Tulo

Homemade Egg Rolls Recipe

Wringing out the cabbage before it hits the pan keeps the filling from turning watery and blowing out the wrapper during frying, and rolling with a cornstarch slurry seal instead of plain water keeps the seams shut through a full fry.

Prep
35 min
Cook
25 min
Total
60 min
Servings
12

Ingredients

Servings12
  • 12 wrappers egg roll wrappers
  • 1 lb ground pork
  • 3 cups green cabbage, finely shredded
  • 1 cup carrot, julienned or grated
  • 3 stalks green onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 2 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch, for sealing slurry
  • 4 cups vegetable oil, for frying

Nutrition per serving

Calories
243
Protein
9g
Carbs
20g
Fat
14g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Squeeze the shredded cabbage by handfuls over the sink to wring out excess liquid, then set aside; this is what keeps the filling from turning soggy.
  2. 2Heat a large skillet over medium-high heat and cook the ground pork, breaking it into small crumbles, until no longer pink, about 5 minutes. Drain off excess fat.
  3. 3Add the garlic and ginger to the pork and cook for 30 seconds until fragrant, then stir in the cabbage and carrot. Cook, stirring, for 3-4 minutes until the vegetables just wilt but still have some crunch.
  4. 4Stir in the soy sauce and sesame oil, remove from heat, and fold in the green onions. Spread the filling on a plate or sheet pan to cool completely, at least 15 minutes.
  5. 5Whisk the cornstarch with 2 tablespoons of water to make a sealing slurry.
  6. 6Lay one egg roll wrapper on a clean surface with a corner pointing toward you, like a diamond. Place about 3 tablespoons of cooled filling in a log shape near the bottom corner.
  7. 7Fold the bottom corner over the filling, then fold in the two side corners, pressing to remove air pockets. Roll upward snugly, brushing the top corner with cornstarch slurry to seal. Repeat with remaining wrappers, keeping finished rolls covered with a damp towel.
  8. 8Pour vegetable oil into a heavy pot or wok to a depth of 2 inches and heat to 350°F (175°C).
  9. 9Fry the egg rolls in batches of 3-4, without crowding the pot, for 3-4 minutes, turning occasionally, until deep golden brown and crisp.
  10. 10Transfer to a wire rack or paper towel-lined plate to drain. Let cool for a few minutes before serving, since the filling stays very hot.

Tips & variations

  • Swap the ground pork for ground chicken, turkey, or finely chopped raw shrimp for a lighter filling.
  • For a vegetarian version, use crumbled extra-firm tofu that's been pressed and pan-fried until golden before mixing in with the vegetables.
  • Keep unrolled wrappers under a damp paper towel while working; they dry out and crack quickly once exposed to air.
  • For baked egg rolls, brush both sides with oil and bake at 425°F (220°C) for 15-18 minutes, flipping halfway, though the wrapper will be noticeably less crisp than fried.

Storage & reheating

Store leftover fried egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven or air fryer for 8-10 minutes to re-crisp the wrapper; microwaving makes them soft and chewy. To freeze, arrange uncooked, rolled egg rolls in a single layer on a tray until solid, then transfer to a freezer bag for up to 2 months and fry straight from frozen, adding 1-2 extra minutes.

Tips from the Tulo kitchen

  • A splatter screen over the pot cuts down on oil spatter without lowering the oil temperature the way a lid would.
  • Testing the oil with a small scrap of wrapper first is a reliable way to check temperature without a thermometer; it should bubble steadily and turn golden in about 30 seconds.

FAQ

Why did my egg rolls burst open while frying?

This usually means the seam wasn't sealed well or air was trapped inside the roll. Press out air pockets before the final fold and seal the last corner firmly with a cornstarch slurry rather than plain water.

Can I use egg roll wrappers for something other than frying?

Yes, the same wrappers work baked or air-fried with a light coat of oil, and can also be cut into strips and fried into crispy noodles for salads or soup toppings.

What's the difference between egg roll wrappers and spring roll wrappers?

Egg roll wrappers are thicker and made with wheat flour and egg, giving a sturdier, more substantial crunch after frying, while spring roll wrappers are thinner and often rice-based, frying up lighter and more delicate.

Can egg rolls be made ahead for a party?

Roll them completely up to a day ahead and refrigerate under a damp towel, or freeze uncooked for longer storage, then fry just before serving so the wrapper stays crisp.

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