Easy Egg Rolls

5 from 3 votes

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Homemade Egg Rolls are filled with vegetables and pork and then fried to crispy perfection. They make an easy appetizer or side dish for any Asian-style meal. 

close up of a plate of egg rolls.
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I love a good egg roll. The combination of flavors and the crisp outer shell does something great for the taste buds. Making egg rolls at home is super easy and doesn’t take much effort. This recipe uses store bought egg roll wrappers that can be found in the refrigerator section of the produce aisle in most grocery stores. Serve them with some Easy Fried Rice and dinner is done!

top view of egg rolls.

Why You’ll Love This Recipe

  • These egg rolls have a perfectly crispy exterior and a flavorful, satisfying filling.
  • Rolling egg rolls can be a fun activity to do with family or friends.
  • The recipe uses common ingredients you likely already have in your pantry or can easily find at your local grocery store.


  • Shredded Coleslaw Mix
  • Ground Pork, Pork Sausage, or Chicken
  • Soy Sauce
  • Egg
  • Egg Roll Wrappers
  • Light Oil for Frying such as canola, avocado, or vegetable oil

See the recipe card below for full information on ingredients and quantities 

and egg roll being dipped in sauce.

How to Make Easy Egg Rolls

  1. Brown the meat and add the coleslaw mix, soy sauce, and seasonings.
  2. Brush the beaten egg on the egg roll wrapper. Place the filling in the middle and roll.
  3. Heat the oil in a Dutch oven or heavy skillet. Fry the egg rolls in batches.
  4. Remove from the oil and place a tray lined with paper towel.

Recipe FAQs

Can I substitute the pork?

Of course! If you aren’t a fan of pork or you don’t have any on hand, you can substitute ground chicken, turkey, or shrimp, and they will turn out fabulous.

What is the difference between a spring roll and egg roll?

When you are buying wrappers, the terms spring roll and egg roll are used interchangeably. Sometimes, egg roll wrappers are a little thicker, though, so if you are picking between the two, pick the egg roll wrappers.

Can I freeze egg rolls?

Yes! Egg rolls can be frozen for up to four months, whether they are cooked or uncooked.

close up of an egg roll cut in half on a plate.

Expert Tips

  • Drain any excess moisture from the filling before adding it to the egg rolls. It will make the egg rolls soggy as they sit after cooking.
  • Don’t overfill the wrappers with filling – they will be hard to seal.
  • Make sure your frying oil comes back up to temperature before adding your next batch of egg rolls. It helps them be crispy and perfect instead of greasy.
close up of a plate of egg rolls.

More Recipes to Consider

close up of a plate of egg rolls
5 from 3 votes

Easy Egg Rolls

This egg roll recipe is easy! Use a bag of chopped cabbage, add a little ground pork, roll them up and fry them to perfection. You’ll love them!
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
Servings: 20 egg rolls


  • 1 package shredded coleslaw mix, (16 ounces)
  • ¼ pounds ground pork, pork sausage, or chicken
  • ¼ cup soy sauce
  • salt and pepper to taste
  • 1 egg, beaten
  • 1 package egg roll wrappers
  • 2 quarts light oil for frying, (such as canola, avocado, or vegetable oil)
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  • Brown ground pork or sausage in large sauté pan or skillet.
  • Add coleslaw mix, soy sauce, and salt and pepper to taste.
  • Cook until the cabbage is wilted and cooked, about 3 minutes.
  • Let coleslaw mixture cool slightly, about 5 minutes, off the heat.
  • Brush beaten egg on 2 sides of egg roll wrapper.
  • Place a small amount of filling mixture in the middle of the wrapper and roll up according to the diagram on the wrapper package and roll it up, making sure edges are sealed.
  • In a large Dutch oven or a heavy-bottomed and high-sided skillet, add the oil and heat over medium to medium-high heat. Use a paddle thermometer to gauge the temperature. 
  • Heat oil to 375 degrees F.
  • Working in batches, fry 6 or so egg rolls at a time, as to not over crowd the pan.
  • Use a spider strainer to remove the egg rolls from the oil and place them on a paper towel lined baking sheet. Repeat with the remaining egg rolls, working in batches.
  • Eat the egg rolls right away while still hot. 


  • These are great dipped in sweet and sour sauce or sweet chili sauce.
  • You can also prepare the egg rolls ahead of time and eat them later. If you do so, cook the filling, wrap the egg rolls, and store them in the fridge on a baking sheet covered with plastic wrap. For optimal freshness, they should be fried within 1-2 days.
  • Make sure your oil comes back up to temperature before adding the next batch of egg rolls.
  • Egg rolls freeze well! Heat them up in the oven or air fryer.


Serving: 1 of 20 egg rolls, Calories: 936kcal, Carbohydrates: 13g, Protein: 5g, Fat: 97g, Saturated Fat: 14g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 70g, Trans Fat: 0.004g, Cholesterol: 51mg, Sodium: 371mg, Potassium: 59mg, Fiber: 0.4g, Sugar: 0.1g, Vitamin A: 69IU, Vitamin C: 0.1mg, Calcium: 20mg, Iron: 2mg
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Recipe Rating


  1. Christina Dardar says:

    5 stars
    How much shrimp in egg rolls

  2. Jane says:

    can I freeze these after cooked

    1. Melissa says:

      Yep, they are great warmed up in the air fryer!

  3. Ana Maria Rios says:

    Could these eggrolls be baked in the oven instead of frying them?

    1. Melissa says:

      Yep, just brush them with a little egg wash before you bake them so that they get brown!