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Crispy Homemade Egg Rolls: The Foolproof Recipe for Perfect Appetizers

A stack of golden brown, crispy fried egg roll appetizers piled high on a white plate.
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Stop settling for soggy takeout! We fixed the common pitfalls to bring you golden, crispy homemade egg rolls packed with savory filling. This recipe works great for appetizers, parties, or freezer meal prep.

Ingredients

Scale
  • 1 pound ground pork (or substitute ground chicken or shredded cabbage mix for vegetarian)
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 cup shredded carrots
  • 3 cups shredded green cabbage
  • 4 ounces fresh bean sprouts
  • 1/2 cup sliced green onions, white and green parts separated
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground black pepper
  • 1 package (about 14-16 count) egg roll wrappers
  • Vegetable oil, for frying (about 3-4 cups)
  • 1 large egg, beaten (for sealing wrappers)

Instructions

  1. Prepare the Filling: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up, until browned. Drain off any excess fat.
  2. Add Aromatics and Vegetables: Add the minced garlic and ginger to the skillet. Cook for 30 seconds until fragrant. Add the shredded carrots and cabbage. Stir-fry for 4 to 5 minutes until the vegetables begin to soften but still have some crunch.
  3. Season the Filling: Stir in the bean sprouts, green onion whites, soy sauce, oyster sauce (if using), sesame oil, and black pepper. Cook for 1 more minute, stirring constantly. Remove the skillet from the heat and let the filling cool completely. This step is important to prevent soggy wrappers.
  4. Assemble the Egg Rolls: Lay an egg roll wrapper on a clean, flat surface with one corner pointing toward you (like a diamond). Brush the edges of the wrapper lightly with the beaten egg wash.
  5. Place about 2 to 3 tablespoons of the cooled filling near the bottom corner. Fold the bottom corner up over the filling. Fold in the left and right corners toward the center. Roll tightly upward toward the top corner. Brush the final top corner with egg wash to seal completely. Repeat with remaining filling and wrappers.
  6. Cook the Egg Rolls (Frying Method): Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C). Working in batches, carefully place 3 or 4 egg rolls into the hot oil. Fry for 3 to 5 minutes, turning occasionally, until they are deep golden brown and crispy.
  7. Remove the cooked egg rolls with a slotted spoon and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil.
  8. Alternative Cooking Methods: For Air Fryer Egg Rolls, lightly spray the assembled rolls with cooking spray and air fry at 380°F (195°C) for 10-12 minutes, flipping halfway, until golden brown. For Baked Egg Rolls, place on a baking sheet, spray generously with cooking spray, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway.
  9. Serve immediately with your favorite dipping sauces.

Notes

  • For freezer-friendly egg rolls: Assemble the rolls completely but do not cook them. Place them on a parchment-lined baking sheet and freeze until solid. Transfer the frozen rolls to a freezer-safe bag. To cook from frozen, add 2-3 minutes to the frying time or air fryer time.
  • If you want a low carb egg roll meal, use the filling mixture as an ‘Egg Roll in a Bowl’ served over shredded lettuce instead of wrapping it.
  • For extra crispiness, you can brush the assembled wrappers lightly with oil before air frying or baking.

Nutrition

Find it online: https://savorandpin.com/crispy-homemade-egg-rolls-easy-recipe/