Homemade Egg Rolls start with egg roll wrappers filled with a mixture of vegetables and ground pork, rolled into a cylindrical shape, and fried to a crispy golden brown. It is a popular appetizer served at American Chinese restaurants. But now, you can easily make them at home. And, I will also let you know how to make egg rolls in an air fryer and oven. You may also want to try my Pickle Egg Rolls, too!

Overhead of Homemade Egg Rolls.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients & Substitutions

Egg Roll Wrappers: Egg roll wrappers are made of wheat flour and eggs, which gives them a thick, crispy texture when fried. Look for the wrappers in the refrigerated section of the grocery store. You can also try to use wonton wrappers but they will be much smaller, hold fewer ingredients, and could be a bit trickier to work with.

Meat: I used ground pork in these egg rolls. However, you could certainly make these with different proteins like beef, chicken, shrimp, crab, or tofu.

Vegetables: Shredded cabbage and carrots are added to these egg rolls. You could substitute premixed coleslaw (already shredded) to save some time. In addition, you could add your favorite vegetables like bell peppers, onions, or celery, just to name a few.

Fish Sauce: Fish sauce is a condiment made from fermented fish mixed with salt and water. When added to the egg roll filling, it adds some depth to the flavor. However, if you don’t have any on hand, or just don’t like it, you can certainly leave it out of this recipe. We tested the egg rolls with and without fish sauce, and they were both delicious!

Oil: Canola oil is great for frying because of its neutral flavor. And check out How to Clarify Used Oil so you don’t have to waste it after you have fried the egg rolls!

Steps for Rolling an Egg Roll

Dipping Sauces for Egg Rolls

There are a few tasty options for dipping sauces to serve with egg rolls. Try them with:

Dipping a Homemade Egg Roll into Sweet Chili Sauce.

Egg Rolls vs. Spring Rolls

Although similar, there are some differences between egg rolls and spring rolls. Egg roll wrappers are thicker and are made with eggs. Spring roll wrappers on the other hand are thinner and usually made with just water and flour (wheat or rice flour). When it comes to preparing the two, egg rolls are always fried. Spring rolls can be served fried, steamed, or baked. Finally, the texture after both being fried is different. Egg rolls have a thick, crunchy texture whereas spring rolls have an almost translucent appearance with a flaky, crispy texture.

Cut Homemade Egg Rolls Stacked on each Other.

How to Store Homemade Egg Rolls

To store fried egg rolls, first, let them cool completely. Next, wrap each egg roll individually with plastic wrap or aluminum foil. Keep them in an airtight container in the refrigerator for up to 3-4 days. If freezing the egg rolls, store them in a freezer-safe container or bag for up to 2-3 months. Let them thaw in the refrigerator overnight before reheating. To reheat, preheat the oven to 375°F, place the egg rolls on a baking sheet, and bake for 10-15 minutes, or until they are heated through and crispy. It’s important to note that while storing fried egg rolls is possible, their texture and flavor may not be the same as freshly made ones.

Overhead of Homemade Egg Rolls.
4.84 from 6 votes

Homemade Egg Rolls

Prep Time 25 minutes
Cook Time 3 minutes
Total Time 28 minutes
Homemade Egg Rolls start with egg roll wrappers filled with a mixture of vegetables and ground pork, rolled into a cylindrical shape, and fried to a crispy golden brown.


  • 1 pound ground pork
  • 2 cups shredded cabbage
  • 1 medium carrot, shredded (about ½ cup)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon fish sauce, optional
  • 1 teaspoon granulated sugar
  • ½ teaspoon kosher salt
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • 15 egg roll wrappers
  • canola oil, for frying



  • In a medium skillet over medium heat, add ground pork. Cook, stirring occasionally until the pork is browned and crumbly, 5 to 7 minutes.
  • Add cabbage, carrots, soy sauce, sesame oil, fish sauce, sugar, and salt. Sauté until the vegetables are softened, about 4-5 minutes. Add garlic and ginger and cook for an additional minute.


  • In a small bowl, combine cornstarch and water. Whisk together until combined and set aside.
  • On a clean work surface, set out 15 egg roll wrappers.
  • Working one at a time, top each wrapper with ¼ cup of the pork mixture.
  • To roll, first, wet the edges of the egg roll lightly with the cornstarch mixture, and then fold up the bottom corner to just over the filling and roll once.
  • Second, fold in the right and left corners of the wrapper to the center, lightly pressing to seal. (You may need to add more cornstarch mixture to the edges and corners to help the wrapper stay folded.) It should now look like an open envelope.
  • Continue rolling until the filling is fully wrapped inside of the egg roll.
  • Press to seal.

Frying in Oil*

  • To a deep pot, add 2-3 inches of canola oil. Heat the oil to 365°F.
  • Working in batches of 3 or 4, fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, about 3 minutes. Remove from oil and drain on paper towels. Before frying each batch of egg rolls, check that the temperature is back at 365°F.
  • Serve with soy sauce, sweet and sour sauce, or chili sauce.


*Air Fryer Egg Roll Instructions:
  1. Place the egg rolls into the basket of your air fryer. Depending on the size of your air fryer, you may have to work in batches.
  2. Spray the tops of the egg rolls with cooking spray. Air fry at 400°F for 3 minutes.
  3. Flip over the egg rolls, spray the tops again with cooking spray, and air fry for another 3 minutes, or until golden brown and crispy.
*Baking Egg Rolls in the Oven 
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Place the egg rolls onto the lined baking sheet and spray the tops of the egg rolls with cooking spray (or brush the tops with oil).
  3. Bake for 15-20 minutes, or until golden brown and crispy.

Did you make this recipe?

You can tag me at @iamhomesteader.

Share with your friends!

Categorized in: , ,

Related Recipes

Meet Amanda Rettke

Reader Comments

  1. 5 stars
    In Michigan we fill our egg rolls with bean sprouts and bamboo shoots, soy and sesame sauce and a few spices. Shrimp is very popular along with shrimp and chicken combo. Everything goes together just like your instructions. Thought everyone might like to know another version the Michigan egg roll.

  2. 5 stars
    Hello, my name is Carsten Michelsen from Denmark in Europe.
    For several years I have tried to find egg roll wraps with these beautiful blisters in Europe. We only have spring roll wrappers. The wraps on your pictures are looking very beautiful. I have been writing to several firms in USA, but they are not delivering to my part of the world.
    Can you solve my problem, so that I can make yourEgg rolls?
    What are these wraps made of?
    All the best regards
    Carsten M

  3. 4 stars
    Looks great, it’s fine with me but my daughters do not eat pork at all. Since I prepare these type of foods for them, could this possibly made with Chicken meat as well ? They absolutely love the Pagoda brand which is frozen and sold at the grocery stores here in Chicago area.
    Love to know if you’re familiar with those?

  4. I have been making egg rolls at home for years. I use left over pork or chicken. I put them into a food processor to grind them up. I add other spices and different Chinese liquids to boost flavor. I get in a deep fryer which I think is better. My husband,son grandson love them

4.84 from 6 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating