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The Best Easy Homemade Egg Rolls Recipe – easy, crispy, and totally delicious egg rolls that taste just like your favorite takeout but a million times faster and more delicious!
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Delicious Easy Homemade Egg Rolls
If you love egg rolls – this easy egg roll recipe is about to be your favorite recipe for delicious golden brown egg rolls in no time!
These easy homemade egg rolls are addictively delicious, super simple, and gorgeous – and are bound to become your family’s next favorite dish.
They are bursting with cabbage, carrots, soy sauce, bean sprouts, green onions, and a ton of crispy crunchy texture thanks to perfectly fried egg roll wrappers – and these egg rolls can be baked, or fried! They can even be made with wonton wrappers in a pinch!
We always make Chinese Restaurant style food at home for New Years Eve – and these delicious homemade egg rolls are one of my all time favorites.
They are crunchy, crispy, and perfect – without a ton of work. This is a great beginner recipe that looks impressive, but is deceptively simple!
These homemade egg rolls taste like takeout egg rolls, but so much more delicious – less greasy and dense, and full of fresh flavor.
Tips For Perfect Egg Rolls
These easy tips and tricks can help you make perfect delicious egg rolls every time!
-If using wonton wrappers, know the egg roll will “bubble” up more instead of being fairly smooth. Most grocery stores carry egg roll wrappers, but you can use either in a pinch.
-Coleslaw Mix can work for shredded cabbage.
-For a crunchy, fresh, spring rolls flavor – combine ingredients but do not cook them in a pan before filling egg roll or spring roll wrapper.
-I prefer the taste of an olive oil based spray when baking egg rolls vs a regular cooking spray – but you can use whatever you have on hand to lightly coat your egg rolls before baking.
-Baked or fried, I always let egg rolls cool on paper towels, preferably on a cooling rack, to drain excess moisture and oil from the egg rolls.
-Don’t go over two tablespoons of filling in egg rolls – you want them to be small enough to be able to close.
-Seal the bottom corner and top corner of your egg rolls with a bit of water to keep it closed when cooking.
-For extra flavor, I like to add a little sesame oil in my egg rolls as well as soy sauce.
-I prefer the flavor from peanut oil – but vegetable oil or canola oils work fine.
How to Fry an Egg Roll
If you want delicious crunchy and crispy egg rolls, they are fabulous in a deep fryer or a pan being fried.
Since the vegetables inside the egg rolls have already been cooked, this recipe is an easy recipe for beginners to try their hand at using a deep fryer or frying in a pan, since you don’t need to worry about what temperature something is inside and can go primarily off the look of your egg rolls.
-Fry to golden brown, quickly. If not using a fryer, medium-high heat will most likely be the setting you will stick to to maintain 350 degrees.
The longer an egg roll sits cooking in oil, the more it will absorb.
These egg rolls need to be cooked to golden brown for crunch – and should fry to done in about 6 minutes if you rotate it in the oil as it cooks.
-Keep oil at 350 degrees and adjust if needed when frying.
-Don’t overcrowd oil with too many egg rolls – it will bring down the temperature of your oil.
Hot Oil Fryer Safety
It’s really important to make sure you’re paying attention to hot oil fryer safety when making these easy egg rolls.
Follow these tips to ensure you safely cook with a fryer or hot oil in a pan.
-If you are using a deep fryer machine, always read the directions in the owner’s manual before using the appliance.
-If you are not using a deep fryer, use a deep, heavy skillet to fry and make sure the sides are tall enough to prevent splashing hot oil.
-Have a kitchen fire extinguisher nearby and be sure you know how to turn of stove in an emergency.
-Before you fill the deep fat fryer with oil, make sure the fryer is turned off, away from water sources and wiped dry.
-Be sure to turn off stove when adding oil to preheated pan and stand back from pan.
-When frying, keep hands and face away from pan and use long tongs to add or remove egg rolls from deep fryer.
-Never, ever put your face over a pan or a fryer with hot oil.
How To Bake Egg rolls
If you want to make these easy egg rolls even easier, you can pop them in the oven with these simple tips and tricks!
-Lightly coat egg rolls with an olive oil based spray or cooking spray.
-Place egg rolls seam side down, on a baking sheet lined with parchment paper or a silpat.
-Bake at 425° for 18 minutes or until golden brown rotating as they cook so they crisp evenly.
-Set egg rolls on a cooling rack for 5 minutes until cool enough to handle.
-Serve immediately.
Other Easy Chinese and Thai Food Takeout Inspired Recipes You’ll Love:
If you love these delicious and easy home made egg rolls, be sure to check out my other Chinese and Thai food takeout inspired recipes!
You can also try, The Best Easy Kung Pao Shrimp Recipe, Panda Express Black Pepper Chicken Copycat Recipe, The Best Chopped Chinese Chicken Salad Recipe, Garlic Chinese Style Green Beans, The Best Easy Thai Basil Beef Stir Fry Recipe, Easy Chicken and Shrimp Pad Thai Noodles Recipe, and 10 Minute Pan Seared Thai Chili Scallops Recipe
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The Best Easy Homemade Eggrolls Recipe
Equipment
Ingredients
- 3-4 loosely packed cups finely shredded cabbage
- ½ cup shredded carrots
- ½ cup finely diced green onions
- 1 teaspoon freshly grated ginger
- 1 clove fresh garlic diced
- ½ teaspoon salt
- dash black pepper
- 2 Tablespoons soy sauce mixed with 1 tablespoon water
- 1 in package egg roll not wonton wrappers
- oil for frying I use peanut but any frying oil works
Instructions
- Finely grate the ginger and garlic on a box grater or microplane.
- In a large skillet, add a tablespoon of oil and heat over medium high until shimmery.
- Add diced ginger and garlic to pan.
- Cook 30 seconds until fragrant but not browned, then add the cabbage, carrots, and onions and toss well to mix.
- Add salt and pepper.
- Cook 5-7 minutes until vegetables are soft, fragrant, and lightly browned.
- Add the soy sauce and water and toss well with cabbage and vegetables.
- Cook until the liquid evaporates – for just a few minutes. Do not burn.
- Remove from heat and let cool so you don’t burn hands when rolling egg rolls.
- Using one egg roll wrapper at a time, lay the wrapper in front of you so it looks like a diamond.
- Add about 3 tablespoons of filling to the center and roll up the point closest to you into the middle.
- Tuck in the sides as you continue to roll to the other point, similar to rolling a burrito.
- Seal the open edge by rubbing a little but of water on the inside of the seam with your fingers. Pinch in place if needed.
- Bring oil to 350 degrees in a medium pot or deep fryer.
- Cook egg rolls a few at a time, turning frequently until crispy and golden–about 6-7 minutes each.
- Remove from oil carefully, with hands and face far from pan or fryer.
- Set egg rolls on paper towels to drain any excess oil.
- Serve hot with sweet and sour sauce, spicy mustard, or Duck sauce.
- Makes 14-16 egg rolls.
Delicious! Perfect!