How To Make Egg Rolls
Calling all egg roll lovers!
You don’t have to wait for Chinese take-out night, or a shopping mall food court to get your egg roll fix.
Because you can easily make them at home!
What You’ll Need To Make Homemade Egg Rolls
You’ll need egg roll wrappers to make homemade egg rolls. You can usually find these in the produce section of the grocery store (usually near the mushrooms).
Look for Nasoya, Melissa’s or Frieda’s egg roll wrappers.
You’ll also need the following ingredients for the egg roll filling:
- Ground pork
- Coleslaw mix (or shredded cabbage)
- Garlic powder
- Soy sauce
- Sesame oil
- Salt and pepper
- Cooking oil
How To Fold Egg Rolls
Rolling egg rolls isn’t difficult at all. Take a look at the photo, above, and follow these instructions:
- Place an egg roll wrapper on the countertop in front of you in a diamond shape
- Place approximately 2 tablespoons of egg roll filling toward the top of the wrapper (see #1 in photo, above)
- Fold the top of the wrapper down over the filling. Continue rolling down, wrapping the right and left sides in, and continue rolling until you have an egg roll shape
- Secure the edges with a bit of water (dip your fingertips in water and lightly press down on seam)
- Place egg rolls under damp paper towel to avoid drying out
How To Serve Homemade Egg Rolls
Try any of these sauces to dip your egg rolls in:
- Sweet and sour sauce (make your own with this recipe)
- Sweet chili sauce
- Honey mustard
- Teriyaki sauce
- Peanut sauce
Other Recipes Using Egg Roll Or Wonton Wrappers
- Banana-Nutella egg rolls
- Deep fried candy bars (Minnesota State Fair-inspired)
- Asparagus-cream cheese wonton fries
- Cheesy hot dog wontons
- Buffalo chicken wontons
- Mango chicken wontons
- Turkey and cranberry wontons
- Shrimp and cream cheese firecrackers
- Crispy wonton crackers
- 1 tablespoon olive oil
- 3/4 pound ground pork
- 1 teaspoon garlic powder
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- 4 cups coleslaw mix
- 12 egg roll wrappers
- Oil, for frying
- Prepare egg roll filling: Heat olive oil in a large frying pan over medium-high heat. Add ground pork and start breaking up the meat with a fork or spatula. Add garlic powder, soy sauce, sesame oil, salt and pepper. Once the meat is browned, add coleslaw mix, stirring for about 4 minutes, until the vegetables begin to soften. Remove from heat and set aside.
- To assemble egg rolls: SEE PHOTO ABOVE. Lay an egg roll wrapper in front of you in a diamond shape. Place about 2 tablespoons of the filling near the top of the wrapper. Fold the top-facing corner over the filling. Start rolling down, folding in the right and left corners. Continue rolling the whole way. Secure the seam by dipping your fingers in water, and pressing down on the seam. Place rolled egg rolls on a damp paper towel-lined baking sheet. Cover with another damp paper towel to keep the wrappers from drying out.
- Fry egg rolls: Heat 2 to 3 inches of oil in a deep, heavy-bottomed pot. If you have a food thermometer, heat oil to 350F. Otherwise, you can just turn the heat on high until the oil is hot enough to make the egg roll wrapper sizzle (dip the edge of one egg roll in the hot oil to test).
- Once the oil is hot enough, carefully place 3 to 4 egg rolls in the pan using tongs. Fry for 3 to 5 minutes, turning egg rolls so all sides are cooked. Remove from oil and place on a paper towel-lined baking sheet to absorb excess oil. Repeat with remaining egg rolls.