Egg rolls are one of my favorite deep-fried appetizers and are extremely popular in Chinese restaurants as well! I’m sure we’ve all ordered our fair share of egg rolls in the past, but I prefer to make these fried little cylinders in the comfort of my own home! This takeout classic is made with a mouth watering filling of savory pork, fresh garlic, aromatic ginger, shredded cabbage and a few other staple Asian ingredients, all rolled inside a thickly-wrapped skin, then fried in hot oil. They are the perfect option to serve as an appetizer, at a party or gathering, or even at your next takeout fake-out night! As a bonus, I’ve included freezing instructions so you can make these babies way in advance!
What is an egg roll?
There are many theories floating around about why egg rolls are called egg rolls. One theory is that egg is used in the batter for the wrappers, which is very true. Another theory is that you brush egg on to the wrapper to seal it, which is true as well. One last theory I’ve heard, is because the egg roll has an outer shell with all the good stuff in the middle, just like an egg – I guess I’ll buy that theory too. They really named these rolls appropriately huh?
Ingredients
Pork – Ground pork. Ginger – Fresh ginger, minced or grated. Garlic – Minced. Salt & Pepper – To taste Chinese 5 Spice – This Asian seasoning is a mixture of star anise, cloves, Chinese cinnamon, Sichuan (Szechuan) peppercorns, and fennel seeds. If you can’t find this specific seasoning, you can substitute a combination of cayenne pepper, cinnamon, and ground cloves for a similar flavor. Coleslaw Mix – Use your favorite! Soy Sauce – I opt for low sodium to control to salt level. Sesame Oil – Regular or toasted sesame oil will work! Egg Roll Wrappers – You can find these at your local grocery store! Egg – Beaten. Vegetable Oil – For frying! Substitute canola oil, avocado oil, safflower oil, sunflower oil, peanut oil or grapeseed oil.
How to make homemade egg rolls
Can I bake these?
You can! I chose to fry them, but I’ve baked them before and they are just as good!
How to bake
Some tips and tricks
Here are some tips and tricks to achieve the best egg rolls out there! Regardless of if you’re a newbie or a seasoned vet in the kitchen, these tips are helpful!
Additions
You can fill these babies with any ingredients of your choosing! Mix up the protein, add some spice. I kept mine classic and super simple, but feel free to go all out! Just make sure you don’t get too crazy and overfill your rolls, because they WILL tear or explode.
How to serve
Serve these delicious bites with your favorite dipping sauce! Some great options:
Sweet and Sour Sauce Soy Sauce Rice Vinegar Peanut Sauce Plum Sauce Oyster Sauce Sweet Chili Duck Sauce Hoisin Sauce
Storing leftovers
Leftovers will keep for 2-3 days stored in the fridge in an airtight container.
Keeping ’em crispy!
To keep your rolls crisp, drain as much oil as you can from them! Store them in an airtight container on a paper towel to help soak up any excess oil that could potentially make them soggy. Note: Do not put them in the refrigerator before they are completely cooled, because the condensation will make them soggy!
Freezing
If you want to make these in advance, they are an excellent option for a make ahead appetizer! Follow the steps up until frying, then wrap them in aluminum foil and seal in a plastic bag in the freezer – this will keep them moist! Thaw uncooked egg rolls in the bag in the refrigerator before deep-frying. If you’ve already fried your egg rolls, wait until they have cooled before freezing! Store the wrapped egg rolls in a resealable bag in the freezer for up to 4 months.
Reheating
Reheat cooked egg rolls in the oven until heated through or by giving them a quick deep-fry again.
Did you like this recipe? Try these!
Spicy Baked Mexican Chicken Egg Rolls Chicken Fajita Taquitos Crispy Fried Zucchini Nutella and Strawberry Wontons Cheesy Chicken Fritters Egg Roll Soup Toasted Ravioli Fried Pickles Egg Roll in a Bowl
