Homemade Chinese Egg Rolls - Recipes, Tips and Variations

Using the fabulous tips provided in this article, you can make delicious Chinese egg rolls from scratch using commonly available ingredients, and the simple recipe idea at the end of the article.

You can use various red meats, chicken or shrimp as substitutes for the pork. Or you can make vegetarian egg rolls by omitting the meat and adding more vegetables such as celery, carrots, fresh herbs, mushrooms, etc.

The most important tip of all is to not let the stuffing become too wet as this can make the rolls soggy and unappealing.

The egg rolls can be fried or you can steam them using a variety of Asian steamers that are available, if you don't want to fry them. Deep-frying is the conventional way of cooking them, but you should ensure that you use a suitable oil such as peanut, rice bran or grape seed oil that has a high smoke point. Also use an oil thermometer if you don't have and electric deep fryer. This is very important to ensure that the shell are crisp after draining and are not oily and soggy.

Egg rolls are ideal as entrees for evening meals, lunch or as snacks.

Tips for Success

Egg rolls only become a problem if the filling is too moist or too dry. The knack is to ensure the egg rolls don't becomes soggy inside or get dehydrated when cooked. These tips make it easier:

Egg Roll Recipe

1 pound (500g) ground pork, beef or chicken
Hot mustard dressing (see recipe below)
Sweet and sour dressing (see recipe below)
Canola or vegetable oil
1 packet egg roll coverings (16-18)
1/2 teaspoon sugar
1 teaspoon saline
1 teaspoon five flavour dust
1 teaspoon cornstarch
2 tablespoons low-salt soy dressing
4 intermediate green onions, divide
1/2 cup matchstick slash carrots or cut up mushrooms
1 can (8 1/2 ounces) bamboo shots drained and sliced (or sliced water chestnuts)
3 cups shredded green cabbage or Chinese cabbage


  1. Stir fry the pork or other meat in awok or 10-inch skillet until brown.
  2. Remove pork from wok retaining about 2 tablespoons of oilfor cooking the remaining ingredients.
  3. Stir fry the cabbage, and other vegetables with the onions until just starting to soften.
  4. Mix the five flavour powder, soy dressing, cornstarch, salt and sugar in a cup.
  5. Pour this mixture over the vegetable mixture on the wok.
  6. Stir fry for an extra minute until the sauce thickens. Remove from the wok. Transfer to a bowl, add the pork or other cooked meat and allow to cool completely.
  7. Keep the egg roll skins moist by covering with a damp towel to avert drying out while the filling is being prepared.
  8. Place 1/4 cup of the filling onto center of each egg roll skin.
  9. Fold one corner of the egg roll skin over filling.
  10. Overlap the 2 opposite corners.
  11. Moisten fourth corner with water and stretch over to make the finished roll.
  12. Heat the oil to 375 degrees F (190 degrees C)
  13. Fry 1-2 egg rolls at a time until golden dark, rotating once, after about 3 minutes.
  14. Place the cooked rolls on towels to drain. Do not stack.
  15. Serve the egg rolls warm with sweet and sour sauce or with a side serve of warm mustard dressing
  16. After cooking the egg rolls can be wrapped and refrigerated for about 24 hours for later use.
  17. Re-heat in a moderate oven uncovered for about 15 minutes, before serving

Sauce Recipes


Mix the ingredients until smooth.


Heat these ingredients in a small saucepan, stirring constantly until the jelly is melted.