Homemade Egg Rolls From Scratch
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How to make delicious from scratch Homemade Egg Rolls. These egg rolls can be fried or baked and are delicious either way!
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 by making my own egg rolls, but it is a pretty simple process. It can be a bit time-consuming at first, but once you get used to rolling, it goes quickly. It just requires a few fresh vegetables, a simple homemade sauce, and some egg roll wrappers (meat optional). You can bake or fry them, depending on your diet and taste preferences.
Learn how to make egg rolls from scratch with this simple, yet incredibly satisfying recipe for Homemade Egg Rolls I have put together.
Homemade Egg Rolls Recipe
What you need:
- 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)
How to Make Egg Rolls:
In a medium-sized bowl, combine chicken broth, soy sauce, sriracha, honey and rice wine vinegar. Set aside.
–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. 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.
Grab the end nearest you, and fold over the mix, then pull back to tuck the mixture in:
Fold over the right side:
Then fold the left side on top:
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.
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 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.
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
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
-
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.
-
Roll up each egg roll and fry until rolls are brown and crispy.
Looking for more delicious appetizer recipes? Here are a few you might enjoy:
Pizza Roll Ups Recipe
Olive Oil Potatoes
Zucchini Cakes
Fresh and Easy Avocado Corn Salsa
Homemade Hush Puppies
10 Asparagus Appetizers
Homemade Onion Rings
Find even more Homemade Appetizers and Snack Recipes.
Have you ever made Homemade Egg Rolls before?
This recipe for Homemade Egg Rolls was originally published on Little House Living in October 2013. It has been updated as of October 2019.
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. 🙂
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?
Just fixed it, sorry about that! It’s just 3/4 pound pork.
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?
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!
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 🙂
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!
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.
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!
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!
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!
We LOVE eggrolls! I need them as part of my diet. Seriously, need them. 🙂
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!!
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!
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!
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.
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
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.
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.
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!
This looks delicious and amazing! I am totally going to make this and eat it like crazy!
Can’t wait to try these egg rolls. They look like an explosion of flavor. Pinning and visiting from Tuesday’s with a Twist.
I love egg rolls and just haven’t made them in so long! Pinning to try again! Thank you.
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!
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.
The filling sounds fantastic and you got such an incredible crispness to your egg rolls. Pinned. Thanks for bringing this to Weekend Bites.
I have made my own egg rolls before. I love the diversity of the egg roll shell. Thanks for sharing on Pintastic Pinterersting Party.