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Crispy Homemade Egg Rolls: Better Than Takeout

Close-up of several crispy, golden brown egg roll appetizers stacked on a white plate, one is cut open showing the savory meat filling.
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Make restaurant-style crispy egg rolls right in your kitchen. This recipe gives you a flavorful, juicy filling wrapped in a perfectly golden, crunchy shell. You can fry these for the ultimate texture or bake them for a lighter option.

Ingredients

Scale
  • 3 tbsp olive oil
  • 1 (16 oz) package tri-color coleslaw mix
  • 2 cups cooked chicken, finely chopped or shredded
  • 1 small onion, finely minced
  • 2 cloves garlic, minced
  • 1 tsp ground ginger
  • 2 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1/2 tsp sesame oil
  • Salt and black pepper, to taste
  • 12–15 egg roll wrappers
  • Vegetable oil, for frying (or cooking spray for baking)
  • Water, for sealing

Instructions

  1. Heat the olive oil in a wide skillet over medium heat.
  2. Add the minced onion and cook until soft, about 3 minutes.
  3. Stir in the garlic and ground ginger. Cook briefly until fragrant, about 30 seconds.
  4. Add the coleslaw mix. Cook for 3–4 minutes, stirring often, until slightly wilted but still crisp.
  5. Add the cooked chicken, soy sauce, rice vinegar, sesame oil, salt, and black pepper. Stir everything together and cook for 2 more minutes.
  6. Remove the filling mixture from the heat and let it cool slightly before you start rolling.
  7. Place one egg roll wrapper on a flat surface with one corner pointing toward you (diamond shape).
  8. Spoon about 2 tablespoons of filling into the center of the wrapper.
  9. Fold the bottom corner up over the filling. Fold in the left and right sides toward the center.
  10. Roll the wrapper tightly upward toward the top corner. Moisten the top edge with water to seal the roll completely.
  11. Repeat with the remaining filling and wrappers.
  12. To Fry: Heat vegetable oil in a deep pan to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes, turning as needed, until deeply golden and crisp.
  13. To Bake: Preheat your oven to 400°F (200°C). Lightly spray the assembled rolls with cooking spray. Bake for 15–20 minutes, flipping halfway through, until golden brown and crisp.
  14. Transfer fried egg rolls to paper towels to drain excess oil before serving hot with your favorite dipping sauce.

Notes

  • For a vegetarian option, swap the chicken for 1 cup of crumbled firm tofu or extra shredded cabbage and mushrooms.
  • If you want extra crispy wrappers when baking, brush them lightly with melted butter or oil before placing them in the oven.
  • These are freezer-friendly! Assemble completely, place on a baking sheet to freeze solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.

Nutrition

Find it online: https://flavorzine.com/easy-homemade-crispy-egg-roll-recipe/