Homemade Egg Rolls

Saturday, May 2, 2020
This was one of the easiest Homemade Egg Rolls to make in my own kitchen I was actually super happy with how they came out and they were easier than I thought how to make them.

I have made them several different ways now with the basic dough and changed up the fillings to what we like.

The noodles inside along with cabbage and whatever meats or seafood make these eggrolls unique every time I make them

I love the easy dipping sauce it really makes a big wow factor when they are still hot to have a bit of sweetness to dip these in.

Again there is nothing complicated to them once you see the photos, it's will ease your mind into wow those aren't difficult to give you the incentive to make your own.

I never go to restaurants to buy them they always seemed too greasy and these can be air fried, baked, or deep-fried.

I love to make all kinds of Asian food one of our other favorites is Bourbon Chicken and Easy Stir-Fried Rice both perfect to serve with these eggrolls.

Scroll down and check out this easy recipe to make in your own kitchen, even my husband said they were better than any others he has ever eaten!

these are a homemade fried egg roll with an orange pineapple dipping sauce

pork filled fried homemade egg rolls in a white dish cooling

Calling All Egg Roll Lovers!

Simple to make and any filling can be used.

I made a simple cabbage and seafood egg roll but the skies the limit.

Everything from sweet to savory, fried, baked or air fried what could be better?

there ae 3 homemade egg rolls on a white plate

Fried or Air Fry Tips

  1. let brown on one side before you turn them when pan frying, however, air frying will evenly brown them without turning
  2. always cook them seam side down
  3. when air frying brush them on the outside both sides with olive oil or cooking spray oil
  4. drain fried in oil egg rolls on paper towels
  5. use either cooking method for reheating in the air fryer for 2 minutes or bake in the oven wrapped in foil for 5 minutes at 400 degrees
  6. store leftovers in wrapped foil or parchment paper in airtight containers

The Egg Roll Wrapper Dough

Keep the dough covered with plastic wrap or a damp towel to keep it from drying out after dividing the dough into 16 pieces.

You can roll them out and stack them between wax paper also.

Keeping the dough covered will keep the dough from drying out while you are rolling and filling them.

these are egg rolls all rolled up ready for frying

The Filling

Egg roll fillings can be whatever you want it to be all vegetables, mixed with meats or even rice, meat, beans, and vegetables.

Don't be afraid to add whatever you like to the pan but I find it much easier to finely chop everything and they're easier to fill.

Below you will find many filling suggestions.

this is the eggroll filling

Chopping Fresh Vegetables

Slice the cabbage thinly before adding it to the food processor, it will cook faster and will be much
easier to stuff the wrappers with.

The carrot will cut evenly when you put them in the processor so no need to cut them.

If you're in a hurry you can substitute a bag of coleslaw already chopped in the supermarket instead of using fresh cabbage.

this is shredded chopped cabbage

Suggestions for Filling Egg Rolls

(all meats must be cooked first)
  • cabbage
  • carrots
  • onion of any kind
  • chopped artichoke hearts
  • garlic
  • mushrooms
  • shredded zucchini
  • grated cauliflower
  • stir fry bagged mixes 
  • water chestnuts
  • roasted pork, beef, venison, chicken, ground beef, ground turkey, ground pork, leftover chopped steak, chopped ham
  • cooked shrimp, scallops, crab, lobster

Other Kinds of Fillings:

  • Cooked chicken ham and cheese
  • Chopped tomato, basil, mozzarella, and pepperoni
  • Corned beef, thousand island dressing, sauerkraut
  • Black beans, cabbage, taco sauce
  • Dessert wrappers: any kind of pie filling
  • Leftover mac and cheese
  • Leftover chili
  • Breakfast scrambled egg, bacon, and cheddar
  • Just cheese

these are the raw eggrolls ready for frying

Ingredients I use to Make Homemade Egg Rolls

scroll down to the printable recipe card for exact measurements

Homemade Egg Roll Wrapper Recipe:

  • large egg, lightly beaten (and 1 more beaten egg set aside for sealing)
  • flour
  • salt
  • very cold water

Filling Recipe:

  • cooked ground beef, pork, chicken, ground turkey, steamed scallops, lobster, crab or shrimp
  • finely chopped cabbage
  • finely minced carrots I put both cabbage and carrots in the food processor
  • angel hair pasta
  • salt to taste
  • black ground pepper
  • cayenne pepper for heat or freshly grated ginger
  • Any kind of oil for frying

Rolling the Wrappers

When rolling out the dough into squares, brush the entire rim with eggwash before filling this will seal the edges perfectly.

Place the filling in the center of the dough.

Then start from the top and roll forward tucking in the sides and seam side down.

Set the rolls on a floured baking sheet until all of them are filled and completed for cooking.

this is raw eggroll dough in 16 pieces ready for filling

Cooking Methods

  1. Bake at 400 degrees brushing with butter on the outside until browned
  2. Air fry at 390 degrees on oil-sprayed foil for 11 minutes and check to see if they are browned.
  3. Deep fry using any oil deep fry in a wok or deep frying pan at 350 degrees.

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Homemade Egg Rolls

Easier Than I Thought

Can I just tell you not to be afraid to tackle these they really were super simple to make?

They taste 100 times better than any restaurant style, you can make them to your liking and they really are addicting and so easy to make!

Homemade Egg Rolls

Homemade Egg Rolls

Yield: 16
Prep time: 10 MCook time: 25 MTotal time: 35 M
These egg roll wrappers and filling are so easy to make with step-by-step instructions and you can fill them with my many suggestions. Easy breakfast fillings, brunch lunch or dinner, plus dessert eggroll ideas! A versatile recipe everyone will love. There is a filling for everyone!


  • Homemade Egg Roll Wrapper Recipe:
  • 1 large egg, lightly beaten (and 1 more beaten egg set aside for sealing)
  • 2 cups flour
  • 1 teaspoon salt
  • 1/2 cup very cold water
  • Filling Recipe:
  • 2 lbs.cooked ground beef, pork, chicken, ground turkey, (steam first if using fish)scallops, lobster, crab or baby shrimp
  • 3 cups finely chopped cabbage
  • 1 cup finely minced carrots I put both cabbage and carrots in the food processor
  • 1/4 pound of angel hair pasta or fine noodles cooked al dente in saltwater and drained
  • salt to taste
  • 1/2 teaspoon black ground pepper
  • cayenne pepper for heat or freshly grated ginger
  • Any kind of oil for frying
  • Optional Vegetables and Meat You May Like:
  • cabbage, carrots, onion of any kind, chopped artichoke hearts, garlic, mushrooms, water chestnuts, roast pork, beef, venison, chicken, ground beef, ground turkey, cooked shrimp, scallops, crab, lobster 
  • Different Filling Combinations:
  • Cooked chicken ham and cheese, Chopped tomato, basil, mozzarella, and pepperoni, Corned beef, thousand island dressing, sauerkraut, Black beans, cabbage, taco sauce, Dessert wrappers: any kind of pie filling, Leftover mac, and cheese, Leftover chili, Breakfast scrambled egg, bacon, and cheddar, Just cheese.


  1. Filling:
  2. Cut angel hair in half and boil with salt for 7 minutes. drain and set aside.
  3. Add soy sauce to taste or hoisin sauce
  4. In a medium-sized, fry pan, stir-fry the cabbage, carrots, and spices in oil for around 7 minutes.
  5. Toss everything you are using all together with pasta along with cooked meat or steamed seafood.
  6. Fill wonton wrappers with filling and the instructions below and proceed with the cooking method of choice you can bake, air fry or deep fry.
  7. Egg Roll Wrapper Instructions:
  8. Combine ingredients to make a dough.
  9. Cover and let rest for 10 minutes.
  10. Knead until smooth and elastic.
  11. Divide into 16 pieces.
  12. Roll into 6-inch squares or I have made them in rounds and they work fine too. I have done them both ways.
  13. Make sure the dough is thinly rolled out.
  14. I stack them in between wax paper and keep the dough covered while making the wrappers so they don't dry out.
  15. You can use whatever filling you like or use my recipe.
  16. Fold in each side rolling up tightly and I seal the edges with egg wash so they don't open up when frying them.
  17. Roll from the top to the bottom and press lightly so it will seal.
  18. Heat oil to around 350 degrees ( medium-high heat) frying each egg roll with the seam side down do not crowd the pan.
  19. I have also air-fried these at 390 degrees for 11 minutes.
  20. Baked need to be oil sprayed on a cookie sheet for around 20 minutes on a 400-degree hot oven.
  21. Dipping Sauce: 1 tablespoon apricot jam, 1 tablespoon orange marmalade and 1 teaspoon soy sauce. Place in a microwave dish for 10 seconds to heat and mix together. The recipe can be doubled. 
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Chinese, American
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