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Home > Appetizers > Egg Roll Recipe – How to Make Egg Rolls (VIDEO)

Egg Roll Recipe – How to Make Egg Rolls (VIDEO)

These homemade Egg Rolls are crisp on the outside with a satisfying pork and vegetable filling. Learn the secrets to an ultra-crisp shell. Watch the video recipe and learn how to make egg rolls that are better than takeout!

A plate of egg rolls stacked on top of each other with bowl of dipping sauce

This post may contain affiliate links. Read my disclosure policy.

Egg Rolls Recipe Video:

We love recreating our favorite restaurant dishes like Chow Mein, easy Stir Fry, and of course Chinese egg rolls. Watch the video tutorial and you’ll realize these are easier than you think.

This is our favorite egg roll filling with a well-seasoned blend of pork, rice noodles, mushrooms, and veggies. My mother learned how to make these in culinary school and taught me to make them. Growing up, we enjoyed her big stacks of freshly made egg rolls and they always disappeared fast. Thankfully this recipe makes a big batch so you can freeze a bunch for later.

Egg rolls sliced to show egg roll filling inside

The Best Egg Roll Wrappers:

The Key to an authentic egg roll is in the wrapper. It will make all the difference and is worth the effort to find the right ones.

  • BUY Frozen Egg Roll Wrappers – the right kind of wrappers which are super thin and crisp up beautifully when fried are sold frozen.
  • Suggested Brands – the ones that are available in our local Asian market are “Spring Home”, “Wei Chuan,” or “Little Chef.” They are about 8″x8″ in size. So long as they are the frozen variety, they will work.
  • AVOID Refrigerated Egg Roll Wrappers – they are starchy, thicker, create a bubbly unattractive exterior when fried, and do not stay crisp, but soften quickly. I share examples of this in the video tutorial above.
  • Where to Buy: Some grocery stores carry Egg Roll wrappers in the freezer section, but I had to find a local Asian market store to get them. Since they are frozen, you can stock up your freezer.

Spring Roll Vs. Egg Roll:

Some of the egg roll wrapper packagings will say “spring roll” which is used interchangeably with “egg roll.” They are the same thing.

Ingredients for egg rolls with spring roll or egg roll wrappers

Can I Substitute the Meat?

Our go-to filling is Pork because it is naturally very flavorful, but you can make these vegetarian by omitting the meat or substitute with different proteins:

  • Ground turkey
  • Ground chicken (dark meat is better)
  • Chopped shrimp

How to Wrap Egg Rolls:

Wrapping an egg roll is really simple and you will be wrapping like a pro in no time. Here is a quick visual reference. The important points to remember are:

  1. Do not over-stuff (1/4 cup filling is all you need)
  2. Keep a tight roll from start to finish
  3. Seal the edge with egg wash

step by step how to wrap and form egg rolls

Tips for the Best Egg Rolls:

Here is our best advice for making egg rolls that will impress everyone.

  • Keep Wrappers Moist – work with one sheet at a time and keep the remaining wrappers covered with a damp paper towel at all times to prevent them from drying out.
  • Roll tightly to prevent oil from seeping into the egg roll
  • Keep Oil at 350˚F – If the temperature drops too low, the egg rolls soak up more oil. If it’s too hot, they will darken too quickly.
  • Fry in Batches – adding too many rolls at once will drop the temperature of the oil.
  • Cool on a wire rack – the exterior will stay crispy all around if you cool them on a rack instead of paper towels.
  • Cover finished rolls with a sheet of plastic wrap to prevent drying out.

The best crispy egg rolls arranged on a wire rack

How to Freeze Egg Rolls:

Egg rolls can be frozen cooked or uncooked. I find it is easier to fry all of them at once then freeze and reheat quickly when the craving strikes.

  • To Freeze Fried Egg Rolls: cool to room temperature, put them in a large freezer-safe zip bag, and pop them in the freezer for up to 3 months. When ready to enjoy, I toast them in the air fryer until they are hot and crispy. Microwaving works but the shell won’t be crispy. You can also re-crisp in the oven.
  • Freezing Uncooked Egg Rolls – to keep them from sticking together, place them in a single layer on a baking sheet and freeze. Once frozen, transfer to a freezer-safe bag. You can fry frozen uncooked egg rolls without thawing, just add an extra 1 to 2 minutes to the frying time.

Freezing egg rolls in a zip bag

How to Serve Egg Rolls:

Egg rolls are typically served warm or at room temperature as an appetizer with a sauce. We love pairing them with simple Asian sauces like sweet chili sauce, or a sweet teriyaki sauce.

I would love to hear about your favorite way to serve egg rolls in the comments.

Egg rolls stacked on plate with sauce in background

More Asian-Inspired Recipes

Our collection of Asian recipes is always growing because we are obsessed with making our favorites. If you enjoyed these homemade Egg Rolls, you will love these:

Egg Roll Recipe - How to Make Egg Rolls

4.9 from 19 votes
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Egg rolls stacked on platter with dipping sauce

These homemade egg rolls are super crispy and way better than takeout. This makes a big batch of pork egg rolls which is perfect for meal planning. They freeze and reheat really well.

Author: Natasha Kravchuk
Skill Level: Easy/Medium
Cost to Make: $18-$22
Keyword: egg rolls, pork egg roll
Cuisine: Asian, Chinese
Course: Appetizer
Calories: 130 kcal
Servings: 40 egg rolls

Ingredients

  • 40 frozen egg roll or spring roll wrappers (8"x8"), thawed*
  • 3 oz vermicelli rice noodles (Chinese angel hair rice sticks)
  • 1 lb ground pork
  • 8 oz mushrooms brown or white
  • 1 medium onion finely chopped
  • 2 medium carrots grated or cut into matchsticks
  • 4 cups green cabbage thinly sliced
  • 2 tsp salt or to taste, (divided)
  • 1/2 tsp black pepper or to taste
  • 1 1/2 Tbsp soy sauce
  • 1 tsp sesame oil
  • Peanut oil or Canola Oil for frying (2-3 inches of oil)
  • 1 egg (beaten) for sealing eggrolls

Instructions

  1. Place noodles in a large heatproof bowl and pour steaming hot water over the noodles. Separate the noodles by pulling them apart with forks and let it rest 5-7 minutes to soften until tender. Rinse with cold water to cool them down then drain really well. Chop the rice noodles to about 1-inch pieces on a cutting board and transfer to a large mixing bowl. 

  2. Place a deep skillet over medium/high heat. Add 1 Tbsp oil and saute ground pork until cooked through and season with 1/2 tsp salt. Transfer to the mixing bowl with noodles. 

  3. In the same skillet, add 2 Tbsp oil, sliced mushrooms, diced onions, and shredded carrots.  Sautee until softened (5-6 minutes) then add 4 cups cabbage and sautee just until wilted (2 minutes). Season with 1/2 tsp salt and transfer to the mixing bowl with the noodles. 

  4. Season egg roll mixture with 1 tsp salt, 1/2 tsp black pepper, 1 1/2 Tbsp soy sauce, and 1 tsp sesame oil. Since the filling is fully cooked, taste it, and add more seasoning to taste. Drain any excess liquid from the filling if present.

  5. Peel back 1 egg roll wrapper and place it in a triangle shape on a clean work surface. Keep remaining egg roll wrappers covered with a damp paper towel to keep them from drying out. Add 1/4 cup of filling onto the bottom third of the wrapper. 

  6. Fold the bottom corner over the filling and tuck underneath. Roll tightly towards the center then fold in the sides, roll again then brush the last flap lightly with beaten egg and roll to seal. Repeat with remaining egg rolls. Keep the formed egg rolls covered with plastic wrap so they don’t dry out. 

  7. Heat oil in a dutch oven or fryer to 350˚F. Fry 5-7 egg rolls at a time for 5-6 minutes or until golden brown and crispy. Egg rolls should sizzle when they are in the oil. Keep the temperature of the oil between 340-350˚F while frying. Transfer to a wire rack and cool 15 minutes before serving with your favorite sauce.

Recipe Notes

*Thaw packaged egg roll wrappers at room temperature 45 minutes before using. We recommend frozen brands like "Spring Home" "Wei Chuan" or "Little Chef." We found them in our local Asian market store. 

Nutrition Disclosure: oil content is estimated at 1 tsp oil per egg roll. 

Nutrition Facts
Egg Roll Recipe - How to Make Egg Rolls
Amount Per Serving
Calories 130 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 9mg3%
Sodium 242mg11%
Potassium 88mg3%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 518IU10%
Vitamin C 3mg4%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This was one of our first recipes originally published in 2010. It was updated in October 2020 with new photos, a video tutorial. We improved the filling and added tons of great info for making the best egg rolls.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Laura Kelly
    October 26, 2020

    Natasha..thanks for sharing an easy egg/spring roll recipe. These were delicious. I served them with duck sauce…so yummy. I ran out of wrappers, so a good tip is to make sure you have at least 40 wrappers as your recipe makes a lot!

    Reply

    • Natashas Kitchen
      October 26, 2020

      Yum! That sounds great Laura! Thank you for sharing that wonderful review with me!

      Reply

  • JD
    October 25, 2020

    Have you tried air frying them? I did! Used your recipe modified with Jimmy Dean sausage (that’s what I had). It was crunchy and delicious! Brush lightly with cooking oil. Preheated 370 for 13 – 15 minutes. Shake basket often. Served with sweet chili sauce. Thank you for many delicious recipes!

    Reply

    • Natasha's Kitchen
      October 25, 2020

      I haven’t yet but a lot have been asking for this so thank you for sharing that with us, JD!

      Reply

  • Irma S. Vergara
    October 24, 2020

    Hi Natasha,

    I recently found your blog! I have to try this recipe! I used to make egg rolls but not this kind. For dipping sauce, I use rice vinegar mixed with fresh minced garlic, salt and pepper.

    Reply

    • Natasha's Kitchen
      October 25, 2020

      I’m glad that you found my blog, Irma. Sounds delicious, I hope you enjoy this recipe!

      Reply

  • Patty 0
    October 24, 2020

    Initially very nice and crispy, but soon were soggy and baking didn’t crisp them up. The filling was as you said good enough to eat from a bowl. I am alone, so will be eating uncrispy egg rolls for a while

    Reply

    • Natasha
      October 24, 2020

      Hi Patty, did you use the correct kind of wrappers? That makes all the difference. Also, if reheating in the oven, I would suggest doing so over higher heat to re-crisp or even better in an air fryer. We reheated some the other day in the air fryer and they turned shatteringly crisp just like the day we fried them.

      Reply

  • marian Jean wolf
    October 20, 2020

    I loved your egg roll recipe. I tried one in the air fryer & I did not like the results, so I deep fried mine. The only thing I did different was that I added some fresh garlic. I love all of your recipes that i have tried.

    Reply

    • Natashas Kitchen
      October 20, 2020

      Thank you so much for sharing that with me.

      Reply

  • claudia Lang
    October 19, 2020

    Amazing recipe! we love it, easy testy, and have plenty of leftovers for snacks.

    Reply

    • Natasha's Kitchen
      October 19, 2020

      Hello Claudia, thank you for your great feedback! We appreciate you sharing it with us.

      Reply

  • Cheryl
    October 19, 2020

    Can I use bean sprouts instead of rice noodles?

    Reply

    • Natashas Kitchen
      October 19, 2020

      Hi Cheryl, I haven’t tested that to advise but I imagine that will work! I would like to know how you like this recipe if you experiment!

      Reply

  • Donna
    October 18, 2020

    Just finished making egg rolls. They were absolutely delicious!

    Reply

    • Natasha's Kitchen
      October 18, 2020

      Hello Donna, so awesome to read your good comments and feedback. Thank you!

      Reply

  • Pittsburgh Jack
    October 17, 2020

    I baked the egg rolls at 400 degrees for 20 minutes on a wire rack in a convection oven instead of frying them. I am very happy with how they turned out. They are crunchy, but probably not as much as yours. (I should have fried some for comparison.) I recommend this method if you want to avoid frying.

    Reply

    • Natasha
      October 18, 2020

      That’s wonderful! I’m so glad to hear it worked to make them baked in a convection oven. And thanks for sharing the details of 400˚ for 20 minutes on the rack. That is so helpful!

      Reply

  • Charlotte
    October 17, 2020

    You forgot to add info on matchstick shredder in your notes. Brand?

    Reply

  • Andrea
    October 16, 2020

    Silly Question, but my DH bought normal vermicelli pasta instead of the chinese rice noodles. Is there any way that would work? haha

    Reply

    • Natasha
      October 16, 2020

      Hi Andrea, they should be rice noodles. Regular spaghetti type of pasta will not work well. You could always leave out the noodles and it will still work – maybe add a little more cabbage.

      Reply

  • Betty F Stokes
    October 16, 2020

    I made the egg rolls and the were amazing but, can you tell why when I was frying them I could not turn them over. I would take my thongs and turn them and they would go back to the cooked side.
    They were really good and I froze some since there is only to of use.. I cant begin to tell you how many of your recipes I have made and enjoyed everyone of them.

    Reply

    • Natasha's Kitchen
      October 16, 2020

      Hello Betty, just make sure that you keep the temperature of the oil between 340-350˚F while frying and you have enough oil. Were you able to wrap it the same way as in the video tutorial?

      Reply

  • Linda MacInnis
    October 15, 2020

    Just cooked the egg rolls and would suggest cutting ingredients smaller to wrap easier

    Reply

    • Natasha's Kitchen
      October 15, 2020

      Thanks for your suggestion, Linda.

      Reply

  • Amy
    October 15, 2020

    Can you mk in air fryer instead of frying! Love your videos!!!

    Reply

    • Natasha's Kitchen
      October 15, 2020

      Hello Amy, I imagine this will work fine using an air fryer too. Please share with us how it goes if you try it!

      Reply

      • Ernesto Bautista
        October 18, 2020

        Noticed you had added salt in two sections. Soy sauce is already salty. Had to prepare egg roll friendly for those with hypertension. The rest are okay. You can also add bead sprouts. For dipping sauce, we prepare rice venigar with fresh smashed garlic with salt(optional).👍😋

        Reply

        • Natasha
          October 18, 2020

          Hi Ernesto, there is room to cut down the salt and I do love your idea to add sprouts. Yum! Thank you for sharing your homemade dipping sauce idea for egg rolls.

          Reply

  • Samina
    October 15, 2020

    I am food lover and i like your cooking style

    Reply

    • Natasha's Kitchen
      October 15, 2020

      Thank you and so great to hear that. I hope you love all the recipes that you will try!

      Reply

  • Malak
    October 12, 2020

    Which brand you used in the brownies recipe because I need to know how many grams it have thank natasha for helping.

    Reply

    • Natasha's Kitchen
      October 12, 2020

      Hello Malak, which brand of what are you asking? Could you post this question also under the recipe that you are referring to? Thank you!

      Reply

  • Becky
    October 11, 2020

    This might be a silly question but what kind of oil do you use to fry them in?

    Reply

    • Natasha
      October 11, 2020

      Hi Becky, I use peanut oil, but I have used canola oil as well.

      Reply

  • Kathy
    October 11, 2020

    How do you think these would come out if instead of frying in oil, I would use the air fryer?

    Reply

    • Natasha's Kitchen
      October 12, 2020

      Hello Kathy, I imagine this will work fine using an air fryer too. Please share with us how it goes if you try it!

      Reply

  • Mary
    October 11, 2020

    Do you think the egg rolls could be cooked in the Ninja Foodi airfryer. Just bought one and have been trying different recipes. I don’t fry foods, and would like to try your recipe, looks delicious.

    Reply

    • Natasha's Kitchen
      October 11, 2020

      Hello Mary, I imagine this will work fine using an air fryer too. Please share with us how it goes if you try it!

      Reply

  • Jim Martin
    October 11, 2020

    Natasha, we do not fry alot of our foods, hardly at all actually. Can these be baked?

    Reply

    • Natasha
      October 11, 2020

      HI Jim, I haven’t tried baking these. If you experiment, please let me know how it goes.

      Reply

  • Malak
    October 11, 2020

    Which brand you use in butter

    Reply

    • Natasha
      October 11, 2020

      Hi Malak, we use a variety, but my favorite is LandOLakes brand.

      Reply

  • Diane Ewing
    October 10, 2020

    We grew up using a combination of sweet chili sauce with some Chinese hot mustard mixed in or along side to dip into.

    Reply

    • Natashas Kitchen
      October 10, 2020

      Yum! That sounds delicious! Thank you for sharing that with me!

      Reply

  • Malak
    October 10, 2020

    I tried your pizza,cheesecake and alferdo pasta with lemon chicken and also I want to try your chicken paties can I ise any chicken. Do you have a cookbook

    Reply

    • Natashas Kitchen
      October 10, 2020

      I’m so glad you’re enjoying our recipes, Malak! We do not have a cookbook at this time but we are working on one, stay tuned!

      Reply

  • Mary ANGELA Carrafa
    October 10, 2020

    Hi Natasha
    I love your recipes.
    As I am a celiac I have not been able to find gluten free spring rolls and wondering if it is possible to substitute egg roll wrappers for rice paper and fry them. Can that work?

    Reply

    • Natashas Kitchen
      October 10, 2020

      Hi Mary, I haven’t tried frying rice paper to advise on that working or holding these ingredients properly. Some of our local stores do sell gluten-free egg roll wraps however and I do recommend looking around.

      Reply

  • LaKesha Covington
    October 9, 2020

    These look absolutely delicious. Can you tell me where you got the curved edged scraper you use in the video?

    Reply

    • Natashas Kitchen
      October 9, 2020

      Hi LaKesha, its been a while since I purchased that one specifically but our favorite tools can be found in our Amazon Affiliate shop HERE.

      Reply

  • Mia
    October 9, 2020

    Plum sauce works great too with the egg rolls. Also, I use flour and water mixture to seal the rolls.

    Reply

    • Natashas Kitchen
      October 9, 2020

      Great idea! Thank you so much for sharing that with me!

      Reply

  • LORIN S DAVIS
    October 9, 2020

    many years ago egg rolls were made by having the wrapper actually made of egg. ever have any made with the wrapper actually being egg? better then a “spring roll ” wrapper.

    Reply

    • Natashas Kitchen
      October 9, 2020

      Hi Lorin! I have not, thank you so much for sharing that with me!

      Reply

  • Jen
    October 9, 2020

    Thank you for the tips about which egg roll wrappers to buy. I’ve always been a “bad picker” when it comes to those types of things. Can’t wait to try these!

    Reply

    • Natashas Kitchen
      October 9, 2020

      I hope you love this recipe, Jen!

      Reply

      • Karen Vetvik
        October 11, 2020

        Is it possible to bake the egg rolls instead of frying?

        Reply

        • Natasha
          October 11, 2020

          Hi Karen, I haven’t baked these so I’m not sure if you would get that same desirable crunchy exterior. I do love to reheat them in the airfryer. If you experiment with making these baked eggrolls, please let me know how it goes.

          Reply

  • Malak
    October 9, 2020

    You can do it in your blog. Thank you natasha for listening to me . Stay save you and your family

    Reply

  • Angela J Byrnside
    October 9, 2020

    I love watching your video’s and getting tips on cooking. I hope to one day have more time to do home cooking.
    My question is on the cinnamon rolls…can you make them ahead of time or day before then bake when ready to eat them? Like prepare Christmas Eve and bake Christmas morning?

    Reply

    • Natashas Kitchen
      October 9, 2020

      Hi Angela! I’m so glad you’re enjoying our videos and tips! I usually don’t go longer than a day ahead so the dough doesn’t get dry, but I think that could still work well. I would suggest following these make-ahead instructions.

      Reply

  • Malak
    October 9, 2020

    Also you can do it in the blog but thanks for replying and carring

    Reply

    • Natashas Kitchen
      October 9, 2020

      Thank you Malak!

      Reply

  • Cathy
    October 9, 2020

    I couldn’t find the link you used for the matchstick grater.. please advise … my Amazon basket is waiting
    Thank you
    Cathy

    Reply

  • Debbie S Rogow
    October 9, 2020

    I love your videos. You have made me get back in the kitchen to try new recipes. Again absolutely loved the chicken lasagna. I can’t wait to try these I love egg rolls. I have a question where did you get that beautiful colander????

    Reply

  • Lisalia
    October 9, 2020

    Oh yummy! This is my favorite to order at the restaurant. SO glad I can make it at home. Delicious!

    Reply

    • Natashas Kitchen
      October 9, 2020

      I hope you try this recipe soon! Thank you for watching Lisalia!

      Reply

  • April
    October 9, 2020

    I am SO GLAD I found this recipe. I had homemade egg rolls once that my friend’s mother made and they were so much more delicious than anything I’d ever gotten for take out. I can’t wait to make them myself!

    Reply

    • Natashas Kitchen
      October 9, 2020

      That’s so awesome April! Thank you for sharing that with me!

      Reply

  • malak
    October 9, 2020

    okay when you will the stuffed crust pizza

    Reply

    • Natashas Kitchen
      October 9, 2020

      Hi Malak, we will add it to the list of requests.

      Reply

  • Alex
    September 10, 2020

    I love this recipe! Here are a few successful modifications I did the second time: Less rice sticks (2 – 3 oz), added grated ginger and chopped garlic and Savoy cabbage (love the crunch). Thanks for the awesome, easy to follow base recipe!

    Reply

    • Natashas Kitchen
      September 10, 2020

      Thank you, Alex!! I’m so happy to hear you’re enjoying this recipe!

      Reply

  • Katerina
    June 1, 2019

    Wow! So delicious. A big hit! They were all gone by the end of the day.
    Even boiled some shrimp and chopped it up and added to the egg roll. Yum! Thank you!

    Reply

    • Natashas Kitchen
      June 1, 2019

      I love the shrimp add on, Katerina! Thank you for sharing that with me!

      Reply

  • Tanya
    March 13, 2018

    These are sooo good! I wanted to eat all the filling before I could get to frying 😩 so easy to make and so delicious. Thank you Natasha!

    Reply

    • Natasha's Kitchen
      March 14, 2018

      You’re welcome Tanya! I’m happy to hear how much you love the recipe. Thanks for sharing your great review!

      Reply

  • Holly B.
    January 22, 2015

    This recipe was made with care, which I appreciate. As a seasoned cook, I already know they’d taste good, too. I found the use of rice sticks an interesting change or pace from the usual cabbage and/or beansprouts. I’ll remember that next time I have neither and want egg rolls anyway.

    There is a tip that took me a long time to find, but it explained why my egg rolls sogged through the wrapper, sometimes even before I finished filling them. You have to mercilessly squeeze out ALL the liquid you can from the filling before putting it on wrappers. Also, egg/water seals better than water alone. Also don’t let them stand around waiting to be fried, or let them hang around long after frying – and don’t stack them. If sogging is still a problem,use two skins per egg roll.

    I’d use minced scallions (green onions) instead of onion, and might include those thin, chopped omelets, too. Adds a nice color and a bit more protein.

    My main gripe is that the mixture isn’t seasoned. Most Chinese food has soy sauce, dry sherry, garlic and ginger, and sometimes a few drops of toasted sesame oil. They are probably in the sauce, but should be in the egg rolls themselves, since not everyone would want to use a sauce.

    I’d use chopped pork, rather than ground. But chicken or shrimp can be used, too. Not to mention meatless.

    Reply

    • Natasha
      natashaskitchen
      January 22, 2015

      Thank you so much for sharing your tips and suggestions! 🙂

      Reply

      • Karina Kichuk
        April 7, 2016

        I’m gonna try doing this recipe, my mom made egg rolls before but… Not this kind of recipe. She made them kinda bit different

        Reply

        • Natasha
          natashaskitchen
          April 7, 2016

          I hope you love these! Now I want eggrolls too! 🙂

          Reply

  • Roxanne
    November 27, 2014

    Quick question about the mushrooms: you wrote that its 1lb, approx 10-12 mushrooms. I used regular size mushrooms from Costco and it took about 20 mushrooms to get 1 lb. Does that sound correct? They were medium-size. Do you use really big ones?

    Reply

    • Natasha
      natashaskitchen
      November 27, 2014

      Roxanne, Costco size are more than 1lb in a package. Did you use the full package?

      Reply

      • Roxanne
        November 27, 2014

        I doubled the recipe so I ended up using the entire package. But it was around 30 mushrooms if I remember correctly and maybe 1.5lbs. I was just worried I was adding too many mushrooms since it was more than the recipe stated.

        Reply

        • Natasha
          natashaskitchen
          November 27, 2014

          I don’t think you could add too many mushrooms ;). They shrink a lot anyways and they taste so good in egg rolls 🙂 I hope you loved them! Happy Thanksgiving!

          Reply

  • Azalea
    July 20, 2014

    Love, love, love this recipe! I added cabbage since I have some left from making borscht (used your Classic Russian Borscht recipe which me and my husband – who is half-Ukrainian – also loved!) I love your recipes. Glad I found your site 🙂

    Reply

    • Natasha
      natashaskitchen
      July 21, 2014

      I’m so glad you found my site too, and that you are enjoying the recipes 🙂 Thanks so much for writing in 🙂 It’s awesome to meet you!

      Reply

  • alana
    February 13, 2014

    Can i make these and freeze them? or i gotta cook then freeze? thanks Natasha

    Reply

    • Natasha
      natashaskitchen
      February 14, 2014

      I haven’t tried freezing them. There were a couple people that said freezing worked but they didn’t mention if they were cooked or not. Anyone else have a good answer to this question?

      Reply

      • Vika
        April 29, 2014

        Uncooked egg rolls are perfectly fine to freeze. We make a ton of them a week before weddings or large events and they still taste amazing. Just layer them between parchment paper.

        Reply

        • Natasha
          natashaskitchen
          April 29, 2014

          Yay! Thank you so much 🙂

          Reply

  • Marina
    February 8, 2014

    Hi Natasha, we’re not very big fans of pork, do you think substituting chicken would be okay?

    Reply

    • Natasha
      natashaskitchen
      February 8, 2014

      Yes! Definitely! Ground chicken would work.

      Reply

  • Vita
    December 23, 2013

    Can you bake these? I remember my aunt used to make them and she would bake them instead of frying. Probably healthier also. 🙂

    Reply

    • Natasha
      natashaskitchen
      December 23, 2013

      To be honest, I haven’t tried baking them. If you try it, please let me know how it worked out! 🙂 I’m so curious!

      Reply

      • Vita
        December 23, 2013

        Ok:) I think I’ll bake a few and see how they taste. I’ll let you know tomorrow:)

        Reply

        • Vita
          December 24, 2013

          Ok, don’t bake these!! They end up dry and hard. I ended up frying them after baking them.

          Reply

          • Natasha
            natashaskitchen
            December 24, 2013

            Great to know! Thanks so much Vita. I wish I could have warned you, but I will know for the next person! 🙂 Thank you!!!

        • Lee Thayer
          April 30, 2018

          You can bake them but lightly spray with oil first 🙂

          Reply

  • sveta
    May 4, 2013

    Can you use some kind of other meat for these?

    Reply

    • Natasha
      natashaskitchen
      May 5, 2013

      Any ground meat will work 🙂

      Reply

  • Kristina
    March 6, 2013

    For a healthier twist, omit the rice noodles, and add bean sprouts, and a small amount of cabbage. Yummy! Thanks Natasha 🙂

    Reply

    • Natasha
      natashaskitchen
      March 6, 2013

      Thank you for the tip Kristina :).

      Reply

  • Natasha
    January 18, 2013

    Hi, Natasha
    Where did you buy the egg roll wrappers?

    Reply

    • Natasha
      natashaskitchen
      January 19, 2013

      My are from Winco, but they are sold in any grocery store.

      Reply

  • Olga
    December 24, 2012

    Will these taste good if I cook em the day before and microwave next day?

    Reply

    • Natasha
      natashaskitchen
      December 25, 2012

      They won’t have the crisp shell but they will still taste super delicious!

      Reply

  • Larayna
    October 30, 2012

    Try using spring roll wrappers. They freeze really well and they taste better than egg roll wrappers. We use them to make Lumpia (a philippino dish). I’ll share .y Lumpia recipe with you soon!

    Reply

    • Natasha
      natashaskitchen
      October 31, 2012

      That’s awesome thank you for sharing. Can’t wait! Where do you buy spring roll wrappers?

      Reply

  • Galya
    April 23, 2012

    Hello Natasha, I recently found your blog and since then I come here very often. Thank you SO MUCH for sharing such awsome recipes with us!!! I love your blog! I made these egg rolls and everyone just loved them. Thank you again!

    Reply

    • Natasha
      natashaskitchen
      April 23, 2012

      Thank you! I’m so glad you enjoyed the recipe. Which reminds me; I haven’t made those in awhile… And now I’m craving them!

      Reply

  • Vikulya
    April 6, 2012

    I used to make egg rolls in a different way. I made a quite a bit and then froze them. Have you tried freezing these ones?
    P.S. just trying to make in advance as much as i can )

    Reply

    • Natasha
      natashaskitchen
      April 6, 2012

      I’ve never tried freezing them, but one of my readers said it was ok (see comments above).

      Reply

  • Angela
    October 27, 2011

    This is so strange, my boyfriend is Ukrainian and he brought this nearly identical egg roll with him that his grandma had made. I assumed she learned how to make it in the US but maybe it is a common thing Ukrainian families cook?

    Reply

  • lils
    October 26, 2011

    Where can I buy the chinnese noodles?

    Reply

    • Natasha
      October 26, 2011

      I bought mine at Winco in asian section near the rice.

      Reply

    • Holly B.
      January 22, 2015

      You might have to find an oriental grocery, or one that sells lots of imported foods.

      There are rice noodles and rice sticks. The sticks can be fried – they’ll puff up like Cheetos in very hot oil.

      Those noodles are an interesting wrinkle for egg rolls. If you don’t have any, use the standard beansprouts or shredded cabbage. Or both. Oriental cabbage is best.

      Both WILL exude juices after stir frying them tender, so be sure to squeeze every tiny bit of juices out of your filling, then wait and squeeze out more till they stop exuding juice. If you don’t, your egg rolls will sog the skins, and you’ll have a mess.

      Reply

  • Ilona
    June 29, 2011

    tried making them last week and already making them again today… I am a fan of egg rolls, and this recipe is very delicious. Will for sure make them more often from now on. Thank You

    Reply

  • viktoriya
    May 13, 2011

    Freezing them is perfectly fine, that’s how we always do it for weddings.

    Reply

  • Maria
    April 13, 2011

    hi Natasha. Thanks for such a cool Ukie-food website! I’ve enjoyed making some of your recipes and look forward to making more. I was wondering if there would be any issues if I were to prep a bunch of eggrolls and freeze them until they are ready to be cooked?

    Reply

    • Natasha
      April 13, 2011

      I haven’t tried that – Whenever I’ve had store-bought frozen eggrolls, they were always pre-cooked and then frozen, so I’m not sure. Let me know if you do try it.

      Reply

    • Holly B.
      January 22, 2015

      They should freeze well, unless you have a problem with the skins getting soggy.

      Try freezing both cooked and uncooked, so you can decide which works best.

      Reply

  • Irina
    March 12, 2011

    Wow! these egg rolls are truly amazing. I had to make them two days in a row, thats how much everyone loved them. Thnx for posting.

    Reply

    • Natasha
      March 12, 2011

      So glad you enjoyed them that much! Thanks for coming back and letting me know! 🙂

      Reply

  • morgan
    January 20, 2011

    Can you please post more asian food!tnax lol

    Reply

  • vicky n
    November 19, 2010

    k i had a question.. i HATE mushrooms.. wat do u recommend i substitue the mushrooms with??

    Reply

    • Natasha
      November 19, 2010

      You could just leave them out, or use finely chopped peppers or cabbage, just sautee peppers or cabbage with the onion, just until they are soft, before mixing with the meat.

      Reply

    • Holly B.
      January 22, 2015

      Oh, you poor baby! To not like mushrooms is indeed a quandary, because there really IS no true substitute.

      You can increase your favorites of the other ingredients, for one thing.

      You could try roasting the peppers that were suggested, then peeling the blackened skins off and chopping them – the flavor is far better when they’re roasted.

      I’d suggest truffles, but if you hate shrooms, you probably wouldn’t like them. Truffles are a fungus, as shrooms are. And they ARE expensive.

      I’ve never tried fine-chopped avocado, but who knows? Its nutty/buttery flavor might please.

      Maybe finely-chopped nuts of some kind?

      Reply

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