If you have ever craved the crisp, golden crunch of a perfect egg roll paired with a succulent, flavorful filling, then you’re going to love this Homemade Egg Rolls Recipe. It’s a delightful adventure into making a classic appetizer from scratch that brings together shredded cabbage, ground pork, and aromatic seasonings all wrapped snugly in a delicate wrapper. Every bite offers that ideal balance of texture and taste, and trust me, once you try these homemade beauties, you’ll never want to settle for store-bought again.
Ingredients You’ll Need
Gathering the ingredients for this Homemade Egg Rolls Recipe is simple and straightforward, but each one plays a crucial role. From the crunchy fresh veggies to the savory ground pork and flavorful seasonings, every component combines to create that irresistible taste and perfect texture.
- 2 cups cabbage, shredded: Adds crispness and a mild, refreshing base to the filling.
- 1 cup carrots, shredded: Brings sweetness and vibrant color to the mix.
- 1/2 cup onions, finely chopped: Provides a subtle sharpness and depth of flavor.
- 2 cloves garlic, minced: Infuses the filling with a warm, aromatic essence.
- 1/2 pound ground pork: Offers juicy, tender protein that binds the filling together.
- 1/4 cup soy sauce: Adds a savory umami richness with a touch of saltiness.
- 1 tablespoon rice vinegar: Introduces a gentle tang that balances the flavors.
- 1 tablespoon sesame oil: Gives a toasty, nutty aroma that amplifies the taste.
- 1 teaspoon ginger, grated: Brings a fresh, spicy zing to the filling.
- 1 package egg roll wrappers: The thin, pliable shell that crisps to golden perfection.
- 1/4 cup water: Used for sealing the egg rolls tightly.
- Vegetable oil, for frying: Ensures a perfectly crispy outer layer.
How to Make Homemade Egg Rolls Recipe
Step 1: Cook the Ground Pork
Start by heating a large skillet or wok over medium heat. Add your ground pork, breaking it apart with a spoon as it cooks. Your goal is to see it turn golden brown and fully cooked through. This step is where the base flavor of the filling begins to form, so keep stirring to avoid clumps.
Step 2: Soften the Aromatics
Once the pork cooks, drain any excess fat for a lighter filling. Then toss in the finely chopped onions and cook them until they become translucent, which usually takes about 2-3 minutes. This softens their bite and lets their sweetness shine through.
Step 3: Add Garlic and Ginger
Next, stir in the minced garlic and grated ginger. The kitchen will start to smell amazing as these fragrant ingredients cook just long enough to release their essential oils without burning.
Step 4: Incorporate the Vegetables
Add in the shredded cabbage and carrots, stirring everything together. Cook for about 5-7 minutes until the veggies soften but still maintain some crunch. This freshness is key to the filling’s texture, giving it a fantastic bite.
Step 5: Season the Filling
Pour in the soy sauce, rice vinegar, and sesame oil to the skillet. Stir well to combine and cook for a couple more minutes, allowing the flavors to meld beautifully. Then remove the filling from the heat and let it cool slightly, so it’s easier to handle when wrapping.
Step 6: Wrap the Egg Rolls
Lay one egg roll wrapper flat on your surface with a corner pointing towards you. Spoon about 2 to 3 tablespoons of filling onto the center. Fold the bottom corner over the filling, tuck it tightly, then fold the sides in before rolling up to seal. Use a little water on the top corner to glue it shut. Repeat until all the filling and wrappers are used. Don’t worry if your first few don’t look perfect — practice makes perfect!
Step 7: Fry to Crispy Perfection
Heat about 2 inches of vegetable oil in a large pan over medium-high heat. Once hot, carefully place a few egg rolls into the oil, making sure not to crowd the pan. Fry each side for 3 to 4 minutes until golden brown and crisp. Remove with tongs and drain excess oil on paper towels.
How to Serve Homemade Egg Rolls Recipe
Garnishes
A sprinkle of chopped green onions or toasted sesame seeds over your egg rolls adds a pop of color and a subtle nutty crunch that brightens the presentation and flavor.
Side Dishes
Homemade egg rolls pair fabulously with simple side dishes like steamed jasmine rice or an Asian-style slaw. The fresh crunch and tang of the slaw complements the rich, crispy rolls perfectly.
Creative Ways to Present
For a festive touch, place the egg rolls upright in a narrow serving basket lined with parchment paper. Arrange small dipping bowls of sweet chili sauce, soy sauce, or hoisin on the side for a beautiful, interactive experience everyone will enjoy.
Make Ahead and Storage
Storing Leftovers
If you have any leftover egg rolls, store them in an airtight container in the refrigerator. They’re best eaten within 2 days for optimal crispness and flavor, so plan to enjoy them soon after cooking.
Freezing
You can freeze uncooked, wrapped egg rolls on a baking sheet until solid, then transfer them to a freezer bag. Keep them frozen up to 3 months. When ready to eat, fry them directly from frozen for the best texture.
Reheating
To reheat cooked egg rolls, pop them in a preheated oven at 375°F for 10-15 minutes to regain that crisp crust. Avoid microwaving as it tends to make them soggy.
FAQs
Can I use chicken instead of pork in this Homemade Egg Rolls Recipe?
Absolutely! Ground chicken or turkey works wonderfully as a leaner alternative and still absorbs all the savory flavors beautifully.
What can I substitute for egg roll wrappers?
You can try using spring roll wrappers or even thin wonton wrappers. Just adjust the amount of filling accordingly since the sizes vary.
Is it possible to bake these egg rolls instead of frying?
Yes, baking is a healthier option. Brush the egg rolls lightly with oil and bake at 400°F for about 15-20 minutes, turning halfway to ensure even crisping.
What dipping sauces go best with Homemade Egg Rolls Recipe?
Sweet and sour sauce, soy sauce, hoisin sauce, and spicy mustard are classic choices. Experiment to find your favorite combination!
Can I make these egg rolls vegetarian?
Definitely! Leave out the pork and add tofu, mushrooms, or extra veggies to keep the filling flavorful and satisfying.
Final Thoughts
Making your own Homemade Egg Rolls Recipe is such a rewarding experience that fills your kitchen with inviting aromas and your plate with crispy, savory goodness. Whether you’re cooking for family or entertaining friends, these egg rolls are sure to impress and bring smiles all around. So grab your skillet, unwrap those egg roll wrappers, and dive into this delightful culinary journey—you won’t be disappointed!
Print
Homemade Egg Rolls Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 15m
- Total Time: 0h 35m
- Yield: 12-15 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Description
This Homemade Egg Rolls recipe features a savory filling of ground pork, shredded cabbage, carrots, onions, and aromatic garlic and ginger, all beautifully wrapped in delicate egg roll wrappers and fried to golden perfection. These crispy, flavorful egg rolls are perfect as an appetizer or snack and can be paired with your favorite dipping sauce for a delightful treat.
Ingredients
Filling
- 2 cups cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup onions, finely chopped
- 2 cloves garlic, minced
- 1/2 pound ground pork
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
Egg Rolls
- 1 package egg roll wrappers
- 1/4 cup water (for sealing wrappers)
- Vegetable oil, for frying (about 2 inches in pan)
Instructions
- Prepare the skillet. Heat a large skillet or wok over medium heat to get ready for cooking the filling.
- Cook the ground pork. Add the ground pork to the skillet and cook while breaking it up with a spoon until it’s fully cooked and browned.
- Remove excess fat. Drain any excess fat from the skillet to keep the filling from being greasy.
- Sauté onions. Add the finely chopped onions and cook for 2-3 minutes until they start to soften.
- Add garlic and ginger. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes to release their aroma.
- Add vegetables. Mix in the shredded cabbage and carrots.
- Cook the filling. Stir everything and cook for 5-7 minutes until the vegetables soften and start to wilt.
- Add seasonings. Pour in the soy sauce, rice vinegar, and sesame oil.
- Combine flavors. Stir well and cook for an additional 2-3 minutes so the flavors meld together.
- Cool the filling. Remove the skillet from heat and let the filling cool slightly before assembling egg rolls.
- Arrange wrappers. Lay one egg roll wrapper flat on a clean surface with a corner facing you.
- Add filling. Spoon about 2-3 tablespoons of the cooled filling onto the center of the wrapper.
- Fold bottom corner. Fold the bottom corner over the filling, tucking it in tightly.
- Fold sides and roll. Fold in the sides and continue rolling tightly toward the top corner.
- Seal the roll. Dampen the top corner with a little water to seal the egg roll closed.
- Repeat rolling. Repeat the wrapping process with the remaining wrappers and filling.
- Heat oil for frying. In a large frying pan or wok, heat about 2 inches of vegetable oil over medium-high heat.
- Fry the egg rolls. Carefully add the egg rolls a few at a time, avoiding overcrowding, and fry for 3-4 minutes on each side until golden brown and crispy.
- Drain excess oil. Use tongs to remove egg rolls from oil and place on paper towels to drain.
- Cool before serving. Let the egg rolls cool a few minutes so they are safe to eat.
- Serve. Enjoy the egg rolls warm with your favorite dipping sauces like sweet and sour or soy sauce.
Notes
- Be careful when frying to avoid overcrowding the pan; cook in batches for best crispiness.
- Allow filling to cool before wrapping to prevent wrappers from tearing.
- You can customize the filling by adding mushrooms, bean sprouts, or substituting ground chicken or tofu.
- Keep wrapped egg rolls covered with a damp cloth while assembling to prevent wrappers from drying out.
- For a healthier option, bake the egg rolls at 400°F for 15-20 minutes, flipping halfway through.
