These are deep-fried egg rolls with a ground meat and vegetable filling wrapped in thick wheat-based wrappers — the kind you get from a Chinese-American takeout counter, not a delicate spring roll. They come together faster than most people expect, and a batch feeds a crowd with minimal cleanup.
Smart swaps
- Ground meat: The recipe works with ground pork, chicken, turkey, or beef. If using ground chicken or turkey, cook to 165°F (74°C) internal temperature — no pink.
- Egg roll wrappers: Found in the refrigerated section near tofu at most grocery stores. Spring roll wrappers are thinner and will give a different (lighter) result — not a direct swap.
- Sesame oil: Don’t substitute with regular oil. It’s used for flavor, not cooking, so a small bottle goes a long way. Skip it only if you genuinely can’t find it.
- Soy sauce: Low-sodium soy sauce works fine. Tamari works for a gluten-free version, though you’ll also need gluten-free wrappers.
Before you start
The single most important step is draining moisture from the filling before you wrap. Cabbage and carrots release water as they cook, and any excess liquid will steam inside the wrapper during frying, turning the shell soft instead of crispy. After cooking the filling, spread it on a plate or sheet pan for a few minutes and blot with paper towels if it looks wet. Cold or room-temperature filling also wraps much more cleanly than hot filling — the wrappers won’t tear and the rolls hold their shape better going into the oil.
What can go wrong
- Wrappers splitting open in the oil: The seal wasn’t tight enough, or the filling was overpacked. Use less filling than you think you need, and press the seam firmly. Fry seam-side down first.
- Pale, greasy exterior: Oil temperature dropped below 350°F (175°C), usually from adding too many rolls at once. Fry in small batches — three or four at a time — and let the oil recover between batches.
- Filling undercooked or cold in the center: This happens when the oil is too hot and the outside browns before the inside heats through. Keep oil at 350°F and don’t rush it.
- Wrappers tearing during rolling: Wrappers dry out fast once the package is open. Keep unused wrappers covered with a barely damp towel while you work.
- Soggy bottoms after frying: Draining on a flat plate traps steam underneath. Use a wire rack over a sheet pan instead — skip the paper towel plate method, it holds moisture against the shell.
Storage and reheating
Cooked egg rolls keep in the fridge for up to 3 days in an airtight container. To reheat, use an oven or air fryer at 375°F (190°C) for 8–10 minutes — microwaving makes the wrapper rubbery and soft. For freezing, arrange uncooked assembled rolls in a single layer on a parchment-lined sheet, freeze until solid (about 2 hours), then transfer to a zip-lock bag. They keep frozen for up to 2 months. Fry straight from frozen at 350°F, adding 2–3 minutes to the cook time. Cooked rolls can also be frozen, but the wrapper texture suffers more than with uncooked ones.
Crispiest Chinese Egg Rolls Recipe
Ingredients
1 pound ground pork (minced pork)
½ pound shrimp (prawn) - salad-size
2 cloves garlic
2 teaspoons ginger
1 teaspoon sugar (white sugar)
¼ teaspoon salt
1 teaspoon olive oil
¼ cup soy sauce- 1 bag coleslaw mix
¼ large yellow onion - chopped very fine- 18 medium egg roll skins
1 medium egg - beaten
Instructions
- Fry the pork in a hot skillet until cooked through.
- Add the shrimp and continue cooking until heated through.
- Drain any water or fat from the pan.
- Mix the soy, sugar, salt and olive oil.
- Pour over pork and shrimp and simmer for a few minutes.
- Chop coleslaw mix finely and mix with chopped onion (about the size of confetti).
- Pour pork mixture over the coleslaw and mix together evenly.
- Let cool for 15 minutes.
- When ready to begin stuffing the egg rolls, face the egg roll skin so that it looks like a diamond.
- Add about 1/4 cup mix to the centre of the egg roll skin.
- Fold the top point down over the mix and tuck it under.
- Fold in the sides of the egg roll and brush with the egg.
- Brush the bottom point with the egg and fold around the top of the egg roll.
- After you have rolled the egg rolls, fry them in about 2 inches of hot oil. I used an induction burner at about 390 degrees Fahrenheit. Turn them after 2 or 3 minutes to brown the other side.
- Drain on paper towel.
- We served our egg rolls with duck sauce we bought at our local grocery store. They were delicious!
Nutrition
FAQ
Can I bake these instead of frying them?
You can, but the wrapper won’t get the same blistered crunch — baked egg rolls come out drier and chewier rather than crispy. If you want to bake, brush generously with oil and cook at 425°F (220°C) for 20–25 minutes, flipping halfway.
What oil is best for frying egg rolls?
Any neutral oil with a high smoke point works — vegetable, canola, or peanut oil are all good choices. Avoid olive oil; its smoke point is too low for deep frying at 350°F.
How do I know when the filling is fully cooked?
Ground pork or beef should reach 160°F (71°C); ground chicken or turkey needs 165°F (74°C) — use an instant-read thermometer if you’re unsure. The meat should show no pink and the juices should run clear.
Can I make these ahead of time for a party?
Yes — assemble and refrigerate the uncooked rolls on a parchment-lined tray, covered with plastic wrap, up to 4 hours before frying. Don’t leave assembled rolls much longer than that or the wrappers start to get tacky and may tear.
Why does my filling taste bland after frying?
Frying mutes seasoning slightly, so the filling needs to be seasoned more assertively than you’d expect — taste it before wrapping and add soy sauce or salt if it seems flat. A filling that tastes just right in the pan will taste underseasoned once it’s inside the wrapper.
More mince recipes to try
- Crispy Pork Dumpling Delight
- Authentic Szechuan Dan Dan
- Japanese Pork Lettuce Cups
- Golden Colombian Beef Empanadas
