Here’s a classic Egg Roll recipe — crispy, flavorful, and perfect as an appetizer or snack. You can fill them with pork, chicken, shrimp, or vegetables.

🥢 Homemade Egg Rolls

Ingredients (Makes 12–14 rolls)

Filling:

1 lb (450g) ground pork or chicken
2 cups shredded cabbage
1 cup shredded carrots
2 green onions, chopped
2 cloves garlic, minced
1 tbsp soy sauce
1 tsp sesame oil
½ tsp ground ginger (or 1 tsp fresh grated)
Salt and pepper to taste

Wrapping & Frying:

12–14 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil for frying

Instructions

1️⃣ Cook the Filling

Heat a skillet over medium heat.
Cook ground meat until browned. Drain excess fat.
Add garlic, cabbage, carrots, and green onions. Sauté 3–5 minutes until vegetables are tender.
Stir in soy sauce, sesame oil, ginger, salt, and pepper.
Remove from heat and let cool slightly.

2️⃣ Assemble Egg Rolls

Lay an egg roll wrapper on a flat surface with one corner pointing toward you (diamond shape).
Spoon 2–3 tbsp filling near the corner closest to you.
Fold the corner over the filling, then fold the sides in, and roll tightly.
Brush the final corner with beaten egg to seal.

3️⃣ Fry the Egg Rolls

Heat 2–3 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry egg rolls in batches, turning occasionally, 3–5 minutes until golden brown and crispy.
Drain on paper towels.

4️⃣ Serve

Serve hot with soy sauce, sweet chili sauce, or duck sauce for dipping.

💡 Tips

Don’t overfill or the rolls may burst while frying.
For a healthier option, bake at 400°F (200°C) for 20–25 minutes, turning halfway, brushing with oil.
You can make the filling ahead of time and assemble when ready to cook.
Swap pork for shrimp, chicken, or tofu for variety.

If you want, I can also give you a crispy baked egg rolls recipe or a vegetable-only version for a lighter option.

Do you want one of those variations?

Egg roll