Crispy on the outside, savory and juicy on the inside, Chinese egg rolls are a takeout favorite that’s surprisingly easy to make at home. With a flavorful filling of seasoned meat and vegetables wrapped in a crunchy shell, these homemade egg rolls deliver that classic restaurant taste—fresh, hot, and incredibly satisfying. Best of all, you control the ingredients, the seasoning, and the crunch level.
This recipe is perfect for beginners and experienced cooks alike. The filling comes together in one pan, the rolling process is simple with a little practice, and the result is a batch of golden egg rolls that disappear fast.
Ingredients (Makes 12 egg rolls)
For the Filling
- 450 g (1 lb) ground chicken or ground pork
- 2 cups green cabbage, finely shredded
- 1 cup carrots, finely grated or julienned
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, finely grated (or ½ tsp ground ginger)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For Assembly
- 12 egg roll wrappers
- 2 tablespoons all-purpose flour
- 3 tablespoons water
For Frying
- 750 ml–1 liter (3–4 cups) vegetable oil
Detailed Instructions
Step 1: Prepare the Filling
Heat a large skillet or wok over medium-high heat. Add the ground chicken or pork and cook, breaking it up with a spoon, until fully browned and no longer pink. This takes about 5–6 minutes.
Add the minced garlic and grated ginger to the pan. Stir and cook for 30 seconds until fragrant.
Stir in the shredded cabbage, carrots, and green onions. Cook for 3–4 minutes, stirring often, until the vegetables soften slightly but still retain some texture.
Add soy sauce, sesame oil, salt, and black pepper. Mix well and cook for another 1–2 minutes so the flavors blend together.
Remove the skillet from heat and let the filling cool for at least 10 minutes. Cooling is important—it prevents the wrappers from tearing during rolling.
Step 2: Prepare the Sealing Paste
In a small bowl, mix the flour and water together until smooth. This paste acts as edible glue to seal the egg rolls securely.
Step 3: Assemble the Egg Rolls
Lay one egg roll wrapper on a clean surface in a diamond shape (one corner pointing toward you).
Place about 2½–3 tablespoons of filling near the bottom corner. Shape it into a short horizontal line.
Fold the bottom corner over the filling, then fold in the left and right corners toward the center. Roll upward tightly toward the top corner.
Brush a little of the flour paste on the final corner and press gently to seal. Repeat with the remaining wrappers and filling.
Place assembled egg rolls seam-side down on a tray and cover lightly with a towel while you finish rolling.
Step 4: Heat the Oil
In a deep skillet or heavy pot, heat the vegetable oil to 175°C (350°F). The oil should be deep enough to submerge the egg rolls halfway.
To test the oil, drop in a small piece of wrapper—if it sizzles immediately, the oil is ready.
Step 5: Fry the Egg Rolls
Carefully place 3–4 egg rolls into the hot oil at a time, being careful not to overcrowd the pan.
Fry for 3–4 minutes, turning occasionally, until golden brown and crisp on all sides.
Remove the egg rolls with a slotted spoon and place them on a paper towel–lined plate to drain excess oil.
Repeat until all egg rolls are fried.
Step 6: Serve Hot
Let the egg rolls cool for 2–3 minutes before serving—they will be very hot inside.
Serve warm with your favorite dipping sauces.
Serving Suggestions
Easy Homemade Chinese Egg Rolls pair perfectly with:
- Sweet chili sauce
- Soy sauce or low-sodium soy sauce
- Plum sauce or hoisin sauce
- A simple side of fried rice or noodles
They’re great as appetizers, snacks, or even a main dish with sides.
