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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

4.93 from 55 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

  • 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

  • Arlene Mather
    December 4, 2020

    Very good and easy!! However, when cooled, they got very greasy, even after wrapping in paper towels. What kind of oil is best to use?

    Reply

    • Natashas Kitchen
      December 4, 2020

      Hi Arlene, 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

  • Nat
    November 24, 2020

    Hi, these were absolutely delicious, I’m made them for our dinner tonight. But I do have plenty on egg rolls pastry sheets left over, not sure what to do with it, any suggestions?

    Reply

    • Natasha's Kitchen
      November 24, 2020

      Maybe refrigerate it for the next time that you will need it or you can make cheese sticks?

      Reply

    • Sandra D
      January 8, 2021

      Can’t the pastry be separated and refrozen? That’s what I’d do.

      Reply

  • amy
    November 22, 2020

    I made these without the noodles and they were delicious. Thanks for the tip about the egg roll wrappers, but unfortunately I used the ones from the freezer and they still bubbled up 🙁
    They were still crispy though!

    Reply

    • Natasha's Kitchen
      November 22, 2020

      Hello Amy, thanks for sharing that with us. You can try the suggested brands that I mentioned in the post next time as I have proven for those to be really good.

      Reply

  • Dee
    November 16, 2020

    Hi, If I use shrimp instead of pork, do I cook the shrimp first or just chop it up and put it in with the rest of the ingredients? Also how much shrimp should I buy? Thank you and I can’t wait to try this!

    Reply

    • Natashas Kitchen
      November 16, 2020

      Hi Dee, 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!

      Reply

  • becky lowe
    November 14, 2020

    These are amazing!! I stumbled across your site and NOTHING has disappointed yet! I made these and invited all the neighbors over to try, each one loved them.

    Reply

    • Natasha's Kitchen
      November 15, 2020

      That is so nice of you to share! I’m glad you all loved this recipe, Becky. Thanks for sharing!

      Reply

  • Cathy
    November 14, 2020

    I made these tonight and they were delicious. I used bulk breakfast sausage so I omitted the salt. So so good and crunchy. When reheating then in the oven, what temperature and how long. Do you thaw them first?

    Reply

    • Natasha's Kitchen
      November 15, 2020

      Hi Cathy, we love reheating these 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. Haven’t tried reheating these in an over yet.

      Reply

  • Lu Rubink
    November 14, 2020

    Have you tried using the air fryer instead of deep fat frying?

    Reply

    • Natashas Kitchen
      November 14, 2020

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

      Reply

  • Maggy
    November 13, 2020

    I love these so much! Quick question though. The nutritional information is great but it doesn’t state what a serving is. Is it one egg roll? Two? Thanks in advance!

    Reply

    • Natasha
      November 13, 2020

      Hi Maggy, we have the servings listed as 40 here because it makes 40 egg rolls. So the nutrition label is per egg roll. If you are eating multiple egg rolls, you would just multiply by how many egg rolls you eat.

      Reply

  • Lois
    November 12, 2020

    Oh wow,..I made these last evening and I am making more today. These are amazing Natasha and thanks for the recipe. My husband said that we will never buy another egg roll anywhere, ever, as he loved mine so much. They did not turn out as pretty as yours however,..some were square, some round like a spring roll and others were rectangular, but that was more fun. I just came home after buying 4 more packages of Won Ton Wraps,…so I am putting more in the freezer, thanks again.

    Reply

    • Natasha's Kitchen
      November 12, 2020

      You and your husband are both so sweet! Thank you for sharing your good experience with us and for providing good feedback. We appreciate it!

      Reply

  • Crystal
    November 10, 2020

    Can you cook these in the oven, or does it have to be fried?

    Reply

    • Natashas Kitchen
      November 10, 2020

      Hi Crystal, I have not tested this in an oven, but here is what one of our readers wrote: ” 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.” I hope this is helpful!

      Reply

      • Grace Kratovil
        December 19, 2020

        My recipe(from an immigrant from Thailand) is so similar to yours, Natasha. One day I baked some, spritzing with oil before the oven, air fried some and fried some. My family ranked them. Not surprisingly, fried won hands down. Airfried was a distant second and baked ones were way last. HOWEVER– none were leftover so the baked ones weren’t that bad. They were hard instead of crispy.

        Reply

        • Natashas Kitchen
          December 19, 2020

          Thank you for sharing that with us!

          Reply

  • Nancy
    November 5, 2020

    Delicious! Will definitely make again. Thank you

    Reply

    • Natasha's Kitchen
      November 6, 2020

      Wonderful! You are most welcome, Nancy. Thanks for trying out this recipe.

      Reply

  • Irina
    November 2, 2020

    Awesome recipe! 5 stars! The only changes I made was skipping the noodles and baking them instead of frying as one commenter suggested.

    Reply

    • Natasha's Kitchen
      November 3, 2020

      Very nice, thank you for the perfect rating, Irina! I appreciate your good comments and feedback regarding this recipe.

      Reply

  • Barry B.
    November 2, 2020

    I froze them before cooking and put directly in my air fryer frozen for 12-15 minutes. They come out great. I’m making a meatless batch tomorrow foe my daughter-in-law.

    Reply

    • Natasha's Kitchen
      November 2, 2020

      Sounds great! I haven’t tried making a meatless version yet but I’m sure it will just be as delicious.

      Reply

  • Jocelyn Murray
    October 29, 2020

    where is your colander from?

    Reply

  • Aline
    October 28, 2020

    I just finish the egg roll and they are delicious. Thanks for sharing !

    Reply

    • Natashas Kitchen
      October 28, 2020

      You’re welcome! I’m happy you enjoyed that!

      Reply

  • 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

      • George Washington
        May 30, 2021

        Ground meat meaning beef or chicken too?

        Reply

        • Natasha's Kitchen
          May 30, 2021

          That would work too

          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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