How to Make Easy Chinese Egg Rolls

1. Prepare the filling

In a skillet, sauté garlic and ginger in a touch of oil. Add cabbage and carrots. Cook until slightly softened.
If using meat, stir in the cooked pork or chicken.
Season with soy sauce, sesame oil, salt, and pepper.
Allow the filling to cool—warm filling can make wrappers tear.

2. Set up your wrapping station

Place an egg roll wrapper on a clean surface in a diamond shape (one corner facing you).
Brush the top edge lightly with beaten egg—this will seal the egg roll closed.

3. Add the filling

Spoon 2–3 tablespoons of the mixture near the bottom corner. Don’t overfill—this causes leaks during frying.

4. Fold the egg roll

• Fold the bottom corner up over the filling.

• Fold in the right and left corners like an envelope.

• Roll tightly toward the top, sealing the egg roll completely.

Repeat until all wrappers are filled.

5. Fry until golden

Heat oil to 350°F (175°C) in a deep pan or skillet.
Fry egg rolls in batches, turning occasionally, until deep golden brown—about 3–5 minutes.

Place on paper towels to drain excess oil.

Tips for Perfect Egg Rolls

• Keep wrappers covered with a damp towel to prevent drying.

• Drain filling well—extra moisture will make rolls soggy.

• Don’t overcrowd the pan while frying.

• Freeze before frying for an ultra-crisp finish.

• Air fryer option: Brush with oil and air fry at 380°F for 10–12 minutes.

Serving Suggestions

Chinese egg rolls are delicious with:

• Sweet & sour sauce

• Soy sauce

• Garlic chili sauce

• Duck sauce

• Homemade spicy mayo

Serve as an appetizer, game-day snack, or part of a larger Asian-inspired dinner.

Final Thoughts

Making Chinese egg rolls at home is much easier than it seems. With a simple filling, a quick fold, and a few minutes of frying, you can enjoy fresh, crunchy, flavorful egg rolls any time you crave them. They’re budget-friendly, freezer-friendly, and endlessly customizable—everything a good homemade recipe should be.