Homemade Egg Rolls featured image
These easy Homemade Egg Rolls are filled with seasoned pork and vegetables, all wrapped up and fried with the perfect crispy coat. The perfect make-ahead appetizer or fun finger food for parties and game day snacking.
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Table of Contents
  1. Best Homemade Egg Rolls
  2. Why We Love This Homemade Pork Egg Roll Recipe
  3. Egg Roll Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Homemade EggRolls
  7. How To Fold The Egg Roll Wrapper
  8. How To Bake Homemade Egg Rolls
  9. How To Air Fry Homemade Egg Rolls
  10. Tips for Making the Best Homemade Egg Rolls
  11. How to Store Egg Rolls
  12. Frequently Asked Questions
  13. More Delicious Recipes
  14. Homemade Egg Rolls Recipe

This Homemade Egg Rolls recipe rivals any Asian restaurant appetizer, made with pork, vegetables, and plenty of seasoning, folded into wrappers, and then fried until perfectly crispy.

These delicious snacks are sure to please everyone with their crispy texture and savory ingredients. Plus, they’re surprisingly easy to make!

Homemade Egg Rolls hero image

Best Homemade Egg Rolls

Our Homemade Egg Roll recipe makes it so easy to create restaurant-style egg rolls in the comfort of your own kitchen.

The simple egg roll filling uses my favorite time-saving shortcut, pre-shredded coleslaw, so all you have to do is saute, stir, stuff, fold, and fry (no chopping or dicing needed).

To prepare these easy egg rolls, simply combine the garlic and ginger seasoned cooked coleslaw with ground pork, mix it with soy sauce and sesame oil, and fold it into egg roll wrappers.

The pork egg rolls fry into crispy, golden brown packages, perfect for serving alongside a meal of my Fried Rice, Beef Ramen Stir Fry, and Chicken Lo Mein.

Why We Love This Homemade Pork Egg Roll Recipe

  • Quick and easy to make.
  • Uses simple ingredients to create a copycat restaurant appetizer.
  • Tastes like Chinese takeout, but better!
  • Savory snack, appetizer, or side dish that can be made with or without meat. 
  • Make ahead, freeze, and cook when you crave a classic Chinese dish.
  • Perfect for serving at parties, on game day, or just for those times when you need a Chinese food fix.

More Easy Asian-Inspired Recipes

Homemade Egg Rolls ingredients

Egg Roll Ingredients

  • Vegetable oil
  • Tricolor coleslaw: Feel free to substitute thinly sliced green cabbage for the tricolor coleslaw.
  • Minced garlic
  • “Squeeze” ground ginger
  • Ground pork
  • Soy sauce
  • Pure sesame oil
  • Salt
  • Ground black pepper
  • Egg
  • Water
  • Egg roll wrappers

Substitutions and Additions

  • Pick Your Protein: You can substitute ground chicken or ground turkey for the ground pork. You can even use diced shrimp, shredded chicken, or shredded pork instead of the ground pork.
  • Vegetarian Version: To make a vegetarian meatless version, try substituting the pork for extra firm tofu or your favorite plant-based protein. You can also omit the meat and add additional vegetables to the filling.
  • Squeeze” Ginger Swap: If you cannot find the “squeeze” ginger, you can substitute ½ teaspoon of ground powdered ginger. You can also use chopped or shredded ginger.
  • Serve With Sauce: Serve your egg rolls with a side of soy sauce, sweet chili sauce, duck sauce, or your favorite sweet and sour sauce for dipping.
Homemade Egg Rolls cut in half
  • 10 to 12-inch nonstick skillet
  • Mixing bowl
  • Whisk
  • Pastry brush
  • 9×13 baking dish
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How to Make Homemade EggRolls

  1. Cook The Coleslaw: Saute the coleslaw in oil until the slaw is softened. Add the garlic and ginger, saute for another minute, then transfer to a a mixing bowl.
  2. Prepare The Pork: Cook the ground pork for 3-4 minutes, breaking up the pieces while cooking.
  3. Make The Filling Mixture: Combine the cooked pork with the cooked slaw. Stir in the soy sauce, sesame oil, salt, and black pepper.
  4. Assemble: Lay 1 egg roll wrapper with the points making a diamond shape and paint the egg wash around the outer edges. Add the filling to the center of the wrapper and fold (see directions below). Repeat for each egg roll.
  5. Fry: Heat the oil in your skillet and then place 3 egg rolls at a time into the oil, seam side down. Cook for 2-3 minutes per side, until golden brown. Transfer the egg rolls to the paper towel-lined baking dish to drain.
    Pro Tip: The oil should be between 325-340°F. (Use a candy/oil thermometer to gauge the oil temperature properly.) Adjust the heat up or down to keep the oil temperature as consistent as possible.
  6. Serve: Serve immediatelyEnjoy!
homemade egg roll collage 1

How To Fold The Egg Roll Wrapper

Fold the bottom point of the egg roll wrapper over the filling. Then, fold the 2 sides over the edge of the center, like a purse. Seal the corners of the purse by pinching the points of the edges together. Roll the bottom towards the top point. Use your fingers to make sure the top edges seal. If you need to, dip your fingers into the egg wash to make a better seal.

egg roll collage 2

How To Bake Homemade Egg Rolls

If you prefer to bake your egg rolls in the oven, simply follow the same assembly steps. Then place the egg rolls, seam side down, on a baking sheet lined with parchment paper. Coat them with cooking spray and bake at 425 degrees Fahrenheit for 15-20 minutes, flipping halfway through, until golden brown and crispy.

How To Air Fry Homemade Egg Rolls

If you prefer to cook your egg rolls in the air fryer, simply follow the same assembly steps. Then place the egg rolls in a single layer in the air fryer basket, coat them with cooking spray, and air fry them at 390 degrees Fahrenheit for 8 minutes. Flip the egg rolls over and cook them an additional 3-5 minutes until golden brown and crispy.

Tips for Making the Best Homemade Egg Rolls

  • Roll the wrappers tightly to prevent oil from seeping into the egg roll and to prevent the filling from leaking into the oil.
  • Make sure to keep the oil at 325-340°F.  If the temperature drops too low, the egg rolls will soak up too much oil. If it’s too high, they will darken too quickly.
  • When you remove the egg rolls, place them in a single layer on paper towels without touching. This will help prevent them from losing their crunch.

How to Store Egg Rolls

  • To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • To Freeze: Freeze the uncooked egg rolls for up to 1 month in a freezer-safe container.
Homemade Egg Rolls stacked up with sauce for dipping

Frequently Asked Questions

Can I freeze home-cooked egg rolls?

You can freeze the uncooked egg rolls for up to 1 month. Place the egg rolls on a baking sheet and then cover with foil. When you are ready to cook the egg rolls, carefully add the frozen egg rolls to the heated oil. You will need to add an extra 1½-2 minutes to the cooking time. 

Other Egg Roll Filling Ideas?

If you love the taste of a traditional egg roll, but don’t care for the crispy outer shell, my Egg Roll In A Bowl makes a healthy meal out of the filling, just without the frying!

Are spring rolls the same as egg rolls?

Spring rolls and egg rolls are not the same. The spring roll filling is wrapped in thin flour wrappers or rice wrappers, while an egg roll filling is wrapped in a thicker, noticeably crispier wrapper that’s been dipped in egg for richness. Spring rolls are also filled with vegetables, whereas egg rolls most often use eggs and meat in the filling, specifically pork.

Homemade Egg Rolls on a plate

More Delicious Recipes

5 from 3 votes
Homemade Egg Rolls featured image

Homemade Egg Rolls

Serves — 12
These easy Homemade Egg Rolls are filled with seasoned pork and vegetables, all wrapped up and fried with the perfect crispy coat. The perfect make-ahead appetizer or fun finger food for parties and game day snacking.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins

Ingredients
  

  • 2 tablespoons vegetable oil
  • cups tricolor coleslaw
  • teaspoons minced garlic
  • ¾ teaspoon “squeeze” ground ginger
  • ¾ pound ground pork
  • 2 teaspoons soy sauce
  • 1 teaspoon pure sesame oil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 large egg
  • 1 tablespoon water
  • 12 egg roll wrappers
  • 3 cups vegetable oil for frying

Instructions
 

  • Add the 2 tablespoons of vegetable oil to a 10 to 12-inch nonstick skillet over medium-high heat. Add the tricolor coleslaw and saute for about 2 minutes, stirring often, until the slaw is softened.
  • Add the minced garlic and ginger. Saute for another minute, then transfer to a large heat-safe mixing bowl.
  • Add the ground pork to the skillet over medium-high heat, and cook for 3-4 minutes. Be sure to stir often to break up the pork while cooking.
  • Add the cooked pork to the large mixing bowl with the cooked slaw. Stir to combine.
  • Stir in the soy sauce, sesame oil, salt, and black pepper.
  • Add the egg and tablespoon of water to a small bowl. Whisk to combine. Set it aside.
  • Lay 1 egg roll wrapper with the points making a diamond shape. Use a pastry brush to paint the egg wash around the outer edges of the wrapper.
  • Measure out 2½ tablespoons of filling into the center of the wrapper.
  • Fold the bottom point over the filling.
  • Fold the 2 sides over the edge of the center, like a purse. Seal the corners of the purse by pinching the points of the edges together.
  • Roll the bottom towards the top point. Use your fingers to make sure the top edges seal. (If you need to, dip your fingers into the egg wash to make a better seal) Repeat for the remaining egg rolls.
  • Add the 3 cups of oil to a 10 to 12-inch deep-sided skillet over medium-high heat. The oil should be between 325-340°F. (Use a candy/oil thermometer to gauge the oil temperature properly.) Adjust the heat up or down to keep the oil temperature as consistent as possible.
  • Line a 9×13 baking dish with paper towels to drain the egg rolls once cooked.
  • Carefully add 3 egg rolls at a time to the oil, seam side down. Cook for 2-3 minutes per side, until golden brown. Transfer the cooked egg rolls to the paper towel-lined baking dish to drain. Serve immediately.

Jenn’s Notes

Storage:
  • To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • To Freeze: Freeze the uncooked egg rolls for up to 1 month in a freezer-safe container.
Tips:
  • Roll the wrappers tightly to prevent oil from seeping into the egg roll and to prevent the filling from leaking into the oil.
  • Make sure to keep the oil at 325-340°F. If the temperature drops too low, the egg rolls will soak up too much oil. If it’s too high, they will darken too quickly.
  • When you remove the egg rolls, place them in a single layer on paper towels without touching. This will help prevent them from losing their crunch.

Nutrition Info

Calories: 122kcal | Carbohydrates: 8g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 35mg | Sodium: 248mg | Potassium: 103mg | Fiber: 0.3g | Sugar: 0.04g | Vitamin A: 24IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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