🍜 Homemade Chinese Egg Rolls
Makes 12–16 egg rolls | Prep: 30 min | Cook: 2–3 min per batch | Total: ~45 min
🛒 Ingredients
For the Filling:
2 cups green cabbage, finely shredded
1 cup carrots, julienned or grated
½ cup bamboo shoots, drained and chopped
¼ cup green onions, sliced
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp vegetable oil
1 tbsp soy sauce (low-sodium)
1 tsp sesame oil
½ tsp sugar
¼ tsp white pepper
Optional protein: ½ lb ground pork, chicken, shrimp, or tofu
For Rolling:
12–16 egg roll wrappers (found in freezer or refrigerated section)
1 tbsp cornstarch + 2 tbsp water (for sealing)
For Frying:
2–3 cups neutral oil (vegetable, canola, or peanut)
For Serving:
Sweet and sour sauce, duck sauce, or soy-vinegar dip
🍽️ Pro Tip: Keep wrappers covered with a damp towel to prevent drying out.
👩🍳 Step-by-Step Instructions
1️⃣ Cook the Filling
Heat oil in a wok or skillet over medium-high heat.
Add garlic and ginger, stir 30 seconds until fragrant.
Add any protein and cook until done.
Stir in cabbage, carrots, bamboo shoots, green onions.
Cook 5–7 minutes until veggies are tender but still crisp.
Add soy sauce, sesame oil, sugar, white pepper. Mix well.
Remove from heat and let cool completely.
❄️ Important: Cool filling before rolling — prevents soggy wrappers.
2️⃣ Roll the Egg Rolls
Lay a wrapper on a clean surface like a diamond.
Place 2–3 tbsp filling near the bottom corner.
Fold bottom corner over filling.
Fold in left and right sides.
Roll upward tightly, sealing the top edge with cornstarch paste.
🔁 Tip: Don’t overfill — keeps them from bursting when frying.
3️⃣ Fry Until Golden
Heat oil in a deep skillet or pot to 350°F (175°C).
Fry 3–4 egg rolls at a time, turning once, for 2–3 minutes until golden brown.
Drain on paper towels.
🍳 Air Fryer Option: Spray rolls with oil, air fry at 390°F for 8–10 mins, flip halfway.
4️⃣ Serve Hot
Serve immediately with your favorite dipping sauce.
Pair with stir-fried noodles, fried rice, or a simple salad.
🍽️ Serving Ideas:
At parties as finger food
Sliced in half for kids
With a drizzle of sriracha mayo
🌈 Variations & Pro Hacks
🌱 Vegetarian? Skip meat — add mushrooms or tofu
🦐 Shrimp Egg Rolls: Use chopped cooked shrimp in filling
🔥 Spicy Kick: Add ½ tsp chili garlic paste or sriracha to filling
🧊 Make-Ahead Magic: Assemble uncooked rolls and freeze on a tray, then bag — fry from frozen (+1–2 mins)
❄️ Freeze It! Unfried egg rolls keep 3 months in freezer
🥢 Spring Roll Version: Use rice paper and serve fresh (no frying)
🧠 Why This Works So Well
Cornstarch slurry creates a strong seal — no unraveling!
Cool filling = crispier rolls (less steam inside)
Hot oil fries fast, locking in flavor and crunch
Homemade taste beats greasy takeout every time
It’s not magic — it’s smart cooking. ✨
❤️ Final Thought: Sometimes, the Best Things Are Fried & Shared
You don’t need a wok master or a deep fryer to make something truly special.
Just good veggies, real wrappers, and love.
These Homemade Chinese Egg Rolls prove that great food doesn’t have to come from a restaurant — it can come from your hands.
So next time you’re craving takeout…
Grab that skillet.
Roll up your sleeves.
And let your kitchen fill with the sound of sizzling and joy.
Because happiness?
It often comes wrapped in crispy gold. 💛