These Crispy Homemade Egg Rolls are so easy to make and taste like delicious take-out at home! Filled with Bean Sprouts, Cabbage, Carrots, and Pork Sausage, then fried until they’re perfectly crispy. Dip them in spicy mustard or sweet and sour sauce and serve them as a tasty appetizer or with fried rice for a complete meal.
Want more Asian flavor recipes? Try our Vintage Asian Salad, Slow Cooker Asian Cashew Chicken or this delicious Egg Roll in a Bowl.
Homemade Goodness
When I was a kid, my mom made homemade egg rolls at least a couple times a month, and it was always my favorite family dinner! My mom liked them because they were simple and inexpensive to make at home. My siblings and I liked them because they were crunchy, delicious, and really fun to dip in the yummy sauces.
This recipe is my mom’s recipe, tried and true for more than 30 years now! I hope you enjoy it as much as I do.
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Nonstick Wok, 13-Inch Carbon Steel Wok Pan with Lid
What is in Homemade Egg Rolls?
Surprisingly, you only need a few ingredients to make this homemade egg roll recipe (and they’ll taste just like take-out!). You can play with the ingredients if you want more meat or more veggies, but this is how we like them best.
Egg rolls in our neck of the woods seem to be something that has gone the way of the dodo bird. They have been replaced in most Chinese food restaurants now with spring rolls. Don’t get me wrong, but I love the egg rolls I grew up with; I crave them all the time.
Why are they called egg rolls? After doing a bit of a search, we aren’t sure exactly where the name came from. Did they once have an egg inside? Not anymore. Or did they come from a 1917 Chinese American Cookbook called “Dan Gun,” which translates to “Egg Roll”? Not sure about that either. But any way you slice them, we love them.
What is Egg Roll Filling Made Of?
Pork Sausage – You can substitute ground pork or ground chicken, but I love the extra kick that using sausage gives the egg rolls.
Shredded Cabbage and Carrots – One quick shortcut is to buy a bag of coleslaw mix so that you don’t have to cut the cabbage and carrots yourself. If I use a bag mix, I always add some extra carrots.
Bean Sprouts – These add the best flavor and crunch to the egg rolls! I can usually find them in the produce section at the grocery store near herbs and sprouts.
Spices – For added flavor, stir in ground ginger and powdered garlic when you’re cooking the meat.
Additional Ingredients
Egg Roll Wrappers – Look for packages that say they are for “Egg Rolls,” not “Spring Rolls” or “Wonton Wrappers.”
Flour – Use the flour, mixed with a tablespoon of water, to create a paste to seal the egg rolls when you roll them.
Cooking Oil – You’ll want oil for frying that can handle high heat – look for Peanut Oil or Canola Oil.
Dipping Sauces – Try Hot Mustard, Sweet and Sour Sauce, Soy Sauce, or Sweet Chili Sauce.
How to Make Homemade Egg Rolls
To begin, sprinkle the powdered garlic and ginger over the uncooked sausage in a large skillet. Cook the sausage in a skillet over medium heat until cooked through (about 5 to 7 minutes). Drain off any grease.
Combine the cooked sausage, cabbage, carrots, and bean sprouts in a large bowl and mix to evenly distribute all of the ingredients.
In a small bowl, whisk together 1 tablespoon of water and 1 tablespoon of flour to make a paste. Then, on a clean, flat work surface, place an egg roll wrapper on the diagonal (diamond shape) and scoop 1/4 cup of filling down the middle.
Fold one side to the middle, then fold the bottom and top edges to the middle, using the flour paste to secure.
Then, tightly roll the egg roll and secure the outer edge with a dab of the flour paste. Repeat until all of the filling is gone.
Frying the Egg Roll
While you are rolling the egg rolls, heat the oil in a wok or skillet. The amount of oil you need will depend on the size of your pan, but you’ll want it to be about 1/2 to 1 inch deep (you may need to add more as you cook – just bring it up to temperature before adding more egg rolls). Heat the oil over medium-high heat until it reaches 375 degrees.
Fry egg rolls in batches in the hot oil, turning frequently, until they are golden brown on all sides (about 5 minutes). Place them on paper towels to soak up any extra oil.
Serve them warm and crunchy with your favorite dipping sauces. These homemade egg rolls make excellent family meals, date night dinners at home, and great party food for entertaining. Every time I make these, everyone gobbles them up so fast and with so many compliments! They’re always a big hit.
Recipe Pro Tips!
Can I freeze the egg rolls, cooked or uncooked?
You can freeze egg rolls once they are cooked by completely letting them cool, then wrap them well in plastic wrap and store them in a freezer bag. You can then take out individual rolls and reheat them in the oven at 375F for 20 minutes without thawing first.
What about uncooked egg rolls? You can also freeze uncooked egg rolls and deep fry them right from frozen. Just check that the insides are hot before removing them from the oil.
With being able to make them ahead and freeze them, they are perfect for a make-ahead appetizer or as part of a meal.
If you would like, you can bake these after making or air fry them too. But I do highly recommend a quick, shallow fry, as they will be so crispy and delicious!!
WHAT WOULD YOU LIKE TO SERVE WITH THESE EGG ROLLS?
Here are a bunch of our favorite copycat Chinese take-out recipes. We enjoy making an easy Chinese dinner at home as opposed to ordering in. It is cost-effective and fun for the family to make too.
Crispy Homemade Egg Rolls
Ingredients
- 1 lb ground sausage
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1 cup bean sprouts
- 1 tablespoon flour
- 1 tablespoon water
- 1 16 oz package egg roll wrappers (20 wrappers)
- Oil for frying Canola or Peanut Oil
- Dipping Sauces
Instructions
- In a large skillet over medium high heat, combine the sausage and spices. Cook until sausage is browned and cooked through (about 5 to 7 minutes). Drain off any excess grease.
- In a large bowl, combine the sausage and vegetables. Stir until the mixture is well combined.
- In a small bowl, whisk together the water and flour to create a paste. Pour about 1/2 – 1 inch of oil into a wok or skillet and heat over medium high heat (until oil reaches 375 to 400 degrees Fahrenheit).
- While the oil is heating, fill the egg roll wrappers. On a clean, flat work surface, place an egg roll wrapper on the diagonal (diamond shape) and scoop 1/4 cup of filling down the middle. Fold one side to the middle, then fold the bottom and top edges to the middle, using the flour paste to secure. Then, tightly roll the egg roll and secure the outer edge with a dab of the flour paste. Repeat until all of the filling is gone.
- Fry egg rolls in batches, turning frequently, until they are golden brown on all sides (about 5 minutes). Place them on a paper towel to absorb any extra oil. Add oil as needed.
- Serve them warm and crunchy with your favorite dipping sauces. Enjoy!
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