Best Egg Rolls

4.4
(695)

Crispy egg rolls filled with seasoned pork, cabbage, and carrots are a fabulous side dish to serve alongside stir-fry dishes. These homemade egg rolls are almost identical to what you'd get at a Chinese restaurant! Serve warm with egg roll sauce or soy sauce if desired.

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Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
Servings:
8
Yield:
8 egg rolls

It's easier than you think to make restaurant-worthy egg rolls in the comfort of your own kitchen. With this top-rated recipe, you'll learn how to make perfect egg rolls (and how to roll egg rolls) in less than half an hour.

looking into a plate of egg rolls with one cut open, served with a side of soy sauce
Dotdash Meredith Food Studios

What Is An Egg Roll?

An egg roll is a fried appetizer that's found on countless Chinese-American restaurant menus. It consists of a thick, crispy wheat flour skin filled with shredded cabbage, pork, and other ingredients. Egg rolls are fried in hot oil, served warm, and usually dipped in duck sauce or soy sauce.

Why Are Eggs Rolls Called Egg Rolls?

Contrary to popular belief, egg rolls don't contain any eggs. So where does the name come from? Nobody quite knows, but there are a couple of theories. One legend holds that the popular appetizer is a twist on a dish called Dan Gun, which consists of ingredients (such as ham, sprouts, and mushrooms) wrapped in a thin omelet. Since omelets are made of eggs, the newer dish was called an "egg roll."

What's In An Egg Roll?

This egg roll recipe calls for a ginger- and garlic-packed filling of pork, cabbage, and carrots. The filling is stuffed in a store-bought egg roll wrapper, which is sealed with a flour paste and fried to crispy perfection in hot peanut oil.

Egg Roll vs. Spring Roll

Egg rolls and spring rolls are both cylindrical appetizers associated with Chinese cuisines, but there are few notable differences. Spring rolls are wrapped in thin flour or rice wrappers before being baked, fried, or left uncooked. Egg rolls, meanwhile, are wrapped in a thick wrapper that is then deep-fried.

Spring rolls, which have ancient Chinese origins, are usually stuffed with seasonal vegetables and sometimes chicken or shrimp. Egg rolls, which were likely invented in the U.S, are often filled with pork and veggies. The egg roll is an ancestor of the spring roll.

How to Make Egg Rolls

You'll find the full recipe below (including step-by-step instructions for how to roll egg rolls), but here's a brief overview of what can you can expect:

Make the Filling

Cook seasoned ground pork until brown and crumbly. Mix cooked pork, cabbage, and carrots in a large bowl. Meanwhile, mix flour and water in a small bowl.

Fill and Roll

Lay one egg roll wrapper on a clean work surface. Place a scoop of the filling in the center of the wrapper and roll. Fold tightly and seal with flour paste.

Fry and Serve

Fry the egg rolls until they're golden-brown and crispy. Drain on wire racks and/or paper towels. Sprinkle the finished egg rolls with sesame seeds (if you have them) and serve with your dipping sauce of choice.

Egg Roll Dipping Sauce

Pair your homemade egg rolls with soy sauce, duck sauce, or one of these Asian-inspired ideas:

Quick Egg Roll Dipping Sauce
Sesame Dipping Sauce
Sweet and Sour Dipping Sauce

Explore our entire collection of Sauces and Condiments.

Where to Buy Egg Roll Wrappers

You can typically find egg roll wrappers in the international food aisle, the produce section, or the deli section of the grocery store. If your local grocery store doesn't have egg roll wrappers, you may have to check the nearest Asian market or order them online.

Allrecipes Community Tips and Praise

"Best egg rolls ever," raves jen. "I made these last night and my husband liked them so much he asked me to make them again tonight. They're super easy to make. I doubled the amount of ginger and used fresh minced garlic."

"These are great, although after making them a few times, I would recommend using canola oil to fry them in," says one Allrecipes community member. "I got a much crispier egg roll using that instead of peanut oil. Also, I added scrambled eggs, and extra cabbage. Beware, this recipe makes a lot of filling!!"

"This was a great, easy recipe," according to Melanie S. "I added soy sauce to the meat before rolling as others had suggested and they were wonderful. The entire crowd was thrilled! This one's a keeper! Thanks!"

Editorial contributions by Corey Williams

Ingredients

  • 1 pound ground pork

  • 1 teaspoon ground ginger, or more to taste

  • 1 teaspoon garlic powder, or more to taste

  • 2 cups shredded cabbage

  • 2 ounces shredded carrots

  • 2 tablespoons all-purpose flour

  • 2 tablespoons water

  • 1 quart peanut oil for frying, or as needed

  • 8 (7 inch square) egg roll wrappers

  • 2 tablespoons sesame seeds (Optional)

Directions

  1. Season pork with ginger and garlic powder in a large bowl; mix until thoroughly combined.

  2. Place pork in a medium skillet over medium heat. Cook and stir until pork is browned and crumbly, 5 to 7 minutes.

  3. Combine cooked pork, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined.

  4. Mix four and water together in a small bowl until a paste forms.

  5. Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat.

  6. While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper. Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner. Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.

  7. Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.

  8. Place egg rolls on a serving plate and sprinkle sesame seeds over top.

    looking into a plate of egg rolls with one cut open, served with a side of soy sauce
    Dotdash Meredith Food Studios

Tips

To save on prep time, use a store-bought coleslaw mix instead of slicing your own cabbage and carrots.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts (per serving)

334 Calories
21g Fat
23g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 334
% Daily Value *
Total Fat 21g 26%
Saturated Fat 5g 26%
Cholesterol 40mg 13%
Sodium 220mg 10%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 14g
Vitamin C 7mg 36%
Calcium 56mg 4%
Iron 2mg 12%
Potassium 240mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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