If you’ve ever found yourself craving the crispy, savory goodness of Chinese egg rolls, but didn’t want to spend your evening at a takeout place, I’ve got great news for you. Making these Easy Chinese Egg Rolls at home is not only possible, but it’s also surprisingly simple—and you can customize them to your heart’s content! Whether you’re preparing them for a cozy family dinner, a party snack, or an appetizer to impress your guests, these egg rolls will become a go-to recipe you’ll come back to again and again.
Egg rolls are the kind of dish that feel special—golden brown and crispy on the outside, filled with a warm, flavorful mixture on the inside. They’ve been a staple in Chinese-American cuisine for years, and once you try this recipe, you’ll see why. What makes this recipe even more amazing is how flexible it is! You can make them with chicken, shrimp, or tofu, so it’s a great option whether you’re feeding meat-lovers, vegetarians, or anyone in between.
When I first tried making egg rolls at home, I’ll admit, I was a bit intimidated. The process seemed complicated, and I wasn’t sure how to get that perfectly crispy exterior. But after a little trial and error, I discovered just how easy it can be—and how much better they taste when made fresh in your own kitchen. Plus, there’s something so satisfying about watching them fry to that beautiful, golden-brown crisp right before your eyes!
Ingredients for the Egg Rolls:
To make these easy egg rolls, you won’t need to run around looking for crazy ingredients. In fact, many of the items you’ll need are probably already in your pantry! Here’s what you’ll need for the egg rolls:
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1 package of egg roll wrappers (about 20 wrappers)
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2 cups shredded cabbage (green or a mix of green and purple cabbage works beautifully)
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1/2 cup shredded carrots (these add the perfect touch of sweetness and crunch)
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1/2 cup cooked chicken, shrimp (or tofu for a vegetarian version)
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1/4 cup sliced green onions (these give a nice sharp bite)
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2 cloves garlic, minced (garlic makes everything better, trust me)
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1 tablespoon soy sauce (for that classic umami flavor)
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1 tablespoon sesame oil (this adds a deep, nutty richness)
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1/2 teaspoon ground ginger (a little goes a long way)
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1/2 teaspoon salt
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1/4 teaspoon pepper
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Vegetable oil for frying (or if you prefer, you can use canola oil)
Ingredients for the Dipping Sauce (Optional):
Though these egg rolls are already packed with flavor, I highly recommend making the dipping sauce. It’s super easy and adds that extra zing to each bite. You’ll need:
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1/4 cup soy sauce
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1 tablespoon rice vinegar (adds a lovely tang)
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1 tablespoon honey or sugar (to balance the acidity)
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1/2 teaspoon sesame oil
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1 teaspoon grated ginger (optional, but definitely adds a punch)
Now that we’ve got our ingredients ready, it’s time to dive into the fun part—the preparation! Let’s get these egg rolls assembled and ready for frying. Don’t worry; I’ll walk you through each step, and before you know it, you’ll have crispy, golden egg rolls on your plate in no time.
Step 1: Prepare the Filling
The first step in making these delicious egg rolls is to prepare the filling. This part is quick and easy, and it’s where the flavor really starts to come together. Start by combining the shredded cabbage, carrots, cooked protein (chicken, shrimp, or tofu), sliced green onions, and minced garlic in a large mixing bowl.
Once everything is in the bowl, stir in the soy sauce, sesame oil, ground ginger, salt, and pepper. The soy sauce brings in a bit of savory saltiness, while the sesame oil adds a nice, toasted flavor to the mixture. The ginger gives the filling a hint of warmth, and the garlic—well, garlic just makes everything better, doesn’t it?
Stir everything together well so that all of the ingredients are evenly coated. The filling should be fragrant and flavorful, with just the right balance of savory and sweet from the cabbage and carrots. Set this mixture aside while you prepare the egg roll wrappers.
Step 2: Assemble the Egg Rolls
Now that the filling is ready, it’s time to roll! This is where the magic happens. You’ll want to place an egg roll wrapper on a clean surface, with one corner facing you, forming a diamond shape (this will help you roll it properly).
Spoon about 2 tablespoons of the filling mixture onto the lower third of the wrapper. Be careful not to overfill, as that can make it harder to roll and seal the egg roll properly.
Next, fold the sides of the wrapper towards the center, almost like you’re folding in the edges of an envelope. Then, carefully roll it up from the bottom (starting at the filled end), making sure to keep it tight as you go. When you reach the top corner, wet it lightly with a little bit of water to help seal the wrapper shut. This step is crucial to making sure the egg rolls stay tightly closed while frying.
Repeat this process with the rest of the wrappers and filling, and soon you’ll have a plate full of perfectly assembled egg rolls, ready for frying. Don’t worry if they’re not perfect—you’ll get the hang of it as you go, and they’ll still taste amazing no matter what.
Step 3: Fry the Egg Rolls
Now comes the fun (and slightly messy) part—frying! You’ll want to heat up some vegetable oil in a deep frying pan or wok. The oil should be about 2-3 inches deep, enough to fully submerge the egg rolls. Heat the oil to around 350°F (175°C). You can test if it’s hot enough by dropping in a small piece of leftover wrapper—if it bubbles and crisps up right away, you’re ready to fry!
Carefully place the egg rolls in the hot oil, making sure not to crowd the pan. Fry them in batches if necessary. Let them cook for 3-4 minutes, turning occasionally to ensure they cook evenly on all sides. You’re looking for that perfect golden brown color and a satisfying crunch. Once they’re crispy and golden, remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.
Step 4: Make the Dipping Sauce (Optional)
While the egg rolls are cooling slightly, you can quickly whip up the dipping sauce. It’s super simple: just whisk together the soy sauce, rice vinegar, honey or sugar, sesame oil, and grated ginger (if you’re using it). Stir until smooth, and you’re all set!
Step 5: Serve and Enjoy
Now, it’s time to serve up these crispy delights! Arrange the egg rolls on a platter, and serve them hot with the dipping sauce on the side. The egg rolls will be crispy on the outside and packed with savory goodness on the inside. Whether you’re eating them as a snack, appetizer, or part of a larger meal, these homemade egg rolls are sure to impress.
How to Fry and Serve Perfect Homemade Chinese Egg Rolls
Welcome back! By now, you’ve got your egg rolls assembled and ready to go, so let’s dive into the next steps and get them fried to perfection. In this part of the recipe, we’ll focus on the final steps of frying and serving these crispy, flavorful egg rolls. Plus, I’ll share a few helpful tips to make the process even smoother, so you can master these egg rolls every time.
Step 3: Fry the Egg Rolls (Continued)
Now that your egg rolls are ready to fry, let’s make sure we’re getting that perfect golden-brown crisp.
As mentioned earlier, you’ll want to heat your vegetable oil to around 350°F (175°C) for the best frying temperature. If you don’t have a thermometer, here’s a quick trick: Drop a small piece of the egg roll wrapper into the oil. If it immediately starts to bubble and float, the oil is hot enough!
Carefully place the egg rolls into the hot oil, but make sure not to overcrowd the pan. You want to give each egg roll enough space to fry evenly and get that beautiful, crunchy texture. Fry them in batches if needed. You’ll want to cook the egg rolls for about 3-4 minutes, or until they’re golden brown and crispy on all sides.
Be patient, but keep an eye on them—egg rolls fry quickly, and you’ll want to turn them gently to ensure that each side gets perfectly crispy without overcooking. The golden color is your indicator that they’re done and ready to be removed.
Once they’re fried, use a slotted spoon to remove the egg rolls from the oil, and place them on a paper towel-lined plate. This will help absorb any excess oil and ensure that your egg rolls stay crispy until you’re ready to serve them.
Step 4: Make the Dipping Sauce (Optional)
Though the egg rolls are already packed with flavor, a little dipping sauce takes them to the next level. The sauce is super easy to make, and I think it’s one of the best parts of enjoying homemade egg rolls. It’s sweet, tangy, and just the right complement to the savory filling.
To make the dipping sauce, simply whisk together:
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1/4 cup soy sauce
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1 tablespoon rice vinegar
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1 tablespoon honey or sugar (depending on how sweet you like your sauce)
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1/2 teaspoon sesame oil
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1 teaspoon grated ginger (this is optional, but I love the extra zing it adds)
Once the sauce is mixed, you’re done! It only takes a few minutes to make, and it’s the perfect balance of salty, sweet, and tangy to dip your egg rolls into. Set the dipping sauce aside while you finish up your egg rolls.
Step 5: Serve and Enjoy!
Now comes the best part—eating these crispy, golden egg rolls! Arrange them on a serving platter while they’re still hot, and serve the dipping sauce on the side. These egg rolls are best enjoyed right out of the fryer when they’re at their crispiest.
The combination of the crunchy exterior and the savory, flavorful filling is absolutely irresistible. And don’t forget to dip them into that zesty sauce for a burst of extra flavor with every bite. Whether you’re serving these as an appetizer at a dinner party or as a late-night snack, these egg rolls will disappear fast!
Helpful Tips for the Perfect Egg Rolls
If you’re new to making egg rolls, here are a few additional tips and tricks to help you along the way. With these, you’ll ensure that your egg rolls come out crispy and delicious every time:
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Don’t Overfill the Egg Rolls
One common mistake is overstuffing the egg rolls. It’s tempting to pile on a lot of filling, but this can make them difficult to roll and cause the wrappers to tear during frying. Stick to about 2 tablespoons of filling per roll for the best results. -
Seal the Egg Rolls Well
When you’re rolling the egg rolls, be sure to press the edges firmly and use a little water to seal the top corner. This will help prevent them from unraveling while frying and keep the filling inside where it belongs. -
Fry in Small Batches
Frying too many egg rolls at once can lower the temperature of the oil, resulting in soggy, greasy egg rolls. Fry them in small batches so they cook evenly and stay crispy. -
Freeze for Later
If you have leftover egg rolls or want to prepare them ahead of time, you can freeze them before frying. Simply lay the egg rolls on a baking sheet in a single layer, freeze until solid, then transfer them to a zip-top bag. When you’re ready to fry, you can fry them straight from the freezer—no need to thaw. Just remember that frozen egg rolls might take a minute or two longer to fry than fresh ones. -
Healthier Option: Bake Them!
If you’d prefer a lighter version, you can bake the egg rolls instead of frying them. Brush each egg roll lightly with oil (just enough to coat the wrappers) and bake at 400°F (200°C) for about 20 minutes. Be sure to flip them halfway through to get both sides crispy. While they won’t have the exact same crispy texture as fried egg rolls, they still come out delicious and golden brown.
Frequently Asked Questions About Making Chinese Egg Rolls
I’m sure you’ve got a few questions after reading through the recipe, so let’s take a moment to answer some of the most common ones. Whether you’re wondering about ingredient substitutions, how to store leftovers, or how to make the process easier, I’ve got you covered with some helpful tips.
1. Can I make these egg rolls ahead of time?
Absolutely! One of the best things about egg rolls is that you can make them ahead of time and store them for later use. You can assemble the egg rolls and store them in the refrigerator for up to 1 day before frying. Just cover them tightly with plastic wrap or store them in an airtight container to prevent them from drying out.
Alternatively, you can freeze them before frying. Simply place the assembled egg rolls on a baking sheet in a single layer and freeze them until solid. Once frozen, transfer the egg rolls to a zip-top bag or airtight container and store them in the freezer for up to 3 months. When you’re ready to fry them, there’s no need to thaw them—just fry from frozen! They might take a little longer to cook, but they’ll still come out crispy and delicious.
2. Can I make these egg rolls with a different type of protein?
Definitely! One of the things I love about this recipe is its versatility. You can swap out the chicken, or shrimp for whatever protein you prefer—or even make them vegetarian! Tofu is a great option for a vegetarian or vegan twist. Simply use firm tofu, drain it well, and either crumble or cube it before adding it to the filling.
You can also experiment with other proteins like beef, turkey, or even duck if you’re feeling adventurous. Just make sure the protein is cooked before adding it to the filling to ensure everything cooks evenly when frying.
3. Can I bake the egg rolls instead of frying them?
Yes! Baking is a great alternative if you’re looking for a healthier version of egg rolls. Instead of frying them, you can brush the egg rolls lightly with vegetable or sesame oil and bake them at 400°F (200°C) for about 20 minutes, flipping them halfway through for even crispness. While baked egg rolls won’t have the exact same crunchy texture as fried ones, they still come out crispy and delicious, and you won’t have to deal with the oil.
4. How can I make the dipping sauce less sweet?
If you prefer a less sweet dipping sauce, you can simply reduce or omit the honey or sugar. The honey or sugar helps balance the tanginess from the rice vinegar, but you can adjust the sweetness to your liking. For a more savory dipping sauce, you might want to add a bit more soy sauce or even a dash of hot sauce for some heat. Don’t be afraid to experiment with the flavors until you find the perfect balance for your taste!
5. How do I store leftover egg rolls?
If you happen to have any leftover egg rolls (though I doubt that will happen!), you can store them in the refrigerator for up to 3 days. Simply place them in an airtight container and keep them in the fridge. To reheat, you can pop them in the oven at 375°F (190°C) for 10–15 minutes or until crispy. This will help maintain their crispiness better than microwaving them, which can make the wrappers soggy.
You can also freeze leftover egg rolls, though keep in mind that the texture might not be quite as perfect after freezing and reheating. To freeze, wrap each egg roll individually in plastic wrap and then store them in a zip-top bag in the freezer. To reheat, bake them at 375°F (190°C) for about 15 minutes or until they’re heated through.
6. Can I use different vegetables in the filling?
Absolutely! While cabbage and carrots are the classic choice for egg roll fillings, you can customize the filling to suit your tastes. Feel free to add other vegetables like bell peppers, mushrooms, bean sprouts, or even zucchini. Just be sure to chop the vegetables finely so they fit nicely inside the egg roll wrapper and cook evenly. If you use vegetables that release a lot of water (like mushrooms), it’s a good idea to sauté them first to reduce moisture before adding them to the filling.
7. What if my egg rolls don’t stay sealed while frying?
If your egg rolls aren’t sealing properly, it could be due to too much filling or not enough water on the top corner when sealing. Be sure to use just enough filling to keep the wrapper from bursting, and make sure to wet the top corner of the wrapper before rolling it up tightly. If you’re still having trouble, you can even use a little bit of cornstarch mixed with water as a paste to help seal the edges.
Conclusion: Enjoy Your Crispy Homemade Egg Rolls!
There you have it—the complete guide to making crispy, savory Chinese egg rolls right in your own kitchen! Whether you’re making them for a family meal, a special occasion, or just because you’re craving something delicious, these homemade egg rolls are sure to be a hit. With a crunchy exterior and a flavorful filling, they’re the perfect bite-sized snack or appetizer.
Don’t forget to experiment with different fillings and dipping sauces to make these egg rolls your own. Try different proteins, add extra vegetables, or play with spices to create a unique version that fits your tastes. And remember, making homemade egg rolls doesn’t have to be intimidating—follow these simple steps, and you’ll have a plate full of crispy, golden egg rolls in no time.
So, what are you waiting for? Get in the kitchen, start rolling, and enjoy these homemade treats with friends and family. I’d love to hear how your egg rolls turn out, so be sure to leave a comment below with your thoughts, tips, or any variations you’ve tried. Happy cooking!
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Easy Chinese Egg Rolls Recipe
Description
These Easy Chinese Egg Rolls are crispy on the outside and packed with a savory, flavorful filling inside. Perfect as an appetizer, snack, or party treat, these egg rolls are quick to make at home and full of deliciousness. The best part is that you can customize the filling to your liking, whether you prefer more vegetables or a meatier option. These homemade egg rolls are sure to impress!
Ingredients
For the Egg Rolls:
1 package egg roll wrappers (about 20 wrappers)
2 cups shredded cabbage (green or a mix of green and purple cabbage)
1/2 cup shredded carrots
1/2 cup cooked chicken, or shrimp (optional, or use tofu for a vegetarian option)
1/4 cup sliced green onions
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable oil for frying
For the Dipping Sauce (optional):
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon honey or sugar
1/2 teaspoon sesame oil
1 teaspoon grated ginger (optional)
Instructions
Prepare the Filling:
In a large bowl, combine the shredded cabbage, carrots, cooked chicken (or other protein), green onions, and minced garlic. Stir in the soy sauce, sesame oil, ground ginger, salt, and pepper. Mix well to combine.
Assemble the Egg Rolls:
Place an egg roll wrapper on a clean surface, with one corner facing you (like a diamond shape). Spoon about 2 tablespoons of the filling mixture onto the lower third of the wrapper. Fold the sides of the wrapper in towards the center, then roll it up tightly, folding in the top corner to seal. Wet the top corner with a little water to help seal the edge. Repeat with the remaining wrappers and filling.
Fry the Egg Rolls:
Heat vegetable oil in a deep frying pan or wok over medium heat. You want enough oil to submerge the egg rolls, about 2-3 inches deep. Once the oil is hot (around 350°F or 175°C), carefully place the egg rolls in the oil, a few at a time. Fry them for about 3–4 minutes, or until golden brown and crispy, turning occasionally to ensure even cooking. Remove the egg rolls from the oil and drain on a paper towel-lined plate.
Make the Dipping Sauce (optional):
In a small bowl, whisk together the soy sauce, rice vinegar, honey (or sugar), sesame oil, and grated ginger (if using). Stir until the sauce is smooth.
Serve:
Serve the egg rolls hot with the dipping sauce on the side for extra flavor.
Notes
If you’re looking for a healthier version, you can bake the egg rolls instead of frying them. Simply brush them with a little oil and bake at 400°F (200°C) for 20 minutes, flipping halfway through. You can also freeze the egg rolls before frying them for later use; just place them in a single layer on a baking sheet, freeze, and then transfer to a zip-top bag. When ready to fry, no need to thaw them – just fry from frozen!
