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.
Debra Fraza says
Honestly,there wasn’t much flavor. I feel like I should have added some more spices besides the garlic and ginger. Maybe even hoisin or Chinese 5 spice. I used super spicy dipping sauce, and that helped.
Tarique says
I recently tried homemade egg rolls following this recipe, and they turned out amazingly delicious! The crispy exterior was perfection, giving way to a flavorful and well-seasoned filling. The combination of veggies and meat was just right.
naira says
Wow, these are so delicious!
Linda says
I want to make in air fryer, how long and what temperature?
Deborah says
I’m afraid I haven’t tried them in the air fryer myself, so I’m not sure. If you try, please let us know!
Oliver says
My only suggestion is to add a small amount of chinese 5 spice to the meat when precooking it.
Darla Bolander says
I loved how easy this was to make and they tasted so yummy. I will make these alot more often. Thank you for sharing this recipe 😀❤️
Lauren says
Hi! Do you add the flour mixture to the coleslaw before cooking? Just wanted to make sure I read this right! Thanks!
Deborah says
The flour mixture doesn’t get added to the mix – it is used as the “glue” to hold the wrapper together.
Johnna Burrow says
Can’t wait to make this for dinner
Wendy says
Do mean coleslaw as in chopped cabbage with the coleslaw dressing or just the chopped cabbage?
Tulishia D says
Pretty sure she just means plain coleslaw mix. (No dressing)
I have made this with broccoli slaw and it’s delish too.
Nina says
Just the pre-made coleslaw mix of shredded cabbage with shredded carrots, do NOT use coleslaw with dressing in it.
Heather M says
Great recipe! We will never eat 12 egg rolls at one time though. Can the extra egg rolls be frozen? If so, do I freeze before or after cooking? Thanks!
Oliver says
Yes, I cook 3-4 dozen at a time and precook them entirely. Then i dry them thoroughly, let them cool down and then pack them 4x per pack wrapped in butcher paper, and then put each dozen in a ziplock bag and suck out the air. The more air you get out the longer they last. I tend to eat them quickly, but ive had them easily last 6 months.
Joel Hill says
I also add about a tsp of soy sauce and mix in some scallions with the cabbage mixture.
Alicia says
Does the coleslaw mixture end up soft or crunchy?
Deborah says
It’s kind of in-between. It’s still got a bit of a bite to it, but it’s not completely crunchy. But it’s not soggy, either.
Areesha Zahid says
This is literally one of the most delicious things I have made! thank you for the sharing a recipe!!