egg rolls

 Updated:  February 2021

I’ve shied away from making egg rolls in the past because they  look so difficult to make.  These Homemade Egg Rolls are unbelievably quick and easy and the results are fantastic!

You can use turkey or chicken if you’d like, but I think the pork is absolutely the best meat to use. It’s the seasonings that really make the filling so good.  Along with that crunchy cabbage mixture.

The leftover pork mixture, if you have any, is also great as lettuce wraps. Since there are only two of us, we often do that. 

Plant-based meats are popular and it would be interesting to see how they would work. Whatever floats your boat.

Tips for Making Successful Egg Rolls:

• Use a large skillet for the cabbage/pork mixture and a Dutch oven (or very deep skillet) for the frying.
• Don’t over-saute the cabbage mixture – you’ll want it somewhat crunchy for texture.
• Stuff the eggs rolls fairly full (about 1/3 cup).  That helps the layers of the wrapper fry all the way through.
• Each time you add egg rolls to the oil, make sure the oil is up to 375°.
• Only fry three to four egg rolls at a time.  If you over-crowd the egg rolls, the oil temperature will not be hot enough and they’ll be soggy.  
• Want vegetarian egg rolls?  Just leave out the pork, and add the spices to the cabbage mixture.

I remade these egg rolls recently to get some better photos from my original 2013 post.  Bret loved them and asked if I’d ever made them before!  Guess I should make them more often.

You can use canola or vegetable oil for these, but not olive oil.  They won’t cook quite right with olive oil.  If you have peanut oil, use that.

Most grocery stores have egg roll wrappers now.  They’re usually in the produce section over by the coleslaw mix or cabbage.  If you have a Chinese market near you, go visit, browse, and shop.  It’s so much fun to see all of the interesting products.

We love these crunchy, flavorful, easy-to-make Homemade Egg Rolls.  

Thumbs up for this simple egg roll recipe. We’ll be having them again soon!

Best Egg Rolls

Yield: 10-12

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Crunchy and tasty - excellent egg rolls and make great lettuce wraps, too!

Print

Ingredients

• 1 lb ground pork
• 1 1/2 tsp ground ginger
• 1 tsp garlic powder
• 1/4 tsp pepper
• 2 tsp low-sodium soy sauce
• 3 tsp hoisin sauce
• Vegetable/Canola Oil for Deep Frying
• 1 egg, beaten
• 1 bag, (8.5 oz.) cole slaw mix (about 4 cups)
• 1 tbsp minced green onion (optional)
• 10-12 egg roll wrappers

Instructions

1. Season pork with ginger, garlic powder and pepper and mix thoroughly.  Heat pork mixture in a medium skillet, stirring, until pork is cooked through and no longer pink.  Pour into a dish and set aside.
2. In a large skillet or Dutch oven, heat about 1" of oil to about 375 degrees or medium high heat. 
3. While oil is heating pour the coleslaw mixture and, if using, the green onion into the skillet you used to brown the pork and add the soy sauce and hoisin.  Stir the mixture on low heat until thoroughly heated - about 3-4 minutes.  Add the pork into the skillet and stir until combined and heated through.  Turn off heat.
4. Lay out one egg roll skin with a corner pointed toward you.  Place about 1/3 cup of the cabbage and pork mixture on egg roll paper and fold corner up over the mixture. 
5. Fold left and right corners snuggly toward the center and continue to roll.  Brush a bit of the beaten egg on the final corner to help seal the egg roll. 
6. Place 3 to 4 egg rolls into heated oil and fry, turning occasionally, until golden brown - about 2-3 minutes per side.  Drain on paper towels or rack.  Continue with next 3 to 4 egg rolls.
7. Serve with soy sauce, hoisin, hot mustard and duck sauce for dipping. Pickled ginger is terrific with them.

Notes

Tips and Stuff :

You can find egg roll wrappers in the produce section.  I found them near the bagged coleslaw mix by the cabbage.

I use canola oil and it works great, but the original recipe recommends peanut oil.  Either way, be careful with the hot oil. Add and remove the egg rolls with tongs.

Don't leave the rolled egg rolls sitting too long before putting them into the oil - they will start to get soggy.

Store leftovers in aluminum foil in the refrigerator or freeze after cooled.

Use a pyrometer (aka infrared thermometer) to judge the oil temperature. It's helpful and inexpensive (around 20 bucks and worth it). 

Nutrition Information:

Yield: 12 Serving Size: 1 egg roll
Amount Per Serving: Calories: 245Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 55mgSodium: 289mgCarbohydrates: 22gFiber: 1gSugar: 2gProtein: 14g

Nutrition Values are Approximate