Easy Chinese Egg Rolls

Crispy, golden rolls packed with savory ground pork, tender cabbage, and aromatic seasonings—these homemade egg rolls are better than takeout, ready in under an hour, and totally worth the fry. With a flaky shell and flavorful filling, they’re perfect for appetizers, game day, or a satisfying weeknight meal.

Why You’ll Love This Recipe

This isn’t just fried food—it’s comfort wrapped in crunch. Forget soggy delivery versions; these egg rolls come out hot, crisp, and bursting with umami flavor. The filling is simple but bold: seasoned pork, fresh cabbage, ginger, garlic, and oyster sauce for depth. Best of all? They’re easy to assemble, freeze beautifully, and disappear fast.

Perfect for:

• Game-day snacks
• Family dinners
• Make-ahead appetizers
• Kids’ cooking projects

Ingredients

For the Filling

• 1 lb (450g) ground pork (80/20 recommended)
• 1 small onion, finely chopped (~½ cup)
• 5 cups coleslaw mix or shredded cabbage (pre-packaged works great!)
• 1 tbsp oyster sauce (for rich, savory depth)
• 1 tsp ginger paste (or ½ tbsp freshly grated ginger)
• 3 cloves garlic, minced (or 1 tsp garlic powder)
• Salt and black pepper, to taste
• 2 large eggs, scrambled and chopped (optional, adds texture)

For Rolling & Frying

• 15 egg roll wrappers (thawed if frozen)
• Water (for sealing edges)
• 1 quart (4 cups) neutral oil (vegetable, canola, or peanut oil)

For Serving (Optional)

• Sweet chili sauce
• Soy sauce or tamari
• Spicy mustard or duck sauce
• Sliced green onions or sesame seeds

Step-by-Step Instructions

1. Sauté the Aromatics

• Heat 1 tbsp oil in a large skillet or wok over medium heat.
• Add chopped onion and cook 2–3 minutes, until soft and translucent. Don’t brown.

2. Brown the Pork

• Add ground pork to the pan. Break it apart with a spoon and cook 5–7 minutes, until no pink remains and lightly browned. Drain excess fat if needed.

3. Build the Flavor

• Stir in garlic, ginger, oyster sauce, salt, and pepper. Cook 1–2 minutes more, stirring constantly, so the meat absorbs the flavors.

4. Add the Vegetables

• Toss in the coleslaw or cabbage mix. Stir-fry 3–5 minutes, depending on your preferred texture:
  • 3 mins = crunchy
  • 5 mins = softer, more traditional
• If using scrambled eggs, fold them in now.
• Remove from heat and let cool slightly before filling.

5. Assemble the Egg Rolls

1. Lay one wrapper on a clean surface in a diamond shape (corner facing you).
2. Spoon about 2 tablespoons of filling near the bottom corner.
3. Fold the bottom corner over the filling.
4. Fold the left and right corners inward like an envelope.
5. Roll upward tightly, sealing the top edge with a dab of water.
6. Place seam-side down on a tray. Repeat.

6. Heat the Oil

• In a deep pot or heavy skillet, heat 1 quart of oil to 350–360°F (175–180°C).
• Use a deep-fry thermometer for accuracy.
  • Too cool → greasy rolls
  • Too hot → burnt outside, cold inside

7. Fry to Golden Perfection

• Carefully add 1–3 egg rolls at a time (don’t crowd the pot).
• Fry 2–3 minutes, turning occasionally, until deep golden brown and crispy.
• Remove with tongs or slotted spoon and drain on a wire rack or paper towels.

8. Serve Hot & Crispy

• Serve immediately while hot and crunchy.
• Cut in half diagonally to show off the filling.
• Serve with dipping sauces and garnish with green onions or sesame seeds.

You Must Know

• Use room-temperature wrappers —cold ones crack when rolled. Thaw frozen wrappers 30 mins at room temp.
• Seal well —a wet fingertip or pastry brush helps the edge stick.
• Fry in batches —keeps oil temperature stable.
• Drain on a rack —keeps bottoms crisp (paper towels trap steam).
• Never cover hot egg rolls —they’ll sweat and soften.

Storage Tips

• Fridge: Store cooked rolls in an airtight container for up to 3 days. Reheat in oven or air fryer.
• Freeze uncooked: Place assembled rolls on a tray, freeze solid, then transfer to a bag. Fry from frozen (+30 secs).
• Reheating: Warm in air fryer at 375°F for 5–6 mins for best crispness. Microwave makes them soggy.

Ingredient Substitutions

Serving Suggestions

• Serve as appetizers with cocktail sauce trio (sweet chili, soy, mustard).
• Pair with stir-fried noodles or fried rice for a full meal.
• Great for lunchboxes (if reheated properly).
• Double the batch and freeze extras for busy nights.

Cultural Context

While egg rolls aren’t traditional in China, they were created in American-Chinese restaurants in the early 20th century as a crispy, handheld version of stuffed pancakes and spring rolls. Inspired by Cantonese dim sum and adapted for Western palates, they’ve become a staple of takeout menus and holiday spreads. This recipe honors that legacy—simple, satisfying, and deeply delicious.

Pro Tips

• Double the filling? Yes—freeze extra for next time.
• Want crunch? Add ¼ cup chopped water chestnuts or bamboo shoots.
• No thermometer? Test oil with a small piece of wrapper—it should sizzle and rise immediately.
• Make ahead: Assemble 1–2 days ahead. Refrigerate and fry when ready.
• Label your dish: People will ask for the recipe.

Frequently Asked Questions

Q: Can I bake them instead of frying?
A: Yes! Spray with oil and bake at 400°F for 18–22 mins, flipping halfway. Less crispy, but healthier.

Q: Why did my egg rolls burst?
A: Likely overfilled or sealed poorly. Roll tighter and leave space at the ends.

Q: Is this gluten-free?
A: Only if using GF oyster sauce (like tamari-based) and verifying wrappers.

Q: Can I use spring roll wrappers?
A: Yes—they’re thinner and crispier. Handle gently.

Q: Can I make them vegetarian?
A: Absolutely! Use mushrooms, tofu, or lentils instead of pork.

Allergy Information

Contains: wheat (wrappers), eggs (in wrappers and optional filling), soy (in oyster sauce).
Gluten-free option: Use GF wrappers and sauce.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on oyster sauce and pre-made mixes.

Nutrition Facts (Per Egg Roll – Approximate)

Based on 12 servings

• Calories: 280
• Fat: 18g
• Saturated Fat: 5g
• Carbohydrates: 18g
• Fiber: 2g
• Sugar: 3g
• Protein: 12g
• Sodium: 380mg

Final Thought: These egg rolls don’t whisper. They arrive hot, golden, and crackling, saying everything a good snack should: “Grab one while they’re crisp.” That’s how the best ones begin—not with silence, but with a sizzle, a smile, and someone who says, “I made these for us.”