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Homemade Chinese Egg Rolls

Homemade Chinese Egg Rolls

This Homemade Chinese Egg Rolls recipe is a classic takeout favorite made at home—crispy, golden wrappers stuffed with a savory mix of pork, cabbage, carrots, and seasonings. Perfect as an appetizer, party snack, or side dish for any Asian-inspired meal!
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Prep Time: 15minutes 
Cook Time: 20minutes 
Servings: 12

Ingredients

  • For the Filling:
  • 1 tablespoon vegetable oil
  • 1 pound ground pork or chicken, beef, or shrimp
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 cup shredded carrots
  • 2 cups finely shredded green cabbage
  • ½ cup bean sprouts optional but authentic
  • 3 green onions sliced thin
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce optional for rich flavor
  • 1 teaspoon sesame oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For Wrapping & Frying:
  • 16 egg roll wrappers
  • 1 egg beaten (for sealing)
  • Vegetable oil for deep frying
  • For Dipping Sauce optional:
  • ¼ cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon chili flakes or a few drops of hot oil

Instructions

  • Cook the Filling:
  • Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add ground pork, garlic, and ginger. Cook until meat is browned and fully cooked through, about 5–6 minutes.
  • Add Vegetables:
  • Stir in shredded cabbage, carrots, bean sprouts, and green onions. Sauté for 3–4 minutes until softened but still crisp.
  • Season It:
  • Add soy sauce, oyster sauce, sesame oil, salt, and pepper. Stir to coat evenly. Remove from heat and let the filling cool slightly (important so it doesn’t tear the wrappers).
  • Assemble the Egg Rolls:
  • Place a wrapper on a flat surface with one corner facing you (diamond shape). Spoon about 2 tablespoons of filling into the center. Fold the bottom corner over the filling, then fold in both sides, and roll tightly. Brush the top corner with beaten egg to seal.
  • Fry the Egg Rolls:
  • Heat oil in a deep skillet or heavy pot to 350°F (175°C). Fry 3–4 egg rolls at a time for 3–4 minutes each, turning occasionally, until golden brown and crispy. Drain on paper towels.
  • Serve:
  • Enjoy hot with your dipping sauce of choice — sweet chili, soy-ginger, or spicy mustard.