How to Make Egg Rolls

I know I often complain about share my annoyance with good food gone bad…

How to Make Egg Rolls

…like when restaurants mess up fried rice, breakfast burritos, pork chops or overcook fish (Wait — I haven’t complained about the fish yet? — give it time).

How to Make Egg Rolls

Well, for me, egg rolls should be added to this (ever-growing) list.  Too often, I feel, restaurants mess up egg rolls by (1) not caring about the flavors or quality of ingredients going into them and then (2) thinking the deep fryer will fix all their problems.  And, yes, I have — apparently — put a lot of thought into this.

How to Make Egg Rolls

Think about it: Have you ever had a good egg roll?  If so, what made it good?

How to Make Egg Rolls

For me, a good egg roll is full of fresh vegetables, well-cooked, seasoned meat and has a light, slightly chewy — yet crunchy — fried wrapper.

How to Make Egg Rolls

And, you know what?  It’s really not hard at all to make egg rolls.  In fact, once you know how to make egg rolls, you can try all sorts of different fillings to see what you like best.

How to Make Egg Rolls

Let me show you.

How to Make Egg Rolls

How to Make Egg Rolls

On a clean, flat surface, place 1 egg roll wrapper with 1 corner facing you (FYI: If you prefer chewier egg rolls, like I do, use two egg roll wrappers instead of one — using just one will make the egg roll more crispy).  Place approximately 1-2 tablespoons of the filling (see recipe below) about 2 inches from the bottom corner of the wrapper.

How to Make Egg Rolls

Fold the bottom corner over the filling.

How to Make Egg Rolls

Firmly roll the filled wrapper half-way up the rest of the wrapper.

How to Make Egg Rolls

Dab the exposed edges of the wrapper with a beaten egg.

How to Make Egg RollsFold the two sides over the filled roll.

How to Make Egg Rolls

Roll the rest of the way up, pressing the top corner firmly onto the egg roll to seal it.

How to Make Egg Rolls

Repeat for the rest of the wrappers.  Once ready to cook, heat about 3/4-inch to 1-inch of vegetable or canola oil over medium-high heat in a large skillet or wok.  Once oil is hot (you will know it’s ready when a very tiny amount of water dropped into the oil dances and sizzles), carefully place enough egg rolls to cover the bottom of the pan.  Try not to crowd them.  Fry until golden brown on both sides, about 1-2 minutes per side.  Once golden brown on both sides, remove and drain on a plate lined with paper towel.

How to Make Egg Rolls

How to Make Egg Rolls
 
Prep time
Cook time
Total time
 
Here's how to make egg rolls that are full of fresh vegetables, well-cooked, seasoned meat and light, slightly chewy yet crunchy fried roll.
Author:
Recipe type: Easy
Serves: approx. 15-20 egg rolls
Ingredients
  • 1 tbsp. sesame oil
  • 1 lb. ground pork
  • 2 cups shredded green cabbage
  • 3 green onions, sliced
  • 1 small onion, thinly sliced
  • 4 cremini mushrooms, diced
  • ½ cup (8 oz) water chestnuts, chopped
  • ½ cup fresh bean sprouts
  • 2 carrots (about ½ cup), shredded
  • 3 cloves garlic, minced
  • 1 tsp. granulated sugar
  • ½ tsp. freshly grated ginger
  • 2 tbsp. (low sodium) soy sauce, plus more to taste
  • kosher salt, to taste
  • ground black pepper, to taste
  • package egg roll wrappers
  • 1 egg, beaten (for moistening/sealing wrappers)
Instructions
  1. In a large skillet or wok, heat sesame oil. Add and cook pork over medium-high heat until well-browned, about 8-10 minutes. Remove from pan and reserve drippings. Set cooked pork aside.
  2. Add cabbage, green onion and onion to the skillet and cook until tender, about 5-8 minutes. Add water chestnuts, mushrooms, bean sprouts, carrots, garlic, soy sauce and sugar and stir to incorporate. Cook 2 minutes. Add the cooked pork and stir again to incorporate well. Cook an additional 5 minutes. Remove from heat and let cool.
  3. On a clean, flat surface, place 1 egg roll wrapper with 1 corner facing you (FYI: If you prefer chewier egg rolls, like I do, use two egg roll wrappers instead of one -- using just one will make the egg roll more crispy). Place approximately 1-2 tablespoons of the filling (see recipe below) about 2 inches from the bottom corner of the wrapper. Fold the bottom corner over the filling.
  4. Firmly roll the filled wrapper half-way up the rest of the wrapper. Dab the exposed edges of the wrapper with a beaten egg. Fold the two sides over the filled roll and roll the rest of the way up, pressing the top corner firmly onto the egg roll to seal it.
  5. Repeat for the rest of the wrappers. Once ready to cook, heat about ¾-inch to 1-inch of vegetable or canola oil over medium-high heat in a large skillet or wok. Once oil is hot (you will know it's ready when a very tiny amount of water dropped into the oil dances and sizzles), carefully place enough egg rolls to cover the bottom of the pan. Try not to crowd them. Fry until golden brown on both sides, about 1-2 minutes per side. Once golden brown on both sides, remove and drain on a plate lined with paper towel.

Comments

  1. megan says

    hi i was wondering if im ableto leave the pork out it sounds yummy with but my daughters like the veggie rolls :)

  2. Seren says

    Just wanted to post and say:

    1) Found you through Pinterest.com, this recipe has been making the rounds.

    2) Made your recipe, minus the waterchestnuts (as I do not care for them) and AWESOME. Thank you for taking the time to post this recipe and provide such clear pictures. You made egg rolls easy instead of mysterious and they were amazing and have already been added to my personal cookbook of things that I will make frequently.

    thanks :)
    -Ser

  3. Ali says

    Hi, Lacey, I heard that Canola oil is hazardous to health and shouldn’t be used. Can you please suggest me any better oil for the rolls to be fried. And I like your site so much and a regular visitor too… Love the way you make us cook….Thank you.

    • says

      Hi Ali, thank you for bringing this issue to my attention. I did some research after reading your comment and found many reputable sites that say the health concerns about canola oil that are being circulated on the Internet are unfounded. Here’s one such article by the Mayo Clinic, if you’re interested. According to them, “Canola oil is generally recognized as safe by the Food and Drug Administration. In fact, canola oil is very low in saturated fat and has a very high proportion of monounsaturated fat, so it’s a healthy and safe choice when it comes to oils.”

      However, if you’d feel more comfortable using a different type of oil, I’d recommend using Vegetable Oil for this recipe. Please let me know if you have any further questions or concerns.

  4. says

    Hello Lacey! I just wanted to drop you a note saying how WONDERFUL this recipe was! My family and i devoured them last night they were so delicious! Thankyou for sharing, your blog is fantastic and so are the photos! I look forward to browsing some more and finding more scrumptious recipes to try!

  5. Heather says

    Hey Lacey! I was wondering the same thing about the sesame oil. I am going to make these this week. I made the breakfast burritos today and they were a hit. I have made the orange scented muffins twice with a little variation (cream cheese filling) and the kids and hubby have went nuts! I am sooooo glad that I have found your site. Oh and I made the beef stew yesterday for my Aunt and Uncle and it was another hit. I can not wait to purchase ramekins and try your creme brulee! Everything that I have tried so far has been amazing. Your recipes are fantastic!

  6. Georgette says

    Hi Lacey, I just got done making these Delicious looking egg rolls. But I noticed that you don’t mention when to put the carrots and seasame oil in, so I kinda played it by ear. I also noticed that if you only use one wrap they they rip alot easier, you’re right! it’s best to use 2 wraps per.
    Anyway, they’re cooling off right now, Can’t wait to try them. ;-)

  7. says

    These were really good. I really love a good egg roll. I remember when my dad first taught me how to make egg rolls and pot stickers. These were much better though :)

  8. Mitch says

    I notice that your egg roll wrappers develop “bubbles” all over the surface after they are fried. So do mine. I’m wondering how restaurants produce egg rolls without the “bubbles.”

    • says

      Hi Mitch! Very good question! I decided to do some research to answer this for you and found Jaden at Steamy Kitchen says, “Make sure you get the correct egg roll wrappers. They should be FROZEN and very thin, almost paper thin. Do not use egg roll wrapper found in the refrigerated section (usually near tofu) in Western supermarket – they make starchy, thick, gooey egg rolls with big bubbles on outside when you fry.” Guess we’ve both been buying the “wrong” wrappers. I hope that helps! Jaden has a great tutorial on how to make egg rolls as well in case you’re interested.

    • Sarah says

      I’m getting ready to make these egg rolls! Can’t wait! But the wrappers you are referring to are Spring Roll wrappers!

  9. Autumn says

    My mouth is watering! My favorite egg rolls were at a place that closed YEARS ago and I haven’t found a reasonable replacement yet. Pretty much all the egg rolls I try are sub par! I will be making these :D

  10. says

    Great post! One problem though, when you make your own egg rolls, you never look at the others the same again…

    They look too good to be true.

  11. says

    It’s been so very long since I’ve made my own eggrolls. Yours look fabulous. My favorite restaurant eggrolls are in Houston in a small family-owned Chinese place. They’re filled with shredded cabbage, smoked pork and lots of fresh cracked black pepper. They are packed with flavor! I order two of them with a bowl of their hot & sour soup, which is also world class. I think I may have to try my hand at eggrolls again soon. Thanks for the inspiration!

  12. Lisa Y says

    Hi new mommie! I hope you are enjoying this special time. I have a quick question regarding egg rolls – your post is very timely. What I’d like to know is if egg rolls can be frozen. I want to make a big batch and freeze them to pop out anytime to warm up. Will they freeze well? Also – can they be baked instead of deep fried?

    • says

      Hi Lisa! I did some searching, as I’ve actually never tried freezing the egg rolls (though I’m loving the idea!) and found that you can definitely freeze egg rolls. If you do freeze them, you don’t need to defrost them –- just place them in the hot oil, frozen, and add an additional 1 -2 minutes to the frying time. I’d love to know how they turn out if you try this :) Good luck and enjoy!

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