Learn How to Make Egg Rolls at Home

Understanding Egg Roll Basics and Ingredients

Egg rolls are a popular Chinese-American appetizer that consists of a crispy, golden wrapper filled with a savory mixture of cabbage, pork, and seasonings. Despite their name, egg rolls do not contain eggs in the filling—the name comes from the addition of eggs to the wrapper dough in traditional recipes. The dish became popular in American Chinese restaurants during the mid-20th century and has remained a beloved appetizer ever since.

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The basic components of an egg roll include the wrapper, the filling, and the cooking method. Understanding each element helps you create restaurant-quality egg rolls at home. The wrapper is typically a thin, square sheet made from wheat flour, water, and sometimes egg. Traditional egg roll wrappers measure approximately 6.5 inches by 6.5 inches and can be found in the refrigerated or frozen section of most grocery stores. They differ from spring roll wrappers, which are thinner and more delicate.

The filling is the heart of the egg roll and traditionally combines shredded cabbage, finely chopped pork, diced vegetables like carrots and onions, and seasonings such as soy sauce, ginger, and garlic. Some recipes include shrimp or chicken as alternatives to pork. The filling should have a balanced texture—not too wet, which would make the wrapper soggy, and not too dry, which would make it bland.

Shopping for ingredients requires visiting both regular grocery stores and possibly an Asian market for the best selection. A package of egg roll wrappers typically contains 25 to 30 wrappers and costs between $2 and $4. Fresh cabbage costs approximately $1 to $2 per head, while ground pork ranges from $3 to $6 per pound depending on your location. Having quality soy sauce, sesame oil, and rice vinegar on hand elevates the flavor profile significantly.

Practical Takeaway: Before you start cooking, gather all ingredients and lay them out on your counter. This preparation method, called mise en place in cooking, helps prevent mistakes and makes the rolling process smoother and faster.

Preparing and Cooking the Filling

Creating a flavorful filling is the foundation of excellent homemade egg rolls. The process begins with preparing the vegetables, which should be cut into small, uniform pieces so they cook evenly and fit properly inside the wrapper. Start by shredding approximately one-half head of green cabbage using either a sharp knife or a food processor with the shredding blade attachment. One-half head of cabbage yields roughly 4 cups of shredded cabbage, which is the ideal amount for about 15 to 20 egg rolls.

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Dice one large carrot into small cubes, measuring approximately one-quarter inch on each side. Include two or three green onions cut into thin rings, and mince two to three cloves of garlic. If using fresh ginger, peel a 1-inch piece and mince it finely. These vegetables provide crunch, flavor, and nutritional value to the filling. Some cooks add a small amount of diced water chestnuts for additional texture, though this is optional.

Heat a large skillet or wok over medium-high heat and add one tablespoon of vegetable oil. Once the oil is hot, add one pound of ground pork and cook until it is completely browned, breaking it apart with a spoon as it cooks. This process typically takes 5 to 7 minutes. Drain any excess fat from the pan, leaving just enough to coat the bottom. Add the minced garlic and ginger, and cook for 30 seconds until fragrant.

Add the shredded cabbage and diced carrots to the pan and stir well. Cook for 3 to 5 minutes, stirring occasionally, until the cabbage begins to soften and release some of its moisture. Add three tablespoons of soy sauce, one tablespoon of sesame oil, and one-half teaspoon of white pepper or black pepper. Some recipes include a pinch of sugar to balance the salty and savory flavors. Mix everything thoroughly and cook for another 2 to 3 minutes. The filling should be moist but not dripping wet—if there is excess liquid, continue cooking for another minute or two to evaporate it.

Transfer the filling to a colander or fine-mesh strainer and allow it to cool to room temperature. This step is crucial because warm filling can make the wrappers difficult to seal. You can prepare the filling up to one day in advance and store it in an airtight container in the refrigerator. Before rolling, drain any accumulated liquid from the filling to prevent the wrappers from becoming soggy.

Practical Takeaway: Cook the filling until any excess moisture has evaporated. Test the consistency by scooping a spoonful—it should hold together without dripping. This prevents wrappers from tearing during rolling and deep frying.

Mastering the Rolling Technique

Rolling egg rolls requires practice but becomes much faster with repetition. Lay out a clean, dry work surface such as a cutting board or clean countertop. Keep a small bowl of water nearby—this will serve as the "glue" to seal the wrappers. Remove egg roll wrappers from the package and keep them stacked under a damp kitchen towel to prevent them from drying out. A single exposed wrapper can become dry and brittle within a few minutes.

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Place one wrapper on your work surface with one corner pointing toward you, so the wrapper appears diamond-shaped rather than square. This positioning makes rolling more intuitive. Spoon approximately 2 to 3 tablespoons of filling onto the center of the wrapper, forming a line that runs horizontally across the wrapper but stays closer to the corner nearest you. Do not overfill the wrapper, as this makes sealing difficult and can cause filling to leak out during frying.

Fold the corner of the wrapper nearest you up and over the filling, tucking it underneath slightly to create tension. Roll the wrapper away from you until you have rolled approximately halfway, covering the filling completely. At this point, fold the left and right corners toward the center, creating an envelope shape. Continue rolling away from you until only about one inch of the far corner remains visible. Dip your finger in the water bowl and run it along the edge of this final corner, then complete the roll by pressing the wet edge firmly against the wrapper to seal it.

Place each completed egg roll on a plate or baking sheet seam-side down, leaving space between them so they do not stick together. If you are not frying them immediately, cover them with plastic wrap and refrigerate. Uncooked egg rolls can be stored in the refrigerator for up to 8 hours. For longer storage, freeze them on a baking sheet for 2 hours, then transfer them to a freezer bag for up to 3 months. Frozen egg rolls can be fried directly without thawing.

A common mistake is rolling too tightly, which can cause the wrapper to tear during cooking. Instead, roll with gentle, steady pressure. Another frequent error is adding too much filling, which prevents proper sealing. Remember that the wrapper is thinner than you might expect and requires more pressure than you initially think to seal properly. Practice with a few rolls to develop a feel for the correct pressure.

Practical Takeaway: Create an assembly line by laying out several wrappers at once and filling them all before rolling. This method is more efficient than completing one roll entirely before moving to the next, and it helps maintain a consistent rhythm and pace.

Deep Frying Egg Rolls to Achieve Perfect Crispness

Deep frying is the traditional cooking method for egg rolls, creating the characteristic golden, crispy exterior that makes them so appealing. You will need a deep pot or wok, vegetable oil, and a thermometer to monitor the oil temperature accurately. Fill your pot with vegetable oil to a depth of 3 to 4 inches—this typically requires 4 to 6 cups of oil depending on your vessel size. Common choices include canola oil, peanut oil, or vegetable oil, all of which have high smoke points suitable for deep frying.

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Heat the oil to 350 degrees Fahrenheit. This temperature is crucial for success. Oil that is too cool results in greasy, soggy egg rolls that absorb excess oil rather than frying. Oil that is too hot can burn