Creating a home by hand.

How to Make Homemade Eggrolls

Egg rolls are quick and easy to make.  And by making them yourself, you control 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 soy sauce or Worcestershire sauce that doesn’t have that warning on the label.

As another example, the original recipe called for sprouts.  The first time I made these, the grocery store where I bought the wrappers didn’t have sprouts, so I substituted with zucchini that I had picked up at the farmers’ market that week.   We like this version so much, I never have tried it with sprouts.

To make your own egg rolls you’ll need:

1 lb lean ground beef (you could also substitute ground pork, chicken or turkey)

1 tsp minced ginger

2 c finely shredded cabbage

½ c grated zucchini*

½ c grated carrot*

3 green onions, finely chopped

2 Tbsp oyster sauce

1 pkg egg roll wrappers

*A food processor  (<-affiliate link) 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.

Stir fry meat and ginger until meat is lightly browned.  Add cabbage, zucchini, carrot and green onion.  Cook until veggies are wilted.  Stir in oyster sauce.  Allow to cool.

Fold egg rolls as follows:

Place filling diagonally on the wrapper.


Fold corner over filling and roll tightly, once.


Fold in both sides.  Moisten edges of last flap.


Finish rolling to seal.  Place on greased cookie sheet, flap side down until ready to cook.


Once you’ve used all your wrappers or filling, cook 3 minutes or until golden brown in deep fryer heated to 375 degrees F.

Drain on paper towels.  Serve warm with your choice of dipping 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!

This post contains affiliate links. For more information please check my Disclosures and Disclaimers page. It doesn’t cost you any extra, but it does help support this site.


  • 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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