Egg Roll
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When I want something crunchy and savory, this Egg Roll recipe always hits the spot. I’ve made them plenty of times at home, and the real game-changer is how the wrapper crisps without turning greasy. It’s a small detail that makes a difference, making this simple snack taste just like your favorite takeout.
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Egg rolls are one of those things I know will disappear quickly at any gathering, whether it’s a family dinner or a game day snack table, and I’m right. So, leftovers are very rare, and if you’re lucky enough to have any, you can store or freeze them, and they’re just as crunchy as new once reheated.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Egg Roll with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my simple instructions and you’ll have tasty homemade egg rolls that come together fast and disappear even faster!
Cook the Pork
Add ground pork to a skillet over medium heat, breaking it apart as it cooks so you get small crumbles perfect for this recipe, and everything browns evenly. A meat chopper is really handy here; it breaks up the pork fast and easily.
For easy cleanup, you can use a nonstick skillet, and if you don’t want to scratch your pan, a heat-resistant wooden spoon like this one is your cooking best friend.
Stir in the garlic powder, grated ginger, and a splash of soy sauce to season the meat, mixing well so the flavors coat every crumble, then continue cooking until the pork is fully browned and fragrant.
Mix the Filling
Add chopped green onions to the browned pork, followed by the coleslaw mix. If you want super quick prep, you’ll want to keep a pair of these herb scissors in your kitchen drawer.
Mix until everything’s evenly combined to get a flavorful filling that’s both savory and crunchy.
Prepare the Wrappers
Make a paste by mixing flour with water in a small bowl. I use a mini whisk to get the paste totally lump-free in seconds.
Place a wrapper on a flat, clean surface with one corner facing you like a diamond, add about ¼ cup of filling, then fold the bottom corner up, fold in the sides to prevent the filling from leaking, and roll tightly so it holds its shape.
A snug roll is sturdier than a loose roll, which can tear and open up while frying, or end up soggy and too oily. Don’t pull the wrappers too hard, though, as overstretching can cause thin spots that tear open once they hit the hot oil.
I usually set everything up on this large wood cutting board so I have plenty of room to assemble and roll.
Seal the edge with the flour paste to hold everything together. You can use your finger, but I like using a silicone pastry brush to dab on just the right amount of paste without making it gloopy.
Fry the Egg Rolls
Heat oil in a deep skillet or heavy-bottomed pot to 375°F (190°C) or medium-high heat so the wrappers get crispy without absorbing too much grease.
A deep and large skillet like this one works really well for keeping the oil hot and steady while frying. This clip-on thermometer is also handy to keep the oil at the right temperature without guessing.
Carefully add the egg rolls and fry until golden brown, turning occasionally to make sure they get even cooking on all sides. I always use silicone-tipped tongs so I don’t tear the wrappers while flipping them.
Don’t overcrowd the skillet, or the temperature will drop and the rolls won’t crisp up. Fry in batches if needed.
Drain and Serve
Transfer the egg rolls to a plate lined with paper towels or on a wire rack set onto a baking sheet to drain any excess oil. This nonstick cooling rack makes cleanup a breeze and fits well in half-sheet pans with steel rims like this.
Serve them warm with your favorite dipping sauce and enjoy!
If you’re bringing these egg rolls to a party or potluck, pack them into a hard-sided container to keep them from getting squished or losing their shape. Slip the container inside an insulated casserole carrier to keep the egg rolls warm.
Recipe Notes and Expert Tips
I’ve picked up some helpful tips along the way that will make your egg rolls turn out even better.
- Swap the protein: Aside from ground pork, you can also use other ground meat like ground chicken or ground turkey to keep it light, ground beef to make it heartier, or even shrimp to add a seafood twist.
- Cook the pork fully: Make sure the pork is browned all the way before mixing it with the coleslaw, so you don’t end up with undercooked filling.
- Boost the flavor: Along with the other seasonings, add a pinch of salt and pepper to the pork as it cooks, then drizzle in a little sesame oil once you combine the meat with the vegetables.
- Customize the coleslaw mix: If you’d rather skip the bagged version from grocery stores, shred fresh cabbage and carrots and mix in other veggies, like bell peppers or even sliced mushrooms for extra flavor.
- Keep the filling dry: Avoid adding extra liquid to the filling mixture, or the wrappers may tear.
- Choose your wrappers: Stick with egg roll wrappers for the classic thick, bubbly crunch this recipe is known for, or use spring roll wrappers instead if you prefer a thinner, lighter texture.
- Seal with paste: Use just a thin layer of flour paste to hold the rolls closed without making them gummy.
- Fry in the right oil: Vegetable oil is the best choice for frying because it’s neutral and holds up to high heat, giving you an even golden crust.
How to Store Leftovers
Store cooled egg rolls in an airtight container in the refrigerator for up to 3 to 4 days. I use these glass airtight storage containers because they seal tightly and keep everything fresh without absorbing any odor from other food.
To reheat, place them in the oven or air fryer so they crisp back up instead of turning soggy. For quick reheating without heating the whole oven, a compact air fryer works really well for bringing back the crunch.
You can also freeze these rolls for up to 3 months by placing them on a baking sheet until frozen solid, and transferring them to a freezer bag or container with wax paper in between the layers to prevent them from sticking together.
I switch between resealable freezer bags and these durable freezer containers, depending on how much space I have left in the freezer, and always stick with pre-cut parchment sheets for much convenience.
Fry or reheat them straight from frozen without thawing for best results.
What to Serve With Egg Roll
Egg rolls go great with fried rice, lo mein, or a simple dipping sauce like sweet and sour, sweet chilli, soy sauce, or duck sauce. You can also pair them with a vegetable stir fry or even rice noodles as a classic side dish.
For something lighter, serve them alongside a soup or salad for a more balanced meal.
More Easy Recipes for You to Try at Home
If you’re in the mood for egg rolls, I’m sure you’ll love adding these recipes to your list too:
Equipment
Ingredients
- 1 pound ground pork
- 1 teaspoon ginger grated
- 1 teaspoon garlic powder
- 1 tablespoon soy sauce
- ¼ cup sliced green onions
- 3 cups coleslaw mix
- 12 egg roll wrappers
- 1 tablespoon flour + 1 tbsp water (paste for sealing)
- 1 cup oil for frying
Instructions
- Cook pork in a skillet until browned. Add ginger, garlic powder., and soy sauce. Set aside.1 pound ground pork, 1 teaspoon ginger, 1 teaspoon garlic powder, 1 tablespoon soy sauce
- Mix pork with green onions and coleslaw.3 cups coleslaw mix, ¼ cup sliced green onions
- Stir flour and water to make paste.1 tablespoon flour
- Place wrapper with a corner facing you. Add ¼ cup filling. Fold bottom corner, fold in sides, then roll up. Seal with paste.12 egg roll wrappers
- Heat oil to 375°F (190°C). Fry egg rolls until golden, turning as needed.1 cup oil
- Drain on paper towels and serve warm.
Video
Notes
- Swap the protein: Aside from ground pork, you can also use other ground meat like ground chicken or ground turkey to keep it light, ground beef to make it heartier, or even shrimp to add a seafood twist.
- Cook the pork fully: Make sure the pork is browned all the way before mixing it with the coleslaw, so you don’t end up with undercooked filling.
- Boost the flavor: Along with the other seasonings, add a pinch of salt and pepper to the pork as it cooks, then drizzle in a little sesame oil once you combine the meat with the vegetables.
- Customize the coleslaw mix: If you’d rather skip the bagged version from grocery stores, shred fresh cabbage and carrots and mix in other veggies, like bell peppers or even sliced mushrooms for extra flavor.
- Keep the filling dry: Avoid adding extra liquid to the filling mixture, or the wrappers may tear.
- Choose your wrappers: Stick with egg roll wrappers for the classic thick, bubbly crunch this recipe is known for, or use spring roll wrappers instead if you prefer a thinner, lighter texture.
- Seal with paste: Use just a thin layer of flour paste to hold the rolls closed without making them gummy.
- Fry in the right oil: Vegetable oil is the best choice for frying because it’s neutral and holds up to high heat, giving you an even golden crust.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
