Egg rolls are one of the most iconic Chinese-American takeout favorites for a reason: that crispy golden wrapper and the savory, juicy filling never disappoints. This homemade version is packed with ground pork, cabbage, carrots, and simple seasonings, then fried until perfectly crunchy. They’re great for weekend cooking, game day snacks, or anytime you want that takeout-style bite at home.
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- Why You’ll Love This Recipe
- What You’ll Need
- How to Make Chinese Egg Rolls
- Tips for Best Results
- Storage
- FAQs
- Recipe Card
Why You’ll Love This Recipe
- Crispy, golden egg rolls just like your favorite takeout
- Simple filling with big flavor (pork, cabbage, ginger, garlic)
- Perfect for parties, snack trays, or meal prep
- Freezer-friendly so you can fry fresh anytime
What You’ll Need
- Egg roll wrappers
- Ground pork
- Shredded cabbage
- Shredded carrots
- Scallions
- Garlic + ginger
- Soy sauce + oyster sauce
- Sesame oil + white pepper
- Cornstarch + water (for sealing)
- Vegetable oil (for frying)
How to Make Chinese Egg Rolls
1) Cook the pork
Heat a skillet or wok over medium-high heat. Add the ground pork and cook until no longer pink, breaking it up as it browns.
2) Add the vegetables
Stir in cabbage, carrots, scallions, garlic, and ginger. Stir-fry for 3–4 minutes, just until the veggies soften but still have a little bite.
3) Season the filling
Add soy sauce, oyster sauce, sesame oil, and white pepper. Cook 2 more minutes, then remove from heat and let the filling cool (cool filling helps keep wrappers from getting soggy).
4) Make the sealing slurry
In a small bowl, mix cornstarch and water into a smooth slurry. This works like “glue” to seal the egg roll wrappers.
5) Roll the egg rolls
Place an egg roll wrapper like a diamond on a clean surface. Spoon filling near the bottom corner, fold the bottom up over the filling, fold in the sides, then roll tightly. Brush the top corner with slurry and seal.
6) Fry until golden
Heat oil to 350°F (175°C). Fry egg rolls in batches for about 2–3 minutes per side, until deep golden brown. Drain on paper towels.
Tips for Best Results
- Cool the filling: Warm filling creates steam and can tear wrappers.
- Don’t overfill: Too much filling makes them hard to seal and more likely to burst.
- Keep wrappers covered: Cover unused wrappers with a damp towel so they don’t dry out.
- Use a thermometer: 350°F gives the crispiest results without greasy egg rolls.
Storage
- Fridge: Store cooked egg rolls in an airtight container for up to 3 days. Reheat in oven or air fryer for crispiness.
- Freezer: Freeze rolled (unfried) egg rolls on a tray, then transfer to a freezer bag. Fry from frozen, adding 1–2 extra minutes.
FAQs
Can I bake these instead of frying?
Yes. Brush lightly with oil and bake at 425°F (220°C) for 15–20 minutes, flipping halfway, until crisp and golden.
Can I use ground chicken or turkey?
Absolutely. Ground chicken or turkey works great—just season well and cook until fully done.
Why did my egg rolls burst?
Most often it’s from overfilling, loose rolling, or oil that’s too hot. Roll tight and keep oil around 350°F.
Homemade Chinese Egg Rolls
Yield: 12 egg rolls
Cook Time: about 20 minutes (batch frying)
Total Time: about 35–45 minutes
Ingredients
- 12 egg roll wrappers
- 1 lb ground pork
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 4 scallions, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp finely grated ginger
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1 tbsp cornstarch
- 2 tbsp water
- Vegetable oil, for frying
Instructions
- Cook pork in a skillet over medium-high heat until no longer pink.
- Add cabbage, carrots, scallions, garlic, and ginger. Stir-fry 3–4 minutes.
- Stir in soy sauce, oyster sauce, sesame oil, and white pepper. Cook 2 minutes. Cool.
- Mix cornstarch + water to make a sealing slurry.
- Fill and roll wrappers tightly. Seal with slurry.
- Fry at 350°F (175°C) until golden brown, about 2–3 minutes per side. Drain and serve.