Homemade Egg Rolls

Course: Appetizer

Cuisine: asian, Chinese

Keyword: easy egg roll recipe, how to make homemade egg rolls

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 241kcal

Author: Kris Longwell

Homemade Egg Rolls are so easy to make and you will be amazed out how they taste even better than your favorite Chinese take-out. I know that sound impossible, but try these and you'll see what we mean!

Print Recipe

Equipment

Wok, or large sturdy skillet

Ingredients

1 tbsp olive oil
¼ cup onion chopped
2 cloves garlic minced
1 tbsp fresh ginger minced
1 lb ground pork
2½ cups coleslaw (or 2 cups shredded cabbage and 1 cup julienned carrots
¼ cup mung bean sprouts optional
2 scallions thinly chopped, green and white parts
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tsp sesame oil
vegetable oil, for frying (or olive oil, if baking)
12 egg roll wrappers (plus water for brushing)

For the Easy Duck Sauce

¾ cup apricot jam
4 tbsp rice vinegar
1 tbsp soy sauce
1 tsp garlic chili sauce

Instructions

Heat the oil in a large skillet over medium-high heat.
Cook the onion, garlic, and ginger until just soft and aromatic, about 3 minutes.
Add the pork and cook until no longer pink, about 5 minutes. Drain excess fat, if desired.
Add the coleslaw mix (or cabbage and carrots), bean sprouts (if using), scallions, hoisin sauce, soy sauce, and sesame oil. Mix together with a large spoon.
Working one roll at a time, place about 2 tablespoons of the filling across the center of a wrapper. Brush all four sides of the wrapper with a little water. Fold the bottom corner over the filling and gently tuck in. Next, fold the two sides in and tuck the sides in. Brush a little more water over the top. Roll the egg roll to enclose and the flap is sealed. (See image in post for reference).
Heat enough of the vegetable oil in a large skillet to cover a roll, about 2 to 3 inches. Heat the oil to 350°F (using a candy thermometer ensures correct temperature).
Using a fork, gently slide 1 or 2 of the rolls into the hot oil. Using a couple of forks, keep the rolls submerged until browned all over, flipping a couple of times. About 2 minutes. Repeat with remaining rolls.
To make the duck sauce, mix together all ingredients in a small bowl. Refrigerate until ready to use.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

For extra thin and crispy wrappers, seek out "spring roll" wrappers in the frozen section of your local Asian market. Don't over-stuff with the filling and roll them tightly so you'll get at least 2 layers of the wrapper on the exterior of the roll.

The filling can be made up to 3 days in advance. Keep covered in the fridge until ready to fry.

These egg rolls can be baked (instead of fried) in a 400°F oven for 10 to 15 minutes, or until desired crispiness.

Uncooked egg rolls can be frozen in a flat row in a baggie for up to 2 months. Cooked egg rolls can be frozen for up to 2 months. Thaw completely before frying and reheat cooked egg rolls in a 350°F oven or in an air-fryer.

Nutrition