10+ Egg Roll Recipes to Try for Easy and Delicious Snacks

Egg rolls—crispy on the outside, loaded with flavor on the inside—are a snack I’ll never get tired of. Making egg rolls at home isn’t as tricky as it sounds, either.

Egg roll recipes let you whip up this favorite treat with just a handful of ingredients and a few simple steps.

There are so many ways to fill an egg roll, honestly. You can stick with the classics or get a little creative—up to you.

Ingredients

• Egg roll wrappers
• Ground pork or chicken
• Shredded cabbage
• Carrots
• Garlic
• Ginger
• Sesame oil
• Soy sauce
• Green onions

Cooking Instructions

1. Cook ground meat with garlic, ginger, and veggies for the filling.
2. Let the filling cool a bit, then scoop onto each egg roll wrapper.
3. Roll the wrappers up tight and seal the edges with water.
4. Heat oil to 350°F (175°C) in a deep pan or fryer.
5. Fry egg rolls for about 3-5 minutes until golden brown.
6. Drain on paper towels and serve.

1) Classic Pork and Cabbage Egg Rolls

Classic pork and cabbage egg rolls just hit the spot. The filling is ground pork, shredded cabbage, and carrots—plus a bit of ginger for that extra kick.

Wrap up the filling in egg roll wrappers and fry until crispy. The contrast between the crunchy outside and juicy inside is so good.

These egg rolls work as an appetizer or a quick snack. If you’re pressed for time, make the filling ahead and roll them when you’re ready.

Ingredients

• 1 lb ground pork
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 package egg roll wrappers
• Oil for frying

Cooking Instructions

1. Brown pork in a pan.
2. Add garlic, ginger, cabbage, and carrots. Cook until veggies soften.
3. Put 2 tablespoons of filling on each wrapper.
4. Roll tightly and seal the edges with water.
5. Heat oil to 350°F (175°C).
6. Fry egg rolls 3-4 minutes until golden.
7. Drain and serve warm.

Curious about more details? Check out Small Town Woman’s Classic Egg Rolls guide.

2) Chicken and Vegetable Egg Rolls

Chicken and veggie egg rolls are easy, crunchy, and full of mild flavor. Ground chicken, cabbage, carrots, and garlic make up the filling.

Mix the chicken with finely chopped veggies. If you like a little zing, toss in some ginger.

Wrap the mixture in egg roll wrappers and fry until golden. Serve with hoisin or peanut sauce if you’re feeling fancy.

Ingredients

• 1 cup ground chicken
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 2 cloves garlic, minced
• 1 teaspoon grated ginger (optional)
• 1 tablespoon cooking oil
• 10 egg roll wrappers

Cooking Instructions

1. Heat oil in a pan over medium (around 350°F / 175°C).
2. Cook chicken until it’s no longer pink, about 5 minutes.
3. Add garlic, ginger, cabbage, and carrots. Cook 3-4 minutes.
4. Let mixture cool a bit.
5. Place 2 tablespoons filling on each wrapper, roll up, and seal with water.
6. Fry until golden brown, about 3-4 minutes.
7. Drain and serve warm.

3) Authentic Chinese Pork Egg Rolls

Authentic Chinese pork egg rolls use ground pork, cabbage, green onions, mushrooms, and bamboo shoots. Soy sauce and sesame oil bring everything together.

You’ll want to cook these until the outside is golden and crisp. Shallow fry them, turning gently to get even color.

Ingredients

• 1 pound ground pork
• 2 cups shredded cabbage
• 1/2 cup chopped green onions
• 1/2 cup chopped mushrooms
• 1/4 cup chopped bamboo shoots
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 20 egg roll wrappers
• Vegetable oil for frying

Cooking Instructions

1. Brown pork with garlic and ginger, then drain fat.
2. Mix pork with cabbage, green onions, mushrooms, bamboo shoots, soy sauce, and sesame oil.
3. Add a bit of filling to each wrapper.
4. Roll and seal with water.
5. Heat oil to 350°F (175°C).
6. Fry for 3-5 minutes until golden.
7. Drain and serve.

Want to tweak the filling? Go for it.

More info at Authentic Chinese Egg Rolls.

4) Crispy Southwest Egg Rolls with Cilantro Sauce

Southwest egg rolls are a fun twist—filled with chicken, black beans, corn, and bell peppers. They’re perfect for parties or just snacking.

The creamy cilantro sauce is tangy and fresh. It’s made with cream cheese, sour cream, and a whole bunch of cilantro.

Fry, bake, or air fry your egg rolls. If you make extra, they freeze well and reheat nicely.

Ingredients

• Cooked chicken, shredded
• Black beans
• Corn
• Bell peppers, diced
• Egg roll wrappers
• Cream cheese (6 ounces)
• Sour cream (1/4 cup)
• Fresh cilantro (a bunch)

Cooking Instructions

1. Mix chicken, beans, corn, and peppers in a bowl.
2. Spoon filling onto wrappers and roll up tight.
3. Fry in hot oil until golden, or bake at 400°F (200°C) for 15-20 minutes.
4. Blend cream cheese, sour cream, and cilantro for the sauce.
5. Serve egg rolls with the cilantro sauce.

Need more tips? Check Southwest Egg Rolls recipe.

5) Mushroom and Bamboo Shoot Egg Rolls

Mushrooms and bamboo shoots make for a crunchy, flavorful egg roll. Soak dried mushrooms in warm water until soft, then chop them up.

Bamboo shoots add a subtle sweetness. Mix both with ground meat or chicken, green onions, and a splash of soy sauce.

Stir-fry the filling and wrap it up. Fry until the rolls are golden and crispy.

Ingredients

• 1 cup dried mushrooms, soaked and chopped
• 1 cup bamboo shoots, chopped
• 1 cup ground chicken or pork
• 2 green onions, sliced
• 2 tbsp soy sauce
• 1 tsp minced garlic
• Egg roll wrappers
• Cooking oil for frying

Cooking Instructions

1. Soak mushrooms for 30 minutes, drain, and chop.
2. Heat oil and cook garlic until fragrant.
3. Add ground chicken or pork, cook until done.
4. Stir in mushrooms, bamboo shoots, green onions, and soy sauce. Cook 5 minutes.
5. Let filling cool before wrapping.
6. Deep fry at 350°F (175°C) for 3-4 minutes.
7. Drain and serve warm.

6) Ground Pork and Carrot Egg Rolls

Ground pork and shredded carrots make a simple, tasty filling. The pork brings the savory, and carrots give crunch and a hint of sweetness.

You can add cabbage or onions if you want more texture. Cook the pork first, then toss in carrots and seasonings like garlic, ginger, or soy sauce.

Fill your wrappers, roll them up, and fry until crisp. Dip in your favorite sauce and enjoy.

Ingredients

• 1 pound ground pork
• 1 cup shredded carrots
• 1 cup shredded cabbage (optional)
• 1 tablespoon soy sauce
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• Egg roll wrappers
• Oil for frying

Cooking Instructions

1. Brown pork in a pan over medium heat.
2. Add garlic, ginger, carrots, and cabbage; cook 3-5 minutes.
3. Stir in soy sauce and cook another minute.
4. Place 2-3 tablespoons of filling on each wrapper and roll up.
5. Heat oil to 350°F (175°C).
6. Fry for 3-5 minutes until golden.
7. Drain and serve warm.

7) Vegetarian Egg Rolls with Tofu and Cabbage

Vegetarian egg rolls can be just as satisfying. Tofu and cabbage make a filling that’s light but still has some bite.

Garlic, ginger, soy sauce, and sesame oil bring out the flavor. If you’re not into frying, bake or air fry them for a lighter option.

The outside stays crispy, while the inside is soft and savory. Dunk them in your favorite sauce and snack away.

Ingredients

• 1 block firm tofu, pressed and crumbled
• 2 cups shredded cabbage
• 1 carrot, shredded
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 10 egg roll wrappers
• Cooking spray or oil for brushing

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Heat sesame oil in a pan, add garlic and ginger, cook 1 minute.
3. Add tofu, cabbage, and carrot. Stir-fry 5-7 minutes.
4. Stir in soy sauce, cook 1 more minute.
5. Place 2-3 tbsp filling on each wrapper, roll up.
6. Put rolls on a baking sheet and brush lightly with oil.
7. Bake 15-20 minutes until golden and crispy.

8) Deep-Fried Golden Brown Egg Rolls

If you want egg rolls that are super crispy and golden, you’ll need hot oil—about 350°F (175°C) does the trick. Place the egg rolls in the oil, seam side down, so they stay sealed as they cook.

Let them fry for 4 to 8 minutes. Flip them halfway so both sides get that crunch.

When they’re deep golden and crisp, grab some tongs and pull them out. Set them on paper towels to soak up any extra oil.

I always make sure the filling is cooked and wrapped tight. That way, the egg rolls hold together and give you that satisfying crunch.

Ingredients

• Egg roll wrappers
• Cooked shredded cabbage
• Cooked meat or shrimp
• Green onions
• Soy sauce
• Flour paste (for sealing)
• Oil for frying

Cooking Instructions

1. Mix cabbage, meat or shrimp, green onions, and soy sauce for your filling.
2. Put the filling on each wrapper, roll tightly, and seal the edges with flour paste.
3. Heat oil to 350°F (175°C).
4. Fry egg rolls seam side down for 4 to 8 minutes, turning halfway.
5. Remove and drain on paper towels. Serve warm.

9) Baked Egg Rolls for a Healthier Option

Craving egg rolls but not in the mood to deep fry? Baked egg rolls totally hit the spot. You get that crispy shell, just lighter and not greasy.

Fill them up with ground chicken or turkey for a leaner bite. Toss in cabbage, carrots, and green onions for a little color and crunch.

Pop the egg rolls in the oven and bake until they’re golden and crunchy. Honestly, it keeps the kitchen cleaner too.

Ingredients

• 1 lb ground lean chicken or turkey
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 3 green onions, chopped
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1 pack egg roll wrappers

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cook ground meat with garlic in a pan until done.
3. Stir in cabbage, carrots, green onions, and soy sauce. Cook for 3-4 minutes.
4. Spoon filling into egg roll wrappers and roll tightly.
5. Place egg rolls on a baking sheet lined with parchment.
6. Bake for 15-20 minutes, or until crispy and golden brown.

For more ideas on filling and cooking, check out this baked egg rolls recipe.

10) Egg Rolls with Garlic and Ginger Seasoning

You can whip up some pretty tasty egg rolls with just garlic and ginger for seasoning. That combo brings a warm, savory kick that pairs really well with pork or beef.

Fresh ginger and garlic make the filling pop, but they don’t overpower anything. I like how the flavors stay balanced.

Start by browning some ground meat in a pan. Toss in minced garlic and grated ginger.

Add shredded cabbage and carrots for crunch and a touch of sweetness. Splash in some soy sauce, then drizzle a little sesame oil at the end.

Wrap the filling in store-bought egg roll wrappers. Roll ’em up tight.

Fry the egg rolls until they’re golden brown and crispy. I usually serve them with whatever dipping sauce I have on hand—sweet chili, soy, you name it.

Ingredients

• 1 pound ground pork or beef
• 2 cloves garlic, minced
• 1 teaspoon ground ginger or 1 tablespoon fresh grated ginger
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Egg roll wrappers

Cooking Instructions

1. Heat a pan and brown the ground meat.
2. Add garlic and ginger; cook for a minute or two.
3. Toss in cabbage and carrots; cook until they soften.
4. Mix in soy sauce and sesame oil, then take off the heat.
5. Place filling on wrappers and roll them up, sealing the edges with water.
6. Heat oil to 350°F (175°C) and fry the egg rolls until golden, about 3-4 minutes.
7. Drain on paper towels and serve warm.