These homemade egg rolls are crisp, flavorful, and filled with a savory mixture that beats takeout. The pastry is delicate yet strong enough to hold the filling, making these perfect as an appetizer or snack for gatherings, game days, or weeknight treats.
If you enjoy Asian-inspired cooking, try other recipes on the site for more family-friendly meals and weeknight ideas.
Table of Contents
⭐️ Why this recipe works
- Fresh homemade pastry gives a tender, fresh wrapper that’s superior to store-bought sheets.
- Balanced filling combines protein with crunchy vegetables for satisfying texture and flavor.
- Layered aromatics like garlic, ginger, and soy sauce build umami and depth.
- Crispy finish is achieved by frying at the right temperature so the shell browns without becoming greasy.
- Flexible recipe — easy to swap proteins or make vegetarian, baked, or air-fryer versions.
🧾 Ingredients overview
- Plain (all-purpose) flour — base for the dough that gives structure.
- Ice-cold water — produces a firm, manageable dough.
- Egg — enriches the dough and seals the rolls.
- Cornstarch — dusting to prevent wrappers from sticking.
- Ground pork or chicken — a flavorful protein option.
- Cabbage — adds crunch and volume.
- Carrots — add sweetness and texture contrast.
- Garlic and ginger — aromatic base for the filling.
- Soy and oyster sauces — provide saltiness, umami, and depth.
- Sesame oil and spring onions — finish the filling with nutty and fresh notes.
- Vegetable oil — for cooking the filling and frying.
👩🏻🍳 Here’s how to make it
Homemade Egg Rolls — step-by-step
- Prepare the dough: Mix flour, ice-cold water, egg, and salt into a sticky dough. Knead until smooth and elastic and rest for 30 minutes.
- Roll and cut: Roll dough thin on a floured surface (about 3 mm), cut into squares, and dust with cornstarch to prevent sticking.
- Cook the filling: Sauté garlic and ginger in a little oil, brown the ground meat, then stir in soy sauce, oyster sauce, and sesame oil. Add cabbage, carrots, and bean sprouts and cook until tender.
- Assemble: Spoon filling onto each pastry square, fold the bottom corner over, fold in the sides, and roll tightly. Seal with beaten egg.
- Fry: Heat oil to 180°C (350°F) and fry in batches until golden and crispy, about 3–4 minutes per batch. Drain on paper towels and serve hot.
📖 Variations
- Vegetarian: Use tofu, mushrooms, or extra vegetables instead of meat.
- Air fryer: Brush assembled rolls with oil and air-fry at 180°C (350°F) for 10–12 minutes, turning once.
- Baked: Bake at 200°C for 20–25 minutes, brushing with oil for a lighter version.
- Gluten-free: Substitute gluten-free flour and use tamari in place of soy sauce.
- Spicy: Add chopped chili or hot sauce to the filling for heat.
💡 Chef’s Guide: Expert Tips
Practical tips to get the best results:
- Store wrappers: Layer with parchment and freeze to keep them from sticking.
- Cool the filling: Let the filling cool before wrapping to prevent steam from softening the wrappers.
- Try different proteins: Shrimp, duck, or jackfruit make interesting alternatives.
🍯 Storing and reheating leftovers
- Fridge: Keep cooked egg rolls in an airtight container for up to 3 days.
- Freezer: Freeze uncooked assembled rolls on a tray, then transfer to a bag for up to 3 months; fry from frozen, adding a minute or two.
- Reheat: Use the oven at 180°C (350°F) for 10–12 minutes or an air fryer for 5–6 minutes to restore crispiness.
❓Recipe FAQ’s
What’s the best way to keep egg rolls warm for a party?
Keep fried egg rolls on a wire rack set over a baking sheet in a low oven (about 100°C / 200°F) to retain heat and crispness until serving.
Can I make egg rolls in a non-stick skillet instead of deep-frying?
You can shallow-fry in a non-stick skillet, but they may not brown as evenly as with deep frying. Turn frequently to achieve an even color and texture.
Want more easy Asian recipes? Explore other simple dishes and weeknight ideas to expand your repertoire.
If you make these Homemade Egg Rolls, please leave a comment and rating — it helps others find the recipe and improves the post.
Easy Homemade Egg Rolls
These homemade egg rolls are crispy and packed with a savory filling—great as an appetizer or snack.
5 from 1 vote
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 20 Egg Rolls
Author: Deborah Rainford
Ingredients
For the Pastry:
- 240 g (2 cups) plain (all-purpose) flour, plus more for rolling
- 60 ml (1/4 cup) ice-cold water, plus up to 60 ml more if needed
- 1 large egg
- 1 tsp salt
- 2 tbsp cornstarch, for dusting
For the Filling:
- 300 g (2/3 lb) ground pork or chicken
- 150 g (2 cups) cabbage, finely shredded
- 100 g (3/4 cup) carrots, julienned
- 50 g (1/2 cup) bean sprouts
- 3 cloves garlic, minced
- 15 g (2 tbsp) ginger, minced
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) oyster sauce
- 5 ml (1 tsp) sesame oil
- 2 spring onions, finely chopped
- 15 ml (1 tbsp) vegetable oil for cooking the filling
- 1 egg, lightly beaten (for sealing)
For Frying:
- 500 ml (2 cups) vegetable oil
Instructions
Prepare the Pastry:
- In a large bowl, mix flour, 60 ml ice-cold water, egg, and salt until a sticky dough forms. Add up to 60 ml more water if needed.
- Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. Rest for 30 minutes, then divide and roll thin to about 3 mm. Cut into 9 cm (3½ inch) squares and dust with cornstarch. Stack or freeze for later use.
Make the Filling:
- Heat 15 ml vegetable oil in a large skillet over medium heat. Sauté minced garlic and ginger until fragrant.
- Add ground meat and cook until browned. Stir in soy sauce, oyster sauce, and sesame oil.
- Add cabbage, carrots, and bean sprouts and cook 3–4 minutes until vegetables are tender. Mix in spring onions and let the filling cool slightly.
Assemble the Egg Rolls:
- Place one wrapper with a corner facing you. Spoon about 2 tablespoons of filling onto the lower third.
- Fold the bottom corner up over the filling, fold in the sides, and roll tightly toward the top corner. Brush beaten egg on the final corner to seal. Repeat with remaining wrappers.
Fry the Egg Rolls:
- Heat 500 ml oil in a deep pot or fryer to 180°C (350°F). Fry egg rolls in batches, turning occasionally, until golden and crispy, about 3–4 minutes per batch.
- Remove with a slotted spoon and drain on paper towels. Serve hot.
Notes
- Make ahead: Assemble and freeze; fry from frozen, adding a minute or two to cook time.
- Vegetarian: Replace meat with mushrooms or extra vegetables.
- Serving tip: Offer sweet chili, soy sauce, or other favorite dipping sauces.
Nutrition
Calories: 312kcal
| Carbohydrates: 12 g
| Protein: 5 g
| Fat: 28 g
| Carbohydrates: 12 g
| Protein: 5 g
| Fat: 28 g
Meet the Chef!
Hi, I’m Debs, a Cordon Bleu-trained chef who focuses on easy, affordable recipes that deliver big flavors. My goal is to help you cook with confidence while keeping costs down.
Learn more about me →