Looking for a go-to egg roll recipe? This easy Egg Roll Recipe is simple and will rival the egg rolls from your local take out restaurant.
Serve these easy egg rolls with some Easy Lo Mein and Sweet and Sour Chicken or Beef and Broccoli for a fun Asian-inspired dinner!
I don’t know why, but egg rolls used to be super intimidating to me. Maybe it was the frying, maybe it was the rolling… but they were one of those things that I never really thought I’d make at home.
Until I tried them.
And realized just how easy they are.
(And after you get the hang of it, try some other versions, like these Cheeseburger Eggrolls, Buffalo Chicken Egg Rolls, or Avocado Egg Rolls!)
Let’s break it down:
Ingredients
You can definitely get creative here, but I like to keep it super simple. You only need a few ingredients for this egg roll recipe.
- Ground Pork – You could use ground beef or ground chicken, but I like pork the best.
- Ground Ginger – You probably already have this in your spice cabinet. It adds great flavor.
- Garlic Powder – Same as above. You could also add in some freshly minced garlic.
- Vegetable Oil – You’ll need a quart for frying the egg rolls. You can also use any other neutral oil that is good for frying.
- Flour – The only reason you need this is to make a paste to seal the egg rolls shut.
- Coleslaw Mix – This mix, that can easily be found at your grocery store, just saves on time and prep. If you want, you can use shredded cabbage and carrots.
- Egg Roll Wrappers – almost any major grocery store will carry these, but sometimes they can be hard to find. I can usually find them in the produce section, near the refrigerated salad dressings. Occasionally I’ll find them in the deli section.
How to Make Egg Rolls
- Start by cooking the pork in a skillet. As the pork is cooking, sprinkle in the ginger and the garlic powder.
- In a large, high sided heavy pot or skillet, heat the oil.
- Combine the cooked pork with the coleslaw mix in a bowl.
- To make the egg rolls, combine the flour with some water. Lay one of the egg roll wrappers down, with a corner pointed toward you. Place some of the pork mixture in the center of the wrapper, and fold that corner that was pointed at you onto the filling. Fold the left and right corners into the center, then roll, keeping the filling in the center. Brush some of the flour and water “paste” on the last corner to seal the egg roll. Continue with the rest of the wrappers and filling. See below for a picture tutorial.
- Once the oil is hot, fry the egg rolls, turning them occasionally, until they are golden brown. Since the filling is already cooked, you only have to worry about crisping up the outside wrapper.
- Remove the egg rolls from the oil with a slotted spoon to a paper towel lined plate. Serve with your choice of dipping sauce. We really love this homemade Sweet and Sour Sauce!
How to Roll Egg Rolls
This is actually pretty easy, but can get a bit confusing without seeing it done.
- Lay your wrapper down on your work surface, with a point of the egg roll wrapper pointing to you.
- Place about 1/4 to 1/3 cup of the filling mixture down the center of the wrapper, leaving some space on the edges. You don’t want to add too much, because then the roll will be too full to wrap tightly. And if it’s not wrapped tightly, then it can come undone while frying easier.
- Take the point that is pointing down to you and fold it up over the filling.
- Take the sides and fold them in. They won’t fold to the middle, but will fold over enough to cover all of the filling on the sides. (I recommend keeping your hands on the wrapper the whole time, until it is completely rolled, to keep everything in tight.
- Take your flour/water mixture, and wet your finger with it. You can use a pastry brush, if desired, but I think my finger is easiest. Brush the water along the edge of the remaining pointed side of the wrapper. This will act as glue.
- Tightly wrap that corner around the roll, creating your egg roll. Make sure there are no holes for the filling to escape. Now they are ready to be fried!
More Asian Recipes you Can Make At Home
Pressure Cooker Cashew Chicken
General Tso’s Chicken
Orange Chicken
Daddy Wu’s Chinese Chicken
Asian Chicken Lettuce Wraps
Kung Pao Chicken Recipe
Tools Used to Make this Egg Roll Recipe
Most people don’t have a deep fryer, but I like to use a Dutch oven for frying. It’s deep enough, and is great at keeping the heat fairly consistent.
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Egg Roll Recipe
Ingredients
- 1 lb ground pork
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 quart vegetable oil for frying
- 1 tablespoon all-purpose flour
- 1 tablespoon water
- 3 cups coleslaw mix
- 12 egg roll wrappers
Instructions
- In a medium skillet over medium heat, cook the pork, breaking it up as it cooks. When it is halfway cooked, sprinkle the ground ginger and garlic powder over the pork and stir to coat the meat evenly. Continue to cook until the pork is no longer pink. Set aside.
- In another large heavy pot, heat oil to 375ºF or medium high heat. While the oil is heating, combine the flour and water in a bowl until they form a paste. In a separate bowl, combine the coleslaw mix and reserved pork mixture. Mix it all together.
- Lay out one egg roll skin with a corner pointed toward you. Place about 1/4 to 1/3 cup of the pork mixture on the egg roll paper and fold the corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
- Place the egg rolls into the heated oil and fry, turning occasionally, until golden brown. Remove from the oil and drain on paper towels or a rack.
Patti says
I’ve made the rolls plenty of times but have never used the paste in the coleslaw before. Going to try this out tonight. Thanks from Patti in Texas.
Sally says
I made these today – my third time to make egg rolls – each time using a different recipe. I must say these were MUCH easier to make than the others. Next time I make them I will use beef and increase the meat just a tad and decrease the slaw. Definitely worth making again! Thanks, Deborah, for sharing the recipe with us.
Deborah says
I’m so glad you liked them! One of the things that I love the most about them is how versatile they are. 🙂
Sally says
Can ground round or chuck be substituted for the pork? I can hardly wait to try your recipe. Thanks so much!!
Deborah says
I’m sure substituting beef in for the pork would be just fine.
Richard says
Many years ago a Chinese woman I knew told me her secret to tasty egg rolls was to add a little (maybe 1 tbsp) creamy peanut butter to the mixture. I have done this every since and love the taste.
Deborah says
How funny – I was just reading up on that same technique yesterday! I’m definitely going to give it a try!
Ingrid says
I've wanted to make homemade eggrolls and dumplings for a while. I've got all the stuff for dumplings so I'm making those first but I'll be back for this recipe afterwards.
~ingrid
grace says
i like the simple but tasty filling, deborah. forget chinese takeout!
Sook says
Those egg rolls look so delicious! Yum!
Marie says
Yum! You know, come to think of it, it's been ages since I've had a decent (not even great, but just okay) eggroll at a Chinese restaurant. Sad, but I suppose more the reason to make 'em at home. 🙂
Kim says
They look really crispy and delicious!
I've made them in the oven by just brushing them with oil and baking for 10 minutes each side. You might like them that way too.
Bethany Park says
I would have thought they'd be hard too! This recipe looks totally doable. Thanks!
Crystal says
I'm dying for a good egg roll recipe that doesn't include frying! Can anyone help?
Nina says
These can be made using an air fryer
Cooking with K says
So glad to find this recipe…thank you so much! I am like the other blogger…a little intimidted…but am going to try these…blessings, K
Tia says
they sound so easy, not at all what i expected!
Maria says
I like easy and these look great!
Bumpkin on a Swing says
HAVE ALWAYS WANTED TO DO THIS, BUT SO INTIMIDATING! I'm giving this one a shot though, you make me brave, ingredients added to list. Working with ginger stinks though any pointers for us Bumpkins?
thomas says
very easy i used chinese sausage and no other spices the sausage has alot of flavor by itself
Rosa's Yummy Yums says
They look really good!
Cheers,
Rosa