Easy Homemade Chinese Egg Rolls are crispy, golden, and packed with savory flavor—just like your favorite takeout, but made right in your own kitchen. With a crunchy wrapper and a well-seasoned filling, these egg rolls are surprisingly simple to prepare and perfect for family dinners, parties, or weekend cooking projects.
This recipe keeps things approachable, using easy-to-find ingredients and straightforward steps. Once you make them at home, you’ll appreciate how fresh, hot, and satisfying they are compared to restaurant versions.
Yield and Timing
This recipe makes 12–14 egg rolls.
Prep time is 20 minutes, with 15 minutes of cooking time.
Ingredients
For the filling:
- 1 tablespoon vegetable oil
- 1 pound ground pork or chicken
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional but recommended)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
For assembly and frying:
- 12–14 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
Preparation
Heat the vegetable oil in a large skillet over medium heat. Add the ground meat and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
Add the garlic and ginger and cook for about 30 seconds until fragrant. Stir in the cabbage and carrots and cook for 3–4 minutes, until softened but not mushy.
Season the mixture with soy sauce, sesame oil, salt, and black pepper. Stir well, then remove from heat and let the filling cool slightly.
To assemble the egg rolls, place one wrapper on a clean surface in a diamond shape. Spoon 2–3 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, fold in the sides, then roll tightly toward the top. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers.
Heat about 2 inches of vegetable oil in a deep pan or skillet to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3–4 minutes per batch.
Remove and drain on paper towels.
Serving Suggestions
Serve hot with sweet and sour sauce, duck sauce, soy sauce, or spicy chili sauce. These egg rolls pair well with fried rice, lo mein, or a simple Asian-style salad.
Storage and Reheating
Leftover egg rolls can be stored in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep them crispy. They also freeze well before or after frying.
Why This Recipe Works
These egg rolls strike the perfect balance—crispy outside, savory and juicy inside, and easy enough for home cooks of any level. With simple ingredients and classic flavors, Easy Homemade Chinese Egg Rolls bring restaurant-style comfort straight to your table, fresh and satisfying every time.
Enjoy !!!!
