These crispy Fried Egg Rolls are filled with seasoned ground pork, fresh vegetables, and a savory marinade. Wrapped in a crunchy shell, they make an ideal appetizer or side dish. The filling combines shredded cabbage, mung bean sprouts, shiitake mushrooms, and optional cellophane noodles for a pleasing mix of textures. Fry until golden for a satisfying crunch with every bite.
Crispy Fried Egg Rolls
Maintaining the right oil temperature ensures a crisp exterior without excess oil absorption. These egg rolls freeze well, so you can make large batches ahead of time for quick snacks or an easy meal for kids and grown-ups alike.
Why You’ll Love This Dish
- Crispy & Flavorful – A golden wrapper gives a crunchy contrast to the juicy, well-seasoned filling.
- Customizable – Substitute pork with chicken, shrimp, or tofu to suit dietary preferences.
- Party-Friendly – Great for entertaining and easy to prepare in advance.
- Freezer-Friendly – Make a big batch and cook only what you need.
- Pairs Well with Sauces – Try sweet and sour, soy, or chili garlic sauce for dipping.
Homemade Egg Rolls Shopping List
Here’s what you’ll need to make egg rolls at home. For exact measurements, use the recipe card below.
- Ground pork (or preferred protein)
- Soy sauce
- Fresh ginger
- Minced garlic
- Sesame oil
- Rice vinegar
- Sugar
- Shredded cabbage
- Mung bean sprouts
- Cellophane noodles (optional)
- Green onions
- Shiitake mushrooms
- Egg roll wrappers
- Oil for frying
- Cornstarch slurry for sealing
How to Make Egg Rolls at Home
The steps below provide a clear overview of the process. Follow the detailed recipe card for exact quantities and times.
- Prepare the Marinade and Meat – Combine ground pork with soy sauce, ginger, garlic, sesame oil, rice vinegar, and sugar. Let it rest so the flavors meld.
- Cook the Vegetables – Stir-fry shredded cabbage, bean sprouts, mushrooms, and green onions briefly in a hot pan with a little oil. Drain any excess liquid to avoid soggy rolls.
- Cook the Pork – Stir-fry the marinated pork until fully cooked and finely broken up. Mix it with the cooked vegetables.
- Wrap the Egg Rolls – Place a small portion of filling on a wrapper, roll tightly, fold in the sides, and seal the edge with a cornstarch slurry.
- Fry Until Golden – Heat oil to 350–375°F (175–190°C) and fry in batches 2–3 minutes until the wrappers are crisp and golden. Drain on paper towels and serve hot with dipping sauce.
FAQ
How do I store leftover egg rolls?
Place cooled egg rolls in an airtight container and refrigerate up to 3 days. For longer storage, freeze them before frying or freeze fully cooked rolls after cooling.
Can I make these in advance?
Yes. Assemble and freeze the egg rolls on a single layer until solid, then transfer to a freezer bag. Fry from frozen—add about a minute to the cooking time.
What are some variations?
Use ground chicken, shrimp, or tofu instead of pork. Add finely shredded carrots, bell peppers, or water chestnuts for more texture and flavor.
How to properly roll an egg roll
Lay the wrapper so a corner points toward you. Place 1–2 tablespoons of filling near the bottom corner. Fold the bottom corner up and roll tightly to cover the filling, fold the two side corners inward, then finish rolling. Seal the final corner with a cornstarch slurry to keep it closed during frying. Avoid stacking rolls before frying—use parchment or waxed paper to separate them.
How do I reheat egg rolls?
Reheat in a 375°F oven for about 10–12 minutes or in an air fryer at 350°F for 5–7 minutes to restore crispness. Microwaving is not recommended because it softens the wrapper.
Can you freeze egg rolls?
Yes. For cooked rolls, cool completely, wrap individually, and freeze in a sealed bag. For raw rolls, wrap tightly in plastic and freeze on a sheet pan until solid, then transfer to a bag. Frozen rolls keep best for 1–2 months.
How long do egg rolls last in the freezer?
Properly wrapped egg rolls maintain best quality for 1 to 2 months. Beyond that, they remain safe but may lose texture and flavor.
What sauces are best for egg rolls?
Popular choices include sweet and sour sauce, soy sauce, teriyaki, or chili garlic sauce. Other options are soy-ginger, spicy peanut, hoisin-based, or fruity spicy sauces—pick a couple of contrasting flavors to please guests.
Can you substitute anything for pork?
Absolutely. Egg rolls are versatile: use ground chicken, shrimp, or tofu for different diets. You can also change up the vegetables—celery, carrots, or extra sprouts all work well.
Serve This With…
- Sweet and Sour Sauce – Adds a bright, tangy contrast.
- Hot and Sour Soup – A warming side for a fuller meal.
- Garlic Green Beans – Simple, flavorful vegetable side.
- Steamed Rice – Balances the fried texture for a satisfying plate.
Great Mains To Serve With Egg Rolls
Egg rolls pair well with a range of mains, from noodle stir-fries to grilled proteins. They also fit perfectly into an appetizer-focused meal alongside other small plates.
- Shrimp Yakisoba – A hearty noodle stir-fry with shrimp and vegetables.
- Spicy BBQ Pork Tenderloin – A simple, flavor-forward main that complements egg rolls.
- Spicy BBQ Pork Rice Bowl – Builds on tender pork with rice and vegetables for a complete meal.
- Spicy Tonkotsu Miso Ramen – A rich, comforting ramen for a more indulgent dinner.
- Chicken and Eggplant Stir-Fry – A quick, savory stir-fry with satisfying textures.
- Fried Wontons – Another fried favorite that makes for a fun appetizer night.
- Spicy Miso Chicken Wings – Bold, saucy wings that pair well with crisp egg rolls.
- Coconut Shrimp – A crisp, sweet, and tropical contrast to savory pork egg rolls.
About Authenticity
This recipe reflects an Americanized take on Asian flavors and is crafted to be approachable and tasty. If you’re after more traditional or region-specific recipes, explore specialty sources and cookbooks that focus on authentic techniques and ingredients.
Pin For Later
Egg Rolls
Homemade egg rolls are delicious and fun to make. Prepare a big batch for gatherings or freeze extras for a quick meal.
30 minutes
30 minutes
1 hour
Ingredients
Meat & Marinade
- 2 pounds ground pork
- 3 tablespoons soy sauce
- ½ teaspoon finely diced fresh ginger
- ½ teaspoon minced garlic
- 3 drops sesame oil
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
Vegetables
- 6 cups shredded cabbage
- 2 cups mung bean sprouts
- ½ cup cellophane noodles, soaked (optional)
- 1 bunch green onions, green parts, diced
- 10 small or medium shiitake mushrooms, diced
- 2 packages egg roll wrappers, about 60 total
- Oil for frying
- Cornstarch slurry for sealing
Instructions
- Mix the meat and marinade ingredients together and set aside.
- Toss the vegetables together and stir-fry briefly in a drizzle of oil. Remove and drain to prevent sogginess.
- Cook the pork mixture, breaking it into a fine mince until fully cooked. Combine with the vegetables.
- Wrap the filling in egg roll wrappers using the method described above and seal with a cornstarch slurry.
- Fry in batches in 2–3 inches of oil heated to 350–375°F (175–190°C) until golden brown, about 2–3 minutes per batch.
- Serve hot with sweet and sour or your preferred dipping sauce.
Nutrition Information:
Yield:
24
Serving Size:
1
Amount Per Serving:
Calories: 562
Total Fat: 13g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 7g
Cholesterol: 36mg
Sodium: 656mg
Carbohydrates: 100g
Fiber: 15g
Sugar: 26g
Protein: 23g
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