10 Easy Egg Roll Recipes

You're about to discover how to make crispy, flavorful egg rolls that'll rival your favorite takeout spot. From classic Asian combinations to creative fusion twists, these 10 recipes will transform basic ingredients into impressive appetizers that you can prep ahead and freeze. Whether you're hosting a party or craving a satisfying snack, you'll find options ranging from savory pork-filled classics to indulgent dessert variations. Let's explore the essential techniques and creative fillings that'll make your homemade egg rolls a guaranteed success.

Classic Pork and Cabbage Egg Rolls

Classic pork and cabbage egg rolls are a beloved staple of Chinese-American cuisine, combining crispy wrappers with a savory filling that's both satisfying and flavorful. These homemade treats are significantly better than their takeout counterparts, offering a perfect balance of textures and tastes that can be customized to your preferences.

Making egg rolls at home might seem daunting at first, but with the right technique and ingredients, you'll be creating restaurant-quality results in your own kitchen. The key lies in properly preparing the filling, maintaining the right oil temperature for frying, and mastering the rolling technique.

• 1 pound ground pork
• 4 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup finely chopped onion
• 2 cloves minced garlic
• 1 tablespoon grated ginger
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• 1 package egg roll wrappers
• 1 egg beaten (for sealing)
• Vegetable oil for frying

Start by cooking the ground pork in a large skillet over medium-high heat until browned, breaking it into small pieces as it cooks. Add the garlic, ginger, and onion, cooking until the onions become translucent. Mix in the shredded cabbage and carrots, continuing to cook until the vegetables are soft but still maintain some crunch. Season with soy sauce, sesame oil, and white pepper, then remove from heat and let the mixture cool completely.

To assemble, place an egg roll wrapper in a diamond position on a clean surface. Add about 3 tablespoons of filling near the bottom corner, fold the bottom up over the filling, then fold in the sides. Roll tightly towards the top corner, sealing the final edge with beaten egg. Heat oil to 350°F in a deep pan or wok, and fry the egg rolls in batches until golden brown, about 2-3 minutes per side.

For best results, ensure your filling is completely cool before rolling, as warm filling can make the wrappers soggy. Keep the unrolled wrappers covered with a damp paper towel to prevent them from drying out, and don't overfill the rolls as this can cause them to burst during frying. The oil temperature is crucial – too hot will burn the outside while leaving the inside raw, too cool will make the egg rolls greasy.

Vegetarian Chinese Mushroom Egg Rolls

Vegetarian Chinese mushroom egg rolls offer a delightful meat-free alternative to traditional egg rolls, combining the earthy richness of mushrooms with crispy wrapper satisfaction. These savory appetizers bring authentic Chinese flavors to your table while maintaining a vegetarian-friendly profile.

The key to exceptional mushroom egg rolls lies in properly preparing the filling, ensuring the mushrooms are well-seasoned and not too wet, which could make the wrappers soggy. This recipe uses a combination of shiitake and button mushrooms for optimal flavor depth and texture.

Ingredients:

• 20 egg roll wrappers
• 8 oz shiitake mushrooms, finely chopped
• 8 oz button mushrooms, finely chopped
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 3 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon white pepper
• Vegetable oil for frying
• Salt to taste

Start by sautéing the minced garlic and ginger in sesame oil until fragrant. Add the chopped mushrooms and cook until they release their moisture and become golden brown. Mix in the shredded cabbage, carrots, and green onions, cooking until the vegetables are tender but still crisp. Season with soy sauce, white pepper, and salt. Allow the filling to cool completely before wrapping.

To assemble, place an egg roll wrapper diamond-style on a clean surface. Add about 2-3 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides, and roll tightly upward, sealing the top corner with water. Deep fry in vegetable oil at 350°F (175°C) for 2-3 minutes per side until golden brown.

For best results, ensure all excess moisture is removed from the mushroom filling before wrapping, as wet filling can lead to soggy egg rolls. The egg rolls can be prepared in advance and frozen before frying – simply place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer bag. When ready to cook, fry them directly from frozen, adding an extra minute to the cooking time.

Buffalo Chicken Egg Rolls

Buffalo Chicken Egg Rolls combine the zesty heat of classic buffalo wings with the satisfying crunch of traditional egg rolls. This fusion dish takes the best elements of American bar food and Asian cuisine to create a crowd-pleasing appetizer that's perfect for game days, parties, or any casual gathering.

These egg rolls feature tender shredded chicken tossed in spicy buffalo sauce, combined with cream cheese and blue cheese for richness, and wrapped in crispy egg roll wrappers. The result is a golden-brown appetizer that delivers a perfect balance of heat, creaminess, and crunch in every bite.

Ingredients:

• 2 cups cooked, shredded chicken
• 1/2 cup buffalo sauce
• 4 oz cream cheese, softened
• 1/2 cup crumbled blue cheese
• 1/4 cup finely diced celery
• 1/4 cup finely diced carrots
• 12-15 egg roll wrappers
• 1 egg, beaten (for sealing)
• Vegetable oil for frying
• Ranch or blue cheese dressing for dipping

In a large bowl, mix the shredded chicken with buffalo sauce until well coated. Add softened cream cheese, blue cheese, celery, and carrots, combining thoroughly. Place about 2-3 tablespoons of the mixture in the center of each egg roll wrapper. Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with beaten egg and roll tightly to seal.

Heat vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Fry the egg rolls in batches for 2-3 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels. Allow to cool slightly before serving with ranch or blue cheese dressing.

For best results, ensure the oil maintains a consistent temperature throughout frying, and don't overcrowd the pan. The filling can be made a day ahead and refrigerated, but assemble the egg rolls just before frying to prevent the wrappers from becoming soggy. If you prefer a milder version, reduce the amount of buffalo sauce or mix it with melted butter for a more traditional wing sauce consistency.

Sweet and Sour Shrimp Egg Rolls

Sweet and sour shrimp egg rolls combine the crispiness of traditional egg roll wrappers with succulent shrimp and a tangy Asian-inspired sauce. This fusion appetizer brings together the best of both worlds – the satisfying crunch of deep-fried rolls and the bold flavors of sweet and sour sauce.

These egg rolls can be prepared ahead of time and frozen, making them perfect for entertaining or as a make-ahead meal solution. The key to their success lies in properly draining the filling ingredients to prevent soggy rolls and ensuring the oil temperature remains consistent during frying.

Ingredients:

• 20 egg roll wrappers
• 1 pound medium shrimp, peeled and deveined
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup diced onion
• 2 cloves minced garlic
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/4 cup sweet and sour sauce
• 1 egg, beaten (for sealing)
• Vegetable oil for frying
• Salt and pepper to taste

Chop the shrimp into small pieces and combine with shredded cabbage, carrots, and onion in a large bowl. Heat sesame oil in a wok or large skillet over medium-high heat. Add the garlic and ginger, stir-frying until fragrant. Add the shrimp mixture and cook until shrimp turns pink. Stir in soy sauce and sweet and sour sauce, cooking until vegetables are crisp-tender. Allow mixture to cool completely.

Place egg roll wrapper on a clean surface with one corner pointing toward you. Place approximately 2-3 tablespoons of filling in the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the remaining corner, sealing the edge with beaten egg. Repeat with remaining wrappers. Heat oil to 350°F and fry rolls in batches until golden brown, about 2-3 minutes per side.

For best results, ensure all excess liquid is drained from the filling before wrapping, as wet filling will lead to soggy egg rolls. The rolls can be assembled and frozen before frying – simply place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer bag. When ready to cook, fry directly from frozen, adding 1-2 minutes to the cooking time.

Korean BBQ Beef Egg Rolls

Korean BBQ Beef Egg Rolls combine the crispy texture of traditional egg rolls with the bold, savory flavors of Korean barbecue. This fusion dish transforms classic bulgogi beef into a handheld appetizer that's perfect for parties, game days, or as a unique dinner option.

These egg rolls feature tender ground beef marinated in a traditional Korean barbecue sauce, mixed with shredded cabbage, carrots, and glass noodles. The filling is wrapped in crispy egg roll wrappers and fried until golden brown, creating a satisfying crunch that gives way to juicy, flavorful ingredients.

Ingredients:

• 1 pound ground beef
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 4 cloves minced garlic
• 1 tablespoon grated ginger
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 4 ounces glass noodles, soaked and chopped
• 20 egg roll wrappers
• 1 egg, beaten (for sealing)
• Oil for frying
• Green onions for garnish

Marinate the ground beef in soy sauce, brown sugar, sesame oil, garlic, and ginger for at least 30 minutes. Brown the meat in a large skillet over medium-high heat, then drain excess fat. Add the shredded cabbage and carrots, cooking until vegetables are slightly softened. Mix in the prepared glass noodles and let the filling cool completely.

Place about 2-3 tablespoons of filling diagonally on each egg roll wrapper. Fold the bottom corner over the filling, then fold in the sides. Roll tightly, sealing the top corner with beaten egg. Heat oil to 350°F (175°C) in a deep fryer or large pot. Fry egg rolls in batches for 2-3 minutes per side until golden brown. Drain on paper towels and serve hot.

For best results, ensure the filling is completely cool before wrapping to prevent the egg roll wrappers from becoming soggy. The egg rolls can be prepared ahead of time and frozen before frying – simply place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to cook, fry them directly from frozen, adding an extra minute to the cooking time.

Five-Spice Turkey and Glass Noodle Egg Rolls

Five-Spice Turkey and Glass Noodle Egg Rolls combine traditional Asian flavors with lean turkey meat, creating a healthier twist on the classic Chinese appetizer. The aromatic five-spice powder infuses the filling with warm, complex notes while glass noodles add a uniquely springy texture that complements the crispy wrapper.

These egg rolls can be prepared ahead of time and frozen, making them perfect for entertaining or keeping on hand for quick appetizers. The combination of turkey and glass noodles creates a lighter filling than traditional pork versions, while still maintaining the satisfying crunch and savory flavors that make egg rolls so popular.

Ingredients:

• 1 pound ground turkey
• 4 oz glass noodles (bean thread noodles)
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup chopped green onions
• 2 cloves minced garlic
• 1 tablespoon five-spice powder
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 package egg roll wrappers
• 1 egg, beaten (for sealing)
• Vegetable oil for frying
• Salt and pepper to taste

Soak glass noodles in hot water for 15 minutes until soft, then cut into 2-inch lengths. Brown ground turkey in a large skillet over medium heat, breaking it up into small pieces. Add garlic, five-spice powder, soy sauce, and sesame oil. Stir in cabbage and carrots, cooking until vegetables are slightly softened. Mix in the drained glass noodles and green onions, then season with salt and pepper. Allow mixture to cool completely.

Place about 3 tablespoons of filling diagonally on each egg roll wrapper. Fold bottom corner over filling, then fold in sides. Roll tightly, sealing the top corner with beaten egg. Heat oil to 350°F in a deep pot or fryer. Fry egg rolls in batches for 2-3 minutes per side until golden brown, then drain on paper towels.

For best results, make sure the filling is completely cool before wrapping to prevent the wrappers from becoming soggy. The egg rolls can be held at room temperature for up to 2 hours before frying, or frozen uncooked for up to 3 months. If frying frozen egg rolls, don't thaw first – add them directly to the hot oil and increase cooking time by 1-2 minutes.

Philly Cheesesteak Egg Rolls

Philly cheesesteak egg rolls combine the beloved flavors of a classic Philadelphia sandwich with the crispy exterior of an Asian-inspired wrapper. This fusion dish transforms thinly sliced beef, melted cheese, and sautéed vegetables into a portable, handheld appetizer that's perfect for parties, game day gatherings, or any casual dining occasion.

These egg rolls capture the essence of a traditional Philly cheesesteak while adding an exciting textural element through deep frying. The contrast between the crunchy exterior and the savory, cheesy filling creates an irresistible combination that appeals to both cheesesteak purists and those who enjoy creative culinary mashups.

Ingredients:

• 1 pound ribeye steak, thinly sliced
• 16 egg roll wrappers
• 1 large onion, thinly sliced
• 2 green bell peppers, thinly sliced
• 8 slices provolone cheese
• 2 tablespoons vegetable oil
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• 1 egg beaten with 1 tablespoon water
• Oil for frying

Begin by heating vegetable oil in a large skillet over medium-high heat. Add the sliced onions and peppers, cooking until softened and slightly caramelized. Remove the vegetables and in the same pan, cook the seasoned ribeye steak until browned. Combine the meat with the vegetables and allow the mixture to cool slightly before assembling.

To assemble, place an egg roll wrapper in a diamond position on a clean surface. Layer provolone cheese, followed by the meat and vegetable mixture in the center. Fold the bottom corner up over the filling, fold in the sides, and roll tightly, sealing the top corner with the egg wash. Heat oil to 350°F (175°C) in a deep fryer or heavy pot and fry the egg rolls in batches until golden brown, about 2-3 minutes per side.

For best results, maintain the oil temperature between 350-375°F to ensure crispy, non-greasy egg rolls. The filling can be made ahead of time and refrigerated, but assemble the egg rolls just before frying to prevent the wrappers from becoming soggy. If needed, hold cooked egg rolls in a warm oven (200°F) for up to 30 minutes before serving.

Thai Basil Tofu Egg Rolls

Thai Basil Tofu Egg Rolls combine the aromatic flavors of Thai cuisine with the satisfying crunch of traditional egg rolls. The fragrant Thai basil, paired with crumbled tofu and fresh vegetables, creates a vegetarian-friendly appetizer that doesn't compromise on taste or texture.

These egg rolls offer a unique twist on the classic Chinese version, incorporating distinctly Thai ingredients like fish sauce, Thai basil, and bird's eye chilies. The tofu provides a protein-rich filling while absorbing all the vibrant flavors of the herbs and seasonings.

Ingredients:

• 20 egg roll wrappers
• 14 oz firm tofu, crumbled
• 2 cups Thai basil leaves
• 2 carrots, julienned
• 2 cups cabbage, shredded
• 4 cloves garlic, minced
• 2 Thai bird's eye chilies, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 2 tablespoons vegetable oil
• 1 egg, beaten (for sealing)
• Oil for deep frying

Begin by pressing the tofu between paper towels to remove excess moisture, then crumble it into small pieces. Heat vegetable oil in a wok over medium-high heat and sauté garlic until fragrant. Add the crumbled tofu, carrots, and cabbage, cooking until the vegetables are slightly softened. Stir in the Thai basil, chilies, soy sauce, and fish sauce. Cook for an additional 2-3 minutes until the basil wilts and the mixture is well-combined. Remove from heat and let cool completely.

To assemble, place an egg roll wrapper in a diamond position. Add about 2 tablespoons of filling near the bottom corner, fold the corner over the filling, then fold in the sides. Roll tightly toward the top corner, sealing the edge with beaten egg. Deep fry in oil at 350°F (175°C) for 2-3 minutes until golden brown, turning occasionally.

For best results, ensure the filling is completely cool before wrapping to prevent the wrappers from becoming soggy. The egg rolls can be made ahead and frozen before frying – simply place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to cook, fry them directly from frozen, adding an extra minute to the cooking time.

Apple Pie Dessert Egg Rolls

Apple pie egg rolls transform the classic American dessert into a crispy, handheld treat that combines the best of Eastern and Western culinary traditions. These delightful bundles feature a warm, spiced apple filling wrapped in crispy wonton wrappers, creating a unique twist on both traditional egg rolls and apple pie.

The beauty of this dessert lies in its versatility and convenience. While maintaining the beloved flavors of cinnamon-spiced apples and buttery sweetness, these egg rolls can be prepared ahead of time and fried just before serving, making them perfect for parties or family gatherings.

• 12 wonton wrappers
• 4 medium apples, peeled and diced
• 1/3 cup brown sugar
• 2 tablespoons butter
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 tablespoon cornstarch
• 1 tablespoon water
• Vegetable oil for frying
• Powdered sugar for dusting

In a large skillet, melt butter over medium heat and add diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook until apples are tender, about 5-7 minutes. Mix cornstarch with water to create a slurry, then add to the apple mixture, stirring until thickened. Remove from heat and let cool completely.

Place a wonton wrapper on a clean surface with one corner pointing toward you. Add about 2 tablespoons of apple filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner, sealing the edge with water. Repeat with remaining wrappers. Heat oil to 350°F in a deep fryer or heavy pot and fry egg rolls in batches until golden brown, about 2-3 minutes per side. Drain on paper towels and dust with powdered sugar before serving.

For best results, ensure the apple filling is completely cool before wrapping to prevent the wonton wrappers from becoming soggy. These egg rolls can be assembled and frozen for up to three months – simply fry them straight from frozen, adding an extra minute to the cooking time. If the egg rolls start browning too quickly while frying, reduce the oil temperature slightly to ensure the filling heats through properly.

Basic Egg Roll Tips and Techniques

Creating perfect egg rolls requires attention to both wrapper handling and filling preparation. The key to successful egg rolls lies in achieving the right balance of ingredients and mastering the rolling technique, which prevents the wrapper from tearing or the filling from falling out during cooking.

Temperature control and proper sealing are crucial elements in egg roll preparation. The oil must be at the right temperature to ensure crispy results, while the filling should be cool enough to prevent steam from compromising the wrapper's integrity before cooking.

Ingredients:

• Egg roll wrappers
• 1 lb ground pork
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup chopped onions
• 2 cloves minced garlic
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1 egg (for sealing)
• Vegetable oil for frying

First, cook the ground pork in a large skillet until browned, then add vegetables and seasonings. Cook until vegetables are softened but still crisp, about 5-7 minutes. Allow the mixture to cool completely.

Place an egg roll wrapper on a clean surface with one corner pointing toward you. Add approximately 3 tablespoons of filling near the bottom corner, fold the corner over the filling, then fold in the sides. Roll tightly toward the top corner, sealing the final edge with beaten egg.

Heat oil to 350°F (175°C) in a deep fryer or heavy pot. Fry egg rolls in batches for 2-3 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels. Allow to cool slightly before serving.

Critical tip: Never overfill the wrappers, as this leads to rupturing during frying. Keep prepared rolls covered with a slightly damp cloth while working to prevent the wrappers from drying out. If making ahead, place uncooked rolls in a single layer with parchment paper between layers, and freeze for up to three months.