Why You’ll Love These Crispy Homemade Egg Rolls

If you’ve only ever had egg rolls from a takeout menu, you’re in for a delicious surprise. Making them at home gives you the power to amp up the flavor, keep things fresh, and nail that golden, crispy crunch every single time. You’re the chef now!

Each bite is a perfect balance of tender-crisp veggies, savory meat (if you want it), and a wrapper that’s just the right kind of crunchy—like a tasty little drumroll for your tastebuds. And let me tell you, they smell amazing while cooking: all garlicky, gingery, and irresistible.

Don’t worry—no deep fryer or fancy setup needed. We’re talking super simple steps and ingredients you probably already have in your pantry. It’s kind of like a cabbage-and-carrot hug wrapped in gold. (Okay, that was cheesy, but you get the idea. 😉)

Once you’ve mastered these, you might want to try your hand at some homemade dipping sauces or even spring rolls. Let’s roll (literally) into it!

Prepare the filling: Shred cabbage and carrots and place them in a mixing bowl.
1 cup shredded cabbage, 1 cup shredded carrots
If using, add ground meat to the mixing bowl along with soy sauce.
1 cup ground meat (pork or chicken), 2 tablespoons soy sauce
Mix the ingredients thoroughly until well combined.
1 cup shredded cabbage, 1 cup shredded carrots, 1 cup ground meat (pork or chicken), 2 tablespoons soy sauce
Lay an egg roll wrapper flat and place 2 tablespoons of filling on the lower half.
1 package egg roll wrappers
Roll the wrapper tightly, tucking in the sides as you go.
1 package egg roll wrappers
Heat the oil in a frying pan on medium-high heat.
Fry the egg rolls, turning until golden brown and crispy.
Drain on paper towels and serve hot.

There you have it—crispy, crunchy, homemade egg roll magic! For a bold finish, try pairing them with a spicy-sweet chili sauce or even a drizzle of sesame oil. Don’t forget to drop a comment with your results or your spin on the filling—I’d love to hear how yours turned out!