This egg roll recipe is quick and easy with my shortcut tips for making the perfect egg rolls! Make them to go with fried rice and yum yum sauce!
Egg rolls are one of my favorite foods! I had been wanting to make my own, but wasn’t sure where to start.
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.
I wasn’t sure if that was even possible! I’ve made these a couple of times and they are always delicious. You can reheat them too, but they are definitely best the first day.
Homemade Egg Roll Recipe – makes 40
scroll down for printable recipe.
2 packages Egg Roll Wraps (20 count each)
1 lb. ground turkey (or pork)
2 packages coleslaw mix (cabbage and carrots)
1/2 lb. bean sprouts
1/2 c. green onions, chopped
1/4 c. oyster sauce
1/4 c. soy sauce
Oil for frying
Non stick spray, if baking
Olive oil, if baking
Sauce for dipping
Brown your meat in a large skillet. Add veggies and cook for 2 minutes. Mix in oyster and soy sauce. Let the mixture cool.
I found these egg roll wraps in the refrigerator produce section near the tofu items. 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.
Now I’ve done these both fried and baked. I REALLY wanted them to turn out the same when baked, but let’s face it, nothing is the same when baked vs. fried. The baked ones were delicious though. If you’d prefer to go that route, heat your oven to 400. Arrange egg rolls on a greased baking pan that has been sprayed with nonstick cooking spray and brush egg rolls with olive oil. Bake 12 minutes.
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 underneathath.
These egg rolls were absolutely amazing! We now know how to make our favorite egg rolls, yum yum sauce, fried rice, and fortune cookies.
Can you freeze homemade egg rolls?
Yes! These egg rolls freeze really well. Store in freezer bags.
How do you reheat homemade egg rolls?
Reheat in an oven at 375 degrees for 8-10 minute or until you hear them start to sizzle.
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.
Enjoy!
Homemade Egg Rolls
This egg roll recipe is quick and easy with my shortcut tips for making the perfect egg rolls! Make them to go with fried rice! The filling is delicious on it's own and would be yummy in a rice bowl.
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 40 egg rolls
Ingredients
- 2 packages Egg Roll Wraps 20 count each
- 1 lb. ground turkey or pork
- 2 packages coleslaw mix cabbage and carrots
- 1/2 lb. bean sprouts
- 1/2 c. green onions chopped
- 1/4 c. oyster sauce
- 1/4 c. soy sauce
- Oil for frying
- Non stick spray if baking
- Olive oil if baking
- Sauce for dipping
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.
-
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.
Alecia @ ChickenScratch NY says
February 13, 2012 at 3:13 amYou’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!
Tonii says
February 13, 2012 at 3:19 amI 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!!
Frazzled Mom of Five says
February 13, 2012 at 2:02 pmYummy these look deLISH! I am all about any asian food- thanks for sharing!
~Jen @ hutchinsonherd.blogspot.com
Audra @ Once a Mom Always a Cook says
February 13, 2012 at 2:56 pmThose 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/
JenW!~ says
February 13, 2012 at 7:02 pmOh yummy. My sons will thank you they love egg rolls. I am off to give this a try.
LeighAnn says
February 13, 2012 at 7:19 pmYum! Trying not to drool on my iPad.
Jill @ KitchenFunWithMy3Sons.com says
February 17, 2012 at 9:08 pmLove 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
Mindie Hilton says
February 18, 2012 at 1:45 amThese 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.
LDH says
February 19, 2012 at 6:46 pmHi Brandy! Your Egg Rolls look delicious! YUM!
So nice stopping by to visit with you!
Kindly, Lorraine
colleen says
February 20, 2012 at 1:56 amHi, 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.
4you-withlove says
February 20, 2012 at 1:17 pmYum! I love homemade eggrolls. I’ll have to give your recipe a try! 😀
Stephanie says
February 20, 2012 at 6:16 pmI’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!!
Six Sisters says
February 21, 2012 at 12:41 amMy 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
Jaime says
February 21, 2012 at 3:38 amFound 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/
Stephanie says
March 12, 2012 at 5:03 pmWow 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
Manthri Sravanthi says
April 4, 2013 at 10:41 amits very yummy and delicious recipe i loved it i will try it ……………………..chicago pizza http://justeat.in/chicago-pizza/Delhi-NCR
laoshi_megan08 says
August 26, 2013 at 8:27 pmWhen freezing, are you meaning that you freeze the leftover, already cooked egg rolls, or the prepared but not cooked egg rolls?
Brandy says
August 26, 2013 at 9:20 pmHey 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! 🙂
Angela says
October 6, 2013 at 10:46 amI’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?
Brandy says
October 6, 2013 at 9:46 pmI’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!
none of your business says
July 18, 2014 at 9:43 pmFine 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
Dotty J Boucher says
April 27, 2016 at 8:41 pmOh 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,,
Brandy says
April 27, 2016 at 10:29 pmAwesome! These are basic, but so delicious!