This egg roll recipe is quick and easy with my shortcut tips for making the perfect filling! You’ll find directions for making fried or air fried egg rolls. Make them to go with fried rice and yum yum sauce!
Try our jalapeño cheese egg rolls for a fun twist!
Check out our step by step video!
Easy Homemade Egg Roll Recipe
With a few tips from my friend Stephanie, who makes amazing egg rolls, and the awesome egg roll recipe on the back of the wrapper package, I came up with some that rivaled the ones from our favorite Chinese take-out restaurant. They’ve been a family favorite for the past eight years. Always fun to make with homemade fortune cookies for New Years.
Egg Roll Ingredients
How to Fry Egg Rolls (Air Fried or pan Fried)
My favorite way to eat egg rolls is fried, but they are also delicious in the air fryer. My least favorite way is baked in the oven. They are still yummy, but the wrappers don’t bubble or expand as much as they do when they are fried.
Pan Fried: In a large skillet, heat oil to 350 degrees. Place egg rolls, flap side down, a few at a time and cook for a couple of minutes, turning occasionally. Drain on paper towels or a cooling rack with paper towel under neath.
Homemade Egg Rolls: Fried and Air Fried
Homemade Egg Rolls (Deep Fried or Air Fried)
Ingredients
- 1 package Egg Roll Wraps 20 count each
- 1/2 lb. ground pork or turkey
- 1 packages coleslaw mix cabbage and carrots
- 1 handful bean sprouts
- 1/4 cup green onions chopped
- 2 Tbsp. oyster sauce
- 2 Tbsp. soy sauce
- Oil for frying
Instructions
- Brown your meat in a large skillet.
- Add veggies and cook for 2 minutes.
- Mix in oyster and soy sauce.
- Let mixture cool.
- Use 2-3 tablespoons filling for each egg roll.
- Fold bottom corner over filling, then fold in side corners.
- Brush top corner with water (or dab with your finger) to seal and roll up. This prevents the egg roll from opening up during the frying process.
Pan Fried
- In a large skillet, heat oil to 350 degrees. Place rolls, flap side down, a few at a time and cook for a couple of minutes, turning occasionally. Drain on paper towels or a cooling rack with paper towels under neath.
Air Fried
- Spray basket with non stick cooking spray. Air fry at 350 degrees for 6 minutes. Turn egg rolls over and fry an additional 6 minutes.
Notes
Can you freeze homemade egg rolls?
How do you reheat homemade egg rolls?
Can you bake these egg rolls?
You can, but they won’t taste at all like the fried ones. To bake these egg rolls, place on a baking sheet lightly coated in nonstick spray and bake at 425 degres for 18 minutes or until golden brown.How many homemade egg rolls does this recipe make?
You will end up with 36-40 egg rolls.Nutrition
Can you freeze homemade egg rolls?
How do you reheat homemade egg rolls?
Can you bake these egg rolls?
To bake these egg rolls, place on a baking sheet lightly coated in nonstick spray and bake at 425 degres for 12-15 minutes or until golden brown. Do not expect to get the same bubbly, golden texture that you get with fried egg rolls when you bake them. They are still delicious, but don’t come back and give me a bad rating because they don’t taste like take out egg rolls 😉
How many homemade egg rolls does this recipe make?
This recipe makes 20 egg rolls.
Oh wow! my daughters and a few of my grandchildren will be happy , They love egg rolls and I have looked for recipes but people seem to make things so complicated, I love that you show everything in details,, wahoo!! how nice,,
Awesome! These are basic, but so delicious!
Fine basic recipe. I add 1-3 Tb grated fresh ginger, 1c slivered almonds or chopped peanuts, 1c frozen edamame, 3 grated garlic cloves and a minced seeded jalapeño. I brown meats and drain in colander and rinse in sink. Add back to pan w/ spices cook a few minutes and set aside. Saute everything else till crisp/tender and drain well. Then mix w/ meat. Let cool. I only fry in peanut oil. There’s nothing wrong w/ frozen, it’s picked at peak freshness and flash frozen. Absolutely no nutrition is lost…only a bit of water from cells rupturing from ice crystal expansion. That’s why frozen wilts so bad
I’ve made homemade egg rolls for several years and have perfected my recipe over time — and it’s very similar to yours. The problem I’ve run into is that they don’t stay crispy very long and when we do venture out to a Chinese restaurant, I notice theirs stay crispy in a buffet pan for a good while. Any secrets to help with my “soggy-way-too-soon” egg rolls?
I’m not sure! We’ve either eaten them up too fast or frozen them while still crispy. I have noticed that once they are frozen and heated again that they aren’t as crispy and fresh as they are straight from the fryer. I’m wondering how to get better results from the frozen ones. It’s worth experimenting because they are so good!
When freezing, are you meaning that you freeze the leftover, already cooked egg rolls, or the prepared but not cooked egg rolls?
Hey laoshi_megan08!
You could probably do it either way, but I was referring to cooking them first and then freezing them. That way, all you have to do is heat them back up in the oven and don’t have to get out the frying oil again. Enjoy! 🙂
its very yummy and delicious recipe i loved it i will try it ……………………..chicago pizza http://justeat.in/chicago-pizza/Delhi-NCR
Wow these look amaaaazing! I love egg rolls but have always been intimidated of making them at home. I will definitely be trying this!!
Stephanie
http://www.chocolatecoveredbuttons.com
Found you through TipJunkie 🙂 Those look absolutely delish! I will be making them this week for sure! I love your bio, I feel the same, best years of my life right now, very well put. 🙂 Check out my blog if you have a free second:
http://foodandphotography.blog.com/
My mouth is watering! These look so good! We would love you to come share these at our weekly link party every Saturday! -The Sisters
http://www.sixsistersstuff.com
I’m glad you made them! So many people are just so impressed when I’ve made them and it’s really not hard, just time consuming with the deep frying. You didn’t put ginger in yours? We love ginger in ours. I never order egg rolls from take-out (and we rarely order take-out anymore) because I like the ginger flavor that they are often missing. Kevin’s a whiz at fried rice, as well. 🙂 Ni Hao!!
Yum! I love homemade eggrolls. I’ll have to give your recipe a try! 😀
Hi, I just found your site through Skip to my Lou, these look so good! I can’t wait to try them. I make my own duck sauce so these will be perfect to dip in it.
Hi Brandy! Your Egg Rolls look delicious! YUM!
So nice stopping by to visit with you!
Kindly, Lorraine
These sound and look terrific. If you ever want another place to share, you are always welcome to link up at Bacon Time every Fri-Monday at the Anything Goes linky.
Love this! We just posted our 2nd Kitchen Fun and Crafty Friday Link Party and would love for you to share this! http://kitchenfunwithmy3sons.blogspot.com/2012/02/kitchen-fun-and-crafty-friday-link_16.html
Yum! Trying not to drool on my iPad.
Oh yummy. My sons will thank you they love egg rolls. I am off to give this a try.
Those look amazing! I will have to try those 🙂 Thank you for sharing. I am now following and would love for you to stop by my cooking blog anytime 🙂
http://onceamomalwaysacook.blogspot.com/
Yummy these look deLISH! I am all about any asian food- thanks for sharing!
~Jen @ hutchinsonherd.blogspot.com
I am seriously impressed! These look not only delicious but SO professional! At the same time…you make it seem possible that I could make them too 🙂 Thanks so much for sharing!!
You’ve got my boyfriends attention! I think he could probably eat about 35 in one sitting. I’ve got it pinned with a promise to look for the wrappers next time we’re out!