Amazing 12 Minute Crispy Egg Roll Recipe

Oh, I know that feeling! You’re staring into the fridge, the takeout menus seem so tempting, but you really want that satisfying crunch of a truly amazing appetizer. That’s exactly why I perfected this homemade egg roll recipe. When I started Carla’s Cooking, I promised myself that every recipe—especially comforting classics—would be tested and re-tested right here in my real kitchen until it beat the takeout version hands down. Trust me, once you master this shatteringly crisp shell and savory filling, you won’t look back. These are pure comfort, made with love, and they’re perfect for any gathering you might be hosting. You can find more of my favorite appetizers and snacks over in this section, but first, let’s roll!

Why This Homemade Egg Rolls Recipe is Your New Favorite

What makes this recipe the winner? It’s all about delivering that restaurant-quality experience right on your own tabletop. Seriously, these are champions of crunch! Forget soggy bottoms; we aim for golden perfection every single time. I’ve tested them for every scenario, so you know they are reliable.

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• Maximum Crunches: We nail the frying technique for that unmistakable shatteringly crisp shell.
• Perfect Party Finger Food: They look impressive but are surprisingly easy to assemble, making them ideal for any gathering or game night.
• Versatile Flavor: This savory vegetable filling tastes fantastic as a standalone crispy appetizer or even fantastic when baked or air-fried!

If you are looking for another crispy side to balance out your spread, you absolutely must try my crispy oven-roasted sweet potatoes sometime!

Ingredients for the Perfect Crispy Egg Roll

Getting the right ingredients is non-negotiable if you want that authentic, incredible flavor. Don’t skimp here—your friends and family will taste the difference! The filling is where all the magic happens, but the wrapper choice is just as important for that perfect crisp. Remember, for frying, you’ll need about two inches of oil depth in your pot, so make sure you have enough on hand for the job!

For the Savory Egg Roll Filling

• 1 pound ground pork (this gives such great flavor!)
• 1 tablespoon vegetable oil, just for cooking the filling
• 2 cups shredded cabbage (make sure it’s finely shredded!)
• 1 cup shredded carrots
• 1/2 cup chopped green onions
• 2 cloves garlic, minced (don’t use the jarred stuff if you can help it!)
• 1 teaspoon ground ginger
• 1 tablespoon soy sauce (low sodium is usually fine)
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper

For Assembling Your Egg Rolls

• 12 egg roll wrappers (make sure they are fresh!)
• 1 large egg, beaten (this is your glue!)
• Vegetable oil for frying (sunflower or canola works well)

Step-by-Step Instructions for Making Homemade Egg Rolls

Okay, this is where the real fun begins! Making a perfect egg roll comes down to managing texture and keeping things neat. Don’t stress about the folding part; I’ll walk you through exactly how I do it so they’re tight and beautiful when they come out of the oil. If you’re looking for related stir-fry inspiration, check out my chicken chow mein recipe!

Preparing the Flavorful Egg Roll Filling

First thing’s first: we build the flavor base. Heat that tablespoon of oil over medium-high heat. Toss in the ground pork and cook it down, breaking it up as you go until it’s nice and beautifully browned. Please, really drain off any excess fat here—we want flavor, not grease! Next, pile in your shredded cabbage, carrots, green onions, garlic, and ginger. Let that simmer until the veggies are tender-crisp—that takes about five to seven minutes. You want them softened but still having a little bite. Once seasoned with soy sauce, sesame oil, and pepper, pull the filling off the heat and let it cool down until it’s just warm to the touch. This step is important so it doesn’t steam your wrappers!

How to Properly Wrap Each Egg Roll

Time to wrap! Lay an egg roll wrapper down flat with one corner pointing right at you, like a diamond. Brush a little bit of that beaten egg wash around the top edges—this is your sealant, folks. Spoon in about two tablespoons of that cooled filling near the bottom point. Fold that bottom corner right up over the filling until it barely covers it. Now, take the left and right corners and fold them snugly inward toward the center. You want them tight here! Finally, roll the entire package upward, nice and tight, all the way to that top corner. Slap a little last bit of egg wash on that final edge to seal it completely. Repeat this process until all twelve are wrapped and looking perfect!

Achieving the Crispiest Egg Roll Finish (Frying Method)

If you want ultimate crispness, frying is the way to go. Pour about two inches of vegetable oil into a deep pot—or Dutch oven works perfectly—and heat that oil until it hits 350°F (175°C). It has to be that temperature! Carefully lower three or maybe four rolls in at a time. Don’t squeeze them in; overcrowding drops the temperature instantly and you get soggy egg rolls. Let them fry for just three to four minutes, turning them occasionally until they are deep golden brown all over. Fish them out with tongs immediately and place them on a wire rack lined with paper towels. That rack lets the air circulate underneath so they stay crispy while they drain!

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Tips for Oven Baked Egg Rolls and Air Fryer Egg Rolls

I totally get it—sometimes deep frying just isn’t in the cards, maybe it’s a Tuesday night, or perhaps you’re trying to keep things a little lighter. Don’t worry, these homemade egg rolls are still amazing when cooked without a ton of oil! My notes for the recipe cover it, but I want to re-emphasize the technique for these alternative finishing methods because they truly deliver on that satisfying crunch you want.

For the best oven baked egg rolls outcome, you need two things: high heat and a good coating of fat. Preheat your oven—and I mean really preheat it—to 400°F (200°C). Set your assembled rolls on a baking sheet, but don’t just plop them down! Give them a generous spray of cooking spray—you want that oil coating to mimic the result of frying. Bake them for about 15 to 20 minutes total. The trick here is that you absolutely have to flip them halfway through! Check them around the 10-minute mark; you want them golden brown and bubbly, not just pale and sad.

If you are using your trusty air fryer, which I love for quick snacks, the process is even faster. You don’t need to pre-bake them on a sheet, just spray them really well and place them in the basket in a single layer. I set my air fryer to about 370°F, and honestly, they are done in about 10 to 12 minutes. They come out incredibly crispy! If you have an air fryer and want another winner, you have to check out my air fryer potato wedges—they are my go-to side now!

Ingredient Notes and Substitutions for Your Egg Roll

One thing I love about this recipe is how forgiving it is. While my core recipe calls for ground pork because it really adds a traditional depth of flavor, don’t feel tied down! You can certainly explore other egg roll filling ideas.

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If pork isn’t your thing, feel free to substitute it directly with ground chicken—it works beautifully and comes out lighter. Shrimp is fantastic if you want to kick things up, but since shrimp cooks so fast, you’ll want to chop it up small and add it right near the end with the seasonings, just long enough to turn opaque. I even know folks who use lentils or mushrooms for a vegetarian filling base!

Now let’s talk wrappers. Finding those easy egg roll wrappers can sometimes be a treasure hunt, depending on your store. Look in the refrigerated or frozen section, usually right near the wonton or dumpling stuff. If they are frozen, just make sure you thaw them completely according to the package directions—trying to use them too cold leads to cracking! They are super thin, so handle them like they are made of tissue paper.

Storage and Making Ahead: Freezer Friendly Egg Rolls

This is one of my absolute favorite parts about this recipe! If you’re making a huge batch of egg roll filling, you should definitely make more than 12 rolls, just so you can stash some away. These are famously freezer friendly, meaning you can have a quick appetizer ready in minutes weeks from now!

To freeze them, assemble the rolls completely—seal them up tight! Then, lay them out in a single layer on a baking sheet. Pop that sheet right into the freezer until everything is completely solid. Once they are frozen solid, you can quickly transfer them all into a sturdy, labeled freezer bag. They keep beautifully for up to three months.

When you’re ready to cook, don’t even bother thawing them! You can fry or bake them directly from frozen, but remember to add a few extra minutes onto your cooking time to ensure they get heated all the way through. For more great ideas for planning ahead, you can check out my tips for make ahead breakfast burritos!

Serving Suggestions: The Best Dipping Sauce for Egg Rolls

You’ve done the work, you’ve achieved that gorgeous golden crisp, and now it’s time for the grand finale! Seriously, a perfect egg roll isn’t truly finished until it hits the right sauce. While these rolls are so packed with flavor they could stand alone—especially since we made sure the filling isn’t too salty—the right dip elevates the whole experience. These really shine as that ultimate classic Chinese appetizer that everyone fights over at parties.

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It’s crucial you serve these right away! That crispiness fades super fast, which is totally normal for fried foods, so have your dipping sauce ready before the last batch is out of the oil.

When it comes to the perfect sidekick, I usually offer a couple of options. Of course, the standard sweet and sour sauce is always dependable. But if you want to mix it up, a simple soy-sesame mix works wonders. If you’re feeling ambitious and want to make a really rich, smoky glaze, you should absolutely check out my recipe for easy homemade BBQ sauce—it turns a surprisingly fantastic, slightly unexpected dipping sauce for savory appetizers like this!

If you’re looking for recipe ideas on the fly for a truly phenomenal dipping sauce for egg rolls, try this quick three-ingredient blend: equal parts soy sauce, rice vinegar, and a touch of honey or maple syrup. That’s it! It’s tangy, salty, and just sweet enough to complement that savory pork and veggie filling. Trust me on this one; simple homemade sauces always taste better!

Frequently Asked Questions About Making Egg Rolls

Okay, I know you might still have some lingering questions! That’s why tackling these FAQs is so important for helping you achieve that perfect restaurant style egg roll at home. I want you to feel completely confident when you tackle this recipe because once you do, you won’t ever want to go back to ordering takeout!

Can I use different proteins in my egg roll filling?

Absolutely! While the ground pork is my favorite, you have so many choices here. You can definitely swap it for ground chicken or even ground turkey if you prefer something lighter. If you use shrimp, make sure you chop it finely and only add it in near the very end of the cooking time—it cooks way faster than pork and you don’t want it turning rubbery. Even firm tofu, crumbled up finely and pressed dry, works like a charm in this filling!

How do I store leftover cooked egg rolls?

If, by some miracle, you have any leftover cooked rolls, you need to store them correctly if you want to save that crunch! Put them in an airtight container in the fridge for maybe two days max. But here’s the secret to reheating: skip the microwave! That’s a one-way ticket to soggy town. Your best bet is to reheat them in the oven or an air fryer at about 375°F for about 5 to 8 minutes. That blast of dry heat brings back most of that crispy texture we worked so hard for!

What is the secret to a truly crispy egg roll wrapper?

This is the secret sauce to a perfect egg roll, hands down! The absolute number one thing is oil temperature. You *must* maintain 350°F (175°C). If it’s too cool, the wrapper soaks up oil and gets greasy/soggy. If it’s too hot, it burns before the filling heats up. Second, and this is what I always tell people: drain them on a wire rack immediately after they come out of the oil, not just paper towels. That rack lets air dry the bottom, keeping the whole surface crispy!

If you ever decide you want to skip the wrapper mess altogether and still get those flavors, I have a fantastic low carb dinner idea that’s basically all the filling served over rice or lettuce—it’s like a deconstructed salad, almost! Let me know if you have any other trouble spots!

Nutritional Estimates for This Crispy Egg Roll

Now, I always like to throw this in here because transparency is huge for me here at Carla’s Cooking. Since we are dealing with deep frying, these numbers are a bit higher than if we baked them, which is something to keep in mind if you’re tracking things closely. Remember, these are just estimates based on the exact ingredients listed above—your brand of pork or how much oil your wrappers wick up can change things slightly. But this gives you a really good ballpark figure for one glorious, crispy egg roll!

• Serving Size: 1 egg roll
• Calories: 220
• Fat: 12g
• Saturated Fat: 4g
• Carbohydrates: 18g
• Protein: 11g
• Sugar: 1g
• Sodium: 350mg
• Fiber: 2g

If you’re trying to lower the fat content significantly, definitely lean into that oven baked egg rolls method we talked about earlier, because that will shave some of the surface fat right off! Happy cooking, friends!

Crispy Homemade Egg Rolls: Restaurant Style Appetizer

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Make restaurant style egg rolls at home with a shatter crisp shell and savory filling. These homemade egg rolls are perfect for parties or a quick dinner.

• Author: Carla Davis
• Prep Time: 25 min
• Cook Time: 15 min
• Total Time: 40 min
• Yield: 12 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Chinese
• Diet: Low Fat

Ingredients

Scale 1x2x3x

• 1 pound ground pork
• 1 tablespoon vegetable oil
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 12 egg roll wrappers
• 1 large egg, beaten (for sealing)
• Vegetable oil for frying

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Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add ground pork and cook, breaking it up, until browned. Drain off any excess fat.
2. Add shredded cabbage, carrots, green onions, garlic, and ginger to the skillet. Cook until vegetables are tender-crisp, about 5 to 7 minutes.
3. Stir in soy sauce, sesame oil, and black pepper. Remove the filling mixture from the heat and let it cool slightly.
4. Place one egg roll wrapper on a clean surface with a corner pointing toward you. Brush the edges of the wrapper lightly with the beaten egg.
5. Place about 2 tablespoons of the cooled filling in the center of the wrapper. Fold the bottom corner up over the filling. Fold the left and right corners inward toward the center.
6. Roll the package tightly upward toward the top corner. Moisten the final top corner with a little more egg to seal the roll completely. Repeat with remaining wrappers and filling.
7. Heat about 2 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
8. Carefully place 3 or 4 egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until golden brown and crispy.
9. Remove the egg rolls with tongs and place them on a wire rack lined with paper towels to drain excess oil.
10. Serve your crispy homemade egg rolls immediately with your favorite dipping sauce.

Notes

• For oven baked egg rolls, spray the assembled rolls lightly with cooking spray and bake at 400°F (200°C) for 15 to 20 minutes, flipping halfway, until golden.
• You can substitute ground pork with ground chicken for a different flavor profile.
• These are freezer friendly; assemble them completely, place them on a baking sheet to freeze solid, then transfer to a freezer bag. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.

Nutrition

• Serving Size: 1 egg roll
• Calories: 220
• Sugar: 1
• Sodium: 350
• Fat: 12
• Saturated Fat: 4
• Unsaturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 18
• Fiber: 2
• Protein: 11
• Cholesterol: 45