Easy Chinese Egg Rolls Authentic Homemade Recipe

Let’s cut to the chase: Those greasy takeout egg rolls? Good. But imagine biting into one YOU made—golden, shatteringly crisp, oozing savory filling, and 100% guilt-free (okay, 90% guilt-free). Spoiler: It’s easier than assembling IKEA furniture.

What You’ll Need

(Makes 12–15 egg rolls… or 6 if you’re snacky)

The Filling:

• 1 lb ground pork (or chicken, shrimp, or crumbled tofu for veggie vibes)
• 4 cups shredded cabbage (grab a bag of coleslaw mix—zero shame)
• 1 carrot (julienned or just rage-grated)
• 3 green onions (sliced thin, like they’re prepping for a veggie runway)
• 2–5 garlic cloves (minced—go wild, vampires aren’t real)

Flavor Boosts:

• 1 tbsp soy sauce (or coconut aminos if you’re ✨extra✨)
• 1 tsp sesame oil (the secret weapon)
• 1 tsp ginger (fresh if you’re fancy, jarred if you’re human)

The Extras:

• Egg roll wrappers (find ’em near the tofu at the store—they’re hiding)
• Oil for frying (vegetable, peanut, or that half-used bottle in your pantry)

Let’s Get Rolling (3 Steps, Zero Fancy Skills)

1️⃣ Filling Frenzy

• Cook the pork in a skillet until it’s browned (no pink = no food poisoning confetti).
• Toss in veggies: Cabbage, carrot, garlic, ginger. Stir-fry until the cabbage wilts like your motivation on a Monday.
• Douse with soy sauce & sesame oil. Taste. Need more oomph? Add a pinch of sugar or chili flakes.

2️⃣ Wrap It Like a Pro (Sorta)

• Lay a wrapper like a diamond. Plop 2 tbsp filling near the bottom corner.
• Fold the bottom over the filling, tucking it snug like a burrito baby.
• Fold the sides in—this isn’t a messy taco, okay?
• Roll upward tightly, seal the top corner with water (like licking an envelope, minus the weirdness).

🔥 Pro Tip: Your first 2–3 rolls will look janky. Call them “rustic” and blame the dog.

3️⃣ Fry Time (or Air Fryer Magic)

• Heat oil to 350°F (no thermometer? Toss in a bread crumb—if it sizzles, GO TIME).
• Fry 2–3 at a time until golden (3–4 mins). Don’t crowd the pan—egg rolls need personal space.
• Drain on paper towels (or a wire rack if you’re fancy-pants).

Air Fryer Hack: Spritz rolls with oil, cook at 375°F for 10–12 mins. Flip halfway like a pancake.

Dipping Sauces That Don’t Suck

• Sweet & Sour: Mix ketchup, rice vinegar, and honey (don’t knock it ’til you try it).
• Spicy Mayo: Mayo + sriracha + lime juice (stir with a fork, feel like Gordon Ramsay).
• Cheater’s Duck Sauce: Apricot jam + soy sauce + red pepper flakes (nuke for 10 secs—boom).

FAQ: Egg Roll Emergencies

Q: Can I freeze these?
A: YES. Freeze uncooked rolls on a baking sheet, then bag ’em. Fry frozen—just add 1–2 extra mins.

Q: Why’s my filling soggy?
A: You didn’t squeeze the cabbage. Press it in a colander like you’re wringing out a wet swimsuit.

Q: Help—my wrappers ripped!
A: Overstuffing is a crime. Use less filling, rookie.

Q: Can I make these vegan?
A: Swap pork for mushrooms, tofu, or rage. Live your plant-based truth.

Why These Egg Rolls Rule

They’re CRISPY, SAVORY, and cheaper than DoorDash. The filling stays juicy, the wrapper shatters like your phone screen, and you get to say, “I MADE THAT.” Leftovers? Air fry ’em—they’ll still crunch like a boss.

Pro Move: Double the batch. Freeze half. Become the hero of your next Netflix binge.

Now go forth, fry like a maniac, and pretend the oil splatters are confetti for your culinary genius. 🥢🎉