*This post may contain affiliate links. As Amazon Associates we earn from qualifying purchases.
An easy to follow recipe to make tasty, homemade egg rolls at home. These Asian inspired appetizers will satisfy your cravings for Chinese take-out.
Every now and then, most of us get a craving for an Asian inspired meal. In the past, Kim and I would just order take-out and move on with our lives.
Dinners like that certainly hit the spot when you have one of those cravings. With that being said, we still felt like something was missing.
Fortunately, Kim figured it out, the egg rolls were what we needed. So, after some research, Kim figured out how to make egg rolls at home.
She tested her recipe and here it is, hopefully, you will enjoy it as much as we do. Now, you might be wondering, what’s in an egg roll?
Well, the answer to that question varies. Our recipe uses Cole slaw mix, mushrooms, and carrots as the main ingredients.
You may have guessed, these are vegetable egg rolls, so there’s no meat anywhere in the recipe. If you want to make chicken or pork egg rolls, go ahead and use this recipe.
Just make sure to toss in some cooked meat with filling. It’s just that simple. Speaking of simple, some people might also be wondering, how do you fold egg rolls?
Not to worry, we’re going to cover that in the paragraphs below. The process is a lot easier than you might think.
I feel I’ve blathered on long enough, let’s get to real reason you’re here, how to make homemade egg rolls.
Egg Roll Instructions:
First, gather up all your ingredients and put them close by. Go ahead and mince your garlic and slice your mushrooms and green onions.
As far as prep work goes, that’s it. Oh, if you have an pressure cooker, you could also whip up some white or brown rice to serve with the egg rolls, just a suggestion, though.
Okay, you’ve got everything ready, now it’s time to do some actual cooking.
Next, in a large skillet, combine the vegetable oil and sliced mushrooms over medium-low heat. Let the mushrooms saute for about 7-10 minutes or until they shrink down a little.
At this point, add the slaw mix, carrots, garlic, green onions, soy sauce, ginger, and salt. Once again, let everything cook for about 5-minutes, stirring occasionally.
The slaw should still be crunchy but also be somewhat soft and flimsy. Then, fill a large saucepan with vegetable oil and place it over medium-high heat.
The oil level should be about halfway up the inside of the pan. Please make sure there’s enough room for the oil to expand, when you fry the egg rolls.
Or it could spill over the sides and create a dangerous mess.
How to Fold an Egg Roll:
Now, the filling is done, it’s time for the most important part, properly folding an egg roll. These instructions are pasted, word for word, from Kim.
“Place an egg roll wrapper on a hard surface with one of the points facing toward you. Fill the wrapper with 2-3 tablespoons of filling.
Don’t be tempted to overfill it. Dip your finger into the bowl of water and run it alongside all four sides of the wrapper, including the points. Start with the point closest to you.
Pick it up, and fold it over the filling (it will face the opposite direction after it’s folded).
Fold each side point into the middle, and roll the egg roll away from you to seal closed. Continue until all the egg roll wrappers and filling are used.”
Egg Roll Instructions Cont:
Afterward, using tongs, place the egg rolls (3-4 at a time), into the hot oil and fry them for 3-4 minutes. Make sure to flip them over after about 1-2 minutes; otherwise, they won’t brown evenly.
Once the egg rolls are crispy and done on all sides, remove them from the pan. Repeat the cooking process over and over until all the rolls have been fried.
You can place them on paper towels to drain off any excess oil. That’s it, you’re all done. Simply serve them and enjoy.
For a vegetarian meal, combine these crispy little snacks with our Spring salad and you’ll have an amazing lunch on your hands.
Egg Roll Recipe Tips:
For an extra crispy approach to this recipe, try using wonton wrappers instead of egg roll wrappers. Of course, it would change the final product into a spring roll, but I won’t tell anyone if you decide to make the substitution.
Unfortunately, these egg rolls will get soggy in your fridge. So, you could prep them up and then freeze the egg rolls, uncooked.
Then, simply fry the amount you need, anytime you have a desire for egg rolls. We haven’t tried this ourselves, however, I can’t think of reason why these rolls can’t be frozen. Give it a try and see for yourself.
To make your own sweet and sour sauce, combine orange juice, water, lemon or lime juice, and sugar (to taste) in a small saucepan. Heat the mixture to a boil, then stir in a cornstarch slurry.
It won’t look and taste exactly like the store bought stuff, but it works in a pinch.
Feel free to add some left-over grilled chicken or shredded pork to the filling. The addition of meat will make the egg roll a little more filling.
You can skip the frying method and bake them in the oven on 425 degrees F. for about 15-20 minutes.
But, keep an eye on them and flip the rolls half way through the process. They won’t be as crispy as frying, but it will cut down on the extra oil.
Join our Facebook group for more recipes from Berly’s Kitchen, our new site More Than Meat and Potatoes, and some of our blogger friends!
- 1 Tablespoon Vegetable Oil
- 16 Large Egg Roll Wraps, (or Wonton Wraps)
- 16 Ounces Tri-color Cole Slaw Mix, (1 pack)
- 1 Cup Mushrooms, (sliced)
- 1/2 Cup Matchstick Carrots
- 1/2 Cup Green Onions, (thinly sliced)
- 3 Tablespoons Soy Sauce
- 1 Teaspoon Ground Ginger, (or freshly grated)
- 2 Large Garlic Cloves, (minced)
- 1 Teaspoon Sea Salt
- 3 Tablespoons Water, (for sealing the wraps)
- Vegetable or Canola Oil, for Frying
- In a large skillet over low-medium heat, add 1 tablespoon of vegetable oil and saute the mushrooms until they are begin to soften (about 7-10 minutes). Then add slaw mix, carrots, green onions, soy sauce, garlic, ginger, and salt.
- Continue to cook until the slaw mix wilts down and reduces in size (about 5 minutes). It should still have some crunch but still be pliable. Remove from heat.
- Heat a large pan with cooking oil over medium-high heat. The pan should be deep enough for the oil to expand and not spill over. While it’s heating, assemble the egg rolls.
- Place an egg roll wrapper on a hard surface with one of the points facing toward you. Fill the wrapper with 2-3 tablespoons of filling. Don’t be tempted to overfill it. Dip your finger into the bowl of water and run it alongside all four sides of the wrapper, including the points. Start with the point closest to you. Pick it up, and fold it over the filling (it will face the opposite direction after it’s folded). Fold each side point into the middle, and roll the egg roll away from you to seal closed. Continue until all the egg roll wrappers and filling are used.
- After the egg rolls are assembled, use heat-safe tongs to carefully lower 3-4 of them into the pan of hot oil. Be careful not to crowd the pan, or the egg rolls won’t cook properly. Turn them over after 1-2 minutes if needed to ensure even cooking. When the egg rolls are brown and crispy on all sides, remove them from the pan and place them on a paper towel lined plate to drain. Repeat until all the egg rolls have been cooked.
- Serve immediately (after they cool for a few minutes) with sweet and sour sauce, soy sauce, or any other of your favorite sauces. The egg rolls do not reheat well, so it’s best to eat them warm.
The calories listed are an approximation based on the ingredients and a serving size of about 2-egg rolls. The calorie count does not include the dipping sauce seen in the photos. Actual calories will vary. The homemade egg rolls can be stored in our fridge in a sealed container for up to 3-days.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 2 Egg Rolls
Amount Per Serving: Calories: 288Total Fat: 1gSaturated Fat: 1gUnsaturated Fat: 0gSodium: 696mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 2g