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Crispy Homemade Egg Rolls: Easy Recipe for Parties and Meal Prep

Close-up of crispy fried egg roll cut in half, revealing savory ground meat and vegetable filling.
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Make restaurant-style crispy homemade egg rolls with a flavorful filling. This easy recipe is perfect for appetizers, parties, or freezer-friendly meal prepping.

Ingredients

Scale
  • 1 pound ground pork (or substitute with ground chicken or shrimp)
  • 1 tablespoon vegetable oil
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 4 ounces mushrooms, thinly sliced
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground black pepper
  • 1 package (about 12-14 count) egg roll wrappers
  • Vegetable oil, for frying (about 3-4 cups)
  • Optional: Sweet chili sauce or soy dipping sauce

Instructions

  1. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the ground pork and cook, breaking it up, until browned. Drain off any excess fat.
  2. Add the cabbage, carrots, mushrooms, green onions, and garlic to the skillet. Cook, stirring frequently, until the vegetables are tender-crisp, about 5 to 7 minutes.
  3. Stir in the soy sauce, sesame oil, and black pepper. Cook for 1 minute more. Remove the filling from the heat and let it cool completely. This step is important to prevent soggy wrappers.
  4. Set up your wrapping station: lay out the egg roll wrappers, the cooled filling, and a small bowl of water.
  5. Place one wrapper on a clean surface with a corner pointing toward you (diamond shape). Moisten the edges of the wrapper lightly with water using your finger.
  6. Place about 2 tablespoons of filling in the center, slightly below the middle.
  7. Fold the bottom corner up over the filling. Fold the left and right corners inward over the filling.
  8. Tightly roll the package upward toward the top corner. Seal the final edge with a little more water. Repeat with remaining filling and wrappers.
  9. To fry: Heat 3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Carefully place 3-4 egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
  10. Remove the egg rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  11. Serve immediately with your favorite dipping sauce. For freezer-friendly storage, see notes.

Notes

  • For baking: Preheat your oven to 400°F (200°C). Lightly brush the assembled egg rolls with oil. Bake for 15-20 minutes, flipping halfway, until golden brown.
  • For air frying: Preheat the air fryer to 375°F (190°C). Lightly spray the egg rolls with cooking spray. Air fry for 8-10 minutes, flipping halfway through, until crispy.
  • To freeze: Assemble the egg rolls but do not cook them. Place them on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen egg rolls to a freezer-safe bag. Cook directly from frozen, adding 2-3 minutes to the cooking time.
  • For a low-carb alternative, skip the wrappers and serve the filling over rice or cauliflower rice as an ‘Egg Roll in a Bowl’ meal.

Nutrition

Find it online: https://cookerycourier.com/easy-homemade-crispy-egg-roll-recipe/