I have made them several different ways now with the basic dough and changed up the fillings to what we like.
There’s something irresistible about biting into a freshly fried egg roll.
The delicate wrapper turns perfectly crispy while the inside stays warm, savory, and packed with flavor.
Making homemade egg rolls may sound intimidating, but they are actually quite simple—and the results are far better than anything you’ll get from takeout.
When you make egg rolls at home, you control the ingredients, seasoning, and fillings.
Whether you prefer classic pork and cabbage, chicken and vegetables, or a completely vegetarian version loaded with fresh produce, homemade egg rolls are incredibly versatile.
They’re perfect as appetizers, party snacks, or even a fun dinner when served with rice and dipping sauces.
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.
Why You Will Love This Recipe for Homemade Egg Rolls
- Better than takeout: Freshly fried egg rolls are crispier and more flavorful.
- Endless filling options: Customize with your favorite meats, vegetables, or seafood.
- Great for entertaining: Perfect for game day, parties, or holiday appetizers.
- Make-ahead friendly: Fill and freeze them before frying for quick meals later.
- Budget-friendly: Homemade egg rolls cost far less than ordering from restaurants.
- Family fun: Rolling egg rolls together is a fun kitchen activity for everyone.
Fried or Air Fry Tips
- let brown on one side before you turn them when pan frying; however, air frying will evenly brown them without turning
- always cook them seam side down
- when air frying, brush them on the outside, both sides, with olive oil or cooking spray oil
- drain fried in oil egg rolls on paper towels
- 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
- store leftovers in wrapped foil or parchment paper in airtight containers
Serving Ideas
- With classic dipping sauces like sweet and sour, soy sauce, or duck sauce
- Alongside fried rice or lo mein for a complete meal
- As a party appetizer platter with spring rolls and dumplings
- With spicy chili oil for heat lovers
- Cut in half and served on an appetizer tray
- Paired with Asian-style noodle salads or stir-fried vegetables
Best Dipping Sauce Suggestions
- Sweet and Sour Sauce: A classic favorite with egg rolls. This sauce combines sweet, tangy, and slightly fruity flavors that complement pork, chicken, or vegetable fillings perfectly.
- Duck Sauce: A traditional sauce often served with egg rolls in Chinese restaurants. It has a sweet apricot flavor with a mild tang that pairs wonderfully with crispy fried appetizers. Soy Sauce Simple and savory, soy sauce adds a salty umami flavor that enhances the taste of meat and vegetable fillings.
- Hot Mustard: Chinese hot mustard has a sharp, spicy kick that balances the richness of fried egg rolls. It’s perfect for those who enjoy bold heat.
- Sweet Chili Sauce: A sweet sauce with mild chili heat that’s slightly sticky and very flavorful. It’s great with shrimp or vegetable egg rolls.
- Garlic Soy Dipping Sauce: A mixture of soy sauce, minced garlic, a little sugar, and sesame oil creates a rich, savory dipping sauce with bold flavor.
- Peanut Sauce: Creamy peanut sauce with soy sauce, garlic, ginger, and a little lime juice pairs especially well with chicken or vegetable egg rolls.
- Teriyaki Sauce: Sweet and slightly smoky, teriyaki sauce works well with pork or beef-filled egg rolls.
- Spicy Sriracha Mayo: A creamy dip made by mixing mayonnaise with Sriracha. This sauce adds both heat and creaminess.
- Hoisin Sauce: Thick, sweet, and savory, Hoisin sauce is often used in Chinese cuisine and tastes fantastic with pork egg rolls.
Vegetable Filling Suggestions for Egg Rolls
- carrots
- onion
- chopped artichoke hearts
- garlic
- mushrooms
- shredded zucchini
- grated cauliflower
- stir fry bagged mixes
- water chestnuts
- Shredded cabbage (traditional base)
- Bean sprouts
- shredded carrots,
- Green onions
- Napa cabbage
- Bok choy
- Snow peas
- Bamboo shoots
- Fresh ginger
Meat Filling Suggestions:
- Ground pork (classic egg roll filling)
- Ground chicken
- Ground turkey
- Shredded roast pork
- Chopped shrimp
- Ground beef
- Barbecue pork
- Combination pork and shrimp
- Chicken and cabbage
- Beef and mushroom mixture
Rolling the Wrappers
- Turn the dough that has the point up and towards you, and fold up the bottom triangle.
- Place around 2 tablespoons of filling on the folded triangle.
- Fold the sides towards the middle.
- Roll up and just before you close, brush with egg wash or water.
- Refer to the photos step by step.
Cooking Methods
- Bake at 400 degrees, brushing with butter on the outside until browned
- Air fry at 390 degrees on oil-sprayed foil for 11 minutes and check to see if they are browned.
- Deep fry using any oil, deep fry in a wok or deep frying pan at 350 degrees.
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Best Tips for Egg Rolls
- Use fresh wrappers. Egg roll wrappers should be soft and pliable.
- Keep them covered with a damp towel while working so they don’t dry out.
- Don’t overfill. About 2–3 tablespoons of filling per roll keeps them from bursting during frying.
- Seal the edges well. Use a little beaten egg or water along the edges of the wrapper to seal it tightly.
- Keep the oil hot. Fry egg rolls at about 350°F so they become golden and crisp instead of greasy.
- Drain properly. Place fried egg rolls on a wire rack or paper towels to remove excess oil.
- Try baking or air frying.
- For a lighter version, brush egg rolls lightly with oil and bake or air fry until crispy.
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!
Ingredients:
- 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.
Instructions:
- Filling:
- Cut angel hair in half and boil with salt for 7 minutes. drain and set aside.
- Add soy sauce to taste or hoisin sauce
- In a medium-sized, fry pan, stir-fry the cabbage, carrots, and spices in oil for around 7 minutes.
- Toss everything you are using all together with pasta along with cooked meat or steamed seafood.
- 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.
- Egg Roll Wrapper Instructions:
- Combine ingredients to make a dough.
- Cover and let rest for 10 minutes.
- Knead until smooth and elastic.
- Divide into 16 pieces.
- Roll into 6-inch squares or I have made them in rounds and they work fine too. I have done them both ways.
- Make sure the dough is thinly rolled out.
- I stack them in between wax paper and keep the dough covered while making the wrappers so they don't dry out.
- You can use whatever filling you like or use my recipe.
- Fold in each side rolling up tightly and I seal the edges with egg wash so they don't open up when frying them.
- Roll from the top to the bottom and press lightly so it will seal.
- Heat oil to around 350 degrees ( medium-high heat) frying each egg roll with the seam side down do not crowd the pan.
- I have also air-fried these at 390 degrees for 11 minutes.
- Baked need to be oil sprayed on a cookie sheet for around 20 minutes on a 400-degree hot oven.
- 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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