Homemade Egg Rolls - VisualHowTos.com

Chinese-American classic · Step-by-step guide

Classic Crispy
Egg Rolls

Golden, crunchy shells filled with savory pork & fresh vegetables

✦

Prep Time

25 min

Cook Time

15 min

Fry Temp

350°F

Yield

~12 rolls

What You’ll Need

12 oz

Ground pork

Sub: ground turkey, beef, chicken, minced shrimp, or crumbled firm tofu

2 cups

Green cabbage, finely shredded

½ cup

Carrots, shredded

¼ cup

Onion, finely diced

2 cloves

Garlic, minced or pressed

½ tsp

Fresh ginger, minced

Or ground ginger

1 tbsp

Soy sauce

1 tsp

Sesame oil

½ tsp

Salt

¼ tsp

Black pepper

1 pkg

Egg roll wrappers

1 egg

Beaten, for egg wash

As needed

High-heat oil for frying

Peanut, vegetable, or avocado oil — fill Dutch oven ~3 inches deep

How to Make Them

1

Prepare the Skillet

Heat a large skillet over medium-high heat until hot.
2

Brown the Pork

Add the ground pork and cook for about 5 minutes until browned, breaking it up as it cooks.
3

Add the Aromatics

Add the diced onions, shredded carrots, garlic, and ginger to the skillet. Stir to combine.
4

Season & Cook

Stir in the soy sauce, sesame oil, salt, and pepper. Cook for about 3 minutes until the carrots soften.
5

Wilt the Cabbage

Add the shredded cabbage and cook for another 2 minutes until wilted. Remove from heat and let cool slightly.
6

Heat the Oil

Fill a Dutch oven with about 3 inches of oil. Heat over medium until it reaches 350°F.

🌡️ A thermometer is key — oil temperature determines crispiness.
7

Set Up Your Station

Keep wrappers under a damp towel to prevent drying. Beat one egg in a small bowl to use as sealing glue.
8

Position the Wrapper

Place a wrapper on the counter in a diamond shape. Brush the top corner with egg wash.
9

Add the Filling

Place about 3 tablespoons of filling in the center. Don’t overfill — it causes tearing.
10

Fold the Sides

Fold the bottom corner up over the filling, then fold in both side corners snugly.
11

Roll and Seal

Roll toward the top corner, pressing gently to seal the egg-washed edge.
12

Fry in Batches

Gently lower 3–4 egg rolls into the oil. Do not overcrowd the pot.

🍳 Overcrowding drops oil temp and makes rolls greasy instead of crispy.
13

Fry Until Golden

Fry for 4 to 5 minutes, flipping as needed, until deep golden brown and crispy all over.
14

Drain Properly

Remove and set on a wire rack over a baking sheet — this keeps the bottom crisp, not soggy.
15

Serve & Enjoy

Serve warm with sweet chili sauce or duck sauce. Best eaten immediately while the shell is at peak crunch!

Nutrition & Health

Calories

150–220

kcal / roll

Protein

6–8g

per roll

Total Fat

10–12g

per roll

Carbs

20–25g

per roll

Fiber

2–3g

per roll

Sodium

350–450mg

per roll

Health Benefits of Key Ingredients

🥬

Cabbage

High in soluble & insoluble fiber supporting gut health
Rich in Vitamins C and K for immunity and bone health
Anthocyanins reduce inflammation and lower heart disease risk

🥕

Carrots

Excellent source of beta-carotene (converts to Vitamin A)
Supports eye health and immune function
Adds dietary fiber for improved satiety

🧄

Aromatics

Ginger’s gingerol is a powerful anti-inflammatory compound
Garlic & onion sulfur compounds may lower blood pressure
Support immune defense against infection

🥩

Ground Pork

High-quality complete protein for muscle maintenance
Rich in B12 and B6 vitamins for energy metabolism
Good source of selenium and zinc

🍳 Frying vs. Lighter Methods

Deep-frying causes wrappers to absorb oil, increasing calories and saturated fat. Try making an “Egg Roll in a Bowl” or air-frying to reduce oil intake while keeping all the flavor.

🧂 Managing Sodium

Soy sauce and salt push the sodium count up per roll. Swap in low-sodium soy sauce or coconut aminos to cut sodium by up to 40% without losing savory depth.