Chinese egg rolls are a popular appetizer that perfectly combines crispy, crunchy textures with savory, flavorful fillings. Often served as a starter at Chinese restaurants or as a snack at home, egg rolls are a crowd-pleaser that can be enjoyed by people of all ages. They are easy to make and are always a hit at gatherings, parties, and family dinners.
The filling for Chinese egg rolls typically consists of shredded cabbage, carrots, and sometimes bean sprouts, all seasoned with soy sauce, garlic, and ginger for a flavorful base. Ground pork, chicken, or shrimp are often added for protein, although vegetarian versions with tofu are also popular. The mixture is lightly sautéed until the vegetables are tender and the meat is cooked through, creating a savory and slightly crunchy filling that’s ready to be rolled up.
Once the filling is prepared, the next step is wrapping it in egg roll wrappers. These thin, square wrappers are filled with the vegetable and meat mixture, then tightly rolled and sealed with a bit of water to ensure they stay closed while frying. The egg rolls are deep-fried in hot oil until golden brown and crispy, giving them that irresistible crunch on the outside while the inside stays warm and flavorful.
Chinese egg rolls are best served hot, straight from the fryer. They’re typically paired with dipping sauces like sweet and sour sauce, soy sauce, or duck sauce, which complement the savory flavors of the filling and add an extra layer of sweetness or tang.
While egg rolls are traditionally deep-fried, they can also be baked for a lighter version, though they won’t have the same crispy exterior. For a healthy twist, try using whole wheat wrappers or adding extra vegetables for more crunch and flavor.
Whether you’re preparing them for a family dinner or a special occasion, Chinese egg rolls are sure to impress with their delicious combination of flavors and textures. They are a simple, satisfying dish that never fails to please.
Ingredients
- 1 pound ground pork lean
- 2 cups cabbage shredded
- 1 cup carrots shredded
- 1 teaspoon ginger freshly grated
- 1 tablespoon soy sauce
- 1 24-pack egg roll wrappers
- 2-3 cups vegetable oil for frying
Instructions
- In a large skillet over medium-high heat, cook the pork until browned. Drain any excess fat.
- Add the shredded cabbage, carrots, and ginger to the skillet and cook for 3-5 minutes until vegetables are softened.
- Stir in the soy sauce and remove the mixture from the heat. Allow the filling to cool slightly.
- Place about 2 tablespoons of filling in the center of an egg roll wrapper. Fold in the sides and roll tightly, sealing the edges with a little water.
- Heat oil in a deep fryer or heavy skillet to about 350°F (175°C).
- Fry the egg rolls in the hot oil until golden brown, about 3-5 minutes. Drain on paper towels.
- Serve warm with your favorite dipping sauce.
Nutrition
These egg rolls were a hit at my family gathering! Tasted just like the ones from my fave Chinese restaurant!
These are okay, but I think they need more flavor. Maybe add garlic next time?
These were amazing! My kids loved them. Will definitely make again!
Whats an egg roll? I thought they were just fried tortillas filled with meat? confused…
Egg rolls are totally different! They’re filled with veggies and meat, wrapped and fried. Not just tortillas. You’ll love them if you try! 😊
Meh, they were ok. I think I prefer store-bought ones.
Yummy! But why do people use ginger? It doesn’t need it. Just more soy sauce for flavor!
I think ginger adds a nice kick! But more soy sauce sounds good too. Everyone has their own taste, I guess.
Crispy and tasty! Just like the ones at the restaurant, but cheaper. I’ll definitely make again!
I made these for a party and everyone loved them! They disappeared quick!
I used chicken instead of pork, still tasted great! Thx!
Why do you have to use soy sauce? Can’t I just use ketchup instead? 🤔
So easy, made these for my fam and they gobbled them up. Will make again!
How do I fry them without making a mess? My kitchen was a disaster!
I tried making these but they turned into a disaster. They fell apart in the oil!
Sounds like you might’ve overfilled them! Try using less filling next time.
I love Chinese food, and these taste so good! My family devoured them in no time.
These egg rolls were fantastic! Super crunchy and filled with flavor.
I made these too and they were a hit! Perfect crunch and the dipping sauce was a nice touch.
It was good, but I think too much ginger. I prefer a milder taste.
So good! Made them for a party and they were gone in minutes. Everyone loved them!
Easy to follow! I used chicken instead of pork because that’s what I had. Still turned out great!
Great job substituting chicken! I’m glad it turned out well for you. I love how flexible this recipe is!
Egg rolls! Yum! ✨
Is it really traditional to add ginger? I thought it’s mostly soy and veggies. Not sure if I’ll try this.
Yum! But I ain’t got the time. So I’ll prob buy from the store.
Nah, store ones don’t taste same! It’s not that hard to do this recipe, just give it a shot! You won’t regret it!
I get it! Store-bought can still be tasty. But if you have even 30 mins, try makin’ em fresh! They’re so much better!
Honestly, this tastes better than the frozen ones. I served with sweet chili sauce and it was gone fast. Only complaint: too delicious.
My grandma used to make these when I was a kid! Brings back memories. Thanks for the recipe!
These egg rolls are amazing! So crispy and flavorful. Will definitely make again!
Weird but I don’t have ginger so I just skipped it. Still tasted okay.
These came out super crispy and the filling was flavorful. I used a little extra ginger and it really popped. Followed the temps and they didn’t get greasy—nice recipe!
Glad yours turned out crispy! Extra ginger is the move—mine always needs a little more than the recipe says.
I tried these once and they got kinda greasy. Maybe I didn’t drain the fat like you did—also my wrappers tore a bit 😅 Any trick to keep them from ripping?
These are way better than store-bought! I used chicken instead of pork and it turned out great!
Will definitely make these again! Only thing I need is more sauce!
These egg rolls are amazing! They remind me of my grandma’s recipe. Will definitely make these again!
I’m so glad you enjoyed them! Grandma’s recipes always have that special touch! What sauce do you like to dip them in?
These egg rolls are just ok. Would rather do takeout. 🤷♂️
I don’t know, they look good! Maybe you just didn’t season them enough? 🤔
Takeout is way better, but making them at home is fun! You might like it more next time.
These egg rolls are absolutely delicious! My family devoured them in minutes. Highly recommend!
I’m so glad you loved them! They are a hit in my family too. What’s your favorite dipping sauce to serve with them?
These egg rolls are amazing! Just like my grandma used to make.
I don’t even eat pork, swapped it for chicken and they came out great! Thanks for the inspiration!
Really easy! I was worried, but they turned out good enough.
I thought they were a bit too greasy. Next time I’ll use less oil.
Not bad. But the carrots? I don’t think they belong there. Kinda weird!
I think the carrots add a nice crunch and sweetness! Just my opinion, though. 😊
I liked it a lot, but my cabbage released more water than I expected. Next time I’ll cook it a touch longer and let the filling cool more before rolling.
Bad recipe! Staarted burning before I even finished frying. Never again.
Super easy to make and SO delicious! I’m making these for my party!
Honestly, I burned mine, but still tasted pretty good!
Glad to hear it turned out tasty even after burning! A little crispiness never hurt anyone, right?
So delicious! I added some chili flakes for a kick. 😋
I tried this recipe but the filling was too greasy and didn’t taste right. Maybe I did something wrong?
Mmm, love the crunch! I added some shrimp to the filling and it was a hit!
I had trouble sealing the wrappers. They kept falling apart. Any tips?
I thought the filling was too bland. Maybe add some garlic next time?
The soy sauce + ginger combo is solid. I added garlic and a tiny pinch of pepper and it tasted more “real” to me. Will make again.
I love this recipe! My kids couldn’t get enough! Thanks for sharing!
Sounds good but I don’t know if my kids would like the ginger. What if I just skip it? Will it still taste okay?
That’s awesome to hear! Egg rolls are a family favorite in our house too. Do you have any dipping sauce recommendations?
Super easy recipe! I didn’t even need to look at the recipe after making it once.
Egg rolls are easy to make but I always mess up the rolling part. Still haven’t got it!
Egg rolls? I always thought they were just for takeout.
Best recipe for egg rolls I’ve found! They come out perfect every time!
Egg roll wrappers are too hard to find at my store. I will try with tortillas instead.
Why do you have to fry them? Can’t you bake them? That would be healthier.
Baking could work, but it won’t be the same! You really need that fry to get the crispy texture.
Frying makes them taste better! Plus, it’s traditional. Who wants soggy rolls? No thanks!
I’m not really an egg roll person but this was easy. Rolling took longer than cooking, lol, but the results were worth it. Great weeknight-ish snack.
These egg rolls tasted just like the ones from my favorite Chinese restaurant! Definitely a keeper.
Too much veg for my taste! I prefer more meat in my egg rolls. Maybe I’ll tweak it next time.
I dunno, tasted kinda bland to me. Where’s the flavor? Need more soy sauce.
I tried this recipe and it was way too oily for my taste. Maybe use less oil next time?
OMG, so crispy and delicious! This is gonna be my go-to recipe now!
I don’t trust pork + cabbage ratio. 2 cups cabbage sounds like a lot—mine was a bit mushy. Would try less cabbage or more carrots.
Totally fair—2 cups cabbage can be mushy if it’s cut too fine or you cook it longer than 3–5 minutes. I usually try to keep the cabbage more “shredded chunky” and pull it as soon as it just softens. Adding a bit more carrots also helps balance it.
My wrappers cracked when I rolled them. Maybe I didn’t seal right or the filling was too hot. Still tasted good though, just not pretty.
Cabbage and carrots? Sounds healthy but where’s the meat? Haha.
Haha, yeah! But the pork makes up for it! You gotta have that flavor. 🍖
Wow, 2 tablespoons of filling? I thought it should be more! My rolls fell apart.
I thought the recipe was easy but my egg rolls fell apart while frying. What did I do wrong?
I don’t eat pork, can I use chicken instead? Anyone tried that?
Definitely! I used chicken last time and it turned out great! Just make sure to season it well.
I think chicken might dry out. Pork is juicier… but you can try! No harm in experimenting.
Super easy to make, but mine fell apart in the oil. Help!
This recipe is basically a scam! Just buy frozen ones, they taste better.
I don’t know, they seem complicated. I’m not sure if I can handle the wrapping part.
What does soy sauce do? Does it really make a difference? I feel confused.
350°F is tricky—mine hovered around 320 and they were pale. They ended up a bit soft. Could be my thermometer but yeah, timing matters.
Egg rolls? I thought this was about omelettes. Oops. But this looks tasty too! 😋
Absolutely delicious! I made these for my family and they were gone in minutes. A real hit!
Egg rolls? I prefer spring rolls. They taste better!
I made these and they came out like spring rolls? Wait—maybe my folding was off. They still tasted good but not that traditional look.
Way too much oil in my pan—mine splattered like crazy. Also they browned fast before fully crisping. Not sure if my oil was too hot.
I’ve had splatter like crazy too. Usually it’s because there’s moisture in the filling—make sure the pork/veg mix is cooled and not watery. Also pat wrappers/filling area dry if anything is wet.
That sounds like your oil temp might’ve been running hot and/or you used more than the recipe needed. If they browned super fast, try keeping it closer to 350°F and don’t overcrowd the pan—too many at once drops the temp and can mess with crisping.