizer
Cuisine Chinese
Keyword Homemade Egg Rolls
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 egg rolls
Calories 2 kcal
Creator Merissa

Ingredients

  • 1/2 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp sriracha optional
  • 1 tbsp honey
  • 1 tbsp rice wine vinegar
  • 3/4 lb ground pork
  • 6 tbsp vegetable oil divided
  • 1/2 red bell pepper diced
  • 1/2 white onion diced
  • 2 tbsp fresh ginger grated or minced
  • 4 cloves garlic minced
  • 2 cups shredded cabbage
  • 1 carrot peeled and julienned
  • 1 tbsp sesame oil
  • 12 egg roll wrappers
  • oil for frying optional

Instructions

  1. In a medium-sized bowl, combine chicken broth, soy sauce, sriracha, honey, and rice wine vinegar. Set aside.
  2. Brown ground pork over medium heat until cooked through.
  3. Meanwhile, warm 2 tbsp canola oil over medium heat. Add peppers and onion and sauté for 3 – 5 minutes, until translucent.
  4. Add ginger and garlic, and continue to sauté for another 30 seconds.
  5. Add cabbage, carrot, cooked pork and reserved chicken broth blend and stir. Continue to cook for another 5 minutes.
  6. Add sesame oil, and simmer for 10-15 minutes.
  7. To roll the egg rolls, lay an egg roll wrapper on a plate or cutting board, and add 2 tbsp of filling mixture to the center of the wrapper.
  8. Roll up each egg roll and fry until rolls are brown and crispy.
Nutrition Facts
Homemade Egg Rolls Recipe
Amount Per Serving
Calories 2 Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Saturated Fat 0.02g0%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.03g
Sodium 3mg0%
Potassium 8mg0%
Carbohydrates 0.1g0%
Sugar 0.01g0%
Protein 0.2g0%
Calcium 0.4mg0%
Iron 0.02mg0%
* Percent Daily Values are based on a 2000 calorie diet.

How to Store Leftover Egg Rolls

Store any leftover egg rolls in an airtight container in the fridge until you are ready to enjoy again. Reheat in the microwave or re-fry for the best crispiness.

You can also make and freeze egg rolls. Seal any you want to freeze in a freezer bag for storage after they are completely cool. You may want to wrap them individually in wax paper or some kind of toweling to keep them from sticking together. Store in the freezer. Re-fry or bake in the oven to re-heat.

We have frozen them as well! Since they do take a little time, I like to make extras to freeze, so I can grab one or two and reheat them for a quick snack 🙂

Andrea, Little House Living reader
Dipping Spring Rolls in Sweet and Sour Sauce

Dipping Sauces for Egg Rolls

There are so many delicious sauces that you could make or use to dip your egg rolls in! Here are some ideas.

cropped-onionringstop.jpg

More Appetizer Recipes

Find even more Homemade Appetizers and Snack Recipes.

Have you ever made Homemade Egg Rolls before?

Me and Kady

Merissa Alink

Merissa has been blogging about and living the simple and frugal life on Little House Living since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from the Contact Page.

This recipe for Homemade Egg Rolls was originally published on Little House Living in October 2013. It has been updated as of October 2023.

Print Friendly, PDF & Email

Support Little House Living by Sharing This

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




30 Comments

  1. Those look so delicious! I’ve always wanted to make my own egg rolls, but since hubby isallergiceto wheat, that’s been a bit problematic… Maybe someday. 🙂

  2. I have never made eggrolls before but this makes it seem so easy! We wouldn’t need 12 at once though, do you know if they would freeze well?

    1. I’ve frozen egg rolls before and they do very well. Just make and bake them completely and stick in a freezer bag or container. Then re-heat when you need them!

      1. We have frozen them as well! Since they do take a little time, I like to make extras to freeze, so I can grab one or two and reheat them for a quick snack 🙂

  3. I have never tried making egg rolls before. I am not sure why, I love them. I think the next time I am in the store, I will pick up the ingredients and give them a try!

  4. Try using Spring Roll Wrappers. They are thinner that egg roll wrappers.
    Use cellophane noodles or bean thread noodles instead of cabbage. And add tree ear mushrooms, also called black fungus, chopped bamboo shoots, and chopped water chestnuts.
    For dipping sauce, mix equal parts mustard and sugar, add a couple of spoonfuls of the hot oil you are using for cooking the egg rolls.

  5. This was my first time making egg rolls and these were awesome!! My kids loved them as well. I made them as posted except I left out the red pepper and ginger and then fried in coconut oil. I had trouble rolling them as the wrappers would tear, but that affected frying very little. I used your sweet and sour sauce recipe on your site. Thanks!

    1. Hi Jenn, I am so glad you liked it! Just a tip on the wrappers, covering the wrappers and eggrolls with a slightly damp towel should prevent them from drying out and cracking.

      Great tip on the coconut oil, I will try that next time!

  6. Stopping by from Wake Up Wednesdays. Egg rolls are such a labor of love, aren’t they? Totally worth it though! Yours look and sound delicious. I foresee an egg roll making night in my future!

  7. This looks delicious. Years ago I worked with an Asian lady that would bring homemade egg rolls to work and told everyone how to make them. I never paid attention because at that time I didn’t like egg rolls. Now I do. Thanks!!

  8. These look fantastic. You do such a great job. Come and visit us this week. We are giving away a Delta faucet for your kitchen valued at nearly $700! You will love it!

  9. I used to make egg rolls when I was in college. I havent done so since. Your recipe might just get me to make them again. Just not the same in the restaurant as homemade.

  10. I just love Egg Rolls, these look delicious! Thank you so much for taking the time during this busy season to share your wonderful post with Full Plate Thursday. Have a wonderful weekend and hope to see you again real soon!
    Miz Helen

  11. I made this recipe yesterday and it is delicious! I think sometimes I will skip the wrappers and just serve it with rice to make it a little more simple. But YUM very tasty either way.

  12. I learned from a Vietnamese friend to freeze my egg rolls prior to frying them. This keeps them from being prone to opening as they cook. Also, it means that I can do all of these steps ahead of time and just have the egg rolls on hand… So, I normally make extra to just have in the freezer for whenever… I’ll be tweaking my recipe to include some of your ingredients, though. Thanks for posting.

  13. Can’t wait to try these egg rolls. They look like an explosion of flavor. Pinning and visiting from Tuesday’s with a Twist.

  14. New subscriber from Friendship Friday at Create With Joy.

    This will definitely be on the menu in our house! Surprisingly, Kentucky has l.o.a.d.s. of Chinese buffet-style restaurants and egg rolls are a family favorite! Going to pin the post so I can find it easily when I go to make them!

  15. I have always been more of a spring roll fan because I like the thinner wrapper, even if fried like an egg roll. I like your filling though. Pinning.

  16. The filling sounds fantastic and you got such an incredible crispness to your egg rolls. Pinned. Thanks for bringing this to Weekend Bites.

  17. I have made my own egg rolls before. I love the diversity of the egg roll shell. Thanks for sharing on Pintastic Pinterersting Party.

  18. These look amazing and I can’t wait to try them! I also love that the nutritional information is available for this recipe!! 🙂 Thank you!

  19. What a coincidence! Just two days ago I had mentioned to my husband that I was going to look up how to make egg rolls at home. Thanks!