Homemade Egg Rolls Recipe – Crispy, Juicy & Better Than Restaurant Style!

If you’ve ever bitten into a soggy, greasy egg roll and thought there has to be a better way, this recipe is your answer. These homemade egg rolls are everything a great egg roll should be: shatteringly crispy on the outside, juicy and savory on the inside, and bursting with fresh flavor in every bite.

Made completely from scratch with simple ingredients, these egg rolls outperform takeout in every category — texture, taste, and freshness. The filling is perfectly seasoned, never watery, and packed with tender meat and vegetables. The wrappers fry up golden and blistered, delivering that unmistakable crunch you only get from truly great egg rolls.

Once you try making egg rolls at home, you’ll never go back to restaurant versions again.

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Why Homemade Egg Rolls Are Better Than Takeout

Restaurant egg rolls are often rushed, overfilled, or sitting under heat lamps. Homemade egg rolls give you total control — the balance of filling, seasoning, and crispness is exactly how you want it.

This recipe focuses on moisture control, which is the secret to crispy egg rolls that stay crunchy. By cooking the filling first and letting it cool, excess liquid evaporates, ensuring your wrappers fry up light and crisp instead of greasy.

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Ingredients

• 1 lb ground pork (or chicken)
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 3 cups green cabbage, finely shredded
• 1 cup carrots, shredded
• 4 green onions, sliced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp cornstarch
• 20 egg roll wrappers
• 1 egg, beaten (for sealing)
• Oil for frying

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Instructions

1. Heat vegetable oil in a large skillet over medium heat. Add ground pork and cook until browned, breaking it up as it cooks.
2. Add garlic and ginger. Cook for 30 seconds until fragrant.
3. Stir in cabbage, carrots, and green onions. Cook 3–4 minutes until vegetables soften and moisture cooks off.
4. Add soy sauce, sesame oil, salt, pepper, and cornstarch. Stir well and cook 1 more minute.
5. Remove filling from heat and allow it to cool completely.
6. Place an egg roll wrapper on a flat surface with one corner pointing toward you.
7. Add 2–3 tablespoons of filling near the bottom corner.
8. Fold bottom corner over filling, fold in sides, and roll tightly. Seal edge with beaten egg.
9. Heat oil to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes until golden brown.
10. Drain on paper towels and serve hot with dipping sauce.

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The Secret to Extra-Crispy Egg Rolls

The biggest mistake people make is skipping the cooling step. Hot filling releases steam, which softens wrappers from the inside. Letting the filling cool completely prevents soggy egg rolls and guarantees that signature crunch.

Another key tip: don’t overcrowd the fryer. Frying in small batches keeps the oil temperature steady, resulting in evenly crispy egg rolls.

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Filling Variations

• Chicken Egg Rolls: Swap pork for ground chicken.
• Vegetable Egg Rolls: Skip meat and add mushrooms and bean sprouts.
• Shrimp Egg Rolls: Finely chop shrimp and cook briefly before rolling.
• Spicy Egg Rolls: Add chili garlic sauce or crushed red pepper.

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Best Dipping Sauces

• Sweet chili sauce
• Duck sauce
• Soy sauce with rice vinegar
• Spicy mayo
• Hot mustard

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Make-Ahead & Freezing Tips

Egg rolls are perfect for prepping ahead. Assemble, then freeze uncooked on a baking sheet. Once frozen, transfer to freezer bags. Fry directly from frozen, adding 1–2 minutes to cook time.

Cooked egg rolls can be reheated in an air fryer or oven to restore crispiness.

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Why Families Love This Recipe

Kids love the crunchy exterior. Adults appreciate the savory, well-seasoned filling. These egg rolls are party-ready, game-day approved, and always the first appetizer to disappear.

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Better Than Restaurant — Every Time

These homemade egg rolls prove that classic takeout favorites can be made better at home. Crispier, juicier, and more flavorful, they deliver that satisfying crunch with none of the disappointment.