February 17, 2023
Review RecipeHomemade Egg Rolls
You will be surprised how easy it is to make these homemade egg rolls loaded with flavorful filling and fried until crispy.
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Table of Contents
These homemade egg rolls are so easy to make and SO delicious you’ll never want to order delivery again. With a crispy wrapper and tasty filling of pork and veggies, these craveable bundles are deep-fried to perfection and perfect for snacking.
Homemade Egg Rolls Ingredients
You’ll need:
- 2 tablespoons vegetable oil
- 3½ cups tricolor coleslaw mix
- 1½ teaspoons minced garlic
- ¾ teaspoon “squeeze” ground ginger
- ¾ pound ground pork
- 2 teaspoons soy sauce
- 1 teaspoon pure sesame oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 large egg
- 1 tablespoon water
- 12 egg roll wrappers
- 3 cups vegetable oil for frying
SUBSTITUTIONS AND ADDITIONS
PORK: You can substitute ground chicken or ground turkey for ground pork. You can also use shredded chicken or shredded pork instead of ground meat.
COLESLAW: You can substitute thinly sliced green cabbage for the tricolor coleslaw in this easy egg roll recipe.
GINGER: If you cannot find the “squeeze” tube of ginger, you can substitute ½ teaspoon of ground powdered ginger. You can also use chopped or shredded ginger.
How to Make This Homemade Egg Rolls Recipe
OUR RECIPE DEVELOPER SAYS
If you don’t want to fry your egg rolls right away, you can arrange them on a sheet pan lined with parchment paper, cover them tightly with plastic, and store them in the fridge for up to one day.
STEP ONE: Add the 2 tablespoons of vegetable oil to a 10 to 12-inch nonstick skillet over medium-high heat. Add the tricolor coleslaw and saute for about 2 minutes, stirring often, until the slaw is softened.
STEP TWO: Add the minced garlic and ginger. Saute for another minute, then transfer to a large heat-safe mixing bowl.
STEP THREE: Add the ground pork to the skillet over medium-high heat, and cook for 3 to 4 minutes. Be sure to stir often to break up the pork while cooking.
STEP FOUR: Add the cooked pork to the large mixing bowl with the cooked slaw. Stir to combine.
STEP FIVE: Stir in the soy sauce, sesame oil, salt, and black pepper.
STEP SIX: Add the egg and tablespoon of water to a small bowl. Whisk to combine. Set it aside.
STEP SEVEN: Lay 1 egg roll wrapper with the points making a diamond shape. Use a pastry brush to paint the beaten egg wash around the outer edges of the wrapper.
STEP EIGHT: Measure 2½ tablespoons of pork mixture into the center of the wrapper.
STEP NINE: Fold the bottom point over the filling.
STEP TEN: Fold the 2 sides over the edge of the center, like a purse. Seal the corners of the purse by pinching the points of the edges together.
STEP ELEVEN: Roll the bottom towards the top point. Use your fingers to make sure the top edges seal. Repeat for the remaining egg rolls.
PRO TIP:
If you need to, dip your fingers into the egg wash and run them along the edge of the wrapper to make a better seal.
STEP TWELVE: Add the 3 cups of oil to a 10 to 12-inch deep-sided skillet over medium-high heat. The oil should reach between 325 to 340°F. Adjust the heat up or down to keep the oil temperature as consistent as possible.
PRO TIP:
Use a candy/oil thermometer to gauge the oil temperature properly.
STEP THIRTEEN: Line a 9×13 baking dish with paper towels to drain the excess oil from the egg rolls once cooked.
STEP FOURTEEN: Carefully add 3 egg rolls at a time to the hot oil, seam side down. Cook for 2 to 3 minutes per side until golden brown. Transfer the cooked egg rolls to the paper towel-lined baking dish to drain. Serve immediately.
How To Serve
Serve these savory rolls with your favorite dipping sauce, including sweet and sour sauce, plum sauce, or sweet chili sauce. They make a delicious appetizer and would be yummy served along with our homemade fried rice and sesame chicken.
Two more delicious fried appetizers that we love are our fried pickles and fried zucchini.
MORE APPETIZER RECIPES
Storage
IN THE FRIDGE: Store any leftover egg rolls in an airtight container in the refrigerator for up to 2 days.
IN THE FREEZER: You can freeze the uncooked egg rolls for up to 1 month. Place the egg rolls on a baking sheet and then cover them with foil. When you are ready to cook the egg rolls, carefully add the frozen egg rolls to the heated oil. You will need to add an extra 1½ to 2 minutes to the cooking time.
Fried to crispy perfection, this homemade egg rolls recipe is much tastier than takeout. They are stuffed with a flavorful filling that you can customize to your liking and are quick and easy to make.
FREQUENTLY ASKED QUESTIONS
What is the difference between egg rolls and spring rolls?
Egg rolls are usually filled with a coleslaw mix and pork, while spring rolls typically contain only cooked vegetables
What kind of hot oil is best for deep frying?
Fry only with oils that have a high smoking point. The smoking point is the temperature it takes for the oil to start to break down and smoke. Once it smokes, it’s not suitable for frying. Good oils to use are peanut oil, canola oil, sunflower oil, safflower oil, corn oil, or vegetable oil. On the other hand, olive oil is not a good oil to fry in.
Can I turn these into vegetarian egg rolls?
If you leave out the ground pork in the filling, you can turn these into a vegetarian version.
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- Sheet Pan Nachos
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- Potato Chip Chicken
- Pineapple Coleslaw
- Chicken and Dumplings
- Cabbage Rolls
- KFC Copycat Coleslaw
Homemade Egg Rolls
You will be surprised how easy it is to make these homemade egg rolls loaded with flavorful filling and fried until crispy.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Ingredients
- 2 tablespoons vegetable oil
- 3½ cups tricolor coleslaw
- 1½ teaspoons minced garlic
- ¾ teaspoon “squeeze” ground ginger
- ¾ pound ground pork
- 2 teaspoons soy sauce
- 1 teaspoon pure sesame oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 large egg
- 1 tablespoon water
- 12 egg roll wrappers
- 3 cups vegetable oil, for frying
Instructions
- Add the 2 tablespoons of vegetable oil to a 10 to 12-inch nonstick skillet over medium-high heat. Add the tricolor coleslaw and saute for about 2 minutes, stirring often, until the slaw is softened.
- Add the minced garlic and ginger. Saute for another minute, then transfer to a large heat-safe mixing bowl.
- Add the ground pork to the skillet over medium-high heat, and cook for 3 to 4 minutes. Be sure to stir often to break up the pork while cooking.
- Add the cooked pork to the large mixing bowl with the cooked slaw. Stir to combine.
- Stir in the soy sauce, sesame oil, salt, and black pepper.
- Add the egg and tablespoon of water to a small bowl. Whisk to combine. Set it aside.
- Lay 1 egg roll wrapper with the points making a diamond shape. Use a pastry brush to paint the egg wash around the outer edges of the wrapper.
- Measure out 2½ tablespoons of filling into the center of the wrapper.
- Fold the bottom point over the filling.
- Fold the 2 sides over the edge of the center, like a purse. Seal the corners of the purse by pinching the points of the edges together.
- Roll the bottom towards the top point. Use your fingers to make sure the top edges seal. Repeat for the remaining egg rolls.
- Add the 3 cups of oil to a 10 to 12-inch deep-sided skillet over medium-high heat. The oil should be between 325 to 340°F. Adjust the heat up or down to keep the oil temperature as consistent as possible.
- Line a 9×13 baking dish with paper towels to drain the egg rolls once cooked.
- Carefully add 3 egg rolls at a time to the oil, seam side down. Cook for 2 to 3 minutes per side, until golden brown. Transfer the cooked egg rolls to the paper towel-lined baking dish to drain. Serve immediately.
Notes
- If you don’t want to fry your egg rolls right away, you can arrange them on a sheet pan lined with parchment paper, cover them tightly with plastic, and store them in the fridge for up to one day.
- If you need to, dip your fingers into the egg wash and run them along the edge of the wrapper to make a better seal.
- Use a candy/oil thermometer to gauge the oil temperature properly.
Nutrition
Calories: 128kcal | Carbohydrates: 9g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 37mg | Sodium: 253mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 1mg
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Comments
Mr.Tony L.Young says
I love it,please keep in touch and sent me more recipes and thanks ladies,AMEEN🥴😳🙄🤨🤔😘😍😇😊