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Best Crispy Homemade Egg Rolls (Better Than Takeout)

A stack of four golden brown, crispy fried egg roll appetizers resting on a light ceramic plate.
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Make the best crispy homemade egg rolls with a flavorful pork and vegetable filling. This easy recipe guarantees a crunchy wrapper that beats any restaurant version, perfect for appetizers or dinner.

Ingredients

Scale
  • 1 pound ground pork
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup shredded carrot
  • 2 cups shredded cabbage
  • 1/2 cup sliced green onion
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon black pepper
  • 1 package egg roll wrappers (about 12–14 wrappers)
  • 1 large egg, beaten (for sealing)
  • Vegetable oil, for frying

Instructions

  1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up, until browned. Drain off excess fat.
  2. Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
  3. Add the shredded carrot, cabbage, and green onion to the skillet. Stir fry for 3 to 5 minutes until the vegetables are tender-crisp. Do not overcook; you want some texture.
  4. Stir in the soy sauce, sesame oil, and black pepper. Remove the filling mixture from the heat and let it cool completely. This step prevents soggy wrappers.
  5. Set up your rolling station: place the cooled filling, egg roll wrappers, and the beaten egg (for sealing) on your counter.
  6. Place one egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Brush the edges of the wrapper lightly with the beaten egg.
  7. Place about 2 tablespoons of the filling near the bottom corner. Do not overfill.
  8. Fold the bottom corner up over the filling. Fold the left and right corners inward over the filling.
  9. Roll the package tightly upward toward the top corner. Moisten the final top edge with egg wash to seal the roll completely. Repeat with remaining filling and wrappers.
  10. Heat vegetable oil in a deep pot or Dutch oven to 350 degrees Fahrenheit (175 degrees Celsius). You need enough oil to submerge the egg rolls.
  11. 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.
  12. Remove the cooked egg rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately with your favorite dipping sauce.

Notes

  • For extra crispy egg rolls, make sure your filling is completely cool before wrapping. Moisture is the enemy of crispiness.
  • If you prefer an oven baked egg roll, brush the assembled rolls lightly with oil and bake at 400 degrees Fahrenheit (200 degrees Celsius) for 15 to 20 minutes, flipping halfway, until golden.
  • For an air fryer egg roll, spray the rolls lightly with cooking spray and cook at 380 degrees Fahrenheit (195 degrees Celsius) for 10 to 12 minutes, flipping halfway.

Nutrition

Find it online: https://cookerycommand.com/crispy-homemade-egg-roll-recipe/