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Crispy Homemade Egg Rolls: Better Than Takeout

A stack of golden brown, crispy homemade egg roll appetizers, one cut open to show the vegetable filling.
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Make restaurant-quality crispy homemade egg rolls right in your kitchen. This easy recipe delivers a juicy, flavorful filling wrapped in a perfectly golden shell. You can fry these for maximum crunch or bake them for a lighter option.

Ingredients

Scale
  • 3 tbsp olive oil
  • 1 small onion, finely minced
  • 2 cloves garlic, minced
  • 1 tsp ground ginger
  • 1 (16 oz) package tri-color coleslaw mix
  • 2 cups cooked chicken, finely chopped or shredded
  • 2 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1/2 tsp sesame oil
  • Salt and black pepper, to taste
  • 12–15 egg roll wrappers
  • Vegetable oil, for frying (if frying)
  • Water, for sealing

Instructions

  1. Heat the olive oil in a wide skillet over medium heat.
  2. Add the minced onion and cook until soft, about 3 minutes.
  3. Stir in the garlic and ground ginger. Cook briefly until fragrant.
  4. Add the coleslaw mix. Cook for 3–4 minutes, stirring often, until slightly wilted but still crisp.
  5. Add the cooked chicken, soy sauce, rice vinegar, sesame oil, salt, and pepper. Stir well and cook for 2 more minutes.
  6. Remove the filling mixture from the heat and let it cool slightly before rolling.
  7. Place one egg roll wrapper on a flat surface with one corner pointing toward you (diamond shape).
  8. Spoon about 2 tablespoons of filling into the center of the wrapper.
  9. Fold the bottom corner up over the filling. Fold in the left and right sides toward the center.
  10. Roll the wrapper tightly upward toward the top corner. Moisten the top corner edge with a little water to seal the roll completely.
  11. If frying: Heat vegetable oil in a deep pan to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes, turning as needed, until deeply golden and crisp.
  12. If baking: Preheat your oven to 400°F (200°C). Lightly brush the assembled rolls with oil and bake for 15–20 minutes, flipping halfway, until golden brown and crisp.
  13. Transfer fried egg rolls to paper towels to drain excess oil before serving hot with your favorite dipping sauce.

Notes

  • For a different flavor, swap the chicken for ground pork or shrimp.
  • These are freezer friendly. Place uncooked, sealed rolls on a baking sheet and freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
  • To achieve the best crispiness when baking or air frying, lightly brush the outside of the wrappers with oil before cooking.

Nutrition

Find it online: https://www.purecookingjoy.com/easy-homemade-egg-roll-recipe/

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