homemade egg rolls

These homemade egg rolls are filled with pork and vegetables, all wrapped up and fried to crispy perfection. The perfect make-ahead appetizer for any event!

Homemade Egg Rolls

vegetable oil

pork

salt and pepper

garlic

ginger

coleslaw mix

green onions

soy sauce

sesame oil

egg roll wrappers

egg beaten

Heat the 2 teaspoons of vegetable oil in a large pan over medium high heat. Add the ground pork and season with salt and pepper.

Cook, breaking up the pork with a spatula, until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds.

Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes.&nbsp;

Stir in the soy sauce and sesame oil, then remove from heat.

Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go.&nbsp;

Pour 2-3 inches of oil into a deep pot.

Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.

Drain on paper towels, then serve with dipping sauce of your choice.

Switch things up for dessert with these Blueberry Cheesecake Egg Rolls from Delish.com!

Blueberry Cheesecake Egg Rolls

blueberries

lemon

sugar

(8-oz.) blocks cream cheese,

c. sugar

sour cream

pure vanilla extract

kosher salt

Vegetable oil,

Powdered sugar,

Berries! Strawberries, blueberries, blackberries... the list goes on.

Stone fruits like peaches and plums are my jam.

These were delicious!! I made them in the Air Fryer.
I also used frozen blueberries. Definitely will make these again.

Been making these cheesecake egg rolls since I was a kid.  I make them with cherries.   My daughter calls them Newfie Beignets.  They are great

im 16 and I made these for my family of 5 and they LOVED them!!! They didn’t even make it through the night!!

Super yummy! Big hit with the whole family!!

https://streaming.hearstdigitalstudios.com/23ffaee0-e02f-4cc6-8735-9aa836ca4172/video_rover_16x9_1080p_hd_1538685257_44696.mp4

We Can't Stop Eating These Blueberry Cheesecake Egg Rolls

Crispy on the outside and stuffed with a tasty mix of ground chicken and slaw that&rsquo;s been seasoned with McCormick&reg; All Purpose Himalayan Pink Salt with Black Pepper &amp; Garlic Seasoning and a touch of Ground Ginger, these homemade air fryer egg rolls are the real deal.

Air Fryer Chicken Egg Rolls

tbsp oil

chicken

(14 to 16 ounces) coleslaw mix

onions

tbsps less sodium soy sauce

tsps all purpose seasoning black pepper garlic pink sea salt

tsps ginger ground

sweet red chili sauce

step 1

Heat oil in large skillet on medium-high heat. Add ground chicken; cook and stir 3 minutes or until no longer pink. Add coleslaw mix and green onions; cook and stir 3 minutes or until cabbage is wilted. Add soy sauce, Seasoning and ginger; cook and stir 2 minutes. Place mixture in colander or strainer, pressing to drain excess liquid from mixture.  

step 2

Place eggroll wrappers on work surface with points facing up and down, like a diamond. Place 1/4 cup of the chicken mixture in center of egg roll wrapper. Brush top edge of the wrapper with water. Fold bottom edge of wrapper over filling, then fold in both sides of wrapper. Roll tightly from bottom to top, pressing top edge down to seal egg roll.  Repeat with remaining ingredients. 

step 3

Spray air fryer basket with no stick cooking spray. Preheat air fryer on 400°F for 3 minutes.  Place egg rolls in single layer in basket; do not overcrowd. Spray egg rolls with no stick cooking spray. Air fry 5 minutes. Turn egg rolls and spray with no stick cooking spray. Fry 5 minutes longer or until egg rolls are lightly browned and heated through. Repeat with remaining egg rolls. Serve egg rolls with Sweet Red Chili Sauce for dipping. 

step 4

Test Kitchen Tip:•Substitute ground pork or turkey in place of ground chicken. •Air Fryer cooking temperatures vary; adjust temperature and time as needed.  

If you have tried to make fried spring rolls (sometimes called egg rolls) with rice paper wrapper and never had much luck, this is the recipe for you. Perfectly fried spring rolls with traditional ground pork, vermicelli noodles, and minced woodear mushroom, these fried spring rolls are a guaranteed crowd-pleaser. And they are made with rice paper! Just like in Vietnam!

Crispy Fried Spring Rolls with Rice Paper Wrapper (Cha Gio)

lb pork

½ oz dried wood ear mushrooms

oz dried bean thread vermicelli/cellophane noodles

green onion (slice thinly)

shallot

black pepper

sea salt

oyster sauce

mushroom or chicken bouillon powder (optional)

netted rice paper wrapper

Vegetable oil

Homemade Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham) or a store-bought sweet chili sauce

Crispy Fried Vietnamese Spring Rolls

Perfectly fried spring rolls that are a guaranteed crowd-pleaser. And they are made with rice paper that actually fry up crispy! This recipe makes 30 fried spring rolls.

Crispy Fried Spring Roll with Rice Paper Wrapper (Cha Gio)

Rehydrate mushrooms and noodles

In a medium bowl, rehydrate dried wood ear mushroom and dried vermicelli noodles in warm water for 15 minutes. Remove from water and rinse. Mince finely and set aside.

Combine ingredients

In a medium-size bowl, mix together ground pork, minced wood ear mushroom, minced vermicelli noodles, green onion, shallot, sugar, black pepper, sesame oil, salt, oyster sauce, and mushroom bouillon powder. Set aside.

Prepare the Filling

Wet the rice paper

Quickly submerge a netted rice paper in a shallow water bowl so that top and bottom are wet then immediately transfer to a large plate or clean flat surface.

Add filling

Add 2 tablespoons of filling towards the bottom end of the rice paper.

Roll and seal

Roll the rice paper up to cover the filling until you reach the middle. Tuck in both sides. Continue to roll up to seal.

Wrapping

Heat oil

In a wok or tall skillet, heat vegetable oil to 325°F or when a small piece of rice paper wrapper dropped in oil starts to sizzle gently. Oil can be warmer than needed, as you can always increase the temperature without ruining the spring roll. Oil too hot will produce a burnt crust and an uncooked interior. Not good.

Fry in batches

Once you get the right temperature, fry in small batches for 4-5 minutes or until spring rolls are golden brown. Transfer spring rolls onto a wire rack or a paper-towel-lined plate to absorb excess oil.

Frying

Sauce

It&#8217;s best to accompany the fried spring rolls immediately after frying for the crispy crust. Serve with a traditional homemade Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham) or you can get your favorite sweet chili sauce from the store.

Serve

Serve these spring rolls on their own or, my favorite, with a platter of fresh leafy lettuce for wrapping and pickled daikon and carrots (Do Chua). You can also serve them as a component of a noodle dish (Bun Thit Nuong).

Serving

https://www.youtube.com/watch?v=Aw--SuMA-1I

Crispy Fried Spring Rolls With Rice Paper Wrapper

Makes about 30 

INGREDIENTS

1 lb ground pork
½ oz dried wood ear mushrooms
2 oz dried bean thread vermicelli/cellophane noodles
2 green onions (slice thinly)
1 large shallot (peel and dice finely)
1 teaspoon granulated sugar
¼ teaspoon ground black pepper
2 teaspoons sesame oil
1 teaspoon sea salt
2 tablespoons oyster sauce
1 teaspoon mushroom bouillon powder (optional)
1 package netted rice paper wrapper (typically found next to egg roll and spring roll pastry wrapper in the freezer aisle)
Vegetable oil for frying

INSTRUCTIONS

In a medium bowl, rehydrate dried wood ear mushroom and dried vermicelli noodles in warm water for 15 minutes. Remove from water and rinse. Mince finely and set aside.

In a medium-size bowl, mix together ground pork, minced wood ear mushroom, minced vermicelli noodles, green onions, yellow onion, sugar, black pepper, sesame oil, salt, and oyster sauce. Set aside.

Quickly submerge a netted rice paper in a shallow water bowl so that the top and bottom are wet then immediately transfer to a large plate.

Add 2 tablespoons of filling towards the bottom end of the rice paper. Start from the bottom, roll the rice paper up to cover the filling until you reach the middle. Tuck in both sides. Roll up to seal.

In a wok or tall skillet, heat vegetable oil until a small piece of rice paper wrapper dropped in oil starts to sizzle gently. Fry in small batches for 4-5 minutes or until spring rolls are golden brown. Serve with your favorite dipping sauce.

All recipes on the blog at https://www.vickypham.com/

#springrolls #crispy #eggrolls #vietnamesefood #asianfood #yummy #recipe

A popular appetizer made with marinated pork, onions, mushrooms, and noodles, wrapped in rice paper and fried until crispy. This version is more veggie-focused, featuring plenty of carrots and cabbage.

Carrot and Cabbage Egg Rolls (Chả Giò Chiên Cà Rốt Bắp Cải)

mushrooms

oz dried bean thread vermicelli/cellophane noodles (~1 cup, rehydrate

onion

white sugar

salt

chicken bouillon powder

carrot

cabbage (thinly shred)

Menlo All Purpose Wrappers

egg egg

Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham)

Make the pork mixture

In a large bowl, combine ground pork, mushroom, bean thread noodles, green onions and yellow onion. Marinate mixture with sugar, black pepper, sesame oil, salt, oyster sauce and chicken bouillon powder. Set aside.

Blanch the vegetables

In a large skillet, bring 1/2 cup water to a boil. Add and cook for 30 seconds to 1 minute. Add cabbage and toss around until cabbage is limp and moisture has all evaporated. Drain excess water (if any) by pouring the carrot and cabbage through a colander. Add to the ground pork mixture.

Thaw out the egg roll wrappers if frozen. Separate into individual sheets by pulling them apart slowly. Lay the wrapper in a diamond shape in front of you. Fold the bottom corner of the wrapper up to the center of the wrapper. Add about 1/3 cup filling on the folded corner. Fold the two sides over then roll upward, neatly tucking everything in. Dab top corner with the beaten egg to seal.

Deep fry

In a wok or tall skillet, heat vegetable oil to 325°F. Fry in small batches for around 5 minutes until egg rolls are golden brown. Transfer to a wire rack to drain off excess oil.

You can enjoy the eggrolls by themselves or wrapped with lettuce and assorted Vietnamese herbs. Serve with Vietnamese fish sauce dipping sauce (Nuoc Mam Cham). Leftover uncooked egg rolls can be frozen and deep-fried straight from the freezer. Frozen egg rolls take about 10 minutes to cook.

https://www.youtube.com/watch?v=ZSJKTmM2vnc

#VietnameseFood #VietnameseCuisine #EggRolls

Vietnamese Egg Rolls are marinated ground pork rolled in wheat wrappers and deep-fried. It can be eaten as a main dish with a sweet and spicy dipping sauce (Nuoc Mam Cham) or as a component to a main dish like Vietnamese Grilled Pork with Vermicelli Noodles (Bun Thit Nuong). 

This recipe is more vegetable-based with lots of carrot and cabbage, along with a small amount of ground pork, minced wood ear mushroom, onions,  and thin cellophane noodles.

Carrot & Cabbage Egg Rolls (Cha Gio Carot Bap Cai)

Makes 40 egg rolls

INGREDIENTS

1 lb ground pork
1 cup dried wood ear mushrooms (rehydrate in water for 30 minutes or until soften then finely mince)
4 oz dried bean thread vermicelli/cellophane noodles (approximately 1 cup, rehydrate in water for 30 minutes or until soften then finely mince)
2 green onions (trim off ends and slice thinly)
1 small yellow onion (peel and finely dice)
1 teaspoon granulated white sugar
1/4 teaspoon black pepper
2 teaspoons sesame oil
1 teaspoon salt
3 tablespoons oyster sauce
1 teaspoon chicken bouillon powder
2 tablespoons vegetable oil
1 large carrot (peel and thinly shred)
1 small cabbage (thinly shred)
Menlo All-Purpose Wrappers or TYJ Spring Roll Pastry Wrappers
1 beaten egg yolk (to seal egg rolls)

Other Ingredients

Vegetable oil for frying
Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham)

INSTRUCTIONS

In a large bowl, combine ground pork, mushroom, bean thread noodles, green onions and yellow onion. Marinate mixture with sugar, black pepper, sesame oil, salt, oyster sauce and chicken bouillon powder. Set aside.

In a large skillet, heat up a small amount of water. Blanch carrots and cabbage until limp. Drain and add to the ground pork mixture.

Thaw out the egg roll wrappers if frozen. Separate into individual sheets by pulling them apart slowly. 

Lay the wrapper in a diamond shape in front of you. Fold the bottom corner of the wrapper up, to the center of the wrapper. Add about 1/3 cup filling on the folded corner. Fold the two sides over then roll upward, neatly tucking everything in. Dab top corner with the beaten egg to seal.

In a wok or tall skillet, heat vegetable oil to 325°F. Fry in small batches for around 5 minutes until egg rolls are golden brown. Transfer to a wire rack to drain off excess oil.

Serve immediately with Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham). 

You can eat the egg rolls by themselves or wrapped with lettuce and assorted Vietnamese herbs such as sorrel (rau chua), fish mint (diep ca), Vietnamese coriander (rau ram), and perilla (tia to). 

Leftover egg rolls can be frozen and deep-fried straight from the freezer. Frozen egg rolls take about 10 minutes to fry.

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Carrot & Cabbage Egg Rolls (Chả Giò Chiên Cà Rốt Bắp Cải)

Looking for a go-to egg roll recipe? This easy Egg Roll Recipe is simple and will rival the egg rolls from your local take out restaurant.

Egg Roll Recipe

garlic powder

vegetable oil (for frying)

all-purpose flour

water

Cook Pork

In a medium skillet over medium heat, cook the pork, breaking it up as it cooks. When it is halfway cooked, sprinkle the ground ginger and garlic powder over the pork and stir to coat the meat evenly. Continue to cook until the pork is no longer pink. Set aside.

Heat

In another large heavy pot, heat oil to 375ºF or medium high heat.

Combine

While the oil is heating, combine the flour and water in a bowl until they form a paste. In a separate bowl, combine the coleslaw mix and reserved pork mixture. Mix it all together.

Assemble

Lay out one egg roll skin with a corner pointed toward you. Place about 1/4 to 1/3 cup of the pork mixture on the egg roll paper and fold the corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.

Place the egg rolls into the heated oil and fry, turning occasionally, until golden brown. Remove from the oil and drain on paper towels or a rack.

Honestly,there wasn't much flavor. I feel like I should have added some more spices besides the garlic and ginger. Maybe even hoisin or Chinese 5 spice. I used super spicy dipping sauce, and that helped.

I recently tried homemade egg rolls following this recipe, and they turned out amazingly delicious! The crispy exterior was perfection, giving way to a flavorful and well-seasoned filling. The combination of veggies and meat was just right.

Yes, I cook 3-4 dozen at a time and precook them entirely. Then i dry them thoroughly, let them cool down and then pack them 4x per pack wrapped in butcher paper, and then put each dozen in a ziplock bag and suck out the air. The more air you get out the longer they last. I tend to eat them quickly, but ive had  them easily last 6 months.

I loved how easy this was to make and they tasted so yummy. I will make these alot more often. Thank you for sharing this recipe 😀❤️

very easy i used chinese sausage and no other spices the sausage has alot of flavor by itself

Great recipe!  We will never eat 12 egg rolls at one time though.  Can the extra egg rolls be frozen?  If so, do I freeze before or after cooking?  Thanks!

Make your own homemade appetizers with these Homemade Egg Rolls.

Homemade Egg Rolls Recipe

chicken broth

tbsp sriracha (optional)

tbsp honey

tbsp rice wine vinegar

tbsp vegetable oil (divided)

red bell pepper (diced)

garlic (minced)

cabbage

tbsp sesame oil

In a medium-sized bowl, combine chicken broth, soy sauce, sriracha, honey, and rice wine vinegar. Set aside.

Brown ground pork over medium heat until cooked through.

Meanwhile, warm 2 tbsp canola oil over medium heat. Add peppers and onion and sauté for 3 - 5 minutes, until translucent.

Add ginger and garlic, and continue to sauté for another 30 seconds.

Add cabbage, carrot, cooked pork and reserved chicken broth blend and stir. Continue to cook for another 5 minutes.

Add sesame oil, and simmer for 10-15 minutes.

To roll the egg rolls, lay an egg roll wrapper on a plate or cutting board, and add 2 tbsp of filling mixture to the center of the wrapper.

Roll up each egg roll and fry until rolls are brown and crispy.

Made a double batch today. And they turned out great! Thank you for the recipe. It will be enjoyed over and over in this home.

These easy chicken egg rolls have a simply delicious ground chicken filling, and a beautiful crunchy bite! Deep fry, bake, or Air fry.

Chicken Egg Rolls Recipe

fresh ginger (grated; or ginger paste)

five-spice powder

carrots (*)

green onions (thinly sliced)

sesame oil (**)

vegetable oil (for frying***)

egg roll wrappers (****)

Cook

In a large skillet or wok set over medium heat, add the ground chicken, garlic, and ginger. Season with salt, pepper, and five spice powder and cook, stirring, until the chicken is fully cooked and no longer pink.

Stir

Add in the shredded coleslaw mix, carrots, green onions, and sesame oil. Stir to combine and cook for 4-5 minutes until the water has evaporated and the mixture is warmed through and softened. Remove the skillet from the heat and allow it to cool slightly.

In a large, deep skillet or Dutch oven, add 2-3 inches of oil. Heat oil over medium-low heat until it reaches 375°F. You can also preheat a deep fryer if you prefer.

Fill

While the oil is heating, make the eggrolls. Lay one egg roll wrapper on a flat surface so it looks like a diamond, with one corner facing you. Place ¼ cup of the chicken mixture in the center. Fold the bottom corner up and over the filling. Brush the remaining inside edges with the beaten egg.

Wrap

Fold the two side corners over the center like wrapping a present, then continue to roll tightly until it’s sealed and filling is enclosed. Repeat with remaining wrappers and filling.

Fry the egg rolls in batches of 3-4 in the hot oil for 2-3 minutes, or until golden brown. Allow the oil to return to 375°F between batches. Use tongs to transfer them to a paper towel-lined plate to drain before serving with your favorite dipping sauces.

https://content.jwplatform.com/videos/sLNIaIVE.mp4

Making these super crispy and flavorful homemade chicken egg rolls is so easy, I always cook up a batch when I need a fun appetizer! I make my filling with garlic-ginger ground chicken, coleslaw mix, and shredded carrots, fold it up in egg roll wrappers, then quickly fry them to get a beautifully golden, crunchy texture. Every bite of these is phenomenal, especially with a side of sweet chili sauce or sweet and sour for dipping!

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