Here’s a super easy egg roll recipe that comes out crispy, golden brown, and perfect for frying at home—no fancy steps.
🥟 Easy Crispy Egg Rolls
Ingredients
- 12–15 egg roll wrappers
- 1 lb ground pork or chicken (or shrimp)
- 2 cups shredded cabbage (or coleslaw mix)
- ½ cup shredded carrots
- 2 cloves garlic, minced
- 1 tsp fresh ginger (or ½ tsp ground)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp oil (for cooking filling)
- Salt & pepper, to taste
- Oil for frying (vegetable or peanut)
Instructions
- Cook the filling
- Heat 1 tbsp oil in a pan over medium-high heat.
- Cook meat until browned.
- Add garlic, ginger, cabbage, and carrots.
- Stir-fry 3–4 minutes until veggies soften but aren’t wet.
- Add soy sauce, sesame oil, salt, and pepper.
- Let filling cool completely (very important for crispiness).
- Roll the egg rolls
- Place wrapper like a diamond.
- Add 2–3 tbsp filling near the bottom.
- Fold bottom over filling, fold in sides, roll tightly.
- Seal edge with a little water or beaten egg.
- Fry
- Heat oil to 350°F (175°C).
- Fry 3–4 egg rolls at a time for 3–4 minutes, turning, until golden brown.
- Drain on a rack or paper towels.
Crispy Secrets 🔥
- Dry filling = crispy egg rolls (no excess moisture).
- Don’t overcrowd the pan.
- Keep oil at 350°F.
- Let fried egg rolls rest on a rack, not paper towels.
Optional Air Fryer Method
- Brush or spray egg rolls lightly with oil.
- Air fry at 375°F for 10–12 minutes, flipping halfway.
Want a cheeseburger egg roll, shrimp-only version, or make-ahead freezer instructions?
