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Homemade Crispy Egg Rolls

Close-up of three golden brown, crispy fried egg roll appetizers stacked on a white plate, showing savory filling.
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Make classic, crispy egg rolls at home with a savory pork and vegetable filling. Includes instructions for deep frying, baking, and air frying.

Ingredients

Scale
  • 1 pound ground pork
  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 4 ounces mushrooms, sliced
  • 4 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon black pepper
  • 12 egg roll wrappers
  • 1 egg, beaten (for sealing)
  • Vegetable oil for frying, or cooking spray for baking/air frying

Instructions

  1. In a large skillet, cook the ground pork over medium heat until browned. Drain excess fat.
  2. Add the cabbage, carrots, mushrooms, green onions, garlic, and ginger to the skillet. Cook until vegetables soften, about 5 to 7 minutes.
  3. Stir in the soy sauce, sesame oil, and black pepper. Cook for 1 more minute. Remove from heat and let the filling cool completely.
  4. Place one egg roll wrapper on a flat surface with a corner pointing toward you. Brush the edges lightly with the beaten egg.
  5. Place about 1/4 cup of the cooled filling near the bottom corner.
  6. Fold the bottom corner up over the filling. Fold in the left and right corners toward the center.
  7. Roll the wrapper tightly upward toward the top corner. Seal the final edge with more beaten egg. Repeat with remaining wrappers and filling.
  8. To deep fry: Heat oil to 350 degrees F (175 degrees C). Fry rolls in batches for 3 to 4 minutes per side until golden brown and crisp. Drain on paper towels.
  9. To bake: Preheat oven to 400 degrees F (200 degrees C). Place rolls on a baking sheet, spray lightly with oil, and bake for 15 to 20 minutes, turning halfway, until golden.
  10. To air fry: Preheat air fryer to 375 degrees F (190 degrees C). Place rolls in the basket in a single layer, spray lightly with oil, and cook for 10 to 12 minutes, flipping halfway through.

Notes

  • For a chicken and vegetable variation, substitute ground chicken for the pork.
  • If you prefer an Egg Roll in a Bowl, skip the wrappers and simply serve the cooled filling mixture over rice or eat it as is.
  • These egg rolls freeze well before frying or baking. Wrap tightly in plastic wrap and then foil, and freeze for up to three months. Thaw before cooking.
  • Serve immediately with sweet and sour sauce or duck sauce.

Nutrition

Find it online: https://epicureempire.com/crispy-egg-roll-recipe-secrets-revealed/