Name: Egg Rolls
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 12 egg roll wrappers; 2 cups shredded cabbage; 1 cup carrots, julienned or shredded; 3 green onions, chopped; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 2 tablespoons soy sauce; 1 teaspoon sesame oil; Vegetable oil, for frying

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Egg rolls are one of my favorite crispy appetizers. I like how the golden, crunchy wrapper holds a savory filling of vegetables that taste fresh and comforting. They are fun to make at home, and the result is always much crispier and tastier than ordering takeout. I usually prepare them when I want something satisfying that also works well as a party snack or light meal. Egg Rolls

Why You’ll Love This Recipe

I enjoy this recipe because it is versatile, flavorful, and simple to put together. I can use whatever vegetables I have on hand, and the combination of cabbage, carrots, and seasonings gives a delicious balance of crunch and flavor. I love how the outside is golden and crispy while the inside stays tender and savory. Making them at home also allows me to adjust the seasonings to my liking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Egg roll wrappers
Shredded cabbage
Carrots, julienned or shredded
Green onions, chopped
Garlic, minced
Fresh ginger, grated
Soy sauce
Sesame oil
Cooking oil for frying

Directions

I start by heating a little oil in a pan and cooking garlic and ginger until fragrant.
I add the shredded cabbage, carrots, and green onions.
I season with soy sauce and sesame oil, then cook until the vegetables are tender but still slightly crisp.
I let the mixture cool before filling the wrappers.
To wrap, I place a spoonful of filling on the bottom corner of the wrapper, fold the sides in, and roll it up tightly, sealing the edge with a dab of water.
I heat oil in a skillet and fry the rolls in batches until golden and crispy.
I drain them on paper towels and serve them hot with dipping sauce.

Servings and timing

This recipe makes about 12 egg rolls. I usually prepare them in 20–25 minutes and fry them in 10 minutes, so the whole recipe takes about 35 minutes from start to finish.

Variations

Sometimes I like to add mushrooms for a deeper flavor or bell peppers for extra sweetness. I can also bake or air fry the egg rolls if I want them lighter and with less oil.

storage/reheating

I store leftover egg rolls in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the oven or air fryer to keep them crispy. I avoid microwaving them because that makes them soft. If I want to keep them longer, I freeze uncooked rolls and fry or bake them directly from frozen.

FAQs

Can I bake egg rolls instead of frying?

Yes, I can bake them at 400°F for about 20 minutes, flipping halfway, though they won’t be quite as crispy as fried ones.

What dipping sauces go well with egg rolls?

I like dipping them in sweet chili sauce, soy sauce, or even a homemade garlic-sesame dipping sauce.

Can I make egg rolls ahead of time?

Yes, I often assemble them in advance, keep them covered in the fridge, and fry them right before serving.

Can I freeze egg rolls?

Yes, I freeze them uncooked in a single layer, then transfer them to a bag. When I want them, I fry or bake them straight from frozen.

How do I keep the wrappers from tearing?

I make sure not to overfill them and keep a small bowl of water nearby to seal the edges. Rolling them tightly but gently helps prevent tearing.

Conclusion

Egg rolls are one of my favorite snacks to prepare because they’re crunchy, savory, and satisfying. I like that they are easy to customize with different vegetables and seasonings. Whenever I make them, they disappear quickly, making them a perfect treat for family meals or gatherings.