These homemade egg rolls are crispy, flavorful, and packed with a savory filling. The homemade pastry is delicate yet sturdy enough to hold the delicious filling. Whether you’re making them as an appetizer or snack, they’re so much better than takeout!
You'll also love my other Asian recipes like this Chinese lemon chicken, sweet and sour chicken, crispy chilli beef and this easy Nasi goreng or this egg fried rice.
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⭐️ Why this recipe works
- Homemade Pastry for Superior Freshness: Using a homemade pastry wrapper ensures a fresher and more delicate texture compared to store-bought wrappers.
- Perfectly Balanced Filling: The combination of pork or chicken with fresh vegetables creates a well-balanced flavor and texture.
- Flavorful Aromatics: Garlic, ginger, and soy sauce add a rich umami depth to the filling, making each bite incredibly savory.
- Crispy Exterior: Frying the egg rolls at the right temperature ensures a crispy shell without becoming greasy.
- Customizable: This recipe easily accommodates variations, such as making it vegetarian or using different protein options like shrimp.
🧾 Ingredients overview
- Plain (all-purpose) flour: Forms the base for the homemade pastry dough, giving the rolls structure.
- Ice-cold water: Helps create a firm, manageable dough.
- Egg: Adds richness to the dough and also works as a binder for sealing the rolls.
- Cornstarch: Prevents the pastry sheets from sticking together when stacked.
- Ground pork or chicken: Provides a hearty and flavorful protein for the filling.
- Cabbage: Adds crunch and volume to the filling.
- Carrots: Contributes a touch of sweetness and texture contrast.
- Garlic and ginger: Provide a savory, aromatic base for the filling.
- Soy sauce: Adds saltiness and umami to the filling.
- Oyster sauce: Enhances the depth of flavour in the filling with sweet, salty, and savoury notes.
- Sesame oil: Adds a hint of nutty flavour.
- Spring onions: Bring a fresh, mild onion flavour.
- Vegetable oil: Used for cooking the filling and frying the egg rolls.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Homemade Egg Rolls recipe step-by-step
- Prepare the Dough: Combine the flour, water, egg, and salt to make a sticky dough. Knead the dough until it is smooth and elastic, then let it rest for 30 minutes before rolling it out.
- Roll Out the Pastry: Roll out the dough on a floured surface to 3 mm thickness, cut into squares, and dust with cornstarch to prevent sticking.
- Cook the Filling: In a skillet, heat the vegetable oil, sauté garlic and ginger until fragrant, then cook the ground meat until browned. Add soy sauce, oyster sauce, and sesame oil, followed by cabbage, carrots, and bean sprouts (if using), cooking until tender.
- Assemble the Egg Rolls: Place filling on each pastry square, fold the bottom corner over the filling, fold in the sides, and roll tightly. Seal the top corner with beaten egg.
- Fry the Egg Rolls: Heat the oil to 180°C (350ºF) and fry the egg rolls in batches until golden and crispy, turning occasionally to ensure even cooking. Once the pastry is golden and crispy, carefully remove the egg rolls from the hot oil and drain on paper towels for a few minutes, then serve hot.
📖 Variations
- Vegetarian Option: Replace the ground pork or chicken with a tofu or mushroom filling for a meat-free version.
- Air Fryer Version: Brush the assembled egg rolls with a bit of oil and air fry at 180°C (350ºF) for 10-12 minutes, turning halfway through.
- Baked Version: For a healthier alternative, bake the egg rolls at 200°C for 20-25 minutes until golden and crispy, brushing with oil beforehand.
- Gluten-Free: Use gluten-free flour for the pastry and tamari instead of soy sauce.
- Spicy Variation: Add some chopped chili or a dash of hot sauce to the filling for a spicier kick.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Store Wrappers: If making wrappers ahead, layer them with parchment paper and freeze them to avoid them sticking together.
- Vent the Filling: Let the filling cool completely before wrapping to prevent steam from softening the wrappers.
- Alternative Proteins: Try using shrimp, duck, or even jackfruit as protein alternatives for a creative twist.
🍯 Storing and reheating leftovers
- Fridge: Store leftover egg rolls in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked, assembled egg rolls on a baking sheet until solid, then transfer them to a freezer-safe bag for up to 3 months.
- Reheat: Reheat fried egg rolls in the oven at 180°C (350ºF) for 10-12 minutes, or in an air fryer for about 5-6 minutes, until hot and crispy.
❓Recipe FAQ's
What’s the best way to keep egg rolls warm for a party?
To keep them warm without losing crispiness, place fried egg rolls on a wire rack set over a baking sheet in a 100°C (200°F) oven until ready to serve.
Can I make egg rolls in a non-stick skillet instead of deep-frying?
While you can shallow fry egg rolls in a non-stick skillet, they won’t get as uniformly crispy as they would with deep frying. Make sure to turn them frequently for even browning.
Looking for other easy Asian recipes like this? Try these:
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Easy Homemade Egg Rolls
These homemade egg rolls are crispy, flavorful, and packed with a savoury filling. Whether you’re making them as an appetizer or snack, they’re so much better than takeout!
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Servings: 20 Egg Rolls
Ingredients
For the Pastry:
- 240 g (2 cups) plain (all-purpose flour), plus more for rolling
- 60 ml (¼ cups) ice-cold water, plus up to 60 ml more if needed
- 1 large egg
- 1 teaspoon salt
- 2 tablespoon cornstarch, for dusting
For the Filling:
- 300 g (⅔ lb) ground pork or chicken
- 150 g (2 cups) cabbage, finely shredded
- 100 g (¾ cups) carrots, julienned
- 50 g (½ cups) bean sprouts
- 3 cloves garlic, minced
- 15 g (2 tablespoon) ginger, minced
- 30 ml (2 tablespoon) soy sauce
- 15 ml (1 tablespoon) oyster sauce
- 5 ml (1 teaspoon) sesame oil
- 2 spring onions, finely chopped
- 15 ml (1 tablespoon) vegetable oil, for cooking the filling
- 1 egg, lightly beaten (for sealing the rolls)
For Frying:
- 500 ml (2 cups) vegetable oil
Instructions
Prepare the Pastry:
- In a large bowl, mix the flour, 60 ml ice-cold water, egg, and salt until a sticky dough forms. Add up to 60 ml more ice water if needed to achieve the correct consistency.
- Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
- Let the dough rest for 30 minutes, then knead it briefly again.
- Divide the dough ball in half, wrapping one half in plastic wrap to keep it from drying out.
- Roll the other half of the dough on a lightly floured surface until it is about 3 mm (⅛ inch) thick or thinner.
- Cut the dough into squares measuring about 9 cm (3 ½ inches) on each side.
- Dust each square lightly with cornstarch and stack them to prevent sticking.
- Repeat the rolling and cutting process with the remaining dough. Use the wrappers immediately or freeze them for later use.
Make the Filling:
- Heat 15 ml of vegetable oil in a large skillet over medium heat.
- Add the minced garlic and ginger, sauté until fragrant.
- Add the ground pork or chicken and cook until browned and fully cooked.
- Stir in the soy sauce, oyster sauce, and sesame oil.
- Add the cabbage, carrots, and bean sprouts, and cook for 3-4 minutes until the vegetables are tender.
- Mix in the chopped spring onions, then remove the filling from the heat and let it cool slightly.
Assemble the Egg Rolls:
- Place one pastry sheet on a clean surface, with one corner pointing towards you (like a diamond).
- Spoon about 2 tablespoons of the filling onto the lower third of the pastry.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly towards the top corner.
- Brush the top corner with the beaten egg to seal the roll.
- Repeat the process with the remaining pastry sheets and filling.
Fry the Egg Rolls:
- Heat 500 ml of vegetable oil in a deep pot or fryer to 180°C.
- Carefully fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy (about 3-4 minutes per batch).
- Remove the egg rolls with a slotted spoon and drain on paper towels.
Notes
- Make Ahead: The egg rolls can be assembled ahead of time and frozen. Fry them directly from frozen, adding an extra minute or two to the frying time.
- Vegetarian Option: Replace the meat with finely chopped mushrooms or extra vegetables like bell peppers.
- Serving Tip: Serve the egg rolls with your favorite dipping sauce, such as sweet chili sauce or soy sauce.
Nutrition
Calories: 312kcal | Carbohydrates: 12g | Protein: 5g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 240mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 880IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg
Tried this recipe?Tag Me @savvybites or tag #savvybites!
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
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