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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

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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.

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

4.94 from 64 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
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

  • Linda Dudley
    October 26, 2021

    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.

    Reply

    • Natashas Kitchen
      October 26, 2021

      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”.

      Reply

  • Inna
    October 24, 2021

    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.

    Reply

    • Natasha's Kitchen
      October 24, 2021

      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.

      Reply

  • Sharon L Flury
    September 27, 2021

    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!)

    Reply

    • Natashas Kitchen
      September 28, 2021

      Hi Sharon, I bet that could work. You can try Turkey, chicken, or beef! I hope you love it!

      Reply

  • Luke
    September 25, 2021

    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

    Reply

    • Natasha
      September 25, 2021

      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.

      Reply

  • Amy Robles
    September 16, 2021

    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.

    Reply

    • Natashas Kitchen
      September 16, 2021

      I’m so glad you enjoyed it, Amy!

      Reply

  • Tim Kingan
    September 12, 2021

    Have you tried baking the egg rolls after brushing or spraying with oil, as an alternative to deep frying?

    Reply

    • Natasha's Kitchen
      September 12, 2021

      Hi Tim, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

      • Tim Kingan
        September 14, 2021

        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.

        Reply

  • Debra Darensbourg
    September 8, 2021

    Very delicious, and easy to make. Will be making them again soon.

    Reply

    • Natasha's Kitchen
      September 8, 2021

      Thanks for your awesome feedback, Debra!

      Reply

  • Cole
    September 5, 2021

    Wow wow wow!! Who knew I could make egg rolls!! Thank you for making this recipe so easy and delicious!

    Reply

    • Natasha's Kitchen
      September 5, 2021

      You’re so welcome, Cole, and good job to you!

      Reply

  • Susan
    September 4, 2021

    Are the wrappers gluten free? I have a gluten allergy and cannot eat anything that contains wheat, rye, or barley?

    Reply

    • Natashas Kitchen
      September 4, 2021

      Hi Susan, Some of our local stores sell gluten-free egg roll wraps, but I recommend looking around for a gluten-free option.

      Reply

  • Lyndsee
    September 4, 2021

    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.

    Reply

    • Natashas Kitchen
      September 4, 2021

      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!

      Reply

  • Robert E Godwin Jr
    August 30, 2021

    I want to make these but I can’t find any store near me to get the Spring Home wrappers. 🙁
    Any suggestions?

    Reply

    • Natashas Kitchen
      August 30, 2021

      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.

      Reply

  • Kathy Koska
    August 14, 2021

    Hi Natasha
    I made these egg rolls and they are to die for. My niece and I made these and my brother said they were the best he ever had. He was still talking about them 4days later. Will make these again and again. Thank you for a wonderful recipe. Love all your recipes.

    Reply

    • Natashas Kitchen
      August 14, 2021

      Hi Kathy! That is the best news! I’m so glad your brother loved it! It sounds like you found a new family favorite!

      Reply

  • Susie
    August 9, 2021

    I’ve recently made Reuben egg rolls in the air fryer, so yummy! Your thoughts on trying these also in an air fryer?

    Reply

    • Natashas Kitchen
      August 9, 2021

      Hi Susie, 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.

      Reply

  • Sierra Phillips
    August 9, 2021

    Hi Natasha, can I use all of oil to fry the eggrolls? I’m only asking because my sister is obsessed with olive oil but I don’t wanna mess up my recipe! Thank you so much and these Eggrolls look fantastic!Sierra

    Reply

    • Natasha
      August 9, 2021

      Hi Sierra, you can use a high heat extra light olive oil for frying which can tolerate a high heat cooking. It’s definitely a more expensive way to fry foods, but I have fried with an extra light olive oil (not extra virgin)

      Reply

  • Kathy Koska
    August 8, 2021

    Hi Natasha,
    I made these last week and they were wonderful. My brother could not stop talking about how they were the best egg rolls he ever had. I will be making these a lot. Yummy. Thank you for all your great recipes.

    Reply

    • Natasha's Kitchen
      August 8, 2021

      Hi Kathy, I’m glad that you tried to make my recipe. Thank you so much for your good feedback.

      Reply

  • Joyce
    July 31, 2021

    I want to make these for a gathering. I, however don’t like noodles in my egg rolls. Can I make this recipe without using them?

    Reply

    • Natashas Kitchen
      July 31, 2021

      Hi Joyce! You can omit them and simply add more veggies, but we LOVE it with noodles. I hope you love this recipe!

      Reply

    • Brian
      August 21, 2021

      try using bean sprouts

      Reply

  • Olga Lopez
    July 29, 2021

    I made the egg rolls today and really good.
    Thank you for your great recipes.

    Olga

    Reply

    • Natashas Kitchen
      July 29, 2021

      That’s so great! I’m so glad you enjoyed it, Olga!

      Reply

  • Joanne Albano.
    July 25, 2021

    Got confused as to what oil to use in cooking the pork and vegetables. Not on the list of ingredients. I used olive oil & avacado oil. It doesn’t take much for me to screw things up. Hahahahaa

    Great recipe. Thank you.

    Reply

    • Natasha's Kitchen
      July 25, 2021

      Thanks, Joanne. I used Peanut oil or Canola Oil for frying (2-3 inches of oil) it’s actually listed in the recipe.

      Reply

  • Cathy
    July 23, 2021

    I made these two days ago and they were incredibly delicious! Natasha is so right when she says to wait for the crunch! Amazing! I fried them in a deep fryer at 350 degrees for about 5-6 mins each. Perfection! Thanks for the delicious recipe!

    Reply

    • Natashas Kitchen
      July 23, 2021

      You’re welcome, Cathy! I’m so glad you enjoyed this recipe!

      Reply

  • Olga
    July 19, 2021

    Hi Natasha, i have a question i ran out of wrappers and had the mixture left over , what can I use it for , it’s a waste to throw it Away, any suggestions? Ty

    Reply

    • Natashas Kitchen
      July 19, 2021

      Hi Olga, the filling on its own is so good, and I can eat a bowl of it. But, I bet it would be good served over rice also.

      Reply

  • Jeanette Crisp
    July 2, 2021

    I made these last night and they were lovely.
    I have made many of your recipes and all have been delicious.
    Thank you Natasha ( Mom).
    From Jen in Australia

    Reply

    • Natashas Kitchen
      July 2, 2021

      I’m so glad you enjoyed these egg rolls, Jeanette!

      Reply

  • C.C.
    June 12, 2021

    This was super yummy. Egg rolls are one of the things my daughter will consistently eat, so it’s nice to have a recipe under my belt now!

    Reply

    • Natashas Kitchen
      June 12, 2021

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • KRL
    June 11, 2021

    Can you substitute something for the mushrooms?

    Reply

    • Natashas Kitchen
      June 11, 2021

      Hi KRL, I haven’t tried other substitutes, but you can try zucchini if you will like it or omit it from the recipe.

      Reply

  • PK
    June 11, 2021

    I made these today and they came out perfect. I omitted the salt because there was enough sodium with the soy sauce. Delicious. Thank you.

    Reply

    • Natashas Kitchen
      June 11, 2021

      I’m so glad you enjoyed it, PK!

      Reply

  • Claudette
    June 4, 2021

    We dip our egg rolls in a mixture of dry mustard mixed with a little water and thinned with soy sauce. It’s hot but good.

    Reply

    • Natashas Kitchen
      June 4, 2021

      Thank you so much for sharing that with me.

      Reply

  • Kristin Caruso wangemann
    June 2, 2021

    I loved this egg roll recipe ! I couldn’t find the frozen one so used the refrigerated ones and it was amazing ! Next time I’ll try chicken instead of pork. Worth the time! Thank you !

    Reply

    • Natashas Kitchen
      June 2, 2021

      I’m so glad you gave this a try, Kristin! Thank you so much for sharing that with me.

      Reply

  • Michele Pistey
    May 31, 2021

    Hi Natasha! I would love to make these for my daughter since they are gluten and dairy free. She dislikes mushrooms though. Do you have a suggestion for a substitute?

    Reply

    • Natashas Kitchen
      May 31, 2021

      Hi Michele, I haven’t tried other substitutes but you can try zucchini if you will like it or just omit it from the recipe.

      Reply

  • Sharon Beverly
    May 25, 2021

    Natasha, these are every bit as crispy good as you promised they would be. I used bean sprouts instead of mushrooms and loved every tasty bite! I LOVE that it makes enough to eat and still have some to freeze. Makes a Wonderful snack when you just want a little somethin’.

    Reply

    • Natashas Kitchen
      May 25, 2021

      The perfect snack! I’m so happy you enjoyed that.

      Reply

  • Kris
    May 19, 2021

    What brand is your deep fryer thermometer & is it clipped to your Dutch oven?

    Reply

  • Olga
    May 18, 2021

    First of all these are great. The mixture is so tasty. The only thing is I use no salt in the mixture, due to my CKD. And i use the refrigerated egg roll wrappers. I lOve how they bubble and are crispy. I dont order egg roll from a restaurant no longer. I make 40 egg rolls out of this recipe.
    I was wondering if I can make the mixture ahead of time and put it I the fridge for the next day?

    Reply

    • Natasha's Kitchen
      May 19, 2021

      Thanks for your wonderful review, Olga, I imagine that will work.

      Reply

  • Minih
    May 17, 2021

    Great recipe. I used half ground pork and half shrimp. Made exactly as is and they were delicious. I only got 38 out of mine. They freeze and reheat wonderfully.

    Reply

    • Natashas Kitchen
      May 17, 2021

      I’m so glad you enjoyed it, Minih!

      Reply

  • kAYE
    May 14, 2021

    Hi Natasha
    do you have any favorite sauces that I can try on crabcakes like an Aoil sauce or chipotle sauce?

    Reply

  • Janet
    May 11, 2021

    Can you cook them initially in the air fryer or do they have to be deep fried?

    Reply

    • Natasha's Kitchen
      May 11, 2021

      Hi Janet, 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.

      Reply

    • Natashas Kitchen
      May 11, 2021

      Hi Janet, 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.

      Reply

  • Dimple
    May 5, 2021

    I made these for my sons birthday next week. I have already fried them and just bought my first air fryer – the one you recommended. Can you tell me the temp and time you have experienced it to take to reheat?

    Reply

    • Natasha
      May 5, 2021

      Hi, If I recall correctly, I think it was 350˚F for 5-7 minutes in the air fryer, turning halfway.

      Reply

  • Denise
    April 22, 2021

    Love egg rolls! Am anxious to try your recipe. Our favorite for dipping is sweet and sour sauce with a bit of hot mustard.

    Reply

    • Natasha's Kitchen
      April 22, 2021

      I’m sure it will be great. I hope you can give it a try!

      Reply

  • Liz
    April 21, 2021

    I’m going to make your egg roll recipe and I’m trying to get all prepped for tomorrow. Can I cook the filling and refrigerate it for tomorrow? Will this change the texture of the egg roll?

    Reply

    • Natasha's Kitchen
      April 21, 2021

      Hello Liz, whenever I’ve had store-bought frozen eggrolls, they were always pre-cooked and then frozen so I think that would work.

      Reply

  • dottie
    April 19, 2021

    i really liked your recipe but i kept thinking i was missing something. so i researched other recipes and realized I was missing garlic and ginger. I added those and then we were very happy.

    Reply

    • Natasha
      April 19, 2021

      Hi, we don’t usually add those but that sounds like a great addition.

      Reply

  • Cindy P
    April 18, 2021

    Absolutely awesome! I will make this recipe again.

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Perfect! Thank you for your awesome feedback, Cindy.

      Reply

  • Lynn Hasty
    April 3, 2021

    As always your recipes never let me down! This is the third time I am making these and they are awesome! Left out the mushrooms (cause I hate them) otherwise followed your recipe.
    They freeze well and if you use your Air Fryer to reheat they come out perfect.

    Reply

    • Natashas Kitchen
      April 3, 2021

      Hi Lynn, That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Sonia
    March 23, 2021

    Hi Natasha, I made your egg rolls last week and my fam absolutely loved them!!! NEVER again will i order from a restaurant !! I am reheating the other half today. Thanks for sharing

    Reply

    • Natasha's Kitchen
      March 23, 2021

      I’m so happy to hear that, Sonia. Thank you for sharing your wonderful feedback with us!

      Reply

    • Natasha's Kitchen
      March 23, 2021

      I’m so happy to hear that, Sonia. Thank you for sharing your wonderful comments with us!

      Reply

  • Karl
    March 22, 2021

    Looks really good, I have to cut down on saturated fat, can I cook these in oven or air fried, or substitute sausage for say turkey, what do you recommend

    Reply

    • Natashas Kitchen
      March 22, 2021

      Hi Karl, 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, please let me know how it goes.

      Reply

  • Emily
    March 19, 2021

    could I substitute the mushrooms for ground beef ?

    Reply

    • Natashas Kitchen
      March 19, 2021

      Hi Emily, I haven’t tried that substitution. If you happen to experiment I would love to know how you like that.

      Reply

  • Olga v perina
    March 18, 2021

    Hi Natasha, these are so good. Im making my second batch today. Is it ok to put the mixture in the fridge. So when I get home from work, I will have it prepared for the making?

    Reply

    • Natasha's Kitchen
      March 18, 2021

      Hi Olga, I imagine that will work. Please share with us how it goes if you try the recipe.

      Reply

  • Karen
    March 15, 2021

    These spring rolls are absolutely delicious!!! I went to the Asian store and purchased the same spring roll wrappers that is in the recipe and that makes all the difference. By the way, I used mild ground sausage and it added a nice flavor. They came out so Light, crisp and so tasty…Everything was perfect!! Natasha, I’m So grateful I found your recipes, your videos are fun, a joy and a blessing to watch. And your recipes are easy to follow. I appreciate how you show photos of the ingredients and the products names. God’s Best!!!

    Reply

    • Natasha's Kitchen
      March 15, 2021

      Hello Karen, that is so nice. Thank you so much for sharing your wonderful feedback and review with us. I’m glad you’re enjoying my recipes!

      Reply

      • Bobbie
        March 19, 2021

        Do you cook them all the way before freezing or just pre cook

        Reply

        • Natashas Kitchen
          March 19, 2021

          Hi Bobbie, I freeze mine after cooking completely, but I have instructions for both in the post above.

          Reply

  • Karen
    March 15, 2021

    These spring rolls are absolutely delicious!!! I went to the Asian store and purchased the same spring roll wrappers that is in the recipe and that makes all the difference. They are so Light, crisp and so tasty…Everything was perfect!! Natasha, I’m So grateful I found your recipes, your videos are fun, a joy and a blessing to watch. And your recipes are easy to follow. I appreciate how you show photos of the ingredients and the products names. God’s Best!!!

    Reply

    • Natasha's Kitchen
      March 15, 2021

      I’m glad that you loved this recipe, Karen. Thank you for your great comments and feedback!

      Reply

  • Marilyn
    March 11, 2021

    I live in El Cajon Ca and I can not find these egg roll waperd in any stores. Could they be order on line do you know?

    Reply

    • Natashas Kitchen
      March 11, 2021

      Hi Marilyn, I haven’t only purchased this in stores. I can’t say that I’ve seen it sold online.

      Reply

  • Joanne Danis
    March 9, 2021

    I just made a batch for the 1st time (made 50) along with your chicken fried rice recipe. If I want to reheat them and don’t have an air fryer, what do you suggest? They are so good, I didn’t even bother using a sauce

    Reply

    • Natasha's Kitchen
      March 9, 2021

      Hello Joanne, I reheat them using an air fryer and it stays crunchy and good! 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.

      Reply

  • Marg
    February 25, 2021

    Hi,
    I made these today and really liked them, thank you! My only issue was keeping the temperature between 340-350 degrees. I have a thermoWorks thermometer that I clipped to my Le Creuset pot, but it was very difficult to keep an even temperature. Any suggestions?
    Thank you!

    Reply

    • Natasha
      February 25, 2021

      Hi Marg, adding too many at a time can reduce the temperature of the oil quickly. Try frying in smaller batches for better temperature control.

      Reply

  • Robin W
    February 22, 2021

    Natasha, this recipe was perfect. Egg Rolls were so good! 🙂 Made it easier and got a bag of coleslaw mix and matchstick carrots instead of shredding myself. The ONLY change I made was adding a few cloves of minced garlic. Froze the remaining egg rolls, but I don’t think they’ll stay in the freezer too long. Please keep your delicious recipes coming!!!

    Reply

    • Natashas Kitchen
      February 22, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Kathy Harris
    February 16, 2021

    The best egg rolls I have ever eaten. I could not find frozen wrappers so I had to use the ones in the produce department. They were fine.

    Reply

    • Natasha's Kitchen
      February 16, 2021

      Good to know that you enjoyed them!

      Reply

  • A&DSmith
    February 14, 2021

    Made these following recipe exactly except we baked them – gasp I know- but they turned out great! We used a Misto sprayer to spray them with oil and baked at 425 for 15 minutes. We were worried based on some of the other comments but they turned out crispy and not hard, worth it if you’re trying to avoid frying yet crave egg rolls nightly. Thanks for the great recipe and tips!

    Reply

    • Natasha's Kitchen
      February 14, 2021

      So great to hear that! Thank you for your wonderful review and feedback.

      Reply

  • Tammy
    February 9, 2021

    When I use the rice noodles the pack I have is mire than what the recipe calls for what do I do

    Reply

  • Lisa
    February 9, 2021

    I made these for the SuperBowl. I have never use the frozen wrapper before. They turn out fabulous. Very crisp and delicious.

    Reply

    • Natasha's Kitchen
      February 9, 2021

      Glad you liked it, Lisa. Thanks for sharing that with us!

      Reply

  • Joyce Schaer
    February 9, 2021

    I made these for Super Bowl Sunday this past Sunday. So yummy! This recipe is definitely a keeper. I made a slight change though. I used breakfast sausage instead of ground pork. Turned out very delish! I have more in the freezer to heat up for another day. This is a fabulous recipe Natasha! I will never buy take out egg rolls again. I also made a homemade red sauce to go with (recipe found on line – made with cherry juice). So yummy!,,,

    Reply

    • Natashas Kitchen
      February 9, 2021

      That’s just awesome! Thank you for sharing your excellent review!

      Reply

  • Mary Kane
    February 8, 2021

    In this recipe, you mention the egg rolls can be frozen & reheated. Would this be before cooking, or after? What is the best way to reheat/cook them after freezing? Thanks in advance

    Reply

    • Natasha
      February 8, 2021

      Hi Mary, I freeze mine after cooking, but I have instructions for both in the post above.

      Reply

  • CHERYL
    February 6, 2021

    What temperature and amount of time to make in the air fryer instead?

    Reply

    • Natashas Kitchen
      February 6, 2021

      Hi Cheryl, 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.

      Reply

  • Brittany L
    February 3, 2021

    These were pretty good. And GREAT tip to reheat in the air fryer. Makes a huge difference in there vs the microwave. I am actually inclined to try cooking the egg rolls in the air fryer next time because man are they GREASY!! 🥴

    Reply

    • Natasha's Kitchen
      February 4, 2021

      Thanks for sharing that with us, Brittany! Agreed – it reheats well using an air fryer, that’s what I use too!

      Reply

  • Jan
    January 31, 2021

    Natasha- how long in air fryer temp and time to reheat?

    Reply

    • Jan
      January 31, 2021

      Do they need to be thawed?

      Reply

    • Natasha
      January 31, 2021

      Hi Jan, 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.

      Reply

  • Judi Eng
    January 30, 2021

    just would like to tell you that egg rolls and spring rolls are different. you have made spring rolls. the wrappers are spring roll wrappers. egg roll wrappers are completely different. egg rolls were “invented” to appease the western consumer. spring rolls are authentic, egg rolls are not.

    Reply

  • J
    January 26, 2021

    I don’t care for mushrooms…can I substitute another veggie? What do you recommend?

    Reply

    • Natasha's Kitchen
      January 26, 2021

      I haven’t tried other substitutes but you can try zucchini if you will like it or just omit it from the recipe.

      Reply

      • Mickey
        February 8, 2021

        Can I cook them in an oven.
        I hate to deep fry because of the greasy taste it gives. I do cook egg rolls in oven so what about spring rolls?
        Love your recipes!

        Reply

        • Natashas Kitchen
          February 8, 2021

          Hi Mickey, 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. If you experiment with making these baked eggrolls, please let me know how it goes.

          Reply

      • L
        March 21, 2021

        You can’t taste the mushrooms and they are good for you so maybe try it

        Reply

  • Kathy
    January 24, 2021

    Made these yesterday. Filling is really tasty but spring rolls seemed a little greasy after fried. Any suggestions to keep them from being so greasy?

    Reply

    • Natasha's Kitchen
      January 24, 2021

      Hi Kathy, we recommend Peanut oil or Canola Oil for frying (2-3 inches of oil). We have it listed in the ingredient list. It sounds like the oil may not have been hot enough, and the rolls took on a lot of oil.

      Reply

  • Jane
    January 22, 2021

    Loved the noodles instead of the rice in the filling.
    I use Sweet/Sour Sauce made with raisins that is so good.

    Simmer until onions are tender:
    2 cups water
    1/3 cup vinegar
    2 small onions chopped
    1 cup dark raisins
    1 TB. lemon juice
    1/2 cup brown sugar
    1 tsp. Allspice
    Pinch salt
    Pinch ginger
    2 bay leaves.

    Remove bay leaves
    Blend in blender until smooth.

    Reply

  • Rick
    January 21, 2021

    Thank you Natasha for sharing this recipe! They are fantastic!!! And they do crisp up again nicely in the air fryer right from freezer!!! I will be making this these a lot lol!

    Reply

    • Natashas Kitchen
      January 21, 2021

      That’s just awesome! Thank you for sharing that with all of us!

      Reply

  • Cindy Harris
    January 20, 2021

    If I don’t have an air fryer…..what’s the best way to reheat after freezing the egg rolls?
    Thank you
    I haven’t made them yet. Am gathering the ingredients a bit at the time. Need to go to an Asian market to find the wraps. Am looking forward to it!

    Reply

    • Natasha's Kitchen
      January 20, 2021

      Sounds good! 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

  • Kathy
    January 19, 2021

    My husband made these egg rolls and they are the BEST egg rolls I have ever eaten! We had some leftover filling and just ate it alone – so delicious! I am on the way to the store to get more egg roll wrapper so he can make them again tonight! YUM

    Reply

    • Natasha's Kitchen
      January 19, 2021

      Wow, thank you for sharing that with us. I’m happy to know that you and your family loved this recipe!

      Reply

  • Janet
    January 17, 2021

    Excellent recipe. I made half and had plenary for us. Froze the rest. I didn’t use frozen but going to try. Thanks for sharing!!!

    Reply

    • Natashas Kitchen
      January 18, 2021

      You’re welcome! I’m so happy you enjoyed it, Janet!

      Reply

  • Laila Gaudry
    January 17, 2021

    I’m having these tonight I didn’t Cook them I just froze them do I thaw them first or cook from frozen how long do I Cook them for

    Reply

    • Natashas Kitchen
      January 18, 2021

      Hi Laila, here’s what one of our readers wrote in: “I found that thawing the egg rolls at room temperature for about 15-20 minutes and then placing them in the oven at 350 for 7 minutes flipping and reheating for an additional 3 minutes worked great” I hope this helps.

      Reply

  • Liz
    January 16, 2021

    Going to try these tomorrow! Love all your videos!

    Reply

  • Tammy
    January 15, 2021

    This is probably the most dumb question, but I was wondering what and how the safest way to discard the oil.

    Reply

    • Natashas Kitchen
      January 15, 2021

      Hi Tammy, let your oil cool, pour it into a disposable container, and discard that container in your food waste bin. Used water bottles are great for this (once oil is completely cooled); a coffee can, milk container also work.

      Reply

  • Renee
    January 11, 2021

    Can you do these in an air fryer??

    Reply

    • Natashas Kitchen
      January 11, 2021

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

      Reply

  • Lori
    January 11, 2021

    Hi Natasha!! I’d love to try these BUT hate mushrooms. Any suggestions for substituting mushrooms?!?

    Thanks 😊

    Reply

    • Natashas Kitchen
      January 12, 2021

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

      Reply

  • Bill
    January 11, 2021

    Can’t wait to get to my Asian Market (Ranch 99) to get started.

    Reply

  • Beulah Nelson
    January 11, 2021

    They look delicious. Definitely one to try but I’m not sure I can get the wraps where I am in Portugal. I’m gonna try filo pastry and see how it goes.

    Reply

  • Donna
    January 8, 2021

    Another great recipe! We like all kind of foods and love trying new things. I have made egg rolls before, I liked the ingredients in this recipe so gave it a try. Excellent flavor, texture great and a go to from now on. I am going to change out the protein for other flavors. Thank you, you are a joy to watch!

    Reply

    • Natashas Kitchen
      January 8, 2021

      I’m so happy you enjoyed this recipe. Thank you for sharing that with us, Donna!

      Reply

  • Kai Harmon
    January 2, 2021

    Hello Natasha! I follow you on Facebook and watch your videos all the time. I made these egg rolls (which are kinda lumpia-ish) for my boys on New Year’s Eve and they LOVED them! There were no survivors lol. You were right, the filling on its own in a bowl would be great on its own lol. Thanks for the recipe, new fam fave!!

    Reply

    • Natashas Kitchen
      January 2, 2021

      Hi Kai, That is best when kids love what we parents make. That’s so great! I’m glad you found a family favorite!

      Reply

  • Yvonne Garrett
    December 30, 2020

    I made these egg rolls for the first time and they were amazing. I made 50 and had plenty to save and freeze for later. I don’t have an air fryer and didn’t want the egg rolls to lose any of that amazing crisp in the microwave when reheating. I found that thawing the egg rolls at room temperature for about 15-20 minutes and then placing them in the oven at 350 for 7 minutes flipping and reheating for an additional 3 minutes worked great. They still had that amazing crisp and tasted amazing. Thank you for this great recipe. Look forward to trying more😊

    Reply

    • Natashas Kitchen
      December 31, 2020

      Thank you so much for sharing this with our readers and us! I’m happy you enjoeyd this recipe.

      Reply

  • Karen
    December 30, 2020

    These are amazing and so easy to make. My boys say they are better than the ones that come from a restaurant. Freeze well after frying and bake up nice and crispy straight from freezer! Love them!!

    Reply

    • Natashas Kitchen
      December 31, 2020

      I’m so happy to hear that Karen! Thank you for that wonderful feedback!

      Reply

  • Lisa
    December 30, 2020

    These were so fun to make and adsolutely delishious.

    Reply

    • Natashas Kitchen
      December 30, 2020

      I’m so glad you enjoyed it!

      Reply

  • Elisa
    December 23, 2020

    I tried eggs rolls for 1st time with your recipe. It was easy and came out so good! I loved the sweet chili sauce!

    Reply

    • Natashas Kitchen
      December 23, 2020

      I’m so happy you enjoyed that, Elisa! Thank you for that wonderful review!

      Reply

  • Andrea Kurtz
    December 17, 2020

    How far in advance can I make these? Was wondering if I could make them and cook approximately 2 hours later?

    Reply

    • Natasha's Kitchen
      December 18, 2020

      Hi Andrea, I imagine that should work. Please let us know how it goes if you try that.

      Reply

    • debra dudman
      February 5, 2021

      Go ahead and fry them up. let sit for the two hours as they only get better tasting in that time. believe.

      Reply

  • Sharon
    December 13, 2020

    We made these tonight. I cooked some in the air-fryer for dinner, and froze the rest for another time. I found that lightly brushing each roll with oil, and turning them 1-2x during cooking worked best for us.
    I couldn’t find the freezer kind so opted for the refrigerated kind. They turned out crispy/lightly bubbly, less grease, and contents were oh so flavorful served with sweet n sour sauce. Was able to get 30 pieces from one batch.

    Thank you, Natasha, for another tasty and simple recipe! 👍😋

    Reply

    • Natasha's Kitchen
      December 14, 2020

      Hi Sharon, thanks for sharing that with us and you are most welcome. I’m glad you tried and loved this recipe!

      Reply

  • Nathandria Bradley
    December 12, 2020

    I really want to use a crispy eggroll can you please recommend an egg roll wrap back fries crispy and not soggy and bubbly

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Hello there, we recommend frozen brands like “Spring Home” “Wei Chuan” or “Little Chef.” We found them in our local Asian market store.

      Reply

      • Nathandria Bradley
        December 20, 2020

        Thanks so much…so sorry for the typos. Merry Christmas!

        Reply

        • Natasha's Kitchen
          December 20, 2020

          No worries and Merry Christmas too!

          Reply

      • debra dudman
        February 5, 2021

        ‘MENLO’ has been my go-to brand for the last twenty years. Nice and crispy!

        Reply

    • debra dudman
      February 5, 2021

      ‘MENLO’ has been my go-to brand for the last twenty years. Nice and crispy!

      Reply

  • Loris Mills
    December 9, 2020

    I can’t wait to make these 🙂 I love your videos and recipes. You make foods everyone wants to eat! I have a question about the size of the cast iron pot. In the video you said it was 5 1/2 quart but the link leads to a 7 1/4 quart pot. Could you clarify what you were using? Thank you!

    Reply

    • Natasha
      December 10, 2020

      Hi Loris, sorry about that. I use this 5 1/2 qt dutch oven.

      Reply

      • Loris Mills
        December 11, 2020

        No problem. I ordered the bigger one that arrives today. I’ve got all the ingredients and can’t wait to cook them 🙂

        Reply

  • Joyce Evans
    December 8, 2020

    If my husband doesn’t like mushrooms is there another ingredient I could use instead for the egg rolls?

    Reply

    • Natashas Kitchen
      December 8, 2020

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

      Reply

  • Janet
    December 6, 2020

    What was the grater you used?

    Reply

  • Tony
    December 6, 2020

    Hi, Since my reirement I decided to play in the kitchen as Im not good at making damm bird houses. Im pretty sucessful in making fresh pasta,cheesecakes,sauces. I decided to cross oover and try eggrolls. My fist attempt was ok but there was a taste I hated. The culprit was the sesame oil. Not to be undone I decided to follow your recepei with the exception of the sesame oil. I fried them as well as opposed to airfryer. You should see me doing a happy dance in the kitchen. They turned out perfect . I didnt realize I had a wok which was another great surprize because my deep fryer just died . Thanks again for making my kitchen a happy place .

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Hello Tony, that makes me so happy too knowing that you found the egg rolls recipe that you liked! Thank you for sharing that with us!

      Reply

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