I kind of can’t believe it but this is the first time I’ve ever made egg rolls.  (I have made a baked southwestern version before, but I’m talking something a bit more classic.)  This surprises me because I absolutely love egg rolls, and I consider them an essential on the rare occasions when we order Chinese food.  I suppose this is precisely the reason I haven’t made them before – it’s because I love them so much.  I really don’t need to be making such irresistible fried food around my house.  In any case I’m glad to have finally tried them.  The filling is fantastic and the fried shells are crispy and just plain delicious.   This is the kind of thing I’ll only make a couple of times a year, and I’m already looking forward to next time.

Though this particular version calls for chicken, I’m quite sure you could use pork with wonderful results as well.  The recipe makes a large number of egg rolls – far more than we would ever need at once for just our family.  I ended up using all of the egg roll wrappers in the package (I think 24) and had enough filling left over for a few more.  I froze about half of the assembled rolls before frying and I may try baking them and see how they turn out that way.  Andrew really liked these because, like most favorite toddler foods, they are dip-able.  These were a big win, even if they are only going to be an occasional splurge for us.


For the filling:
4 tbsp. soy sauce, divided
3 cloves minced garlic, divided
4 chopped green onions, divided
4 tbsp. vegetable oil, divided
1 lb. boneless, skinless chicken breasts, cut into strips
¾ head green cabbage, shredded thin
3 carrots, peeled and shredded
2 cups fresh bean sprouts

To finish:
24-30 egg roll wrappers
1 tbsp. cornstarch mixed with 3 tbsp. water
Canola or peanut oil, for frying


  • 01

    To make the filling, combine 3 tablespoons of the soy sauce, 1 clove of minced garlic, half of the green onions, and 1 tablespoon of the oil in a resealable bag; shake well to combine.  Place the chicken in the bag, press out the excess air, and seal.  Refrigerate and allow to marinate at least 30 minutes or up to 3 hours.

  • 02

    Heat 2 tablespoons of the oil in a wok or large skillet over high heat.  When the oil is very hot, add the chicken pieces to the pan and cook, stirring constantly, until the chicken is cooked through and lightly browned.  Remove to a plate and set aside.

  • 03

    Add the remaining tablespoon of oil to the pan.  Add the shredded cabbage and carrots, and the remaining tablespoon of soy sauce.  Stir to toss the vegetables.  Cook over high heat for about 2 minutes.  Toss in the bean sprouts, remaining garlic and green onions and cook for 1 minute more.  Remove from the heat.

  • 04

    Dice the chicken breasts and add them to the vegetable mixture.  Place the mixture in a colander or mesh strainer in the sink or a large bowl.  Press down firmly on the filling mixture to remove as much excess liquid as possible.  Let the filling cool for 30 minutes before filling the wrappers.

  • 05

    To finish the egg rolls, heat about 3 inches of oil in a Dutch oven to 375˚ F.  While the oil is heating, assemble the rolls.  Lay an egg roll wrapper out on a work surface with one corner pointing toward you.  Add a tablespoon or two of the filling to the center of the wrapper.  Fold the corner closest to you up over the filling.  Roll slightly away from you, fold the two corners pointing to the sides inward, and continue rolling the wrapper tightly away from you.  Dip a finger in the cornstarch mixture and lightly brush inside the top corner of the wrapper to help adhere, and finish rolling.  Repeat with the remaining wrappers and filling.

  • 06

    Fry several egg rolls at a time in the hot oil, without overcrowding, about 4-5 minutes or until golden brown.  Transfer to a large pot or dish lined with paper towels and place the finished egg rolls vertically to help drain excess grease.  Repeat with the remaining rolls.  Serve warm.


  • Your homemade egg rolls sound much more delicious than take-out!

  • Very nice looking egg rolls. I have never made this item either, and it is on my bucket list.

  • Tembo

    Oh these are definitely going on my to try list!!! toally mouth watering :)

  • Wow, looks yummy!!Will give it a try.

  • Oooh, I can’t wait to hear how they turn out when baked!

  • These look delicious! I always worry about frying stuff at home because I tend to make a mess, but this sounds fairly simple! Thanks

  • Yum! I love egg rolls – with chicken is awesome! I’m definitely interested to see hear how they turn out baked – wouldn’t that be a nice lighter alternative. :)

  • We love egg rolls! But I’ve never attemped them at home. What a super recipe, Annie. Definitely going to make these soon!

  • Those look gorgeous! I fear frying. I always think I’ll light my hair (or my kitchen) on fire or something.

  • They look yummy! I have always wanted to make them too, no excuse now that I have a great recipe. Thanks.

  • I’m not sure if it’s best to fry them all, then freeze half. My boyfriend’s father (from Vietnam) was giving my tips over the weekend. Frying them quickly once and then coming back to the fryer right before you eat is the best way! Might help with the baking process, too.

  • These look delicious Annie! I never thought to make my own egg rolls! Definitely excited to try!

  • Seriously – these look amazing. I might order Chinese tonight just to have an eggroll. I have to make these soon!

  • Annie

    No, I didn’t fry them at all to make the second half healthier. I know they won’t be the same as frying but the point is to save some fat/calories by baking.

  • Annie, these egg rolls look so delicious, but I can’t believe you had time to make them with the new baby! :) What an amazing and fun homemade dinner, and your recipe seems fairly simple, too. The only thing I’ve never liked about egg rolls is that there’s no protein in most of them, but these I would love! Thanks for sharing.

  • Annie

    My baby is so calm and sweet, I’ve actually been able to get a lot done in the kitchen since she was born. But, this was one of the things I made before she was born :)

  • I absolutely love egg rolls too! As a matter of fact I have a package of egg roll wrappers in the freezer just waiting for something to be done with them. And now that this fab recipe is here, I know how I’ll be making them this time around! Thanks Annie and enjoy that sweet baby girl :)

  • Stephanie

    Whenever I make egg rolls I always fry them all and freeze whatever we don’t eat. Then the frozen egg rolls can be heated in a hot (400F) oven and they’re just as good as freshly fried. The best part is you only have the frying mess once!

  • Wow, these turned out beautiful, especially for your first attempt! I think we’ve been using wrappers more for ravioli-type applications more than egg rolls lately. I’ve tried them baked, but there’s no comparison! I’ll take fried any day. We’ve done a few different versions – southwest, buffalo, etc., but these sound delicious. Just wish I could figure out how to make Duck Sauce like in the Chinese restaurants I grew up with in MA. Seems like everywhere I go nowadays, the sweet and sour is like a syrup. The one I grew up with was almost like an apple sauce texture. I’ll definitely be keeping an eye out to see what you think when you try baking these. Never heard that tip about draining them vertically. I’ll have to try that next time. :)

  • I have no reason to ever go to a Chinese restaurant again after seeing these! They look so authentic and even better than the kind I get in a cardboard box on Friday nights. I’ve been dying to make something like since ever since my husband brought home spring roll wrappers.

  • I always have to order some egg rolls every time I get Chinese take out too! I might just have to try making them at home!

  • Crystal

    Without a close second, these egg rolls are more beautiful than any I’ve seen in a restaurant. Something about the way you write your blog and recipes makes them seem more approachable than I would have thought. I don’t know that I ever would have tried to make my own egg rolls before, but I’m going to try these. Thanks, Annie!

  • I love your blog because I’m such a non-cook, I’m always looking for recpipes to try out. I also am a fan of your photography. I’m a bit of an amateur photog. I was wondering what kind of camera and lens you have, and what sorts of lighting you use (if any) when you photograph your food. Thanks!

  • Kenya

    These look fantastic! I am surely going to try these…maybe I’ll even make your Lettuce Wraps again. Do you ever think you will include calorie details with your recipes, just curious (no pressure here :)

  • Annie

    All that info is available on the “About Annie” page :)

  • Annie

    No, I won’t be including nutrition facts.

  • Oh my…….I must try these. Thank you Annie!!

  • These look awesome! I love egg rolls :)

  • Did you bake the other half yet?? I love your southwest rolls- I can’t wait to try these but I’m trying to go a whole year without eating anything fried.

    It’s already in the 90’s in Florida…..I think it’s time for spring rolls and peanut sauce…

  • Mmmmm!!! So delicious!!!

  • These look SO DELICIOUS. I can’t wait to make ’em.

  • I love egg rolls, like you I never have them unless we’re ordering Chinese, which doesn’t happen very often. Glad these turned out well, they look perfect. :)

  • Liz Baumann

    Your egg rolls look fabulous. I have a recipe I use for a slightly different version. The kind I always had growing up in Michigan were bean-sprout based (no cabbage). That may be a Cantonese style egg roll, because most of the restaurants were referred to as “Cantonese.” My recipe mainly uses lean pork, baby shrimp, and bean sprouts (with green onion, garlic, etc.) Your pictures are drool-worthy (as usual). Thanks for sharing.

  • Annie, these sound fabulous and pretty easy. I’ve never attempted to make egg rolls before because I assumed they would be really complicated. I’ll have to give these a shot…they’re the best part of ordering Chinese food :D Thanks for sharing another great recipe!

  • I can’t fry with my students at school so when we do egg rolls I bake them. What really helps is spraying them liberally with cooking spray before baking them and then broiling them for a few minutes before they are done. The teenagers don’t seem to mind and they can be pretty picky!

  • sara

    Annie, these look awesome! I have made egg rolls before and baked them. Before baking them. I sprayed them lightly with cooking spray to get the crisp taste. Yum!

  • My roommates in college attempted to make egg rolls once and the started a small (and contained) grease fire. I haven’t had the desire to attempt them since, but these look delicious!

  • Lala

    Annie, this looks really good. Have you tried adding cooked sweet potato or potato in the filling. Next time you make some try it, it’s so good!

  • I love egg rolls! This recipe is really similar to the one that I use!

  • Dunne’

    Hey Annie, I know this is really random, but those little sauce dishes are so cute! Where did you find them?!

  • Annie

    Crate and Barrel. They have tons of cute little dishes like that :)

  • Annie

    No, I’m not a fan of sweet potatoes. Glad you enjoy it though.

  • Annie

    Yes, that’s what I do as well.

  • Jennifer

    These look yummy. I am also interested in finding out how they taste baked from the freezer.

  • Sarah

    Looks delicious! What kind of dipping sauces did you use?

  • Annie

    Duck sauce and soy sauce.

  • I avoided making homemade egg rolls for a long time because for some reason I thought they would be too much work. Then I tried them and I was wrong – they were easy! These look delicious!

  • These look smashing!!! I heart egg rolls and look forward to hearing how they turn out when you bake them (as I think I’d make and eat them all the time).

  • Looks amazing. Definitely trying. Thanks for posting!

  • These look amazing! I’ve never tried making my own egg rolls, but I definitely need to try. It seems a lot easier than I had thought. Hope the baby is doing well!!

  • I would LOVE it if you shared a recipe for pot stickers! My husband is obsessed. Maybe he’ll be pacified with egg rolls for now :)

  • p2w

    We absolutely never do Chinese, but these look so delicious. So what else would you serve with them to make a meal for company? I don’t have a clue.

  • Annie

    Lo mein, fried rice, stir fry, etc.

  • oh boy these look like they are worth every calorie!

  • Monie

    Ialso make egg rolls once a year I use a Silat recipe but I add broccoli slaw. The broccoli slaw willnot release allthe water the bean sprouts do. I also swap out soy sauce for teriyaki. YUM!

    how did the baking turn out vs frying?

  • Can you freeze these? If so before or after frying?

  • Anonymous

    Please see the FAQ page.

  • Just tried these tonight for the first time and they were delicious!!!!

  • Michelle

    I finally got around to making these and they were awesome!! Who ever needs to order take out egg rolls again!! Not this girl!! My only mistake was over-filing them, which threw off the ratio of the crispy roll to the soft filling. I will put less filling next time, but will be making these again when I make homemade chinese food. Thanks once again Annie!!

  • Mklove

    Try freezing it before frying it. My samosas are similar to this and I usually freeze them before. Hope this helps (: