What ingredients do I need to make homemade Chinese egg rolls?

To make homemade Chinese egg rolls, you’ll need egg roll wrappers, shredded cabbage, carrots, green onions, garlic, ginger, and a protein such as ground pork, chicken, or shrimp. Soy sauce and sesame oil add authentic flavor, while cornstarch helps bind the filling. Finally, vegetable or peanut oil is used for frying. Fresh, finely chopped vegetables and seasoned meat create the classic egg roll taste and texture.

How can I wrap egg rolls so they don’t open while frying?

To properly wrap egg rolls, place a small amount of filling near one corner of the wrapper. Fold that corner over the filling, then fold in the sides snugly. Roll it tightly toward the opposite corner, sealing the edge with a thin layer of beaten egg or water. This method keeps the egg rolls secure during frying and prevents the filling from leaking out.

What’s the best way to cook egg rolls at home for a crispy finish?

For crispy egg rolls, deep-frying in oil heated to about 325°F (163°C) is the most effective method. Use peanut, vegetable, or canola oil and fry until golden brown, about 3-5 minutes. Alternatively, air frying with a light brush of oil at 350°F for 6 minutes per side can yield a crispier, lower-fat option, though deep-frying provides the classic texture.

How can I avoid soggy egg rolls when making them from scratch?

To prevent soggy egg rolls, make sure to thoroughly drain or squeeze excess moisture from cooked vegetables before mixing the filling. Excess water causes the wrapper to become soft during frying. Also, avoid overfilling the wrappers to allow for tight wrapping and even cooking. Frying at the correct oil temperature is crucial for crispiness.

Can I make vegetarian or gluten-free Chinese egg rolls at home?

Yes, vegetarian egg rolls can be made by substituting meat with tofu, mushrooms, or extra vegetables like bean sprouts and shiitake mushrooms. For gluten-free options, replace traditional wheat wrappers with rice paper or gluten-free wrappers and use tamari instead of soy sauce. This way, you can enjoy homemade egg rolls that fit dietary preferences and restrictions.

Homemade Chinese Egg Rolls Recipe With Crispy Flavorful Filling

Name: Homemade Chinese Egg Rolls
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: Chinese
Ingredients: – 16 cups shredded napa cabbage (or green/savoy cabbage); – 2 cups shredded carrots; – 2 cups shredded or finely chopped celery; – 3 chopped scallions; – 2 1/2 teaspoons salt; – 2 teaspoons sugar; – 1 tablespoon sesame oil; – 2 tablespoons peanut, vegetable, or canola oil (plus additional for frying); – 1/4 teaspoon five spice powder (optional); – 1/4 teaspoon white pepper; – 3 cups chopped or shredded Chinese roast pork; – 2 cups chopped cooked shrimp (optional); – 1 package of egg roll wrappers (about 24 pieces); – 1 beaten egg for sealing the wrappers

Ingredients

– 16 cups shredded napa cabbage (or green/savoy cabbage)

– 2 cups shredded carrots

– 2 cups shredded or finely chopped celery

– 3 chopped scallions

– 2 1/2 teaspoons salt

– 2 teaspoons sugar

– 1 tablespoon sesame oil

– 2 tablespoons peanut, vegetable, or canola oil (plus additional for frying)

– 1/4 teaspoon five spice powder (optional)

– 1/4 teaspoon white pepper

– 3 cups chopped or shredded Chinese roast pork

– 2 cups chopped cooked shrimp (optional)

– 1 package of egg roll wrappers (about 24 pieces)

– 1 beaten egg for sealing the wrappers

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Instructions

1-Ready to dive into making your own homemade Chinese egg rolls? Start by boiling the shredded cabbage, carrots, and celery in a large pot of water for about 2 minutes. This quick blanch helps soften the veggies while keeping their crunch. Next, transfer them to an ice bath and drain thoroughly to stop the cooking process and remove excess moisture.

2-Once drained, squeeze out any extra water using a clean kitchen towel to avoid a soggy filling that could ruin the crispiness. Move the dried vegetables to a large bowl and mix in the scallions, salt, sugar, sesame oil, 2 tablespoons of oil, five spice powder if you’re using it, white pepper, roast pork, and shrimp if desired. Stir everything well to blend the flavors evenly.

3-Wrapping and Frying the Egg Rolls: Now for the fun part: wrapping. Place a small fistful of the filling on an egg roll wrapper and fold it burrito-style, sealing the edges with the beaten egg. Assemble all the egg rolls on a lightly floured surface to keep them from sticking. Heat oil to 325°F (160°C) in a deep pot enough to fully submerge the rolls and fry them in batches for about 5 minutes until they’re golden brown.

4-After frying, drain the egg rolls on a cooling rack or paper towels to remove any excess oil. Serve them warm for the best taste and texture. Each serving packs about 186 calories, with 15g carbohydrates, 13g protein, 8g fat, and other nutrients like 2105 IU vitamin A and 18mg vitamin C, making it a wholesome choice for your meals.

Last Step:

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Notes

🥬 Thoroughly drain vegetables to avoid soggy filling.
🧂 Taste and adjust seasoning before wrapping to suit your preference.
🌡️ Use a thermometer to maintain oil temperature for perfect frying.

Author: Brandi Oshea
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Frying
Cuisine: Chinese

Nutrition

Serving Size: 1 egg roll
Calories: 186 kcal
Sugar: 2 g
Sodium: 582 mg
Fat: 8 g
Saturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 2 g
Protein: 13 g
Cholesterol: 85 mg