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Easy Homemade Egg Rolls Recipe

Homemade Egg Rolls on a white plate served with Sweet Chili Sauce

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 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.

I haven’t per­fect­ed a gluten free ver­sion as of this post­ing. But, I’m work­ing on it and hope to update this post with one for you soon. 

I’m so excit­ed for you to try the recipe. You’re gonna love them!

The Ingredients

homemade egg roll filling ingredients in a bowl

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

Homemade Egg Rolls on a white plate served with Sweet Chili Sauce

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.
Homemade Egg Rolls in a Stack on a metal baking sheet

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

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Homemade Egg Rolls on a white plate served with Sweet Chili Sauce

Homemade Egg Rolls Recipe


  • Author: Glen­da Embree
  • Total Time: 40 min­utes
  • Yield: 1215 egg rolls 1x

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.)


Ingredients

Scale
  • 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
  • ½ cup red onion, minced
  • ¼ tea­spoon gar­lic powder
  • ¼ tea­spoon gin­ger powder
  • 1 Table­spoon soy sauce
  • 1 tea­spoon toast­ed sesame oil
  • 1215 egg roll wrappers
  • 1 egg, beat­en
  • oil for brush­ing egg rolls before baking

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

Key­words: pork loin, egg roll

More Delicious Recipes to Try

Sweet Chili Sauce 
Best Sloppy Joe Recipe
Jalapeno Chicken and Corn Chowder

10 thoughts on “Easy Homemade Egg Rolls Recipe”

  1. Thanks a lot for this amaz­ing and super easy to make eggrolls recipe! It’s real­ly tasty and very fla­vor­ful! Will sure­ly have this again! High­ly recommended!

    Reply

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