egg rolls on a wooden tray


Homemade Egg rolls have a crisp outer cover and a satisfying amount of pork wrapped underneath a dough wrap.  Let’s learn how to make egg rolls. The egg rolls are filled with a blended seasoning of pork, rice, noodles, mushrooms and vegetables. The other name commonly used for egg rolls is spring rolls.

 Is It Possible To Substitute The Pork?

Yes it is possible to substitute the pork with different protein substitutes like the following; Ground chicken, turkey, beef, bacon, etc

8 Tips on How To Make The Best Egg Rolls

Here are a few important tips for making perfect egg rolls.

  1. Keep the wrappers moist by covering them with a damp towel. Working with one sheet at a time is a good idea for maintaining moisture in the rest of the wraps.
  2.  Roll and wrap the fillings tightly, this will prevent oil from seeping in.
  3. High and constant levels of heat are needed to Keep Oil at 350˚F; this will help to prevent oil from slipping into the egg rolls.
  4. Fry the egg rolls in small batches; this will help to prevent the oil temperatures from dropping which happens when you add many egg rolls.
  5. Use a wire rack for drying the egg rolls instead of paper serviettes for a crispy exterior
  6. Cover the wrapped egg rolls with a sheet of plastic wrap to prevent drying out before you start deep frying them
  7. Do not over-stuff the egg rolls as this will make
  8. Seal the edges of the egg roll with egg wash to keep them firm and tight.
  9. The fillings should not so wet or you will get soggy egg rolls

Ingredients for Making Egg Rolls

Ingredients for fillings

3/4 pound ground pork

Salt and black pepper to taste

1 teaspoon grounded garlic

1 teaspoon grounded ginger

1/4 cup sliced green onions

1 tablespoon soy sauce

1 teaspoon toasted sesame oil

1 egg beaten

Vegetable Oil for frying

Shredded cabbage

Carrots shredded

Ingredients for egg wraps

2 cups wheat flour

1/2 cup ice-cold water

1 large egg

1 teaspoon salt

2 tablespoons cornstarch

2 tablespoons peanut oil

How to Make the Egg Rolls Step by Step

Making the Egg Roll Wrappers

  • Into a medium sized bowl beat the egg, add in the salt, ice-cold water
  • Whisk together the egg, ice cold water and salt together, add the wheat flour gradually as you whisk and mix them together to form a sticky dough.
  • Leave a little bit of wheat flour for rolling the dough.  
  • Avoid over mixing as this will start to generate heat which is not needed for the egg roll wrappers.
  • Sprinkle the remaining wheat flour on a flat surface.  Get the dough to the flat surface and knead for about 5 minutes to make it smooth and elastic.
  • Allow this dough mixture to stand for about 30 minutes at room temperature
  • Split the dough into 2 pieces and cover the one piece with a plastic bag and you work with the other piece.
  • Place the other half of the dough on a floured surface and roll it out until it is very thin. Cut out squares of about 3½   inches
  • Place the cut squares in a bowl and cover them with a plastic bag.
  • Sprinkle corn starch between the wrappers to prevent them from sticking onto each other as you store them together.
  • Repeat the process with all the remaining dough.
  • Store the egg roll wraps for next use if you happen to make more than you need at the moment.

Making the fillings for the egg rolls

Fill a large pot with water and bring it to a boil.

Place the shredded cabbage and carrots in the boiling water and cook them for about 2 minutes.

Fill a large bowl with ice-cold water and transfer the cabbage and carrots to the ice-cold water.

After they have cooled down transfer the vegetables to a dry bowl making sure to squeeze out all the excess water with your hands.

Cooking up the grounded pork

Heat 2 teaspoons of vegetable oil in a large frying pan over medium to high heat.

 Add the ground pork and season it with salt and black pepper.

Keep mixing the pork to break up the lumps until it is starting to brown, add garlic and ginger and keep mixing for 1 minute and until dry and browned, then remove from heat.

Mixing the all the filling in ingredients

Toss everything into a large mixing bowl and mix the vegetables, green onions, and salt, and sugar, 2 tablespoons of vegetable oil, soy sauce, and sesame oil


  • Spoon approximately 2-3 tablespoons egg roll filling  into your hand, squeeze it a little in your hand until it is compressed together to form a ball. Place it on the wrapper and get ready to wrap it up.
  • Break the egg and mix in a little water. Whisk it together to make it even.
  • Just add a thin layer of egg to the corners of the wrap and fold them up tightly making sure it stays sealed. Line up the stuffed egg rolls on a lightly floured surface and repeat the process until the ingredients run out.

Frying the egg rolls

  • Heat the vegetable oil to 350 degrees. Place 3-4 egg rolls into the hot oil at a time, turning occasionally to let them cook evenly on both sides. Do this for approximately 3-5 minutes until they are browned.
  • Remove the cooked egg rolls and place them on a wire mesh to drain them of excess oil.
  • Server them alone or with hot sauce
  • Keep the left oven frozen in freezer bags and reheat in oven when you want to eat them

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