These egg rolls are crispy, savory, and much better than takeout—plus you can customize the filling to your liking. This recipe streamlines the process for home cooks.
Ingredients
For the Filling:
· 1 lb ground pork (or chicken, shrimp, or tofu for vegetarian)
· 4 cups shredded cabbage (or coleslaw mix)
· 1 cup shredded carrots
· ½ cup chopped shiitake mushrooms (canned or fresh)
· 3 cloves garlic, minced
· 1 tbsp fresh ginger, minced
· 3 green onions, chopped
· 2 tbsp soy sauce
· 1 tbsp oyster sauce (or hoisin for vegetarian)
· 1 tsp sesame oil
· ½ tsp sugar
· Salt and pepper to taste
· 1 tbsp vegetable oil for cooking
Other:
· 1 package egg roll wrappers (about 20-24 sheets)
· 1 tbsp cornstarch mixed with 2 tbsp water (sealing paste)
· Vegetable or peanut oil for frying (about 4-6 cups)
For Serving:
· Sweet and sour sauce, duck sauce, or spicy mustard
Instructions
- Prepare the Filling
· Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
· Add ground pork and cook until browned, breaking it up as it cooks.
· Add garlic and ginger, stir for 30 seconds until fragrant.
· Add cabbage, carrots, mushrooms, and green onions. Stir-fry for 4-5 minutes until vegetables are wilted but still slightly crisp.
· Stir in soy sauce, oyster sauce, sesame oil, sugar, salt, and pepper. Cook for another minute.
· Transfer filling to a colander or bowl and let it cool completely (important to prevent soggy wrappers).
- Wrap the Egg Rolls
· Lay one egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape).
· Place about 2-3 tbsp of filling near the bottom corner.
· Fold the bottom corner over the filling, then fold in the left and right corners.
· Roll tightly toward the top corner.
· Use the cornstarch paste to seal the final corner. Place seam-side down on a tray.
· Repeat with remaining wrappers and filling, keeping wrappers covered with a damp towel to prevent drying.
- Cook the Egg Rolls
Deep-Frying Method (Traditional Crispy Result):
· Heat 3 inches of oil in a heavy pot to 350–375°F (175–190°C).
· Fry 3-4 egg rolls at a time for 2-3 minutes per side until golden brown and crispy.
· Drain on a wire rack or paper towels.
Baking Method (Healthier):
· Preheat oven to 425°F (220°C). Brush or spray egg rolls lightly with oil.
· Bake on a parchment-lined sheet for 15-20 minutes, flipping halfway, until golden and crisp.
Air Fryer Method:
· Spray rolls lightly with oil. Air fry at 400°F (200°C) for 8-12 minutes, flipping halfway.
- Serve
· Let cool for 5 minutes before serving (filling will be very hot).
· Serve with your favorite dipping sauces.
Make-Ahead & Storage Tips
· Filling can be made 1-2 days ahead and refrigerated.
· Uncooked egg rolls can be frozen on a baking sheet, then stored in a freezer bag. Fry or bake from frozen (add a few extra minutes).
· Cooked egg rolls keep in the fridge for 3-4 days and reheat well in an oven or air fryer to restore crispness.
Customizations
· Vegetarian: Use shredded mushrooms, cabbage, carrots, bean sprouts, and tofu. Substitute oyster sauce with hoisin.
· Spicy: Add 1 tsp chili garlic sauce or sriracha to the filling.
· Extra Crunch: Add chopped water chestnuts or bamboo shoots.
Why This Recipe Works
The secret is in cooling the filling completely and not overstuffing the wrappers. This ensures crispy rolls that don’t burst during cooking. Using pre-shredded coleslaw mix saves significant time without sacrificing flavor.
Enjoy your homemade egg rolls—they’re fresher, crispier, and more satisfying than most takeout versions!