How to Make Homemade Chinese Egg Rolls From Scratch
With a few tips as noted below, you can make delicious Chinese egg rolls from scratch.
There are just a few tips to remember and I have listed those for convenience before the recipe itself.
You can substitute different meats or shrimp for the pork. You can also make just vegetarian egg rolls by adding extra vegetables in the form of celery or more carrots, mushrooms, etc.
The most important thing to remember is to not let the filling become too soggy as that can make the rolls themselves soggy.
There are Asian steamers available as well and if you know how to steam egg rolls or spring rolls, that is another option to eliminate frying.
I have always fried mine quickly in the wok and by quick frying at a high temperature, that keeps the rolls from becoming oily.
Egg rolls are great for dinner or lunch but can also be wonderful appetizers.
Tips for Success
Egg rolls are only tricky if they have too much liquid content. The trick is to keep them from becoming too soggy or too dried out. These tips make it easier.
- Veggie Prep - Prepare vegetables in advance and drain veggies thoroughly
- Meat - With the exception of barbecued pork if used, rolls taste better when prepared with fresh meat. Don't use cooked or leftover meat for filling
- Filling - Once completed, filling should have little to no liquid. It is a good idea to thoroughly drain after cooling and keep draining it. Put in a colander placed over a bowl while assembling rolls to drain off any extra fluid. Soggy filling makes soggy egg rolls. Temperature of filling also matters. Filling should be totally cooled before assembling rolls. (Keep draining throughout assembly of other rolls)
- Wrappers - Keep moist by covering with moist towel or moistened paper towels while assembling
- Rolling - After assembly, do not stack the rolls. Keep in row on cookie sheet lined with paper towels or waxed paper but avoid stacking the egg rolls even before cooking
- Cooking - Cook in wok, large skillet or deep fryer. Temperature is crucial! The temp should be 375 degrees. Put in 1 roll at a time; add others 1 at a time but do not overcrowd. This lowers temperature and the rolls will absorb too much oil. Make sure the rolls are lightly browned on both sides before removing. Cook only enough at a time so there is space between rolls and the temperature stays at 375.
- Draining - Remove rolls with slotted spoon/spatula. Place on a deep fry rack, colander, or cookie sheet lined with paper towels. Do not stack after frying
- Seasoning - Taste test before assembly and adjust to taste
- Making egg rolls to warm later - Keep rolls on cookie sheet lined with paper towels. If you need to reheat them, reheat in a low heat oven for 10 minutes on each side (remove paper towels)
- Freezing - Freeze rolls before or after cooking. Wrap in foil packets, then seal in a plastic freezer bag in the freezer. If they are already cooked, wait until cooled before freezing. Store the wrapped in foil rolls in freezer for up to 4 months. If you freeze uncooked, thaw in the refrigerator before cooking
- Reheating - Reheat at low temperature in oven or briefly return them to hot oil for a quick deep fry just to warm
Egg Roll Recipe
This is my standard fall back on recipe from my International Betty Crocker cookbook from the 1970s and it is made with ground pork. However, you can substitute chicken, turkey, or beef, do vegetarian or use shrimp for the recipe. You can also substitute steaming for the frying if you know how to steam egg rolls.
- 1 pound ground pork or other meat
- 3 cups finely shredded green cabbage
- 1 can 8-1/2 ounces bamboo shoots drained and chopped (or substitute water chestnuts drained and chopped)
- 1/2 cup matchstick cut carrots or chopped mushrooms
- 4 medium green onions, sliced
- 2 tablespoons low-salt soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon five spice powder
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 pound egg roll skins (16-18)
- Canola or vegetable oil
- Sweet and sour sauce (recipe below)
- Hot mustard sauce (recipe below)
- Stir fry pork in wok or 10-inch skillet until brown.
- Remove pork from wok. Drain but reserve 2 tablespoons fat if desired (or use cooking spray).
- Stir fry cabbage, and other vegetables with onions in reserved fat or use cooking spray instead.
- Mix soy sauce, cornstarch, five spice powder, salt and sugar.
- Pour over the vegetable mixture.
- Stir fry 1 minute. Cool completely.
- Mix pork and vegetables.
- Cover egg roll skins with a damp towel to prevent drying out.
- Place 1/4 cup pork mixture on center of each egg roll skin.
- Fold one corner of egg roll skin over filling.
- Overlap the 2 opposite corners.
- Moisten fourth corner with water and fold over to make into roll.
- Heat oil 1-1/2 to 1-3/4 inches to 375 degrees
- Fry 3-5 egg rolls at a time until golden brown, turning once, about 3 minutes.
- Place on paper towels to drain. Do not stack.
- Serve hot with sweet and sour sauce and hot mustard sauce
- After frying egg rolls can be covered and refrigerated for no longer than 24 hours.
- Heat in low temperature oven uncovered for about 15 minutes
HOT MUSTARD SAUCE
- 3 tablespoons dry powdered mustard
- 2 tablespoons water
- 1 tablespoon low-sodium soy sauce
Mix until smooth.
SWEET AND SOUR SAUCE
- 1/4 cup plum or grape jelly
- 1/4 cup chili sauce
Heat ingredients in small saucepan, stirring constantly until jelly is melted.
Vegetarian Egg Rolls
Here on Amazon
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Sandra M Urquhart from Fort Lauderdale on July 25, 2012:
Thanks for the hub on egg rolls. I always wondered how to make them.
Brandym2012 from PA on April 18, 2012:
My family & I love going to the Chinese Buffets. These look delicious. Thank you for sharing this recipe.
Sushmita from Kolkata, India on March 18, 2012:
I have my own version of egg roll which is a quick fix for rush hours. But your recipe is explained so well and it is wonderful. I liked the wonderful video too. I am bookmarking this and voted up.
jamterrell on October 23, 2011:
I Love EGGS!
Barbara Bethard from Tucson, Az on October 02, 2011:
I have tried and failed with egg rolls amny times...now I know why! I did use leftovers, my filling was too wet and I built them when the filling was still hot! oh well...now this hub is posted on facebook :), saved under my favs and copied to my desktop :) yippee!! thank you so much akirchner for being a wonderful Chef an even better instructor!!
Audrey Kirchner (author) from Washington on May 21, 2011:
Glad you liked Ella - thanks for stopping by!
ellahall2011 on May 20, 2011:
Thanks for the recipe, and I like the video.
Audrey Kirchner (author) from Washington on May 05, 2011:
Thanks Sembj but can't take credit for the video as that was on youtube~! Glad you liked the hub though!
Sembj on May 05, 2011:
Great hub - I thought your video was brilliant, very professional! Take a bow!
Audrey Kirchner (author) from Washington on March 24, 2011:
char4u.com - Good deal - hope you like!
char4u.com on March 24, 2011:
Maybe I will trying making egg rolls after eating them for years:) great hub!
Audrey Kirchner (author) from Washington on December 21, 2010:
Thanks for stopping by katrinasui! Hope you get a chance to try them as they are yummy.
katrinasui on December 21, 2010:
Wow! what a wonderful recipe. I liked the way you explain each step. You made it easy for us to make Chinese egg rolls. Thanks akirchner!
Audrey Kirchner (author) from Washington on January 20, 2010:
Thanks deario....me, too - I could eat these things and nothing else! Oh - except everything else I happen to love to cook and eat....yikes...I think I am Julia Child's twin sister in loving to eat and cook!
Holle Abee from Georgia on January 20, 2010:
We LOVE egg rolls! Thanks!
Audrey Kirchner (author) from Washington on January 17, 2010:
Hope it goes well but it should! Let me know - Audrey
The Rope from SE US on January 17, 2010:
I have been dying to try to make egg rolls. Thanks for sharing, these look easy enough to use it my first time out. Will let you know.
Audrey Kirchner (author) from Washington on January 07, 2010:
Thanks and they are....my problem is there are not enough hours in the day to cook all that I want to cook! I think I am a wannabee restaurant owner - or at the very least, a B&B...and it is harder to cook for 2 than for the multitudes. My family usually describes what I do as cooking for the army but only a regiment showed up. Cheers - Audrey
Nancy Hinchliff from Essex Junction, Vermont on January 07, 2010:
ooooh love this!. Crazy about egg rolls and these sound and look so good.