Homemade Egg Rolls: Crispy, Flavorful & Easy to Make
Crispy and golden homemade egg rolls filled with tender ground meat, crunchy veggies, and aromatic garlic and ginger. Perfect as a party appetizer or family dinner side. Quick and easy to prepare in 30 minutes.
Servings: 12 servings
Calories: 180kcal
Ingredients
- 2 teaspoons vegetable oil
- 3/4 pound ground pork (halal or your choice of lean ground meat)
- Salt and pepper to taste
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3 cups coleslaw mix (shredded cabbage and carrots)
- 1/4 cup sliced green onions
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 12 egg roll wrappers
- 1 egg, beaten (for sealing wrappers)
- Oil for frying (about 2-3 inches deep)
Instructions
- Prepare the filling: Heat 2 teaspoons of vegetable oil in a large pan over medium-high heat. Add the ground pork seasoned with salt and pepper. Cook, breaking it apart with a spatula, until browned and cooked through.
- Add aromatics: Stir in garlic and ginger. Cook for about 30 seconds until fragrant.
- Add the vegetables: Mix in coleslaw mix and green onions. Cook and stir frequently for 3-4 minutes until vegetables are slightly wilted but still crisp.
- Season the mixture: Add soy sauce and toasted sesame oil. Stir well and let cool slightly.
- Roll the egg rolls: Place an egg roll wrapper in a diamond shape. Spoon 2-3 tablespoons of filling near the bottom. Fold the bottom over, tuck in the sides, brush the top with beaten egg, and roll tightly to seal.
- Heat oil for frying: Heat oil in a deep pot to 350°F (175°C).
- Fry in batches: Fry 3-4 egg rolls at a time until golden and crisp, about 3-5 minutes.
- Drain and serve: Remove with a slotted spoon and place on a paper towel-lined plate to drain.
Notes
For a meat-free version, substitute ground pork with seasoned tofu or mushrooms.
Serve with a dipping sauce like sweet chili or soy vinegar.
Store uncooked egg rolls in the fridge for 1 day or freeze for up to 1 month.
Serve with a dipping sauce like sweet chili or soy vinegar.
Store uncooked egg rolls in the fridge for 1 day or freeze for up to 1 month.