Crafting the Perfect Chinese Egg Rolls at home is easier than you might think, and the results are far better than takeout. These classic egg rolls are packed with a savory filling, wrapped in crispy shells, and fried to golden perfection. Perfect for appetizers, party platters, or homemade Chinese takeout nights, this recipe delivers that authentic crunch and flavor everyone loves.
With the right technique and a well-seasoned filling, you’ll get restaurant-quality egg rolls that are crispy on the outside, flavorful on the inside, and incredibly satisfying.
Ingredients
Egg roll wrappers – 20
Ground pork or ground chicken – 1 lb (450 g)
Green cabbage, finely shredded – 3 cups
Carrots, grated – 1 cup
Green onions, sliced – 3
Garlic, minced – 2 cloves
Fresh ginger, grated – 1 teaspoon
Soy sauce – 2 tablespoons
Oyster sauce – 1 tablespoon
Sesame oil – 1 teaspoon
Black pepper – ½ teaspoon
Salt – ½ teaspoon
Cornstarch – 1 tablespoon
Water – 2 tablespoons
Vegetable oil – for frying
Optional additions: bean sprouts, chopped shrimp, or mushrooms
Instructions
Prepare the filling
Heat a large skillet over medium-high heat. Add the ground meat and cook until browned, breaking it up as it cooks. Drain excess fat if needed. Add garlic and ginger and cook for 30 seconds until fragrant.
Add vegetables and seasonings
Stir in cabbage, carrots, and green onions. Cook for 3–4 minutes until softened but not mushy. Add soy sauce, oyster sauce, sesame oil, salt, and black pepper. Stir well and cook another 1–2 minutes. Remove from heat and let the filling cool slightly.
Make the sealing paste
In a small bowl, mix cornstarch and water to form a slurry. This will help seal the egg rolls.
Assemble the egg rolls
Place an egg roll wrapper on a flat surface with one corner pointing toward you. Add 2–3 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner and brush the edge with cornstarch slurry to seal.
Heat the oil
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). The oil should be deep enough to submerge the egg rolls halfway.
Fry until golden
Carefully place egg rolls in the hot oil, frying in batches. Cook for 3–4 minutes, turning occasionally, until evenly golden brown and crispy.
Drain and rest
Remove egg rolls with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Serving Suggestions
Serve Chinese egg rolls hot with sweet and sour sauce, duck sauce, soy sauce, or spicy chili sauce. They pair perfectly with fried rice, lo mein, or stir-fried vegetables.
Make-Ahead and Storage Tips
Egg rolls can be assembled ahead of time and refrigerated for up to 24 hours before frying. Cooked egg rolls can be frozen and reheated in the oven at 375°F (190°C) until crispy.
Why This Recipe Works
This method ensures a crisp shell without excess oil, while the balanced filling delivers authentic Chinese restaurant flavor. It’s ideal for homemade egg rolls, crispy Asian appetizers, and classic Chinese recipes made from scratch.
Final Thoughts
Crafting the Perfect Chinese Egg Rolls at home is all about technique, balance, and fresh ingredients. Once you master this recipe, you’ll never need takeout egg rolls again—crispy, golden, and packed with flavor every single time.