Egg rolls are one of my absolute favorite appetizers to order when we get Chinese takeout. But I always felt like making them at home was this big, complicated project.

Turns out, it’s way easier than I thought! And honestly, they taste even better than takeout. This recipe is perfect for a weekend cooking project, a fun appetizer for a party, or even a unique side dish for dinner.

These crispy, savory snacks are surprisingly simple to make, and I’m excited to show you how!

Recipe Overview: Homemade Chinese Egg Rolls

These egg rolls are all about that satisfying crunch and flavorful filling. Imagine a crispy, golden-brown wrapper giving way to a delicious mix of seasoned vegetables and ground chicken.

They’re perfect for dipping in your favorite sauces, like sweet and sour, duck sauce, or even a little hot mustard.

I love serving these as an appetizer before a main course of stir-fry or noodles. They’re also great as part of a game-day snack spread, or even just a fun weekend treat.

Seriously, once you taste these homemade egg rolls, you might never order takeout again!

Detailed Ingredients for Chinese Egg Rolls

Here’s everything you’ll need to make these delicious egg rolls. I’ve added some notes to help you pick the best ingredients:

Egg Roll Wrappers: About 20 wrappers. You can usually find these in the refrigerated section of your grocery store, near the tofu and wonton wrappers.
Ground Chicken: 1 pound. You can also use ground turkey or ground beef.
Cabbage: 1 small head, shredded. I like using green cabbage, but Napa cabbage works great too.
Carrots: 2 medium, shredded.
Celery: 2 stalks, thinly sliced.
Green Onions: 1/2 cup, chopped.
Garlic: 2 cloves, minced.
Ginger: 1 tablespoon, minced. Fresh ginger is best, but you can use 1 teaspoon of ground ginger in a pinch.
Soy Sauce: 3 tablespoons. I like using low-sodium soy sauce.
Oyster Sauce: 1 tablespoon (optional, but adds great flavor!). If you don’t have it, you can add an extra teaspoon of soy sauce.
Sesame Oil: 1 teaspoon. This adds a nice, nutty flavor.
Salt: 1/2 teaspoon.
Black Pepper: 1/4 teaspoon.
Vegetable Oil: For frying. You’ll need enough to fill your pot or deep fryer to about 2 inches.
Optional add in: 1 cup of bean sprouts.

Substitution Notes: Feel free to get creative with the vegetables! You could add mushrooms, water chestnuts, or even some shredded zucchini. Just make sure the total amount of vegetables stays about the same.

Step-by-Step Instructions: Making the Perfect Chinese Egg Rolls

Let’s get cooking! Follow these steps, and you’ll have perfectly crispy egg rolls in no time.

Prepare the Filling: In a large skillet or wok, heat a tablespoon of vegetable oil over medium-high heat. Add the ground chicken and cook until browned, breaking it up with a spoon. Drain off any excess grease.
Add the Vegetables: Add the shredded cabbage, carrots, celery, and green onions to the skillet. Cook for about 5-7 minutes, until the vegetables are tender-crisp. You want them to still have a little bit of crunch.
Season the Filling: Stir in the minced garlic, ginger, soy sauce, oyster sauce (if using), sesame oil, salt, and pepper. Cook for another minute, until everything is well combined and fragrant. Remove from heat and let the filling cool slightly. This is important because a hot filling can make the wrappers soggy.
Wrap the Egg Rolls: Place an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond). Spoon about 2-3 tablespoons of the filling onto the center of the wrapper.
Fold the Wrapper: Fold the bottom corner up over the filling. Then, fold in the two side corners, like you’re making an envelope.
Roll it Up: Tightly roll the wrapper up from the bottom, tucking in the sides as you go. Before you seal it completely, lightly moisten the top corner with a little water or a beaten egg (this helps it stick). Finish rolling it up tightly.
Fry the Egg Rolls: Heat about 2 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of egg roll wrapper into it. If it sizzles and turns golden brown in about 30 seconds, the oil is ready.
Cook Until Golden Brown: Carefully place a few egg rolls into the hot oil, making sure not to overcrowd the pot. Fry for about 2-3 minutes per side, until golden brown and crispy.
Drain and Serve: Remove the egg rolls from the oil and place them on a plate lined with paper towels to drain. Serve hot with your favorite dipping sauces.

Variations & Tips for the Best Egg Rolls

Vegetarian Egg Rolls: Skip the ground chicken and add more vegetables, like mushrooms or shredded tofu.
Baked Egg Rolls: For a healthier option, you can bake the egg rolls instead of frying them. Preheat your oven to 400°F (200°C). Place the egg rolls on a baking sheet lined with parchment paper and brush them with a little oil. Bake for about 20-25 minutes, flipping halfway through, until golden brown and crispy.
Make-Ahead: You can assemble the egg rolls ahead of time and store them in the refrigerator for up to 24 hours before frying. You can also freeze the uncooked egg rolls for longer storage. Just place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag. Fry them directly from frozen, adding a few extra minutes to the cooking time.
Storage: Leftover cooked egg rolls can be stored in the refrigerator for up to 3 days.
Reheating: Reheat leftover egg rolls in the oven or an air fryer to restore their crispiness. Avoid microwaving them, as they can become soggy.
Add different sauces for dipping for your guest.

Key Details

Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Servings: 20 egg rolls
Equipment you’ll need: Large skillet or wok, large pot or deep fryer, tongs, paper towels.

Homemade Chinese Egg Rolls

Crispy and savory homemade Chinese egg rolls filled with seasoned vegetables and ground chicken, perfect as an appetizer or side dish.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 50

Course Appetizer

Cuisine Chinese

Servings 4 servings

Calories 350 kcal

Ingredients

Egg Roll Wrappers: About 20 wrappers
Ground Chicken: 1 pound
Cabbage: 1 small head shredded
Carrots: 2 medium shredded
Celery: 2 stalks thinly sliced
Green Onions: 1/2 cup chopped
Garlic: 2 cloves minced
Ginger: 1 tablespoon minced
Soy Sauce: 3 tablespoons
Oyster Sauce: 1 tablespoon optional
Sesame Oil: 1 teaspoon
Salt: 1/2 teaspoon
Black Pepper: 1/4 teaspoon
Vegetable Oil: For frying
Optional add in: 1 cup of bean sprouts

Instructions

Prepare the Filling: In a large skillet or wok, heat a tablespoon of vegetable oil over medium-high heat. Add the ground chicken and cook until browned, breaking it up with a spoon. Drain off any excess grease.
Add the Vegetables: Add the shredded cabbage, carrots, celery, and green onions to the skillet. Cook for about 5-7 minutes, until the vegetables are tender-crisp.
Season the Filling: Stir in the minced garlic, ginger, soy sauce, oyster sauce (if using), sesame oil, salt, and pepper. Cook for another minute, until everything is well combined and fragrant. Remove from heat and let the filling cool slightly.
Wrap the Egg Rolls: Place an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond). Spoon about 2-3 tablespoons of the filling onto the center of the wrapper.
Fold the Wrapper: Fold the bottom corner up over the filling. Then, fold in the two side corners, like you're making an envelope.
Roll it Up: Tightly roll the wrapper up from the bottom, tucking in the sides as you go. Before you seal it completely, lightly moisten the top corner with a little water or a beaten egg (this helps it stick). Finish rolling it up tightly.
Fry the Egg Rolls: Heat about 2 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C). Fry for about 2-3 minutes per side, until golden brown and crispy.
Drain and Serve: Remove the egg rolls from the oil and place them on a plate lined with paper towels to drain. Serve hot with your favorite dipping sauces.