Homemade Egg Rolls

This homemade egg roll recipe is delicious, and versatile. Asian food is comfort food for my kids and I as we love it in all forms. We eat Asian food at least once a week. That was the reason behind having this recipe.

Homemade Egg Roll choices

For this homemade egg roll I went with plain ground beef to go with the vegetables. You can choose any kind of protein you want. I have made lamb egg rolls, teriyaki beef egg rolls, and many others. You can also change up the vegetables to fit your tastes as well. This recipe is the basic vegetable mix you find in most egg rolls. I have added sweet peppers, broccoli slaw, and many other vegetable combinations to fit the flavor profile I am going for.

Homemade Egg Roll steps

The first thing to do is to slice the vegetables into thinly sliced pieces. Then place a skillet on the stove top on medium heat and put the sesame oil in it.

Add the garlic, ginger, and scallion in and saute until fragrant.

Then add the ground meat, cabbage, carrot, soy sauce, and pepper. Cook and stir until ground meat is cooked fully and the vegetables are mixed in well.

Transfer to a mesh sieve or cheesecloth and squeeze out excess liquid. Then put the mix in a bowl and refrigerate until the mix is cooled off.

Beat an egg in a bowl and put it aside to use for sealing the egg rolls. Place a wrapper on the counter in front of you with one corner facing you. Put a quarter cup of the filling in the wrapper near the corner closest to you. Wrap the bottom corner up around the filling and tuck under the filling.

Brush the egg on the remaining wrapper, fold up the left and right corners, then finish rolling up until closed. This makes about 10 egg rolls. Heat vegetable oil to 350° for deep frying. Place egg rolls gently in the oil and roll to cook evenly.

Once the egg rolls are golden brown, remove and place on a plate covered by a paper towel or you can use a rack on a sheet pan to help drain the oil away.

Homemade Egg Roll FAQ’s

Do you have to deep fry the egg rolls?

No. If you want a healthier egg roll you can either air fry them or bake them.

Can you freeze the egg rolls?

Yes. The best way to do this is to par fry the egg rolls. This means to only fry them long enough to finish sealing the egg rolls, but not long enough for them to turn golden brown. Then let excess oil drip off and place on a sheet tray to quickly freeze them. Then you can place them together in a freezer bag. When you want them, pull them out and thaw them before finishing in the fryer, or you can bake them while still frozen.

Do you have to only use ground meat?

No. You can use whatever type of protein you want. The only change in the recipe is that you have to cook the meat separately to make sure it’s fully cooked without worrying about burning your vegetables.

Homemade Egg Roll Recipe

Yield: 10 egg rolls

1lb Ground Pork

5 cloves Garlic, minced

1 inch piece of Ginger, peeled and minced

1 bunch Green Onion, minced

1 Carrot, peeled and finely shredded

¼ head Napa Cabbage, shredded

3 Tbsp Toasted Sesame Oil

¼ cup Soy Sauce

To taste Salt

To taste Black Pepper

1 Egg

1 package Egg Roll Wrappers

3 cups Canola or Vegetable oil, for deep frying

For Filling

Place a medium skillet on medium heat. Add Sesame oil
Add Ginger, Garlic, and Scallion to the oil and cook until fragrant (a few seconds)
Add Pork, Cabbage, Carrot, Soy Sauce, Salt, and Pepper. Mix well and cook until the pork is cooked through
Transfer mixture to a fine-mesh sieve and strain to drain any liquid.
Let cool and refrigerate until ready to use.

For Egg Rolls

Beat egg in a small bowl. Keep on hand to seal the egg rolls.
Place Egg Roll Wrapper on a flat surface with one corner facing you.
Place about a quarter of a cup on the lower third of the wrapper (closest to you)
To roll, lift the corner closest to you over the filling and tuck under the filling. Roll slightly to the middle of the wrapper.
Using a finger or pastry brush, moisten the exposed edges of the wrapper with the beaten egg.
Fold the left and right corners toward the middle above the filling.
Continue rolling to form a cylinder-this process is like rolling a burrito.
Continue with the rest of the wrappers until finished.
Once all egg rolls are rolled, bring 3 cups of oil to 350°F in a wok or large pot.
Place egg rolls gently, one at a time into the oil.
Roll egg rolls as necessary for even coloring and cooking.
Remove once golden brown.
Place on a rack on a sheet pan to drain excess oil.

Nutrition Facts