An egg roll is a popular American-Chinese appetizer, recognized by its cylindrical shape and crispy, deep-fried exterior. It is traditionally made from robust wheat flour and egg wrappers, enveloping a savory filling that typically includes ground pork and shredded cabbage. These rolls are a beloved menu item at Chinese restaurants, celebrated for their thick, chewy wrapper and delightfully blistered skin when fried. While classic fillings are pork and cabbage, the versatility of egg rolls allows for various creative fillings, making them a perennial favorite.

• Frugal: Making egg rolls at home is significantly more cost-effective than ordering them from a restaurant, allowing you to enjoy more for less.
• Easy Recipe: With straightforward ingredients and a simple process, this recipe is easy to follow, giving you full control over what goes into your food.
• Make-ahead: Egg rolls are perfect for meal prepping! Prepare them in advance for quick appetizers or future meals by freezing them uncooked, then frying straight from frozen.
• Freezer friendly: Cooked or uncooked, egg rolls freeze beautifully, making them a convenient snack or side dish whenever a craving strikes. They’re an excellent addition to any homemade Chinese dinner.
• Versatile: Don’t limit yourself to pork and cabbage! The wrappers can be filled with a wide array of ingredients, from chicken and shrimp to various vegetables, allowing for endless customization.

You can certainly enjoy the delicious flavors of egg rolls with less oil! Here are a few great ways to make leaner, healthier versions:

• Ditch the wrappers: Create an “egg roll in a bowl.” Simply cook your savory filling and serve it over brown rice, quinoa, or lettuce wraps for a deconstructed, low-carb meal.
• Cook in an Air Fryer: For a crispy wrapper with a fraction of the oil, air frying is an excellent method. Preheat your air fryer, lightly spray the rolled egg rolls with oil, and cook until golden and crisp, typically around 10-15 minutes at 375°F (190°C), flipping halfway.
• Use ground chicken or turkey: Swap traditional ground pork for leaner ground chicken or turkey breast. Ensure it’s well-seasoned to maintain flavor.
• Make vegetable rolls: Load up on vegetables! Replace some or all of the meat with additional shredded cabbage, carrots, mushrooms, bell peppers, or bean sprouts for a vibrant, fiber-rich option.
• Bake the egg rolls: While deep frying offers the crispiest result, baking is another alternative. Brush the rolled egg rolls with a thin layer of oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden brown.

Crafting authentic Chinese egg rolls requires a thoughtful selection of fresh and flavorful ingredients:

• Egg Roll Wrappers: The foundation of a great egg roll. I highly recommend the Wing Hing brand, often recognizable by its little panda icon. These are specifically designed for egg rolls, yielding that classic thick, chewy, and blistered skin when fried. You’ll typically find them in the refrigerated section near other Asian specialty items.
• Water: Essential for sealing the edges of your wrappers, ensuring the filling stays securely inside during frying.
• Apple Cider Vinegar: Provides a subtle tang that balances the savory and sweet elements of the filling. White distilled vinegar or rice vinegar can also be used as substitutes.
• Vegetables: A crucial part of the filling. You can opt for convenience with 1 cup of pre-packaged coleslaw mix, or use a fresh combination of 2 cups of shredded cabbage and 1/2 cup of grated carrots for optimal texture and freshness.
• Oil: For frying, a mild-flavored oil with a high smoke point is best. Soybean oil is my preference, but canola oil or vegetable oil are excellent, widely available alternatives that won’t overpower the delicate flavors of the egg roll.
• Sugar: A touch of sugar is vital for balancing the umami-rich soy sauce and other savory components, creating a harmonious sweet and savory profile.
• Soy Sauce: The backbone of Chinese flavor, acting as both a seasoning and a flavor enhancer, providing that signature savory, umami depth.
• White Pepper: This is truly the secret ingredient for authentic Chinese egg rolls. Its distinctive, slightly earthy and less pungent heat differs from black pepper and is indispensable for that classic takeout taste.
• Garlic and Ginger: Freshly minced garlic and ginger are non-negotiable for infusing the filling with vibrant, aromatic Asian flavors that truly make the egg rolls shine.

Making homemade Chinese egg rolls is surprisingly simple and doesn’t require any special equipment beyond your basic kitchen tools. The key is in the preparation of the filling and a simple, secure wrapping technique, sealed effortlessly with just a little water!

1. 

   Prepare the egg roll filling by browning the pork thoroughly, then adding your chosen vegetables and all the spices. Sauté the mixture until the pork is fully cooked and the vegetables have slightly wilted and any excess liquid has evaporated.

2. 

   Lay an egg roll wrapper with a corner pointing towards you (diamond shape). Place a generous 1/4 cup of filling across the bottom third of the wrapper, forming a log.

3. 

   Fold the bottom corner up over the filling, then fold in the left and right side corners to create an envelope. Moisten the remaining top edge with water and roll the entire package tightly upwards to seal.

4. Heat oil in a medium saucepan or deep-fryer to 350°F (175°C) and fry egg rolls a few at a time until they are crisp and golden brown on all sides. Place fried egg rolls onto paper towels to drain excess oil. Continue frying the remaining rolls.
5. Serve warm egg rolls with classic duck sauce or a sweet chili sauce for dipping. To reheat leftovers, toast them in the oven or air fryer until hot and crispy again.

Note: Always use egg roll wraps, not thin spring roll pastry sheets, for the authentic texture.

Typically, a standard one-pound package of egg roll wraps contains 16 dough sheets. Therefore, this recipe will yield 16 delicious homemade egg rolls, perfect for sharing or enjoying over a few meals!

The excellent news is that egg rolls are incredibly freezer-friendly, whether you freeze them cooked or uncooked! If you’re already heating up oil for frying, it’s efficient to fry the entire batch. These tend to disappear quickly, especially if everyone enjoys 2-3 at a sitting, easily turning them into a main dish rather than just an appetizer.

1. To freeze Cooked egg rolls: First, ensure they are completely cooled. This crucial step minimizes condensation and helps prevent freezer burn and frost buildup. Once cool, place them into freezer-safe bags or airtight containers, separating layers with parchment paper if needed, and freeze for up to 3 months. For deep freezing, they can last up to 6 months. To reheat, the best methods for crispiness are toasting them in the oven or air fryer until hot and crunchy again.
2. To Freeze Uncooked egg rolls: Arrange the freshly rolled, uncooked egg rolls in a single layer on a baking sheet lined with parchment paper. Flash freeze them for about 1-2 hours until they are solid. Once solid, transfer the rolls into a freezer bag or airtight container, ensuring they don’t stick together. Keep them frozen for up to 3 months. You can fry these frozen rolls directly in hot oil; just be aware that additional frying time may be required, typically a few extra minutes per side, to ensure the filling is heated through and the wrapper is golden.
3. Microwave: While it won’t achieve a crispy shell, microwaving one frozen egg roll for 2-3 minutes on high is a quick way to heat it through if time is of the essence.

Storing Leftovers: Cooked egg rolls store well in the refrigerator for up to 3 days. Any leftovers beyond that can be frozen. If possible, thaw cooked egg rolls before reheating for the best texture, though they can be reheated from frozen if necessary. Uncooked rolls are always best deep-fried from a frozen state for structural integrity.

Making egg rolls ahead of time is incredibly convenient! Simply follow the freezing instructions provided above for either cooked or uncooked egg rolls. When you’re ready to serve, reheat them using your preferred method (oven, air fryer, or deep-fry from frozen) to enjoy fresh, crispy egg rolls with minimal effort on the day of serving.

Egg rolls are undoubtedly at their best when served warm, straight out of the fryer, alongside a complementary Asian dipping sauce. Classic choices include traditional duck sauce or a sweet chili sauce, both offering a delightful counterpoint to the savory filling. While Chinese rolls are often ordered as a delightful side to hearty main courses like fried rice or savory Lo Mein, their substantial size and satisfying flavor make them perfectly capable of being the star of the meal when served alone or with a light salad.

For an truly authentic egg roll experience, it is critical to use dedicated **egg roll wraps** and not substitute them with spring roll sheets. The distinction lies in their composition: spring roll wrappers are typically thin, rice-based sheets, while authentic egg roll wraps are made from wheat flour and eggs. This difference is paramount for achieving the characteristic crispy, yet chewy, egg rolls reminiscent of those from Chinese restaurants. The thicker egg roll wrappers are what allow for the formation of those wonderful blistered, air-bubbly skins when deep-fried, providing a satisfying crunch and texture that thinner wrappers simply cannot replicate.

You can typically find egg roll wrappers in the refrigerated or sometimes frozen section of most grocery stores, often alongside other Asian ingredients or specialty doughs. Look for packages clearly labeled “Egg Roll Wraps.” The brand I personally recommend and have used for this recipe is Wing Hing, which I procured from Restaurant Depot. These dough sheets usually come in convenient 8×8-inch squares, perfect for rolling.

To successfully prepare these delicious egg rolls, you’ll need a few basic kitchen tools:

• Frying Pot: A heavy-bottomed pot, Dutch oven, deep-fryer, or even a large, sturdy skillet or saucepan is essential for safely deep-frying the rolls in hot oil. The key is deep sides to prevent oil splatters.
• Measuring Scoops: Accurate measuring scoops are important for portioning out the filling evenly into each wrapper, ensuring consistent size and cooking.
• Tongs or Spider Skimmer: For safely adding and removing egg rolls from hot oil.
• Wire Rack & Paper Towels: To drain excess oil from the fried egg rolls and keep them crispy.

Wrapping an egg roll is a straightforward process that becomes second nature after a few attempts. It’s as simple as folding in some sides and rolling it up securely to ensure the filling stays in place during frying!

1. Place an egg roll sheet on a clean, dry surface so it forms a diamond shape, with one corner pointing directly towards you.
2. Spoon a heaping 1/4 cup of your prepared filling across the center of the bottom corner of the wrapper, forming a horizontal log shape.
3. Take the tip of the bottom corner and fold it tightly over the filling, tucking it in. Then, fold in the left and right side corners towards the center, creating an envelope shape.
4. Moisten the remaining top edge of the wrapper with a little water (using your finger) to act as a “glue.” Roll the entire package upwards, away from you, as tightly as possible without tearing the wrapper, until you reach the top corner and it seals securely.

While an authentic Chinese egg roll traditionally features pork and vegetables, you can certainly experiment with other ground meats or proteins to suit your dietary preferences or what you have on hand. Here are some popular and delicious alternatives:

• Ground Turkey: A leaner alternative to pork, ground turkey works well. Be sure to season it generously as it can be milder in flavor.
• Diced Shrimp: For a seafood twist, finely diced shrimp can be used. It cooks quickly and offers a different texture.
• Ground Chicken Breasts or Thighs: Ground chicken is another excellent choice. Thigh meat will provide more flavor and moisture than breast meat, but both work beautifully.
• Vegetarian Options: For a plant-based version, consider using finely crumbled firm tofu, rehydrated textured vegetable protein (TVP), or a mix of finely chopped mushrooms and water chestnuts.

Ingredients:

Egg Roll Sauce:

Instructions:

• 

  Fry the pork in a medium skillet until browned and no longer pink. Add the veggies and sauce. Saute over high until the liquid evaporates and remove from heat.
• 

  Place a heaping 1/4 cup full of filling across the center of one angle. Roll up egg rolls folding in the sides and sealing the edges with water.
• 

  Heat oil in a medium saucepan and fry egg rolls a few at a time until done. Place fried egg rolls onto paper towels. And continue to fry the rest.
• Serve warm egg rolls with duck sauce or sweet chili sauce. To reheat: toast in the oven until hot.

Nutrition per serving