Print

Crispy Homemade Egg Rolls: Easy Appetizer Recipe

Close-up of crispy, golden brown egg roll pieces stacked on a white plate, showing the savory ground meat and shredded vegetable filling.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-style, crispy homemade egg rolls right in your kitchen. This easy recipe is packed with savory filling and perfect for parties or meal prep. You can fry, bake, or air fry them!

Ingredients

Scale
  • 1 pound ground pork (or substitute with ground chicken or shredded vegetables for vegetarian)
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 4 ounces mushrooms, sliced
  • 2 green onions, chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 1 package egg roll wrappers (about 12 wrappers)
  • 1 large egg, beaten (for sealing)
  • Vegetable oil for frying (if not baking or air frying)

Instructions

  1. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the ground pork and cook, breaking it up, until browned. Drain off any excess fat.
  2. Add the minced garlic, shredded cabbage, carrots, mushrooms, and green onions to the skillet. Cook for 5 to 7 minutes until the vegetables are tender-crisp.
  3. Stir in the soy sauce, sesame oil, ginger, and black pepper. Cook for 1 more minute to combine flavors. Remove the filling from the heat and let it cool completely. This step is important so the wrappers do not tear.
  4. Set up your assembly station: lay out the cooled filling, the egg roll wrappers, and the beaten egg in a small bowl.
  5. Place one egg roll wrapper on a clean surface with a corner pointing toward you (like a diamond). Brush the edges of the wrapper lightly with the beaten egg.
  6. Place about 2 tablespoons of filling near the bottom corner. Fold the bottom corner up over the filling. Fold the left and right corners inward over the filling.
  7. Roll the wrapper tightly upward toward the top corner. Brush the final top corner with egg to seal the roll completely. Repeat with remaining filling and wrappers.
  8. Choose your cooking method: Frying: Heat 2 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Fry egg rolls in batches for 3 to 5 minutes, turning occasionally, until golden brown and crispy. Remove and drain on a wire rack or paper towels.
  9. Baking: Preheat your oven to 400°F (200°C). Lightly brush the assembled egg rolls with oil. Bake for 15 to 20 minutes, flipping halfway, until golden brown.
  10. Air Frying: Preheat the air fryer to 375°F (190°C). Lightly spray the egg rolls with cooking spray. Air fry for 8 to 12 minutes, flipping halfway, until crispy.
  11. Serve your crispy homemade egg rolls immediately with your favorite dipping sauce.

Notes

  • For freezer-friendly egg rolls, assemble them completely, place them on a baking sheet lined with parchment paper, and freeze until solid. Transfer the frozen rolls to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
  • If you want a lighter filling, substitute the pork with ground chicken or use only vegetables.
  • For an easy weeknight meal, try making ‘Egg Roll in a Bowl’ by skipping the wrappers and serving the filling mixture over rice or cauliflower rice.

Nutrition

Find it online: https://cookerykings.com/crispy-homemade-egg-roll-recipe/