Yes please 😄—Easy Homemade Chinese Egg Rolls are way simpler than they look and SO much better than takeout.
🥢 Easy Homemade Chinese Egg Rolls
Ingredients (makes ~10–12)
Filling
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1 lb ground pork or chicken (or shrimp / veggie)
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2 cups shredded cabbage (or coleslaw mix)
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1 cup shredded carrots
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2 green onions, sliced
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2 cloves garlic, minced
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1 tsp fresh ginger (or ½ tsp powder)
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2 tbsp soy sauce
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1 tsp sesame oil
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½ tsp black pepper
For rolling
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Egg roll wrappers
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1 egg + 1 tbsp water (for sealing)
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Oil for frying
Instructions
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Cook the filling
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Heat a pan over medium heat.
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Brown the meat until cooked.
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Add garlic & ginger, cook 30 seconds.
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Add cabbage, carrots, green onions.
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Stir in soy sauce, sesame oil, pepper.
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Cook 2–3 minutes until veggies soften.
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Let filling cool completely.
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Assemble
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Place wrapper in a diamond shape.
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Add 2–3 tbsp filling near bottom corner.
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Fold bottom over filling, fold in sides, roll tightly.
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Seal edge with egg wash.
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Fry
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Heat oil to 350°F (175°C).
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Fry 2–3 minutes per side until golden brown.
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Drain on paper towels.
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🌟 Tips for Crispy Egg Rolls
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Don’t overfill
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Cool filling before rolling
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Fry in small batches
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Keep wrappers covered so they don’t dry out
🔥 Variations
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Air fryer: spray with oil, cook 380°F for 8–10 min
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Baked: brush with oil, bake 400°F for 15–18 min
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Veggie: cabbage, mushroom, bamboo shoots, bean sprouts
🥣 Dipping Sauce (Quick)
Mix:
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¼ cup sweet chili sauce
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1 tbsp soy sauce
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1 tsp rice vinegar
If you want, I can also share:
✔ Restaurant-style crunchy wrappers
✔ Make-ahead & freezer instructions
✔ Authentic Chinese seasoning version