Quick Description
These Homemade Chinese Egg Rolls are perfectly crispy on the outside and packed with a savory, flavorful filling on the inside. Made with classic ingredients like seasoned ground pork, crunchy cabbage, and aromatic garlic, they fry up golden and irresistible. Perfect as an appetizer, party snack, or family-favorite dinner side.
Servings & Timing
Serves: 12–15 egg rolls
Prep Time: 25 minutes
Cook Time: 10–12 minutes
Total Time: ~40 minutes
Egg Roll Filling
- 1 lb ground pork (or ground chicken/turkey)
- 3 cups shredded green cabbage
- 1 cup shredded carrots
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (optional)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
For Wrapping & Frying
- 12–15 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable or canola oil, for frying
Instructions
- Cook the Meat
Heat a large skillet over medium heat. Add ground pork and cook until browned, breaking it up as it cooks. Drain excess grease. - Add Vegetables & Seasoning
Stir in garlic, ginger, cabbage, carrots, soy sauce, sesame oil, salt, and pepper. Cook for 3–4 minutes until vegetables soften slightly. Remove from heat and let cool. - Assemble the Egg Rolls
Place an egg roll wrapper on a clean surface in a diamond shape. Spoon filling near the center.
Fold the bottom corner over the filling, fold in the sides, then roll tightly. Seal the edge with beaten egg. - Heat the Oil
Heat oil in a deep skillet or pot to 350°F (175°C). - Fry Until Golden
Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy. - Drain & Serve
Transfer to paper towels to drain excess oil. Serve hot.
Nutrition (Approximate, per egg roll)
- Calories: 190
- Protein: 9g
- Carbs: 15g
- Fat: 11g
- Fiber: 2g
