Easy Egg Rolls

5 from 2 votes

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

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. 

close up of a plate of egg rolls
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What are Egg Rolls?

Egg rolls are a cooked spiced cabbage and pork mixture that are rolled up in a wrapper and deep fried until golden.

How to make egg rolls?

Wrapping the egg rolls:

  1. Brush beaten egg on 2 sides (that are next to each other) of egg roll wrapper.
  2. 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. Seriously, the package is amazing, don’t throw it away, it has step by step photos on how to roll the wrapper right on it.

Frying:

  1. 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. 
  2. Heat oil to 375 degrees F.
  3. Working in batches, fry 6 or so egg rolls at a time, as to not over crowd the pan.
  4. 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.
top view of egg rolls

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 term spring roll and egg roll are used interchangeably. Sometimes egg roll wrappers are a little thicken though so if you are picking between the two, pick the egg roll wrappers.

and egg roll being dipped in sauce

Storage Tips:

I like to make a big batch and freeze some for a later date. It works best for me to fry them all up, let them cool, and then store in an airtight container. They will stay good in the freezer up to 3 months. Just reheat them in the oven or air fryer.

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

Recipe that go with egg rolls:

If you’ve tried my favorite egg roll recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation.

close up of a plate of egg rolls
5 from 2 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

Ingredients 

  • 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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Instructions 

  • 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. 

Notes

  • These are great dipped in sweet and sour sauce or sweet chili sauce.
  • You can also prep the egg rolls ahead of time and eat later. If you are prepping ahead of time, cook the filling, wrap the egg rolls, and then store them on a baking sheet covered with plastic wrap in the fridge. They should be fried within 1-2 days for optimal freshness.

Nutrition

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
Like this recipe? Rate and comment below!

There is never a bad time to enjoy Homemade Egg Rolls. They are simple to make using a store bought wrapper and pre shredded coleslaw mix.

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4 Comments

  1. Jane says:

    can I freeze these after cooked

    1. Melissa says:

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

  2. 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!