Homemade Chinese Egg Rolls – Crispy, Flavor-Packed, and Better Than Takeout
There is something deeply comforting about biting into a perfectly crispy egg roll. The crackle of the golden wrapper, the savory steam rising from the tender filling, and the balance of crunchy vegetables and seasoned meat inside create a little moment of joy in every bite. While egg rolls are commonly associated with Chinese takeout, making them at home is a completely different — and far more rewarding — experience.
Homemade Chinese egg rolls allow you to control every detail: the quality of the ingredients, the seasoning level, the crispiness of the wrapper, and even the size of each roll. The result is a fresh, flavorful appetizer or snack that tastes better than restaurant versions and can be customized exactly to your liking.
This recipe will guide you step-by-step through making traditional, crispy Chinese-style egg rolls filled with savory meat, crunchy vegetables, and fragrant aromatics. Whether you’re making them for a party, a family dinner, or just because you’re craving something crunchy and comforting, this recipe is sure to become a favorite.
Why You’ll Love These Homemade Egg Rolls
- Perfectly crispy on the outside and juicy on the inside
- Fresh, wholesome ingredients with no preservatives
- Customizable — use pork, chicken, beef, or shrimp
- Great for parties, holidays, and family gatherings
- Freezer-friendly and make-ahead friendly
Ingredients
For the Filling
- 1 tablespoon vegetable oil
- 1 pound ground pork, 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 traditional)
- 3 green onions, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Wrapping and Frying
- 16 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
Optional Dipping Sauce
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon chili flakes or a few drops of chili oil
How to Make Homemade Chinese Egg Rolls
1. Cook the Filling
Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add the ground meat, garlic, and ginger. Cook for about 5–6 minutes, breaking the meat apart as it cooks, until browned and fully cooked.
2. Add the Vegetables
Stir in the shredded cabbage, carrots, bean sprouts, and green onions. Cook for another 3–4 minutes until the vegetables are softened but still slightly crisp.
3. Season the Filling
Add the soy sauce, oyster sauce, sesame oil, salt, and pepper. Stir well to evenly coat the mixture. Remove from heat and let the filling cool slightly before wrapping.
4. Assemble the Egg Rolls
Place an egg roll wrapper on a flat surface in a diamond shape. Spoon about 2 tablespoons of filling into the center. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Brush the top corner with beaten egg and seal.
5. Fry the Egg Rolls
Heat oil in a heavy pot or deep skillet to 350°F (175°C). Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
6. Serve
Serve hot with your favorite dipping sauce such as sweet chili sauce, soy-ginger sauce, or spicy mustard.
Tips for Perfect Egg Rolls
- Let the filling cool before wrapping to prevent tearing the wrappers.
- Do not overfill or the egg rolls may burst during frying.
- Keep unused wrappers covered with a damp towel to prevent drying out.
- Maintain oil temperature for even frying.
Make-Ahead and Freezing Instructions
You can assemble egg rolls ahead of time and refrigerate them for up to 24 hours before frying. You can also freeze them uncooked for up to 3 months. Fry directly from frozen, adding 1–2 extra minutes to the frying time.
Final Thoughts
Homemade Chinese egg rolls are a labor of love, but the payoff is absolutely worth it. Crispy, flavorful, and endlessly customizable, they’re a crowd-pleasing appetizer that never fails to impress. Once you try making them at home, you may never go back to store-bought or takeout versions again.
Enjoy — and happy cooking!