Easy Egg Rolls Recipe: 4 Simple Variations That Will Make You Smack Your Lips

This pork egg rolls recipe is a classic version loved by many. It combines ground pork, cabbage, carrots, and seasonings to create a rich and flavorful filling. The crispy shell and juicy interior make it a perfect snack or appetizer.

Ingredients:

- 1/2 pound ground pork

- 2 cups shredded cabbage

- 1 cup shredded carrots

- 2 green onions, chopped

- 2 tablespoons soy sauce

- 1 teaspoon sesame oil

- 1 teaspoon garlic, minced

- 1 teaspoon ginger, grated

- Salt and pepper to taste

- Egg roll wrappers

- Cooking oil for frying

Instructions:

1. Heat sesame oil in a pan over medium heat. Add garlic, ginger, and ground pork. Cook until the pork is no longer pink, breaking it into small pieces with a spoon.

2. Add cabbage, carrots, and green onions. Stir-fry for about 5 minutes until vegetables are soft and the mixture becomes fragrant.

3. Season with soy sauce, salt, and pepper. Mix everything well so that the flavors combine evenly. Let the filling cool for about 10 minutes before wrapping.

4. Place one wrapper on a flat surface, add 2 tablespoons of filling near one corner, then fold over the corner, roll halfway, fold in the sides, and roll tightly to the end. Seal the edge with a little water.

5. Heat enough oil in a deep pan to submerge the rolls. Fry them in batches for 3–4 minutes each, turning occasionally until golden brown and crispy. Drain on paper towels before serving with dipping sauce.

If you prefer poultry, this chicken egg roll recipe is perfect for you. It’s lighter than pork but still full of flavor. The chicken pairs well with crunchy vegetables and the soy-based seasoning.

Ingredients:

- 1/2 pound ground chicken

- 2 cups shredded cabbage

- 1 cup shredded carrots

- 1 small onion, chopped

- 2 tablespoons soy sauce

- 1 teaspoon sesame oil

- 1 teaspoon garlic, minced

- Salt and pepper to taste

- Egg roll wrappers

- Oil for frying

Instructions:

1. In a skillet, heat sesame oil over medium heat. Add garlic and onion, then cook until the onion becomes soft and translucent.

2. Add ground chicken and cook until it turns white and slightly golden, breaking it into small bits as it cooks.

3. Stir in cabbage and carrots, cooking for 4–5 minutes until the vegetables are tender and well mixed with the chicken.

4. Add soy sauce, salt, and pepper, then mix well. Taste the mixture and adjust the seasoning if needed.

5. Let the filling cool slightly. Place 2 tablespoons of filling in the center of a wrapper. Fold the bottom corner over the filling, tuck in both sides, and roll tightly. Seal the edge with a dab of water.

6. Heat oil in a pan over medium heat. Carefully drop the rolls in and fry for 3–5 minutes or until golden brown on all sides. Drain on paper towels and serve warm with your favorite dipping sauce.

Don’t know what to do with leftover turkey? Try this creative leftover turkey egg roll recipe. It’s a tasty way to give your leftover meat a new life. The mix of turkey, veggies, and seasonings makes these rolls flavorful and crunchy.

Ingredients:

- 1 cup shredded cooked turkey

- 1 cup shredded cabbage

- 1/2 cup shredded carrots

- 1/2 cup chopped onions

- 2 tablespoons soy sauce

- 1 teaspoon sesame oil

- 1 teaspoon garlic, minced

- Salt and pepper to taste

- Egg roll wrappers

- Oil for frying

Instructions:

1. Heat sesame oil in a pan, add garlic and onion, and cook until fragrant and the onions turn soft.

2. Add shredded turkey, cabbage, and carrots. Stir-fry for about 5 minutes until everything is well combined and the cabbage begins to wilt.

3. Season with soy sauce, salt, and pepper. Mix well and remove from heat. Let it sit for a few minutes so the flavors blend.

4. Allow the filling to cool slightly before wrapping to avoid tearing the wrappers.

5. Place 2 tablespoons of filling in the center of a wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with a dab of water to prevent opening while frying.

6. Heat oil in a deep pan over medium heat. Fry the egg rolls in small batches until golden and crisp on all sides, about 4–5 minutes. Drain on paper towels and serve hot with sweet chili sauce or soy sauce.

For a meat-free option, try this veggie and mushroom egg roll recipe. It’s packed with vegetables, giving a fresh and delicious flavor that even meat lovers will enjoy. The mushrooms add a nice, earthy taste that complements the crispy shell.

Ingredients:

- 1 cup chopped mushrooms

- 1 cup shredded cabbage

- 1 cup shredded carrots

- 1/2 cup chopped bell pepper

- 2 tablespoons soy sauce

- 1 teaspoon sesame oil

- 1 teaspoon garlic, minced

- 1 teaspoon grated ginger

- Salt and pepper to taste

- Egg roll wrappers

- Oil for frying

Instructions:

1. Heat sesame oil in a pan over medium heat. Add garlic and ginger, then cook until fragrant and lightly golden.

2. Add mushrooms first and cook for 3–4 minutes until they release their juices and soften. Then, add cabbage, carrots, and bell pepper, stirring often so everything cooks evenly.

3. Add soy sauce, salt, and pepper. Mix well to coat all the vegetables. Cook for another minute, then remove from heat and let it cool slightly.

4. Once the filling is cool enough to handle, place 2 tablespoons of the mixture in the center of a wrapper. Fold the bottom corner over the filling, fold in both sides, and roll tightly. Seal with a bit of water.

5. Heat oil in a deep skillet and fry the rolls in batches for about 3–4 minutes each until golden and crisp. Place them on paper towels to remove excess oil.

6. Serve warm with soy sauce, sweet chili sauce, or your favorite dipping sauce.

These four easy versions of the egg rolls recipe show how versatile this dish can be. You can experiment with different fillings and seasonings based on your taste. Whether you choose pork, chicken, turkey, or vegetables, each recipe gives you a crispy, flavorful result that everyone will enjoy.