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How to Make Homemade Egg Rolls

How to Make Homemade Egg Rolls

Egg rolls are so quick and easy to make. And by making them yourself, you get to choose the ingredients.

For example, the oyster sauce that I’ve been using has this warning on the label:

“This product is manufactured in a facility that uses Crustacean Shellfish, Tree nuts, Peanuts, Celery, Mustard and Sesame seeds.”

Fortunately, no one in our family is allergic to any of those ingredients, but if someone in your circle of family and friends is, you can always substitute a different sauce such as soya sauce, Tamari or Worcestershire sauce that doesn’t have any of those ingredients on the label.

As another example of how you can switch up the ingredients… many egg roll recipes called for sprouts. The grocery store in our small town doesn’t always have sprouts in stock, so I substitute with zucchini. We like this version so much, I never even bother looking for sprouts.

How to Make Homemade Egg Rolls



  • 1 lb lean ground beef (you could also substitute ground pork, chicken or turkey)
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 2 c finely shredded cabbage
  • 1 c grated zucchini*
  • 1 c grated carrot*
  • 4 to 5  green onions, finely chopped (approximately ½ c)
  • 3 Tbsp oyster sauce
  • ½ tsp freshly ground black pepper
  • ¼ tsp pink Himalayan salt (or sea salt)
  • 2 pkg egg roll wrappers 

You’ll also need oil suitable for deep frying. We use sesame oil.

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*Quick Note: A food processor  set to pulse makes quick work of getting both the zucchini and carrot to the right size. But be careful not to overdo it… you don’t want mush.


To prepare the ingredients:

Begin by cutting the carrots and zucchini into large chunks.

Add them individually to your food processor.

Coursely chopped carrots in the bowl of a food processor

Pulse on low until they are chopped finely but not too finely.

Bowl of food processor with finely chopped carrots

Repeat the above process for the zucchini.

Thinly slice the cabbage to measure 2 cups firmly packed.

Slicing cabbage thinly for the filling for homemade egg rolls

Chop the green onions.

Bowls of cropped veggies and cutting board with chopped green onions for homemade egg rolls

Scramble fry the meat and ginger until meat is lightly browned.

Add cabbage, zucchini, carrot and green onion.

All the ingredients for the homemade egg rolls in a large pot

Cook until veggies are wilted. Stir in the oyster sauce.

Pouring oyster sauce into a tablespoon to add to homemade egg roll mixture

The cooked filling is yummy all by itself.

Spoonful of homemade egg roll filling

Allow the filling to cool. If it’s too hot, the egg roll wrappers will absorb that heat and start to dissolve before you get a chance to get them all rolled and in the fryer.

How to fold the egg rolls:

Place a large tablespoon full of the cooled filling diagonally on the wrapper.

Generous scoop of homemade egg roll filling in middle of egg roll wrapper

Fold the bottom corner up and over filling. Pull back slightly and roll once.

Bottom corner of egg roll wrapper folded over filling

Fold in both sides. 

Sides of egg roll wrapper folded in to form a small cylindrical envelope

Brush a little water on the top corner of the egg roll wrapper.

Brushing water on top corner of homemade egg roll envelope

Finish rolling to seal the egg roll.

Finishing rolling the egg roll by hand

Place it flap side down on a baking sheet lined with a silicon baking mat or parchment paper

Uncooked homemade egg rolls on a tray lined with a silicon mat

Continue to make egg rolls until you run out of filling or wrappers, whichever comes first.

Deep frying the egg rolls:

One thing to be careful of when deep frying is to be sure your deep dryer is in good working condition. The lining of the deep fryer that we bought in the early 2000s had started to peel so we just recently replaced it with a brand new Hamilton Beach 12 cup deep fryer.

It’s the perfect size for Dave and I though if our kids were still living at home, I would have purchased the Hamilton Beach deep fryer with the double baskets. With that one, you have the option to fry larger batches of food in the large wire basket or two different foods in the two smaller baskets.

One of the things I about this new fryer is how quickly the oil comes up to temperature due to the fact that the elements are in the oil.

Another thing I love is that it’s a breeze to clean up. Once the oil has cooled completely, lift out the heating element, then lift out the removable oil pot and pour into the contain the oil came in. Wash in warm soapy water according to the manual.


Deep fry the egg rolls in batches of 5 or 6 in oil with the deep fryer heated to 375ºF for 1½ to 2 minutes or until golden brown.

Deep fryer basket with homemade egg rolls frying

Be sure to put the lid on the fryer while frying to prevent the hot oil from splattering.

Hamilton Beach deep fryer with the lid on while fryingDrain on a tray lined with paper towels.

Turning the egg rolls out onto paper towel

Continue to fry in batches until all the egg rolls are cooked.

Tray lined with paper towel with 18 fried homemade egg rolls

Serve warm with homemade orange sauce or your choice of dipping sauce.

Dave couldn’t wait and had to try one right away!

Platter of sliced egg rolls with bowl of orange sauce in the middle

And of course, I had to test one too!

Homemade egg roll being dipped into a bowl of orange sauce

Egg rolls freeze well and are great to have on hand for quick meals or snacks. Simply reheat in the oven or microwave.

These are so good though you may find you have to do what I do in order to have leftovers for freezing; make a double batch!



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Yield: 36 egg rolls

How to Make Homemade Egg Rolls

How to Make Homemade Egg Rolls
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes


  • 1 lb lean ground beef (you could also substitute ground pork, chicken or turkey)
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 2 c finely shredded cabbage
  • 1 c grated zucchini*
  • 1 c grated carrot*
  • 4 to 5 green onions, finely chopped (approximately ½ c)
  • 3 Tbsp oyster sauce
  • ½ tsp freshly ground black pepper
  • ¼ tsp pink Himalayan salt (or sea salt)
  • 2 pkg egg roll wrappers

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  • simplejill
    November 7, 2008 2:52 pm

    Oh my! Those look delicious! I think I need to make some this weekend. 🙂

  • Kris
    November 7, 2008 7:07 pm

    I want to try this…looks good:)

  • Prudent Homemaker
    November 7, 2008 6:27 pm

    I have everything for these except the oyster sauce and the wrappers. I still have some zucchini left in my fridge from my garden. I just need a recipe for homemade egg roll wrappers, which I was so hoping you had when I saw your post.

    As far as sprouts go, it is even less expensive to keep sprouting seeds (bought in bulk) to sprout. I don’t know if this call for mung beans spouts of alfalfa spouts, but I have bought seeds for both in bulk at Walton Feed ( You’ll have to plan ahead of time with the spouts by a few days, but you could easily grow them at home.

  • momstheword
    December 30, 2008 8:25 pm

    Thank you for posting this. It’s funny because I wanted to find a recipe for homemade eggrolls to go with my new goal of making from scratch instead of buying…and now I have a recipe. Looks yummy!

  • Kris
    January 17, 2009 10:22 pm

    This was what I was looking for! I posted under “Kris” that I was planning to try it. The internet world is SOOOOO SMALL. Thanks for letting me know where you had this! I cannot believe it:)

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  • Ava
    February 2, 2018 2:01 am

    Thanks for sharing this recipe with us.
    Eggroll is my all time favorite dish, and I definitely gonna try your recipe at my home.

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