This easy homemade eggrolls recipe makes the best eggrolls! If you love restaurant quality eggrolls but hate spending too much for them at the Chinese restaurant, you definitely need to try making these! You can find this recipe in volume 1 of our Dining On A Dime Cookbook.
This easy egg rolls recipe makes egg rolls that are so easy and delicious, I occasionally make them as a main dish for dinner and there are never any leftovers! The only danger is if you make too many, you will be tempted to eat them all!
When I first tried this recipe decades ago, my husband and I had no money for eating out and we were so excited at how delicious they were! They were even better than restaurant egg rolls, so I included them as one of my regular go-to recipes when I didn’t feel like planning what to make for dinner.
The ingredients for these homemade egg rolls are cheap at the store, but I was able to use some of my own garden produce for some of them, which made them even less expensive.
Easy Homemade Egg Rolls Recipe
- Yield: 20 egg rolls
Ingredients
1 Tbsp. vegetable oil
1/2 lb. beef, pork or chicken, cooked and diced small
2 cups cabbage, chopped
1/2 cup carrots, shredded
3 green onions or 1/4 cup onion, chopped or 1 tsp. onion powder
1/2 tsp. ginger
1/2 tsp. salt
2 Tbsp. soy sauce
1 pkg. egg roll wrappers
mustard, ketchup or sweet and sour sauce
Instructions
- Pour 1 Tbsp. oil into a frying pan.
- Heat pan very hot.
- Add meat. Cook 1-2 minutes until lightly browned.
- Add cabbage, carrots and onions. Cook 2 minutes.
- Stir in ginger, salt and soy sauce.
- Remove from heat and let cool 5 minutes.
- Follow the directions on the back of the egg roll wrappers for wrapping. Use 2 Tbsp. filling for each egg roll.
Deep Frying: Deep-fry 2-4 egg rolls at a time in oil at 350°, turning occasionally for 2-3 minutes. Drain on paper towels.
Air Fryer: Prepare egg rolls as above. Then spray each one with a little cooking spray and put into the air fryer. Cook 6-7 minutes at 350°. Turn over and cook 4-5 more minutes until brown and crispy.
Serve warm with your choice of sauces. Makes 20 egg rolls. Egg roll wrappers can usually be found in the produce department at your grocery store.
This easy homemade eggrolls recipe is from volume 1 of our cookbook:
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These are delicious and very easy to make. I serve them with the Sweet and Sour Sauce on page 315 of DOAD.The filling can be made ahead and make the egg rolls thee next day. Oh …and I *hear they are also good cold straight from the fridge. Just sayin’… ;-)
I am making these soon and have a question. Would you recommend using fresh grated ginger or dry ground from a jar?
Thanks!
You can use either or Bethany
Can these be baked? If so, what temp and for how long?
Thanks!
You can. Spray the top of them with cooking spray and bake for 425 degrees for 10-15 mins.
Can you freeze these?
yes
Can they be frozen?
Yes they can
To enhance your egg rolls as these are Americanized versions- the skin is important. These are kind of like the thicker won ton type of skins that dimple when fried. Look for the paper thin wafer like ones( almost clear looking) it may say for spring rolls. These come up crunchier and smoother.
You can use ground pork and add these ingredients to make it over the top! Add black shitake mushrooms( dried ones that you boil in hot water to reconstitute them and dried ones can last forever so won’t spoil) and slice them in slivers. You can also slice black dried fungus if you can get these as an alternative or use together. Then soak Asian vermicelli or cellophane bean threads( clear whitish looking thin noodles). Dry them when soft and add to mixture. You can add a bit of soy sauce to the noodles. Put a little bit in each egg roll- this will make it taste so good! If you have leftover noodles, stirfry with all the other ingredients and add garlic ( also to egg rolls add garlic powder or fresh minced garlic) and you have a noodle dish too. On top if this noodle dish add fresh green onions and squeeze lemon if you have it. Similar to Pancit ( Filipino) or Shanghai vermicelli noodle stirfry. Hope you like it!
Really good very very close to Minh I can eat these everyday. Great recipe
Tried this egg roll recipe and it turned out good.
Thank you Darleen – I am so glad you liked it.
Are you supposed to use fresh ginger or dry ginger?
We use dry or powdered because it is the easiest but you can use either.
I use the powerdered ginger also. Yummy!
What kind of pork do you recommend?
It doesn’t matter. We use what ever is on sale. usually an inexpensive pork roast that we slow cook. This is a great recipe to use if you have leftover pork for another meal.
One or two leftover pork chops is all you need for the meat if you chop it finely. . A real money saver.
Can you use bean sprouts instead of cabbage?
I have never used bean sprouts but I don’t know why you couldn’t
If you freeze the egg rolls is it before or after they are fried?
You can do either or but we prefer to freeze them before you fry them because they are “hot off the presses” sort of speak if you do.
Is there such a thing as gluten-free egg roll wrappers? If so, where can they be found?
I do not know if there is Susan.
Hi I Use Gluten Free Flour Tortilla’s. they come out PERFECT! Fry or Baked. It Is Fantastic! Knowing What is in Your AFFORDABLE Home Made Egg Roll’s :-D
Before wraps were available I made my own by painting the batter on a hot griddle. I used a kitchen grade 2″ wide paint brush. Find a gluten free batter and give it a try.
If you do a search on the internet, you can find all kinds of recipes for gluten free egg rolls/wrappers. If you search on Amazon, you can find gluten free pre-made wrappers.
I was just reading through because I’m saving the recipe… I think spring rolls are gluten free. I had Gestational Diabetes with my last pregnancy and after the fact came across spring roll wraps and realized they were low carb and gluten free.
I love this recipe! I use bagged coleslaw mix to make it even faster.
I can’t wait to make these in my brand new air fryer from Aldi
This air fryer has a 3 year warranty
Included at no xtra $’s🤗
I made these tonight and we really enjoyed them! Very easy and so nice to use the packaged slaw mix. Smart! Next time, I think I’ll add some chopped water chestnuts and some bean sprouts. I can’t figure out how to add a pic!
Thanks for the recipe!
This was a terrific recipe! Thank you! My personal tweak, since I do not eat meat, was to prep about 4-6 ounces of rice vermicelli noodles, season with a tiny bit of sesame oil, then chop those up before mixing into 2.5 cups of leftover chopped salad (broccoli/cauliflower and shredded carrot mostly) and seasoning per the recipe’s instructions. Then I fried half the egg rolls in avocado oil and baked the rest after spritzing with avocado PAM spray. Delicious! Has anyone else noticed that the wrappers are no longer square? Talk about cutting corners! Kind of makes for a messy delivery.
Mine are always wet or soggy from the cabbage juice I try to eliminate but have no luck or greasy feeling as they cool. It seems like there are always 2 or 3 sime things in a cooks kitchen that they have a problem with. Mine is asian or pancakes.
One thing you need to do is lay your cabbage on paper towels and press out moisture. You need to do this with the cooked meat too. Also it is better to air fry them or fry in oil over baking in oven to make them crispy. Hope this helps a little this is really a problem for many and be sure to eat them right away.
These are delicious.I made so many that I froze. I increased the recipe by 4 so my freezer has a lot for friends. Thank you for your delicious recipe. Will use this for my go for egg roll.
Thank you Barb. That is a great idea to freeze them and have them handy for unexpected company for for dinner on those nights when you are too tired to cook.
Can I make egg rolls one day & then fry them the next day
Yes Terri you can.
You come up with the most wonderful recipes!!! I am a long time subscriber and owner of your Dining on a Dime cookbook! Everything I have tried has come out perfect! Thank you for all you do!
Thanks so much!