We just can’t eat egg rolls at asian restaurants. They are so bland, there’s barely any flavorful filling and they’re expensive especially if you’re trying to feed a family. Homemade is way better and let us show you how with just a few simple ingredients. Your family and all your bellies will thank us for this. 

easy egg rolls recipe

Egg Rolls Don’t Have To Be Boring 

Seriously, it’s frustrating why some restaurants can’t make better egg rolls. We see it as lazy and soppy and honestly, cheap. Each bite into most restaurant egg rolls are only filled some cabbage and some flavor of meat but there’s more wrapper than anything substantial. You’re basically eating rolled fried egg roll wrappers. We know our easy egg rolls recipe will put restaurants out of business!

Video: Super Easy Egg Rolls Recipe  

holding cooked egg rolls

Easy Egg Roll Recipe

Now there’s the base ingredients we use which are simple: store bought sausage, Cole slaw mix, egg roll wrappers and soy sauce. These basic 5 ingredients will make really yummy egg rolls and way better than most Chinese restaurants serve. But if you want to take the time (maybe a few seconds), then you can take these simple egg rolls to another level with a few additional ingredients for our easy egg rolls recipe.

  • Chopped cilantro add nice flavor
  • A splash of fish sauce adds an awesome umami element.
  • Bulk Meat Sausage: Pre-mixed and pre-packaged ground pork or chicken sausage is a great way to make quick egg rolls.
  • For a vegetarian version just keep the veggies and add some smashed tofu (drained of excess water) or even add a can of mashed cooked beans. The beans will add some body for easier rolling and added vegetable protein. 
easy egg rolls recipe

Super Easy Egg Rolls

Yield: 18 Egg Rolls (approximately)
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
The classic filling choice for egg roll is ground pork, but you can easily sub ground chicken, beef, turkey, shrimp, or crab meat. Or for vegetarian, use mashed potatoes or crumbled tofu. Usually for the vegetarian substitutes we'll increase the seasoning a little (the vegetarian fillings are safe to taste before rolling and filling so you can just taste and see if it needs some more seasonings).
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Ingredients

Egg Roll Filling

  • 1 pound (454 g) ground pork, chicken, beef (or any ground meat-see head note)
  • 2 cups (140 g) finely chopped cabbage
  • 1/2 cup (64 g) shredded carrot , optional
  • 4 green onions , minced
  • 1 Tablespoon (15 ml) soy sauce or fish sauce
  • 2 teaspoons (10 ml) sesame oil
  • 2 teaspoons (10 ml) garlic powder , or minced garlic
  • 1 teaspoon (5 ml) onion powder
  • 1 teaspoon (5 ml) ground black pepper

For the Egg Rolls

  • 18 egg roll wrappers (approximately)
  • 1 egg white beaten, for sealing wrappers
  • oil , for frying

Dipping Sauce Suggestions

Equipment

Instructions 

  • Make filling: finely chop or shred the cabbage, carrots, and green onions.
    chopping vegetables for egg roll filling
  • In a medium bowl, combine the 1 pound ground pork (or substitute of choice), 2 cups cabbage, 1/2 cup carrot, green onion, 1 Tablespoon soy sauce, 2 teaspoons sesame oil, 2 teaspoons garlic powder or minced garlic, 1 teaspoon onion powder, and black pepper. Mix well.
    bowl of filling ready to be mixed

Roll the Egg Rolls

  • Place one wrapper at a time on your work surface and spoon about 2 tablespoons of the filling onto the lower one-third of the wrapper.
    adding meat to egg roll wrapper
  • Flatten out the filing into a roll or log.
    flatten meat filling
  • Lay the corner of the wrapper over the filling.
    rolling egg rolls
  • Start to roll the egg roll to cover the first part of the filling. Fold in the egg roll edges.
    folding edges of egg rolls
  • Continue rolling the egg roll forward.
    rolling egg rolls
  • Seal the end with a brush of water (we'll usually brush the water with our fingers).
    sealing egg roll edges
  • Repeat for the remainder of the egg rolls.
    finished egg rolls

Fry the Egg Rolls

  • In a large skillet or pot, heat approximately 3/4 inch (2 cm) oil over medium heat to 350°F (175°C). If you don't have an instant read or candy thermometer, you can test the heat of the oil by adding a small piece of egg roll wrapper to the pan. If it sizzles and browns too quickly, then your heat is too high.
  • Gently place the egg rolls in the heated oil in a single layer (cook in batches). Fry for about 3-5 minutes per side, or until they are golden. Turn the egg rolls several times if needed evenly to cook all sides and to make sure they are fully cooked.
    frying egg rolls
  • Remove from oil and drain on paper towels. Repeat for the remaining egg rolls. Serve with your favorite dipping sauce. To serve it Vietnamese style, also serve with lettuce and fresh herbs like mint, asian basil, cilantro or other Vietnamese herbs to wrap the egg rolls in.
    cooking egg rolls
  • Allow the egg rolls to cool a bit. Don't burn your tongue.
    Serve with your favorite dipping sauce. To serve it Vietnamese style, also serve with lettuce and fresh herbs like mint, asian basil, cilantro or other Vietnamese herbs to wrap the egg rolls in.
    finished egg rolls

Video

Nutrition Information per Serving

Calories: 116kcal, Carbohydrates: 9g, Protein: 6g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 19mg, Sodium: 152mg, Potassium: 126mg, Fiber: 1g, Sugar: 1g, Vitamin A: 632IU, Vitamin C: 4mg, Calcium: 17mg, Iron: 1mg
Course: Appetizer, dinner
Cuisine: Asian, Chinese, Vietnamese
Calories: 116

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