Crispy on the outside and loaded with tender vegetables and savory pork on the inside, these Easy Chinese Egg Rolls are pure comfort in every crunchy bite. Golden and delicious, they’re the kind of appetizer that disappears fast at family dinners, parties, or weekend take-out nights at home. No deep fryer needed — just a skillet, simple ingredients, and a few minutes to roll up these little pockets of flavor!
Who Is This Recipe For
This recipe is for anyone craving that irresistible take-out taste without leaving home. Perfect for busy weeknights, family gatherings, or game days, these homemade egg rolls are fun to make and even more fun to eat. They’re budget-friendly, freezer-friendly, and guaranteed to impress.
Why It’s Great
- Crispy and golden with minimal effort
- Ready in under 30 minutes
- Can be air-fried or deep-fried
- Great for using leftover meat or veggies
- Perfectly pairs with sweet-and-sour or duck sauce
Ingredients
- 1 tablespoon vegetable oil
- ½ pound ground pork or chicken
- 2 cups shredded cabbage (or coleslaw mix)
- 1 carrot, grated
- 2 green onions, finely sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- Salt and pepper to taste
- 10 egg roll wrappers
- 1 beaten egg (for sealing)
- Vegetable oil, for frying
Instructions
- Cook the filling: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add ground pork, garlic, and ginger. Cook until browned.
- Add the veggies: Stir in cabbage, carrots, and green onions. Season with soy sauce, sesame oil, salt, and pepper. Cook for 3–4 minutes, just until the cabbage softens. Remove from heat and let cool slightly.
- Assemble the rolls: Lay an egg roll wrapper flat, corner facing you like a diamond. Add 2 tablespoons of filling near the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal.
- Fry or air fry:
- To fry: Heat 1 inch of oil in a skillet to 350°F (175°C). Fry rolls for 2–3 minutes per side until golden brown.
- To air fry: Spray lightly with oil and air fry at 400°F (200°C) for 7–8 minutes, turning halfway.
- Drain on paper towels and serve warm with your favorite dipping sauce.
Kitchen Equipment Needed
- Large skillet or wok
- Mixing bowl
- Tongs
- Paper towels
- Air fryer or deep skillet
Storage Tips
Let egg rolls cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy. You can also freeze them (uncooked) for up to 2 months — just fry or bake straight from frozen.
Recipe Variations
- Vegetarian: Skip the meat and double the cabbage and carrots.
- Spicy: Add chili flakes or a splash of Sriracha to the filling.
- Sweet twist: Add a bit of chopped pineapple or hoisin sauce for extra depth.
FAQ
Can I bake egg rolls instead of frying?
Yes! Brush lightly with oil and bake at 400°F (200°C) for about 12–15 minutes, flipping once.
What’s the difference between egg rolls and spring rolls?
Egg rolls have a thicker, bubbly wrapper and are fried, while spring rolls use thin rice wrappers and are often served fresh.
Can I make them ahead?
Definitely. Assemble them, cover with plastic wrap, and refrigerate up to 24 hours before cooking.
Conclusion
These Easy Chinese Egg Rolls bring restaurant flavor right to your kitchen — crispy, savory, and full of fresh veggies and spice. Perfect as a snack, side, or appetizer, they’re proof that the best comfort food doesn’t have to be complicated. One bite, and you’ll know why these rolls are everyone’s favorite!
Enjoy !!!
