Easy Homemade Egg Rolls Recipe

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Homemade Egg Rolls are simple to make and you guys, they are scrumptious! The filling has texture and warm, savory notes from the pork, onion, garlic and soy sauce. Ginger and garlic provide the warm, lightly spiced nuances. And a subtle smokiness comes through from that toasted sesame oil.

My egg rolls have a lovely balance of flavors and delicious aromas that will bring everyone to the dinner table in a hurry. Savory leftover pork loin and a bag of cabbage coleslaw mix are the main elements for the easy, flavorful filling. The crispy, crunchy shells are produced by baking them in the oven. So you save on calories and don’t waste a big pot of oil.

Looking for other quick and easy main dish ideas with cabbage? Check out Egg Roll Bowls and my scrumptious Ground Beef and Cabbage over mashed potatoes. Or how about this delish Sweet and Sour Cabbage Soup from the Peanut Blossom blog? You’ll love all of those, too!

I haven’t perfected a gluten-free version of these homemade egg rolls as of this posting. I’ll work on that option. In the meantime, if you’d like a meat-free roll option, Ann, over at our Happy Mess, has a completely vegan recipe for some Tofu Summer Rolls that will knock your socks off! And, Louisa’s Nigerian Fish Rolls are crispy and delicious!

I’m so excited for you to try my Easy Homemade Egg Rolls recipe. You’re gonna love them!

The Ingredients

Leftover Pork Loin: My favorite Maple Mustard pork loin recipe makes the best leftovers for this recipe. If I am out of leftovers, I will whip up a pork loin, just to make these egg rolls. You could also brown up some well seasoned ground pork as a substitute. My perfect baked chicken breast recipe leftovers would also be a divine substitute.

Coleslaw Mix: I love how quickly these come together because all the prep work has been done ahead of time. I buy a 16 oz. bag of prepared coleslaw mix for this recipe. The 10 oz. bags aren’t quite enough. But, you can halve my Creamy Coleslaw recipe and use the rest of the 16 oz. bag to whip up a quick side to serve with your egg rolls.

Minced Red Onion: I still mince my own fresh onions, but you could sub any color.

Seasonings: Garlic powder, powdered ginger, toasted sesame oil and soy sauce bring the warmth and savory flavor to homemade egg rolls.

Egg Roll Wrappers: I buy a package of 15. At my local Walmart grocery store, I find them in the refrigerated section near the produce.

Egg: The egg is strictly for brushing on the egg roll wrappers as you roll them. It should be beaten before use.

Avocado Oil: You’ll only need a couple tablespoons. I brush all sides of each egg roll with it prior to baking them.

My Favorite Tools for Making and Serving Egg Rolls

How to Make Egg Rolls

• Preheat the oven to 425° F and set out a cookie sheet to place the completed egg rolls on.
• Mix all the ingredients, except the egg roll wrappers and avocado oil in a mixing bowl. Stir everything together. And then, using your hands, toss all the ingredients to be sure you evenly incorporate the seasonings throughout the mixture.
• Fill and roll your egg rolls, using the instructions below.
• When all your egg rolls are filled, bake them in a 425° F oven for 25 minutes. They will be crisp on the outside and lightly browned. The bottoms will be darker brown than the tops.

How to Roll Egg Rolls

1. Lay an egg roll wrapper in front of you at an angle that makes it look like a diamond.
2. Add 2 Tablespoons of filling just below center, horizontally from corner to corner.
3. Lift the bottom corner up and over the row of filling.
4. Fold in the sides to form an envelope shape.
5. Brush the upper half of the “envelope” with beaten egg to help it seal as you roll the egg roll.
6. Grab the bottom of the envelope and start rolling upward. You want a tight roll, but you don’t want to tear the wrapper, so gently snug up the roll as you move towards the top. Fold any flaps or wide edges inward as you go. Continue rolling upward until the top point has sealed itself to the egg roll.
7. Use a pastry brush to brush all sides of each egg roll with avocado oil and then place them on a cookie sheet. No need to grease the sheet. The oiled outsides of the egg rolls will be enough to keep them from sticking and will give them the crispy crunch you want, even though they are baked in the oven.

How to Freeze and Reheat Egg Rolls

Cooked egg rolls don’t reheat as well. The crust gets soft in the fridge and is never quite the same. If you know you have more than you will eat at one sitting, I recommend freezing them after they are rolled. Uncooked and frozen, they bake beautifully. You just need to add an extra five minutes to the cook time.

If you’re making a double or triple batch so you can freeze some for later, you’re my kind of home cook! To freeze egg rolls that haven’t been baked, stop after Instruction 7 in the recipe. Don’t brush them with oil before freezing. It will be hard to keep them from sticking together, if you do.

Place the rolled egg rolls on a parchment or waxed paper lined cookie sheet. They can be close together, but shouldn’t be touching.

Seal the entire sheet of egg rolls with plastic wrap and set the tray in the freezer for 1 – 2 hours. You want the egg rolls frozen solid. Now you can bring your cookie sheet back to the kitchen. Place the individually frozen egg rolls in a zip-top freezer bag and freeze for up to 3 months.

This method is nice because you can pull out the exact number of egg rolls you want, reseal the bag and pop it back in the freezer.

To cook from frozen, brush the outsides of the egg rolls with avocado oil. Bake at 425° for about 30 minutes, until the egg rolls are golden brown, crisp and hot all the way through.

The Recipe

Homemade Egg Rolls Recipe

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5 from 5 reviews

• Author: Glenda Embree
• Total Time: 40 minutes
• Yield: 12 – 15 egg rolls 1x

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Description

These scrumptious egg rolls are crispy and delicious and they’re baked in the oven!  They use your deliciously seasoned leftover pork (or you could brown up ground pork) with bagged coleslaw mix to create a perfect appetizer, side or main dish.  Keep them on hand in the freezer for quick use in the future.  (Freezing instructions in Notes.)

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Ingredients

Units USM Scale 1x2x3x

• 2 cups leftover pork loin, minced fine (You could brown up 1 lb of ground pork if you don’t have leftovers.)
• 4 cups coleslaw mix
• 1/2 cup red onion, minced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ginger powder
• 1 Tablespoon soy sauce
  
• 1 teaspoon toasted sesame oil
• 12 – 15 egg roll wrappers
• 1 egg, beaten
• oil for brushing egg rolls before baking
  

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Instructions

1. Preheat oven to 425 degrees and set out a cookie sheet to bake the egg rolls on.
2. Add all ingredients, except egg and oil to microwave safe bowl. Cook on full power for 3 minutes then remove and use to fill egg roll wrappers.
3. Lay out your egg roll wrappers on the diagonal, like a diamond.
4. Spoon 2-3 tablespoons of the pork loin/cabbage filling onto each wrapper.  Arrange it in a line, just below the center of the wrapper.  The line should run horizontally across the “diamond”, from corner to corner, leaving about 1″ of empty space on each side.
5. Now fold the bottom corner up, to cover the filling.
6. Next fold in the two side corners.
7. Use the beaten egg to brush the remaining top triangle of the envelope shape you’ve created.  Finish rolling the egg roll.  The egg coated top will seal itself to the egg roll.
8. As you complete each egg roll brush it with oil, being sure to cover all sides.  Lay the egg roll on a cookie sheet and repeat to roll all the others.
9. Bake for 20-25 minutes at 425° F.  Egg rolls will be golden brown and crispy when done.

Notes

How to Freeze and Reheat Egg Rolls

If you’re making a double or triple batch so you can freeze some for later, you’re my kind of home cook! To freeze egg rolls that haven’t been baked, stop after Instruction 7 in the recipe. Don’t brush them with oil before freezing. It will be hard to keep them from sticking together, if you do.

Place the rolled egg rolls on a parchment or waxed paper lined cookie sheet. They can be close together, but shouldn’t be touching.

Seal the entire sheet of egg rolls with plastic wrap and set the tray in the freezer for 1 — 2 hours. You want the egg rolls frozen solid. Now you can bring your cookie sheet back to the kitchen. Place the individually frozen egg rolls in a zip-top freezer bag and freeze for up to 3 months. 

This method is nice because you can pull out the exact number of egg rolls you want, reseal the bag and pop it back in the freezer.

To cook from frozen, brush the outsides of the egg rolls with avocado oil. Bake at 425° for about 30 minutes, until the egg rolls are golden brown, crisp and hot all the way through.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Main Dish, Snack
• Method: Baking
• Cuisine: Asian

More Delicious Recipes to Try

Buffalo Chicken Egg Rolls: Check out these tasty air fryer egg rolls from my friend, Anne, at Upstate Ramblings.

Sweet Chili Sauce

Best Sloppy Joe Recipe

Jalapeno Chicken and Corn Chowder