These CRISPY EGG ROLLS are better than your Chinese takeout. Learn how to make these delicious egg rolls at home with easy step-by-step guide and recipe video!
Growing up in an Asian American household, egg rolls were always a special treat that brought the whole family together. I remember standing on a little stool next to my mom, watching her meticulously wrap these golden egg rolls. I love hearing the sizzling sound of egg rolls hitting the hot oil and that crunchy sound when you take the first bite. In my family, these egg rolls are the perfect snacks and appetizers!
Looking for more appetizers? Check out SESAME BALLS RECIPE, CRISPY RICE PAPER DUMPLINGS, TAIWANESE POPCORN CHICKEN, and JALAPENO POPPER WONTON CUPS.
Egg rolls are often served during Lunar New Year celebrations because they symbolize prosperity and wealth. Their cylindrical shape and golden-brown color remind us of gold bars (元寶), making them the perfect lucky food to welcome abundance in the new year. I remember my mother telling me that the more egg rolls you eat during the festivities, the more gold you'll receive! In this blog post, I will show you how to make my family's homemade egg rolls with a step-by-step guide.
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What Kind of Egg Roll Wrapper Should I Use
I prefer the brand "Spring Home," which you can find in the frozen section of most Asian grocery stores. I also found them on Amazon.
Ingredients
- Egg Roll Wrapper
- Ground Chicken
- Garlic
- Cabbage
- Carrot
- Onion
- Wood Ear Mushroom
- Light Soy Sauce
- Garlic Powder
- Salt,
- White Pepper
- Chicken Bouillon Powder
- Sugar
- Egg
- Neutral oil for frying
See recipe card for quantities.
How to Wrap Egg Rolls
Step 1: Fold the bottom corner toward the center.
Step 2: Add 2 tablespoons of filling near the bottom corner
Step 3: Fold in side corners
Step 4: Roll tightly, sealing the top corner with egg wash.
Instructions
Step 1: Heat 1 tablespoon of oil over medium-high heat, and add garlic and ground chicken.
Step 2: Stir-fry chicken until brown. Transfer to a plate, and set aside.
Step 3: In the same pan, add 2 tablespoon of cooking oil. Add onion and green cabbage. Stir-fry for 2-3 minutes.
Step 4: Add carrot and mushroom, continue cooking until just softened.
Step 5: Transfer the cooked chicken back to the pan and add sauce and seasonings.
Step 6: Mix everything together until well combined. Turn off heat and cool filling completely before wrapping.
Step 7: Heat neutral oil to 350°F and add egg rolls in batches.
Step 8: Fry one side for 3-4 minutes, flip, then fry the other sides for another 3-4 minutes, until golden brown.
Serve
Serve these crispy egg rolls with sweet chili sauce or my homemade dipping sauce.
Hint: Practice makes perfect when it comes to wrapping egg rolls. Don't get discouraged if your first few aren't picture-perfect - they'll still taste amazing!
Recipe Video
Substitutions
- Ground Chicken - you can also use ground pork, beef, turkey, or shrimp.
- Veggie Options - bean sprouts, green onions, napa cabbage, shiitake mushroom, bamboo shoots are great options for vegetables.
- Vegetarian: you can omit the meat and add tofu or more vegetables for vegetarian options. It will be just as delicious!
Equipment
- Large wok or pot for frying
- Large mixing bowl
- Strainer
Storage and Reheat Instructions
It is best to enjoy crispy egg rolls immediately. However, you can store the leftover egg rolls in an air tight container in the refrigerator for up to 3 days. You can also freeze them in a Ziploc bags or in an airtight container.
To reheat, place the egg rolls in an air fryer and cook at 375°F for 8-10 minutes until it is heated through and crispy. You can also reheat in the oven at 375°F for 10 minutes until crispy.
Pro Tips
- Keep wrapped egg rolls and unused wrapper covered with a damp cloth to prevent drying.
- Don't overstuff the wrapper- it will lead to bursting during frying!
- Avoid excess water or moisture in the filling - make sure to cool down the filling and get rid of as much liquid as possible before placing it on the wrappers.
- Test oil temperature with a small piece of wrapper or an wooden spoon - it should bubble gently when ready.
Related
Looking for other recipes like this? Try these:
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
Recipe
PrintCrispy Homemade Chinese Egg Rolls
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 25-30 egg rolls 1x
Description
These CRISPY EGG ROLLS are better than your Chinese takeout. Learn how to make these delicious egg rolls at home with easy step-by-step guide and recipe video!
Ingredients
- Egg roll wrappers
- 1 lb ground chicken
- 4 clove garlic, minced
- 3 cups green cabbage, shredded
- 1 carrot, peeled and julienned
- ¼ onion, thinly sliced
- 1 cup wood ear mushroom, rehydrated and chopped
- 2 tbsp light soy sauce
- 1 tsp garlic powder
- 1 tsp chicken bouillon powder
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp sugar
- Neutral oil for frying
Egg Wash
- 1 egg
- 1 tbsp water
Instructions
- In a wok or large cooking pan, heat 1 tablespoon of oil over medium-high heat. Add garlic and ground chicken and stir-fry until brown. Transfer cooked garlic and chicken to a plate and set aside.
- In the same pan, add 2 tablespoon of cooking oil. Add onion and green cabbage and stir-fry for 2-3 minutes. Then add carrot and mushroom, continue cooking until just softened.
- Throw the cooked chicken back to the pan, then add soy sauce, garlic powder, chicken bouillon powder, salt, white pepper, and sugar. Mix everything together until well combined. Turn off heat and cool filling completely before wrapping. Make sure to get rid of any excess liquid before wrapping.
- To wrap the egg rolls, first fold the bottom corner toward the center. Add 2 tablespoons of filling near the bottom corner. Fold in side corners. Roll tightly like a burrito, and seal the top corner with egg wash (mix 1 egg with 1 tablespoon of water). See above post for step-by-step photos. Continue assembling with the remaining filling.
- In a pot, heat neutral oil to 350°F. Carefully add egg rolls in batches, frying them for about 3-4 minutes. Flip them over and fry the other side for 3-4 minutes, until golden brown and crispy.
- Transfer the egg rolls to a plate lined with paper towel. Repeat with the second batch.
- Serve crispy egg rolls immediately with sweet chili sauce or my homemade dipping sauce.
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