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Crispy Homemade Chinese Egg Rolls (Fried or Baked Option)

Close-up of four golden brown, crispy egg roll appetizers stacked on a white plate, showing the filling.
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Make restaurant-style Chinese egg rolls at home. This recipe provides a savory, juicy filling and clear steps for achieving maximum crispiness, whether you choose to deep fry or bake them.

Ingredients

Scale
  • 3 tablespoons olive oil
  • 1 small onion, finely minced
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 (16 ounce) package tri-color coleslaw mix
  • 2 cups cooked chicken, finely chopped or shredded
  • 2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • Salt and black pepper, to taste
  • 12–15 egg roll wrappers
  • Vegetable oil, for frying (if frying)
  • Water, for sealing

Instructions

  1. Heat the olive oil in a wide skillet over medium heat.
  2. Add the minced onion and cook until soft, about 3 minutes.
  3. Stir in the garlic and ground ginger. Cook briefly until fragrant, about 30 seconds.
  4. Add the coleslaw mix. Cook for 3–4 minutes, stirring often, until slightly wilted but still crisp.
  5. Add the cooked chicken, soy sauce, rice vinegar, sesame oil, salt, and black pepper. Stir well and cook for 2 more minutes.
  6. Remove the filling mixture from the heat and let it cool slightly before rolling.
  7. Place one egg roll wrapper on a flat surface with one corner pointing toward you (diamond orientation).
  8. Spoon about 2 tablespoons of filling into the center of the wrapper.
  9. Fold the bottom corner up over the filling. Fold in the left and right sides toward the center.
  10. Roll the wrapper tightly toward the top corner. Moisten the top edge with a little water to seal the roll completely. Repeat with remaining filling and wrappers.
  11. For Frying: Heat vegetable oil in a deep pan to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes, turning as needed, until deeply golden and crisp.
  12. For Baking/Air Frying: Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C). Lightly brush or spray the assembled egg rolls with oil. Bake for 15–20 minutes or air fry for 10–12 minutes, flipping halfway, until golden brown and crisp.
  13. Transfer fried egg rolls to paper towels to drain excess oil before serving.

Notes

  • For a healthier alternative, try making an Egg Roll in a Bowl by skipping the wrappers and serving the filling mixture over rice or cauliflower rice.
  • You can use ground pork or shrimp instead of chicken for the filling.
  • These egg rolls freeze well. Assemble them completely, place them on a baking sheet lined with parchment paper, and freeze until solid. Transfer frozen rolls to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.

Nutrition

Find it online: https://pureplatepath.com/crispy-homemade-egg-roll-recipe-fried-or-baked/