The Best Crispy Egg Rolls – Easy & Delicious
Crispy, golden, and packed with flavor, homemade egg rolls bring the magic of Chinese takeout straight to your kitchen. This recipe, perfected in a family restaurant, delivers an authentic crunch with a savory, well-seasoned filling that’s easy to make and even easier to love.
Each bite bursts with tender cabbage, sweet carrots, and aromatic five-spice, harmonizing with rich roast pork and optional shrimp. Wrapped tightly and fried to perfection, these egg rolls achieve the ideal balance of crispiness and juiciness—never soggy, always satisfying. The secret? A perfectly prepared filling and a foolproof rolling technique.
Whether you’re hosting a gathering or indulging in a solo treat, these egg rolls are freezer-friendly and easily reheated for a crispy, delicious snack anytime. Follow this step-by-step guide to mastering the art of homemade egg rolls, and enjoy restaurant-quality results every time!
Crispy, golden, and packed with bold flavors, homemade egg rolls bring the irresistible charm of Chinese takeout to your kitchen. This family restaurant recipe delivers the perfect crunch, filled with a savory medley of cabbage, carrots, roast pork, and optional shrimp.
Each bite offers a delightful contrast—tender, well-seasoned filling wrapped in a crisp, golden shell. A hint of five-spice and sesame oil enhances the rich flavors, while expert rolling and frying techniques ensure a perfectly crunchy texture every time. No soggy egg rolls here!
Whether you’re making a batch for a gathering or stashing extras in the freezer, these egg rolls are a must-try. With this step-by-step guide, you’ll master the art of homemade egg rolls and enjoy restaurant-quality perfection from the first bite to the last.
Homemade Egg Rolls: Crispy, Flavorful, and Perfect Every Time
Egg rolls are a beloved staple of Chinese takeout, offering the perfect balance of crispiness and savory goodness. With this family restaurant recipe, you can recreate that irresistible crunch at home. Follow these tips and serving suggestions to elevate your egg rolls to perfection!
Recipe Tips
1. Prevent Soggy Egg Rolls
Excess moisture is the enemy of a perfectly crispy egg roll. After blanching the cabbage, carrots, and celery, immediately transfer them to an ice bath, then squeeze out as much water as possible using a clean kitchen towel. If the filling is too wet, it will make the wrappers soggy, leading to a greasy, underwhelming texture when fried.
2. Seal Tightly for the Best Fry
A well-wrapped egg roll ensures even frying and prevents the filling from spilling out. When wrapping, tuck in the sides tightly and roll firmly, like a burrito. Use a small amount of beaten egg along the edges to create a secure seal. If the wrapper is too dry, lightly moisten it with water to prevent cracking.
3. Control the Oil Temperature
For perfectly golden, crispy egg rolls, maintain the frying oil temperature at 325°F (160°C). Too hot, and the wrappers burn before the inside is heated through; too cold, and the egg rolls absorb excess oil, becoming greasy. Use a thermometer for precision, and avoid overcrowding the pot, which can lower the oil temperature.
What to Serve with Egg Rolls
1. Classic Sweet and Sour Sauce
A homemade or store-bought sweet and sour sauce is the perfect pairing for egg rolls. Its tangy, slightly sweet flavor enhances the savory filling, creating a satisfying contrast. Serve warm for dipping, or drizzle lightly over the egg rolls before serving.
2. Hot and Sour Soup
A steaming bowl of hot and sour soup is a fantastic complement to crispy egg rolls. The rich umami broth, balanced with vinegar and white pepper, adds depth to the meal while keeping it light. Together, they make for a cozy and flavorful dining experience.
3. Stir-Fried Vegetables
For a balanced meal, serve egg rolls with a side of stir-fried vegetables such as bok choy, snap peas, or bell peppers. A quick toss in garlic and soy sauce enhances their natural flavors while adding a fresh, crunchy contrast to the crispy egg rolls.
FAQ (Frequently Asked Questions)
1. Can I bake or air-fry egg rolls instead of deep frying?
Yes! To bake, brush the egg rolls lightly with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway. For air-frying, cook at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through for even crisping.
2. How do I store and reheat leftover egg rolls?
Store cooled egg rolls in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months. Reheat in an oven at 350°F (175°C) for 10-15 minutes until crispy. Avoid microwaving, as it makes them soggy.
3. Can I make the filling in advance?
Absolutely! The filling can be prepared up to 2 days ahead and stored in the refrigerator. Just ensure it’s fully drained and dry before wrapping to prevent soggy egg rolls.
4. What’s the best type of wrapper to use?
Traditional egg roll wrappers (not spring roll or rice paper wrappers) are the best choice. Look for them in the refrigerated section of Asian grocery stores. Keep them covered with a damp towel while working to prevent drying out.
With these expert tips and serving suggestions, your homemade egg rolls will be just as delicious—if not better—than your favorite takeout spot. Whether serving them as a snack, appetizer, or main dish, these crispy delights are sure to impress! Enjoy!
Egg Rolls
Ingredients
- 1 package egg roll wrappers approximately 24 pieces
- 3 cups roast pork char siu, shredded or diced
- 2 cups cooked shrimp finely chopped (optional)
- 16 cups Taiwanese cabbage green cabbage, or savoy cabbage, finely shredded
- 2 cups carrots grated
- 2 cups celery finely chopped or shredded
- 3 scallions finely sliced
- 2 ½ teaspoons salt
- 2 teaspoons sugar
- ¼ teaspoon white pepper
- ¼ teaspoon five-spice powder optional
- 1 tablespoon sesame oil
- 2 tablespoons peanut oil vegetable oil, or canola oil (plus additional for frying)
- 1 egg beaten
Instructions
- In a large pot, bring water to a rolling boil. Submerge the cabbage, carrots, and celery in the boiling water, allowing them to blanch for approximately two minutes. Promptly transfer the vegetables into an ice bath to halt the cooking process. Drain thoroughly and use a clean kitchen towel to extract any excess moisture. Ensuring the filling is as dry as possible is crucial for achieving crisp egg rolls.
- Once fully drained, transfer the vegetables into a spacious mixing bowl. Add the scallions, salt, sugar, white pepper, five-spice powder (if using), sesame oil, and two tablespoons of your chosen cooking oil. Incorporate the roast pork and shrimp (if included), then mix thoroughly until the filling is evenly combined.
- To assemble the egg rolls, take a small handful of the filling and press it gently to compact. Position it on an egg roll wrapper, folding and rolling in a manner similar to wrapping a burrito. Apply a thin layer of beaten egg to the edges to seal. Arrange the assembled egg rolls on a lightly floured surface, repeating the process until all ingredients have been utilized.
- In a deep, small pot, heat the oil to 325°F (160°C). Use enough oil to fully submerge the egg rolls. Carefully lower a few egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry for approximately 5 minutes, turning occasionally to promote even browning, until they achieve a golden, crisp exterior.
- Remove the egg rolls from the oil and allow them to cool slightly before serving. Store any leftovers in freezer-safe bags and reheat in a preheated oven at 350°F (175°C) until crisp.
Notes
To maintain crispness, avoid overfilling the wrappers and ensure the filling is thoroughly drained before assembly.
Fry in batches to prevent oil temperature fluctuations, which can result in uneven cooking.
