Crispy on the outside, savory and flavorful on the inside, these Homemade Egg Rolls are one of the best appetizers you can make at home. Thin egg roll wrappers are filled with seasoned chicken, crunchy cabbage, carrots, garlic, and ginger, then fried until perfectly golden brown.

They are delicious served with sweet chili sauce, duck sauce, or your favorite dipping sauce. Once you learn how easy they are to make, you may never need takeout egg rolls again.

Why You’ll Love These Homemade Egg Rolls

• Crispy golden wrappers
• Flavorful homemade filling
• Juicy seasoned chicken
• Plenty of crunchy vegetables
• Easy to customize
• Perfect appetizer or snack
• Great for parties
• Freezer-friendly

Ingredients

For the Filling

• 1 pound ground chicken
• 2 tablespoons vegetable oil
• 3 cups finely shredded green cabbage
• 1 cup shredded carrots
• ½ cup finely chopped onion
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• ½ teaspoon sugar
• 2 green onions, thinly sliced

For the Egg Rolls

• 12–15 egg roll wrappers
• 1 tablespoon all-purpose flour
• 2 tablespoons water

For Frying

• Vegetable or canola oil, enough for approximately 2–3 inches of depth

Optional Dipping Sauce

• ½ cup sweet chili sauce
• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar
• ½ teaspoon sesame oil
• 1 teaspoon honey, optional
• 1 small garlic clove, finely minced

Mix everything together and refrigerate until ready to serve.

Equipment

You’ll need:

• Large skillet or wok
• Large mixing spoon
• Small bowl
• Deep heavy-bottomed skillet or Dutch oven
• Slotted spoon or spider strainer
• Wire cooling rack
• Paper towels
• Kitchen thermometer, optional

How to Make Homemade Egg Rolls

Step 1: Prepare the Vegetables

Finely shred the cabbage and carrots.

Chop the onion.

Mince the garlic and grate the ginger.

Keeping the vegetables finely cut helps them cook evenly and makes the egg rolls easier to roll.

Step 2: Cook the Chicken

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

Add the ground chicken.

Cook for approximately 5–7 minutes, breaking it apart with a wooden spoon.

Continue cooking until the chicken is completely cooked through.

Step 3: Add the Aromatics

Add:

• Chopped onion
• Garlic
• Fresh ginger

Cook for approximately 1–2 minutes, stirring frequently.

The mixture should become fragrant.

Be careful not to burn the garlic.

Step 4: Add the Vegetables

Add:

• Shredded cabbage
• Shredded carrots

Stir everything together.

Cook for approximately 3–5 minutes.

The vegetables should soften slightly while still retaining some crunch.

Don’t overcook them.

A little texture makes the egg rolls much better.

Step 5: Season the Filling

Add:

• Soy sauce
• Oyster sauce
• Sesame oil
• Black pepper
• Sugar
• Green onions

Stir thoroughly.

Cook for another 1–2 minutes.

Taste the filling and adjust the seasoning if needed.

Step 6: Cool the Filling Completely

This is an important step.

Transfer the filling to a wide bowl or baking sheet and allow it to cool completely.

You can refrigerate it for approximately 20–30 minutes to speed up the process.

Why Cool the Filling?

Hot filling can:

• Make the wrappers soggy
• Tear the wrappers
• Create excess steam
• Cause the egg rolls to burst while frying

For the best results, use cool or room-temperature filling.

Step 7: Prepare the Egg Roll Sealing Mixture

In a small bowl, mix:

• 1 tablespoon flour
• 2 tablespoons water

Stir until smooth.

This makes a simple paste that will seal the wrappers.

Step 8: Fill the Wrappers

Place one egg roll wrapper on a clean surface with one corner pointing toward you, creating a diamond shape.

Place approximately 2–3 tablespoons of filling near the lower center of the wrapper.

Don’t overfill.

Too much filling can make the wrapper difficult to close and may cause it to burst during frying.

Step 9: Roll the Egg Rolls

Fold the bottom corner over the filling.

Gently tuck it underneath.

Fold the left and right corners toward the center.

Continue rolling upward tightly.

Brush a little flour paste onto the top corner.

Finish rolling and press gently to seal.

Place the finished egg roll seam-side down.

Repeat with the remaining wrappers and filling.

Step 10: Keep the Wrappers Covered

While assembling, keep unused egg roll wrappers covered with a slightly damp kitchen towel or inside their package.

They dry out quickly when exposed to air.

Dry wrappers can crack when rolled.

Step 11: Heat the Oil

Pour approximately 2–3 inches of oil into a deep, heavy-bottomed skillet or Dutch oven.

Heat the oil to:

350°F (175°C)

A thermometer makes it much easier to maintain the correct temperature.

Step 12: Fry the Egg Rolls

Carefully lower 2–4 egg rolls into the hot oil.

Don’t overcrowd the pan.

Fry for approximately 3–5 minutes, turning occasionally, until they become deep golden brown and crispy.

Keep the oil close to 350°F during cooking.

Step 13: Drain

Use a slotted spoon or spider strainer to remove the egg rolls.

Place them on a wire rack set over a baking sheet.

Allow excess oil to drain.

A wire rack helps prevent the bottoms from becoming soggy.

Step 14: Serve

Allow the egg rolls to cool for a few minutes.

Serve hot with:

• Sweet chili sauce
• Duck sauce
• Soy sauce
• Sweet-and-sour sauce
• Spicy mayo

Tips for Extra-Crispy Egg Rolls

Don’t Overfill

A modest amount of filling produces crispier, easier-to-roll egg rolls.

Drain Excess Moisture

If your vegetable mixture contains too much liquid, cook it a little longer or drain it before filling the wrappers.

Excess moisture is one of the biggest enemies of crispy egg rolls.

Cool the Filling

Never place steaming-hot filling onto the wrappers.

Maintain Oil Temperature

Oil that’s too cool makes greasy egg rolls.

Oil that’s too hot can burn the wrappers before the filling is properly heated.

Aim for approximately 350°F / 175°C.

Don’t Overcrowd the Pan

Frying too many egg rolls at once lowers the oil temperature.

Cook in small batches.

Baked Egg Rolls

If you prefer not to deep-fry, you can bake them.

Preheat your oven to:

425°F (220°C)

Place the assembled egg rolls on a parchment-lined baking sheet.

Brush or lightly spray them with oil.

Bake for approximately 18–25 minutes, turning halfway through.

They won’t have exactly the same texture as deep-fried egg rolls, but they can still become nicely crisp.

Air Fryer Egg Rolls

Preheat the air fryer to approximately:

380°F (193°C)

Lightly brush the egg rolls with oil.

Place them in a single layer without overcrowding.

Air fry for approximately 8–12 minutes, turning halfway through.

Cook until golden and crisp.

Cooking times vary between air fryers.

Delicious Variations

Pork Egg Rolls

Replace the ground chicken with ground pork.

Pork provides a richer and more traditional filling.

Beef Egg Rolls

Use ground beef instead of chicken.

Add a little extra ginger and garlic for a bold flavor.

Shrimp Egg Rolls

Use finely chopped cooked shrimp.

Add it during the final stage of cooking so it doesn’t become overcooked.

Vegetable Egg Rolls

Skip the meat and increase the amount of:

• Cabbage
• Carrots
• Mushrooms
• Bean sprouts
• Bell peppers

Spicy Egg Rolls

Add:

• Red pepper flakes
• Chili garlic sauce
• Sriracha
• Fresh chopped chili peppers

Make-Ahead Instructions

You can assemble the egg rolls several hours ahead.

Place them in a single layer on a parchment-lined tray.

Cover tightly and refrigerate until ready to fry.

Don’t stack them directly on top of one another because they can stick together.

Freezing Instructions

Homemade egg rolls freeze extremely well.

Place uncooked assembled egg rolls on a parchment-lined baking sheet.

Freeze until solid.

Transfer them to a freezer-safe bag or container.

They can be frozen for approximately 2–3 months.

To Cook From Frozen

Do not thaw first.

Fry them directly from frozen, adding extra cooking time as needed.

Keep the oil temperature controlled and make sure the filling is heated thoroughly.

Storage

Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 3–4 days.

For the best texture, reheat them in an air fryer or oven rather than the microwave.

Best Way to Reheat

Air Fryer

Heat at 350°F (175°C) for approximately 3–5 minutes.

Oven

Heat at 375°F (190°C) for approximately 8–12 minutes.

Microwave

Microwave until hot, but expect the wrapper to become softer.

Frequently Asked Questions

Why did my egg rolls burst?

The wrapper may have been overfilled, not sealed properly, or the filling may have contained too much moisture.

Why are my egg rolls greasy?

The oil was likely too cool. Maintain approximately 350°F and avoid overcrowding the pan.

Can I use spring roll wrappers?

Yes, but spring roll wrappers are usually thinner and have a different texture. Egg roll wrappers create a thicker, crispier shell.

Can I make egg rolls without meat?

Absolutely. Vegetable egg rolls are delicious and easy to make.

Why are my egg rolls not crispy?

Excess moisture in the filling, low oil temperature, or overcrowding the pan can all cause this problem.

Can I prepare the filling ahead?

Yes. The filling can be cooked, cooled, covered, and refrigerated for up to about 2 days before assembling the egg rolls.

Nutrition Information

Approximate nutrition per fried egg roll:

• Calories: 180–220
• Protein: 8–10 g
• Carbohydrates: 15–18 g
• Fat: 9–12 g
• Fiber: 1–2 g
• Sodium: 350–500 mg

Actual nutrition varies depending on the filling, wrapper size, and amount of oil absorbed during frying.

Recipe Details

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: About 45 minutes
Servings: 12–15 egg rolls
Course: Appetizer
Cuisine: Asian-inspired

Final Thoughts

These Homemade Egg Rolls are crispy, flavorful, and surprisingly easy to make. The combination of seasoned chicken, crunchy cabbage and carrots, fresh ginger, garlic, and savory sauces creates a delicious filling inside every golden wrapper.

For the crispiest results, remember the three most important tricks: cool the filling completely, don’t overfill the wrappers, and keep the frying oil around 350°F (175°C).