Homemade Egg Rolls

by Andrea on October 8, 2013

in Recipes

Homemade Egg Rolls - Little House Living

Homemade Egg Rolls

If I was stranded on a deserted island and could only take 5 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.  In my opinion, 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 of making my own egg rolls, but it is a pretty simple process.  It can be time consuming at first, but once you get used to rolling, it goes quickly. It just requires a few fresh vegetables, a simple sauce, and some egg roll wrappers (meat optional).  They can be baked or fried, depending on your diet and taste preferences.

I have put together a simple, yet incredibly satisfying recipe for Homemade Egg Rolls.

Homemade Egg Rolls

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 canola 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)

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

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.  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:

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 heat, warm 4 tbsp canola oil in a wok or skillet.

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

Homemade Egg Rolls

If you don't want to fry these egg rolls, you can bake them instead! Bake at 425 degrees for 10-15 minutes, until lightly browned. 

Homemade Egg Rolls
Recipe Type: Appetizer
Author: Andrea
Prep time:
Cook time:
Total time:
Make your own homemade appetizers with these Homemade Egg Rolls.
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 canola 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.

Find even more Homemade Appetizers and Snack Recipes.

Have you ever made Homemade Egg Rolls before?

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{ 20 comments… read them below or add one }

1 Elise October 8, 2013 at 7:16 am

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. :)

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2 Lorrie October 8, 2013 at 9:42 am

I’m confused. Since it lists pork in the recipe twice, is it supposed to be 3/4 lb or 1 1/2 lbs of pork?

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3 Merissa October 8, 2013 at 9:59 am

Just fixed it, sorry about that! It’s just 3/4 pound pork.

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4 Valerie Z October 8, 2013 at 11:53 am

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?

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5 Merissa October 8, 2013 at 11:54 am

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!

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6 Andrea October 8, 2013 at 7:03 pm

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 :)

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7 Cynthia L October 8, 2013 at 7:41 pm

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!

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8 Margaret Rootes October 8, 2013 at 10:49 pm

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.

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9 Jenn R November 8, 2013 at 3:06 pm

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!

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10 Andrea November 9, 2013 at 8:39 am

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!

Reply

11 Jamie | Jamie's Recipes November 13, 2013 at 10:27 am

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!

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12 Lana @ ilovemy5kids November 13, 2013 at 5:46 pm

We LOVE eggrolls! I need them as part of my diet. Seriously, need them. :)

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13 AdenaF November 14, 2013 at 1:03 am

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!!

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14 Vivian November 14, 2013 at 8:43 am

YUMMY! I love egg rolls, thanks for sharing! they look amazing. I invite you to link this to mt link party and blog hop http://www.thefamilyfunspot.com/2013/11/bloggers-unidas-1.html Hope to see you there! Have a lovely day!

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15 carolinaheartstrings November 14, 2013 at 10:18 am

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!

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16 sally guenterberg November 14, 2013 at 10:42 pm

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.

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17 Miz Helen November 16, 2013 at 6:33 pm

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

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18 Angie January 23, 2014 at 2:42 pm

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.

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19 Brittney April 4, 2014 at 2:15 pm

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.

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20 Andrea April 4, 2014 at 10:27 pm

Thanks for the tip on freezing ahead of time. That’s a great idea to make ahead and save a ton of time. Thanks Brittney!

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