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!
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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.
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.
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:
- Do not over-stuff (1/4 cup filling is all you need)
- Keep a tight roll from start to finish
- Seal the edge with egg wash
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.
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.
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.
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:
- Chicken Fried Rice – a brilliant way to repurpose leftovers
- Broccoli Beef – this saucy stir fry is perfect over White Rice
- Kung Pao Chicken – a restaurant-inspired dish
- Vegetable Stir Fry – easy, excellent side
- General Tso’s Chicken – in an authentic tasting sauce
Egg Roll Recipe - How to Make 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
- 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.
- 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.
- 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.
- 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.
- Peel back 1 egg roll wrapper and place it in a diamond 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.
- 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.
- 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.
Notes
Nutrition Per Serving
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.
I love all of your recipes!! I am super impressed and very happy to see you using the REAL EGG ROLL WRAPPERS!! NOT that won ton wrap crap lol And thanks for using the real sweet chili sauce too, not some sweet & sour dip :/
I make egg rolls all the time (Cambodian style). I don’t add mushrooms, instead I use celery, and I don’t precook the filling. And YES to the vermicelli noodles!! It’s all mixed together raw, rolled then fried.
Thanks for doing such a great job and ask the fun and yummy recipes!
Thank you for sharing and appreciating what we do! I hope you’ll enjoy all the recipes that you will try.
My husband and I made these today. The rolls were delicious. They were tasty, crispy and probably ate too many. We used the smaller skins, so we had some of the mixture left over. I made Jasmine rice and topped with the left over egg roll mixture Hmmmmm!good!
I’m so glad you loved them. Thank you for trying my recipe!
Well, I am having a party for 20 of my girlfriends but need to make these ahead of time and freeze. I want to use shrimp instead of pork. Will they freeze well?
Yes they do. See my notes above, “how to freeze egg rolls.”
They were good bake but I say definitely a deep fry recipe. But I will make them again and deep fry them your recipe was perfect.
Thanks for sharing, Dayne!
Can I bake these in the oven to eliminate all the oil? I saw other recipes that they baked and they put oil on them but not deep frying.
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 air fryer. An Air Fryer will work, though; If I recall correctly, I think it was 350˚F for 5-7 minutes, turning halfway. It depends on the air fryer. Remove them when they are heated through and crispy. If you experiment with making these baked eggrolls, we’d love to hear your feedback
Thank you. I’ll try making them and let you know. I love your Channel. Learned a few things and I got a recipe you may have never heard of perhaps I’ll send it to you it’s simple and good it’s a Syrian dish
I’m so happy the channel has been helpful, Dayne! I’m smiling big reading this comment!
My Chef Daughter and I made these Eggrolls. Added more salt, soy sauce & Fly by Jing Sichuan Chili Crisp to mixture for flavor. Suggested time way off! Both cooking nonstop took about four (4) hours. Eggrolls delicious! We differed on cook in fryer vs. Air Fryer. Will definitely make again!
Thanks for sharing that with us, Marcia. Good ton know that you enjoyed it!
question: the vermicelli noodles look dry and stiff before putting them in hot water. since you are going to chop them smaller later would it be ok to chop them up while dry?
Hi Jim! Yes, you can do that if you’d like.
My favorite recipe. Thank you for sharing.I really like your post. aalikinfo
I’m so glad you love it, Elon! Thank you for the feedback.
am about to try your recipe for egg rolls only i am useing shrimp instead of pork i hope they come out good i love nrgg rolls thanks NATASHA
I’m glad that it worked out well too!
I love eating (and making) egg rolls/spring rolls. A couple of things I do to make them a bit faster: I use a bagged coleslaw mix of cabbage/carrots; I don’t care for mushrooms so I don’t add them. I do add finely chopped ginger, garlic and chopped water chestnuts; sometimes I add bean sprouts. I have not used the noodles so will give that a try with my next batch. I like to freeze egg rolls before cooking and just take out the number I need for a meal since I am single.
Sounds good and thanks a lot for sharing these ideas with us, Lea.
I love your recipes. This one sounds wonderful, but I have celiac so no wheat egg roll wrappers for me. Do you have any tips or videos on using the rice wrappers? I find them so challenging.
Hi Melinda! I’m sorry to hear that. I have a recipe for Fresh Spring Rolls.
Hi Natasha. We love egg rolls, but wondering if I didn’t want to make all 40 could I freeze the filling for later? Just love your video!
Hi Linda! Yes, that would be fine. See my notes above for “how to freeze egg rolls.”
You are my subject matter expert on all recipes. LOVE your content! Can I make these the day before and leave them in the fridge wrapped tightly or do you think they will unravel?
Hi Sophie! Thanks so much. I’m glad you are enjoying my recipes.
I think it could work but I haven’t tested it myself to advise, we usually freeze them (see my notes above for freezing these uncooked).
I tried this recipe and tweaked it just a bit, no mushrooms, OMG, just loved it. AWESOME
So glad you loved it, Vera! Thank you for sharing. 🙂
Can you air fry the egg rolls instead of frying them in oil?
Hi Glenda, I usually just reheat them in the air fryer. An Air Fryer will work, though; If I recall correctly, I think it was 350˚F for 5-7 minutes, turning halfway. It depends on the air fryer. Remove them when they are heated through and crispy. If you experiment with making these baked eggrolls, we’d love to hear your feedback.
Thank you for another wonderful recipe. These are fantastic. I had been wanting to make these for sometime…I had to find the correct spring roll wrappers and yes they were worth it. Keep tge fantastic recipes coming! I on preorder for your cookbook. PS I got of 38 rolls. Looking 👀 forward to seeing how these reheat in the air fryer.
Thank you for your love and support! I hope you’ll enjoy all the recipes that you will try.
I just made these and was wondering how long to reheat them in the air fryer.
Hi Jennifer, you can definitely heat them in the air fryer, we do that just for a few minutes and they’re crispy again!
This recipe was amazing, loved them and will definitely make again.
Hi Heather! I’m glad you love it. Thank you for the feedback.
Do you have a recipe for the Red sweet & sour sauce to go with the egg rolls?
Hi David! We love to use the sweet chili sauce that I mentioned in the blog post, it’s store-bought. I do have a recipe for sweet and sour sauce HERE that you may enjoy.
I make an easy dip with 4 parts apricot jam to 1 part soy sauce.
These look so good! I like watching you cook! Fun and easy ! Thanks
Thank you, Barbara!
Can the egg roll mixture be frozen. It is so delicious and there is only two of us
I haven’t tried freezing it that way but I have provided tips on How to freeze egg rolls, I recommend that you check that part of the recipe.
Hi, I know this won’t be approved as a review, but there is an inherent difference between egg roll and spring roll wrappers. The recipe here is more for spring roll wrappers because of the thinner wrappers that are used, which are much more delicate than egg roll wrappers. Whereas egg rolls have the thicker, more doughy texture that you have also described from refrigerated wrappers. But these are doughy and thicker for a reason, because egg rolls are thicker and chewier, whereas spring rolls are flakier and crisper.
Can these be done in an airfryer convection oven? Sounds like a delicious recipe!
Hi Judy, I usually just reheat them in the air fryer. An Air Fryer will work, though; If I recall correctly, I think it was 350˚F for 5-7 minutes, turning halfway. It depends on the air fryer. Remove them when they are heated through and crispy. If you experiment with making these baked eggrolls, we’d love to hear your feedback.
Wonderful recipe and you made it so easy watching in the video. Our favorite sauces are Hot Mustard and Sweet and Sour.
Thank you
Both delicious, thanks for sharing!
Thank you for the great recipe! Your instructions were very clear and made these super easy! Thanks again!
You’re very welcome, Danielle. Happy to hear that!
I would love to try and make these spring rolls, I much prefer spring rolls to egg rolls, I find the texture of the spring roll wrap nicer. I do not like mushrooms, how could I prepare without the mushrooms?
Hi Donna, 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.
I love the matchstick carrot grater that you used. I’ve searched on Amazon, but can’t seem to find the one like yours. Would you please send a link? Thank you.
Hi Debra, I have it linked on the ingredient list, but you can also find it HERE. I hope this helps!
What do you do with the used oil after you have finished cooking the rolls?
Hi Lance! We usually just get rid of it. See this article on how to dispose of leftover oil HERE. There are several ways to reuse and discard oil. To find what works best for you, I recommend a Google search “what to do with leftover oil”.
Hi Natasha I make them today and they turn out great. The only thing I did differently is that I use refrigerator egg rolls not frozen and some fresh ginger in the filling. DELICIOUS!! Love your videos, always they make me smile you are so happy and funny. Thank you so much for All the great recipes and your wonderful spirit!
Hi Athina! You are so kind. I’m glad you loved the recipe. I appreciate your love and support!
I made these for Christmas and they were a huge hit. My sisters and mom are now hooked! They made them for new years, Super Bowl and are making a fresh batch this weekend just because lol thank you! Your site is my go to for great recipes.
Hi Pam! That’s wonderful to hear. You’re very welcome. I’m glad you love my recipes.
These are spring rolls, not egg rolls. Even the package says spring roll wrappers. And because they require the use of vermicelli instead of cabbage they are Vietnamese spring rolls. Very tasty, but not egg rolls.
They require both vermicelli noodles and cabbage. They look like eggrolls to me though I’m not Asian so I can’t be sure.
In the recipe section it states to place the wrapper in a triangle, not the diamond shape. It confused me so just want you to know.
Hi Jay, thank you so much for pointing that out. I have updated the recipe card. I hope you love the egg rolls!
Just wondering if these can be cooked/baked in an air fryer to save on oil saturation? Love your recipes. Thanks.
Hi Debbie, I usually just reheat them in the air fryer. An Air Fryer will work, though; If I recall correctly, I think it was 350˚F for 5-7 minutes, turning halfway. It depends on the air fryer. Remove them when they are heated through and crispy. If you experiment with making these baked eggrolls, we’d love to hear your feedback.
My boys and I love these! They are our favourite recipe to make for New Year’s. I could not find the freezer wrappers this year, so we will be trying with the fresh wrappers. I am certain they will still be amazing! ❤️
Sounds great, I hope you all enjoyed all the recipes that you tried!
Hi Natasha!
I love your recipes- even turned my sister on to your site and she loves your recipes, too!
I want to fix these with Shrimp, need your opinion on whether I should cook the shrimp a little- just a little- before filling the egg rolls or if you think the 5 minutes in the oil will cook the shrimp enough? Thinking about using large diced shrimp pieces in the filling. What do you think?
Hi Teresa, I bet this would be great with shrimp! I would recommend cooking them first. Shrimp cooks rather quickly; add shrimp in a single layer and sauté 2 min per side or until cooked through.
Hi Teresa,
I have used both shrimp and lobster in these egg rolls and they are always a hit!!! I do sautee the shrimp and or lobster meat for about 2-3 minutes. I chop it up into pieces and add to the filling in lieu of the pork. I hope this helps.
That’s just awesome, Tiffy! Thank you so much for sharing that with us!
Hi Natasha: Love your recipes.
I have tried your spring rolls recipe but I can’t find the 8″ wrappers. The ones that I found were only 6″ and they are not big enough to put a 1/4 cup of filling so I find there isn’t enough filling in the 6″. Where do you buy yours?
Thank you in advance for your response.
Simone 🙂
Hi Simone, per the note at the bottom of the recipe card: “We recommend frozen brands like “Spring Home” “Wei Chuan” or “Little Chef.” We found them in our local Asian market store.” I hope that helps!
I’m planning to make these for Christmas gathering. Can I do the prep to rolled stage the day before then fry the day of serving?
Hi Donna! I think that could work. Also, see my notes freezing these.
Love eggrolls. My dipping sauce is a mixture of sweet and sour/w hot mustard.
Yum! Sounds delicious.
I am still making and sharing these rolls, (a year after making them for the first time), we love them and ALWAYS have some in the freezer for snacks or as an accompaniment to a meal. I have reheated frozen and thawed rolls in my air fryer and they taste just great. A tip for someone not wanting to spend so long at once prepping and cooking on the same day, I do all my prepping and measuring the day before. Works for me! Thank you Natasha 😘
Thanks a lot for sharing that with us, Christine. We’re glad you enjoyed this recipe!
Hello Natasha’s kitchen, can I wrap the egg rolls in tortillas ( I have a lot of tortillas) instead off egg roll wrappers?.Thanks a lot for all the help.
Hi Deisy! They are not the same and will not yield the same results. I have some other recipes using my flour tortillas if you’re interested.
Oh Ok thank you so much!!!(Forget about my reply on YouTube.)
Followed recipe (pretty much didn’t have mushrooms). Used ground chicken and oh my! They were delish!!!!!!!
Will be making again 🙂
So glad you loved it, Lisa!
I guess you chose not to show my comment?
I loved the recipe and gave an honest review.
Hi Linda, we actually replied to your comment. It is showing in the comments section.
(I could not get my picture to attach.)
I like to cook and your egg roll recipe sounded really good so caught my attention. I made these and they were, as you said, very delicious!
To be honest, making them requires several hours —lots of prep time and then cooking 44 of them in small batches also took time.
I shared them with neighbors and they also enjoyed them; in fact, one said they were the best she’d had.
I ate a few immediately after cooking and they were very crisp and filling. I reheated some in my toaster oven after defrosting and they got crispy again and were still very good. The filling, however, softened slightly and therefore “shrank” just a little from the additional cooking.
I look forward to eating the ones in my freezers
and thanks for sharing your recipe!!!😋
Hello Linda, thank you so much for sharing that with us. I’m so happy to know that your friends, neighbors and everyone enjoyed this!
Made these tonight. Came out great for the first time. Taste good too. Thanks for the recipes.
Good job on your first try, Daniel! Glad that you enjoyed the recipe.
Great recipe Natasha. The family and I really enjoyed this one. Way better than takeout.
Great to hear, Chef! Thank you.
try this Sweet & Sour sauce for egg rolls. It is the best I c. sugar,1/2 c. white vinegar,1/2 c. water,1 T> chopped green pepper& 1 T> red pepper,1 tsp. paprika,1/2 tsp salt,2 T.cornstarch,1 T. cold water in cornstarch, combine 1st 7 ingredients &boil 5 min add cornstarch and water & cook until thickened cool and strain if u want. It is the best sweet & sour sauce for egg rolls.HOpe u enjoy it . U can always freeze it and microwave when u want to use any that’s left
These are delicious!!! I always double the recipe and freeze them into food saver packages of 6 or 8 and share them with friends and family as a part of their Christmas gift. We exchange delicious food instead of gifts as our new tradition.
EVERYONE on my gift exchange has requested more of these delicious egg rolls!!
Thank you for sharing such a fantastic recipe!!! 🙂
You’re very welcome, Cyndi! I’m so glad they were a hit! Thanks for sharing.
I made this recipe again today. I always pick up speed from time to time putting them together and cook…. that’s the longest part, but it’s so worth it, these egg rolls are soooo good. Thanks again for that recipe!
Hi Jo, you are welcome! Great to hear that you loved it!
Who knew egg rolls were so easy to make! The first time I tried this recipe I used rice noodles. Not sure what happened, but they were soggy. So, I substituted angel hair pasta in place of the rice noodles and it worked great! We did make egg rolls, but we loved the mix so much we don’t even make egg rolls anymore we just eat the mix!!!
The filling is so good! I’m glad to hear someone else besides me could eat it straight out of the bowl. 😅
These were so good!! There are just 2 of us but I made the recipe as is thinking I could freeze some or give some away.. we ate them all in a few days!! Delicious!!
So good to know that the both of you enjoyed this recipe!
So so good!! Making them for a 2nd time today! These are definitely the best egg rolls! Using some extra teriyaki chicken this time. Can’t wait to taste them!
That’s great, Julie! I’m so glad you loved this recipe.
Going to make these, but I am going to try cooking in my air fryer!
Hi Natasha
I made the Egg Rolls you make a few times now
our family love them, also my friends.
They came out very good
Thank you for your Recipe
Always make you ricipes
I love making them, your awesome.
your kids are beautiful
Take care
God bliss you all
Clarice
Thank you!!! 🙂
I am making these egg rolls today – do I fry before freezing or freeze untried?
Egg rolls can be frozen cooked or uncooked. Please check the “How to Freeze Egg Rolls” Portion in the recipe.
I made these tonight using ground Turkey! They were very time consuming to make but were fabulous! I’m freezing several of the because we can eat them all at once! Be prepared for a lot of prep but they are worth it😎
I’m so happy you enjoyed that. Thank you for sharing that with us, Lisa!
I love plumb sauce with egg rolls but I don’t know how to make it
I love this filling. I’m still searching for the perfect “egg roll” wrapper but I WILL find it one day!! Love your recipes.
P.S. I love watching your videos with my 5 year old son – he loves them… and he’s pretty good on remembering the details I forget when we’re actually making supper. (Thanks for being family friendly!!)
Aww, thank you! So glad you enjoyed this recipe. I appreciate the review.
So delicious! And I had extra filling and left it in the bowl to pick at. My first time attempting this and it was a home run.
Nice, great job! Thanks for the review.
Great recipe! But to clarify egg rolls are different from spring rolls. Egg roll wrappers are thicker while spring roll wrappers are thinner. Your recipe is actually spring rolls.
Spring Rolls have cabbage in them, which i don’t care for and would not make or buy.
Egg Rolls have bean sprouts in them which is the only way to fly.Just my thoughts.
These are seriously delish. I probably would have not tried except for the good reviews. I downsized to 10 egg rolls. The balance of all ingredients are balanced perfectly. Will make again. Heads up that takes a bit of prep work to cut everything up to be ready to mix & cook & watch while cooking in oil & keeping an eye on the oil temp.
So glad you decided to try this recipe, Janet! Thanks so much for the great comments and review.
This recipe is sooo good! I am Filipino and I make spring rolls a lot. The secret of egg rolls/spring rolls is a very tasty filling. You nailed it and this will be added to my favorite recipes. Thank you!!!
Hi Sharon! That is great to hear. Thank you for sharing and I am so glad you found a new favorite.
Can these be baked instead of fried? I’ve made them and they are amazing!! Just wondering if I can make a little healthier version.
Thanks
Hi Mimi, 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 air fryer. An Air Fryer will work, though; If I recall correctly, I think it was 350˚F for 5-7 minutes, turning halfway. It depends on the air fryer. Remove them when they are heated through and crispy. If you experiment with making these baked eggrolls, we’d love to hear your feedback.
I made them today and they tasted fantastic! My only problem was that I picked up the wrong wrappers hahahaha, I used wong ton ones! so instead of spring rolls I ended up getting candy size spring rolls. I still have a small amount of stuffing.
Moral: pay attention when buying wrappers.
Haha! Bite-size egg rolls! So glad you enjoyed this recipe. Thank you for the review, Maria.
Making this tonight for sure and will post IG pocs when all finished. So excited
Hi Michael! Thank you! We’d love to see your results. I hope you love this recipe.
Hi Natasha,
I am having a get together in a few weeks at my house and want to make and freeze these for the event. I do not have a air fryer. At what temp and for how long should I cook these in the oven to reheat and so the wrapper stays crunchy? Thanks!
Hi Donna, If reheating in the oven, I would suggest doing so over higher heat to re-crisp. We reheated some the other day in the air fryer, and they turned shatteringly crisp, just like the day we fried them.
Hi Natasha, I have made your egg roll recipe a few times but now working on weight loss program so wondering what one serving is. I have the nutrition facts label printed but it does not say how many are one serving. Hope you can advise. Thanks Gayle
Hi Gayle, so happy you enjoy this recipe. The serving size would be per egg roll.
did anyone have a hard time cooking the eggroll on all the sides? Mine wouldnt stay turned over when flipping it over in the oil. And they were kinda greasy afterwards. I did use a temperature reader too. :/
Hi Olga, the shape matters in helping it stay up, I’m curious if they flatted on one side. You can also try leaning them on the sides of your pan or against another eggroll to help them stay up while frying.
Best Egg roll I ever had!! Don’t look any farther! It’s a crowd pleaser!
Thank you, Ruth! So glad you enjoy my recipe. They sure are a crowd-pleaser, we love these egg rolls!
I LOVE this recipe. I make it often, but just stop before the wrapping/frying step. The filling is just so tasty on its own! Plus frying scares me and makes such a mess. I’ll have to do it at some point though, because I bet these are the best eggrolls ever!
Hi, Melanie! Yes, you should definitely keep going and try these wrapped and fried. They really are so good. But I totally agree, the filling is heavnly all on its own!
Try air frying them! They’re just as good as frying without the calories.
Hi Natasha. I have made these several times and switch to shrimp in placed of pork. Also I air fried the last time I made them. I brushed a lil olive oil on both sides sprayed the air fryer and cooked at 400 for 8 minutes flipped after 4 minutes. They came out excellent freeze well and reheat well. Thanks so much for this amazing recipe
You’re welcome! I’m so happy you enjoyed it, Phyllis!
just the information I was looking for! I have made these egg rolls several times now and my grandkids love them. Now I am getting an air fryer and want to try egg rolls in it… thank you Phyllis!
Thank you Natasha! I have searched for a good egg roll recipe for a while – what a tasty and crispy textural delight!
You’re welcome! I hope it becomes your new favorite.
I’ve been making egg rolls, wontons, hum bao and the like for many years and I want to say this was a GREAT recipe! Your video and tips were very clear and helpful. I had a few “skins” left over so I filled them with scrambled eggs, left over ham and bacon and some cheese & made breakfast egg rolls! Thank you! Love your recipes!
Thank you for sharing and for the great review, Linda! I’m happy you enjoy my recipes.
I made these today and they were delicious! I added bean sprouts to mine. Next time I will add garlic and ginger. Great recipe.
Thank you! I’m happy you enjoyed this recipe.
Saw the video on YouTube, and it looked easy. So I bought the stuff made these tonight. For the first time I think they turned out great.
I learned that they wrap easier than you may expect. The wrappers are stretchy and forgiving. The egg wash on the last “tab” is enough to seal them.
Also, this recipe didn’t make 40 for us. I got slightly more than half of that, but we like more filling in our rolls. The wrappers can be refrozen according to the package, so we’ll see how they hold up to making more in a few days.
Seasoning. Use more than you expect to need. Tasting the mixture is very important, but as the filling “marries” together the level of seasoning seemed to drop. Next time I may add some 5 spice, or maybe miso.
Still, these were a win in my book.
Hi Natasha! The first time I made these exactly according to your recipe and they were delish! This time I’ll add some grated garlic and ginger and some bean sprouts. Maybe bean sprouts would be a good substitute for people who don’t like mushrooms???
Hi Sharon, I have not tested this. You can give it a try. Bean sprouts can turn brown and wilt very easily though so just keep that in mind and consume them fairly quickly. Good luck!
Hi again! I tried the changes: I added 2 cloves of garlic finely chopped, 1 teaspoon of ground ginger and a big handful of beansprouts, otherwise followed the recipe to the letter. The bean sprouts did not turn brown and are of a similar consistency as the cabbage and other veggies. I used toasted sesame oil instead of plain sesame oil. The result is very delicious! We loved Sweet Thai Chili Sauce for dipping. Note to self: Next time (and there definitely will be a next time) I will add the bean sprouts after the cabbage has wilted a little bit. Thank you, Natasha, for another wonderful recipe.
Hi Sharon, you’re very welcome! I’m glad that it turned our well, thanks for sharing that with us. We appreciate this review!
I make everyone of your recipes. I enjoy every single one. Thank you
Aww, that’s the best, Keith! Thank you for your lovely review!
Wow. Fantastic! Best egg rolls we’ve ever had. No kidding!! We made it a family affair with grandma and kids an it was really fun although a little time consuming. Worth it! I did yellow and red onion as the only variation. So good!
Takes some time but I agree- so worth it! Thank you for sharing.
We are having these great, easy egg rolls, your cheeseburger sliders, and you great sausage queso for our super bowl party. Each one has been a hit. Thank you.
I’m so glad it was a hit! Thank you so much for sharing that with me.
Your chicken wild rice soup is great and I love ❤️ it over biscuits.
I’m so glad you enjoyed it, George!
great basic recipe and instruction I add a little fresh chopped garlic and ginger with a bit of shrimp as well and if you have Chinese roast duck to add it is an amazing taste experience
That’s just awesome! Thank you for sharing your wonderful review, Terry!
This is the best egg rolls in my life me and my family were so exited to eat these. You were right about that crunch . Also me and my family adore all your recipes , once a week my mom would make one of your recipes.
Hope you make more yummy foods
Love ,
Ava Audi
Hello Ava, so lovely to hear that! Thank you so much for your good comments and feedback about this recipe.
Made these spring rolls yesterday, they turned out wonderful! Have a prob with pork, so used ground chicken,and cut up shrimp Wow
Also used bagged coleslaw mix,worked great Had never had vermicceli noodles before they made them wonderful. Had a wee problem cutting them so I used my kitchen sissors as i was taking them out of the strainer ,worked great. love all your recipes and videos, please keep them coming
Hi Linda, great to hear that you enjoyed this recipe. Thank you for sharing that with us!
Just loved these! Your recipe and video were so easy to follow. Thanks for the tips regarding the pastry, I have yet to try reheating frozen cooked ones. We use a homemade mild curry sauce for dipping and sweet chilli sauce. De-lish- ous 😘
You’re very welcome, Christine. I’m glad you loved it!
Very very good. Didn’t change the seasoning, it was just right for our taste. Thanks!
You’re welcome! I’m so happy you enjoyed it, Richard!
We really loved this recipe! They were so crunchy, and the filling was amazing! I even ate only the filling dozens of times!
That’s just awesome! Thank you for sharing your wonderful review, Lillie!
These are some darn good eggrolls. 🙂 Thank you for sharing the recipe!
You’re welcome! I’m so happy you enjoyed it!
Can I make these in the air-fryer? If yes, do you have the temp and time? Thank you!
Hi Tanya, we cook them in the deep fryer but reheat in an air fryer. I haven’t tried them in an Air Fryer from start to finish.
I made these for new years eve. I made filling ahead of time. I had trouble peeling my spring rolls wrappers. They were tearing. I end making my spring rolls little too big. I didn’t end up with 40. More like 25. My electric fryer was being temperamental also. I Need more practice making these. They did taste really good. Had mine with sweet chili sauce. Thanks 😊
Hi Michael, it sounds like your spring roll wrappers were getting dry. Make sure to keep them covered the way I describe in the recipe post and in the video. I suggest watching the video tutorial to build confidence in the process. I am so happy you loved the flavor and tried them with sweet chili sauce – yum!
Natasha, these are good! I used bagged coleslaw because that was what I had in the refrigerator 🙂 Thank you for the recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us, Angie!
Hi Natasha! Will be making these soon. What do recommend for a thermometer that can be used for candy and oil? Thanks so much and Happy New Year!
Hi Doreen, we used this Candy Thermometer HERE. Which can also be found in our Amazon Shop.
Hi Natasha,
What store in particular did you buy the egg rolls from, here in Idaho? So I could go find some.
Hi Olga, search for Asian Market in Boise (on Fairview Ave)
Ce sont les meilleurs!
La prochaine fois j’aimerais les faire avec du poulet haché… est-ce que vous me le conseillez? I had to translate your comment: They are the best!
Next time I would like to make them with ground chicken … do you recommend it?
Hi Jo, chicken would be a little drier but I think it could work well and still be tasty.
Bonjour Natasha,
Merci pour votre réponse, alors dans ce cas, je vais m’en tenir au porc.
Maintenant, j’aimerais savoir où je peux acheter les grandes pâtes à egg roll que vous utilisez, j’ai fait plusieurs épiceries, mais sans succès. J’ai dû utiliser celles qui gonflent trop.
Merci encore!
Hi Joanne, are you referring to the spring rolls pastry? The brand that I used is called Spring Home or you can use Wei Chuan” or “Little Chef.” We found them in our local Asian market store.
Merci infiniment!
J’irai voir dans un quartier chinois pour la prochaine fois.
A spring roll wrapper is not the same as an egg roll wrapper. A spring roll wrapper will render a crispy, light pastry; an egg roll wrapper a bubbled, eggy one which will go soft sooner.
I can’t wait to make these when my vegetarian daughter visits for Christmas. 3 of us aren’t vegan so I’ll do 1/2 of each.
I hope you all love this recipe, Shery!
Look delish! How do you reheat these in the oven? Temp/time?
Hi Irina, we like to reheat in an air fryer.
I don’t have an air fryer. I was just wondering how you could re-crisp in the oven. Thank you!
Hi Irina, that will work. 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.
Thanks for wonderful recipes. So practical. I thaw my egg roll and crab rangoon wrappers with a hair dryer one at a time. Fast and keeps remainder frozen.
You’re welcome! I’m so happy you enjoyed it!
I just finished making these yummy little creations. yummm
This was my first attempt at making egg rolls and of course my first few I ended up ripping little holes in the wrapper so in the air fryer they went. They need about
8 – 10 mins to cook so I am just going to be freezing uncooked egg rolls and air fry as I want them. So I would imagine the calorie count would be way down as they are not fried in oil Win Win
Thanks for the fabulous recipe. Laurie R
You’re welcome! I’m so happy you enjoyed it, Laurie!
Have you to substitute some shrimp for the ground pork? Just wondering if that would work.
Hi Nona, here’s what one of our readers wrote in regards to using shrimp: “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!” I hope this is helpful!
Can you please tell us what you do with that pot of used oil when you are done cooking these? I always avoid making this type recipe because I don’t know what to do with the oil afterwards.
Hi Linda, there are several ways to reuse and discard the oil. To find what works best for you, I recommend a Google search “what to do with leftover oil”.
I loved your recipe and your recipes in general.
The spring rolls came out crispy, but became soft pretty soon.
How to preserve crispness?
Thank you.
Hello Inna, You can cool them on a wire rack or pat them dry with paper towels. Either way, make sure that they have plenty of space and are not touching each other.
what do you think turkey or beef would be in these? our best friends don’t eat pork. (I know!! NO bacon or ham either!)
Hi Sharon, I bet that could work. You can try Turkey, chicken, or beef! I hope you love it!
Hi Natasha,
Thank you for another great recipe. They were delicious and so much fun to make with my family.
That’s just awesome! Thank you for sharing your excellent review, Monica!
Thanks for the tip to use frozen wrappers. I never knew there was a difference even after 25 years of fooling around making egg rolls. I always wondered why mine were all blistery oil traps. But photos I see like yours are nice looking like restaurants. I will find and use frozen wrappers from now on. Thanks again
I’m so glad you figured it out. It bothered me for years also until I did a ton of research and was so happy to figure it out as well. I love that shatteringly crisp shell with the right wrappers.
This is my second time making these and I can’t get over how crunchy these are! Love this recipe. I left out the mushrooms and meat but still very tasty.
I’m so glad you enjoyed it, Amy!
Have you tried baking the egg rolls after brushing or spraying with oil, as an alternative to deep frying?
Hi Tim, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Thanks Natasha; I’m going to try it, and deep fry some for comparison; I love the crunch you get. I can confirm the problem with wrappers out of the refrigerator case; they’re too thick for the amount of filling you can use. The balance wasn’t there.
Very delicious, and easy to make. Will be making them again soon.
Thanks for your awesome feedback, Debra!
Wow wow wow!! Who knew I could make egg rolls!! Thank you for making this recipe so easy and delicious!
You’re so welcome, Cole, and good job to you!
Are the wrappers gluten free? I have a gluten allergy and cannot eat anything that contains wheat, rye, or barley?
Hi Susan, Some of our local stores sell gluten-free egg roll wraps, but I recommend looking around for a gluten-free option.
Are you posting on Facebook prizes when you ask questions and people get it right or is it scamer? I wish I could post the pictures on here from Facebook to show you.
It is not from me. Unfortunately, there are a lot of fake accounts circulating online, especially on Facebook. I recommend reporting those scammers on Facebook so the page can be disabled right away. Stay safe!
I want to make these but I can’t find any store near me to get the Spring Home wrappers. 🙁
Any suggestions?
Hi Robert, we buy them at our local grocery store, I haven’t them being sold online anywhere. I would call around your local grocery stores to see if they carry them.
hi
I went to a local chinese food restaurant and they sold me a package of spring roll wrappers. Charge was $5 for 25 wraps, no idea what a store charges but if that is all you can find, worth it.