Egg Rolls (Eggrolls)

Egg Rolls have a universal appeal and element of surprise once you bite into this delicious cylindrical shaped Asian appetizer wonder! Stuff them with vegetables, noodles and /or cooked and shredded meats and you can do wonders with it. Egg Rolls sometimes known as Spring Rolls are just worth the effort.

Prep Time: 20 min
Cook Time: 10 min
Serves : 6 pcs.


Egg Roll Wrappers – 1 pkt
Sesame Seed Oil or Vegetable Oil – 1 tbsp
Minced Ginger – 1 tbsp
Shredded Cabbage – 2 cups
Shredded Carrots – 1/2 cup
Green Onions / Spring Onions – 3, thinly sliced
Corn Starch – 1 tsp
Soy Sauce – 1 tbsp or to taste

For Sealing:
Water – 1 tsp
Corn Starch – 1 tsp

Oil – for deep frying


1. Heat the Oil in a wok. If using Sesame Oil, allow it to reach a smoking point. Do that burn the Oil if using Vegetable Oil.
2. Add in Ginger and cook for 30 seconds.
3. Add in the Cabbage, Carrots and Spring Onions.
4. Increase the heat to a maximum, toss and cook till the vegetable till they are cooked but not limp (approx 3 min).
5. Lower the heat.
6. Mix 1 tsp of Corn Starch in the 1 tbsp of Soy Sauce.
7. Add the mixture to the Vegetables.
8. Mix well, turn off the flame and take it off the stove.
9. Allow it to cool down to room temperature before we start rolling the egg rolls.
10. Divide the mixture into equal portions.
11. Mix 1 tsp of Corn Starch in 1 tsp of cold Water and mix for sealing the Egg Rolls.
12. Take an Egg Roll Wrapper and place it diagonally so it looks like a diamond shape in front.
13. Place 1 part of the mixture in a line a little below the pointed edges.
14. Take the pointed edge facing you and start wrapping over the mixture.
15. Wrap the edges on the side to envelope the mixture.
16. Start rolling till only the top edge is left.
17. Seal the top edge with the corn starch and water mixture.
18. Continue wrapping till it’s all done.
19. Prep all the egg rolls.
20. Preheat the Oil for deep frying on medium heat.
21. Place the Egg Rolls gently in the Oil.
22. Cook till they are golden in the bottom side and then roll over to cook on the other side.
23. Once done, take out gently and place then on a paper towel.
24. Serve hot with some Chili Sauce or Duck Sauce.


1. Shred some cooked and shredded meat (chicken, pork, beef, shrimp)
2. Add some noodles or different vegetables…experiment!

Check out the ShowMeThecurry YouTube Channel

Connect with us on Social Media:

ShowMeTheCurry on Facebook
ShowMeTheCurry on Twitter
ShowMeTheCurry on Instagram

How to make homemade eggrolls, egg roll recipe, vegetable spring rolls, easy appetizer ideas for asian themed party, crispy egg roll recipe, vegan appetizer recipes.

Print Friendly, PDF & Email

0 thoughts on “Egg Rolls (Eggrolls)

  1. what r egg roll they have any alternative.actually i am from india and they r not availiable here

    1. Hi Sarika,

      Yes, you can use phyllo sheets. The taste will be different but the taste should still be good. Just a note… if you want to bake these instead of frying for fat/calorie reduction, you may not get your desired outcome. The phyllo sheets must be coated with butter in between each layer so you will still have a good amount of fat/calories.

  2. Hi,

    Please show recipes of whoich ingredients are easily available in Indian grocery stores..for example I’ve never come across egg roll wrappers at any store…

    1. Hi D,

      Egg roll wrappers can easily be found at regular American grocery stores like Walmart, Kroger, etc. (Hoping you live in the US 🙂 )

  3. Hi Hetal and Anuja U both r having very easy recipes for all the items.I tried ur spring rolls and kulfi it turned out so well and my guests were praising me for them and they said it was very authentic too.Thanks for ur recipes.
    Keep up the good work.

  4. Hi, How do we drain excess oil from egg roll and samosa. i put them in paper towel after i fry them but there is still excess oil. Kindly guide.
    Thank you


    1. Hi Shalini,

      Paper towels are the best way but even before putting them on the paper towel, you have to make sure that you hold the egg roll or samosa (or anything you fry) against the side wall of the pan with your slotted spoon for a few seconds. This will drain off the excess oil and the paper towel will take care of the rest.

      1. Thank you so much i really appreciate. I really enjoy watching your recipe and even i have tried several of them and it turn out great

  5. Hi ladies, my question is, how do you store the left over wrappers? That is my biggest problem since i cannot use up all the wrappers at once, so if you can help me with that. Thanks in advance.

    1. Hi Fairy,
      Store them in the refrigerator or freezer in an airtight container or a ziploc bag.
      When ready to use, defrost and allow them come to room temperature before using.

  6. Hi Hetal & Anuja
    I am having dark soy sauce. I used 1 tbsp of dark soy sauce, my filling became dark colour. Can I reduce the amount of soy sauce? If I want to add chicken pieces, what can I do?

  7. I made this for my mom’s birthday party along with rest of the chinese menu – Hot and Sour Soup, Noodles, Fried Rice and Manchurian … it was a huge party hit…everyone loved it so much and I am a guy who followed your step by step receipe and multiplied ingridents by the number of the guest and it was the perfect amount … your website is awsome..this is second time I tried your receipe for parties…keep up the great work ladies…


  9. Hey,

    Is it possible to make them in advance and freeze them like frozen samosa’s, i have tried them fresh and they do taste yummy but just wanted to know if i can make in bulk and use later.

    1. Hi Mamta,

      We have not tried to freeze these eggrolls but they should work. You may have to lay them in a single layer on a baking sheet to freeze and then transfer them to a ziploc bag. You may also consider lightly baking them so that they hold shape. If you try it out, we’d love to hear your feedback.

      1. Hi Hetal,

        If I want to freeze the egg rolls then at what temp I need to bake them first? After lightly baking them can I just put those in Ziplock bags and freeze them? Please help me. I want to make these rolls for a party and I would like to make them ahead of time. Thank you.

  10. hi,

    it looks good, but when we made it, it wasn’t cooked properly at all.. the wrapper was really bad!!!
    why do you think that happened??

    1. Hi Anjani,

      Sorry to hear that. If the oil temperature is too hot, the outer layer of the wrapper gets browned too fast and the inside remains uncooked. Also, a good amount of oil is needed for even frying.

  11. Hi Hetal & Anuja,

    This is a fantastic site for cool recipes and I tried a lot of them and they all turned out to be good in the first try itself and I look forward for more appetizers in the section and I wish you both the very best in more recipes to come.


  12. Hi,

    I just checked out the recipe for egg rolls that you have posted but failed to see any eggs in the ingredients. i knew the same things as spring rolls.

    the way i make egg rolls is to make simple rotis(even maida rotis or tortillas would be good) first.
    i then pan fry some sliced onions, adding salt and red chilli powder.
    heat up the rotis once again on medium heat so that it is a little crisp at the bottom and break an egg on the top and spread all over the roti.
    flip the roti to cook the egg on the other side and take it off the tava.
    now just place a portion of the fried onions on the egg side of the roti and roll it up.
    All ready to eat and very low-fat since no frying involved.
    Next time instead of the onions i’ll try the cabbage and carrot filling in the recipe. it looks delicious!

  13. hi hetal and anuja…
    this recipe sounds yummy…but i have not seen egg rolls wrappers here….i m in botswana(africa)…but we do get spring roll sheets here…so is it fine to use the spring roll sheets instead of eggroll wrappers??? and is it possible for u to make a special section for microwave cooking….as i don have conventional oven…is it possible to bake cake in microwave???if u have any recipe…kindly post it….thanx in advance…

  14. Hi,

    Thanks to both of you for great work and easy yummy recipes. as you have mentioned in your previous replies that egg roll wrappers can be bought at walmart etc. could you pls mention where to look for. as I have tried in many stores but cldnt find them. Pls do let me know.


    1. Hi Shilpa,

      The eggroll wrappers are sold in the refrigerated section, not freezer. In Walmart, I think they are by the fresh vegetables (near the tofu).

  15. hello sir,

    i am webdesigner, i create one portal website. that website i create cooking info links page, so can i use your cooking information on my website.

    you give me replay

    1. Hi SS,

      I make rice in MW almost every day. I use those glass Pyrex ware.
      Just use the normal measure 1 rice : 2 water ratio…and add extra little less than 1/4 cup of water. and cook in MW covered. My MW has a preprogram for cooking i put the settings and it takes around 21 minutes for 1/2 cup of rice and 23 minutes for cooking 1 cup rice.
      Covering the rice and cooking loosely really improves the texture of the rice…it is just like the cooker tice.
      Hope this helps.

  16. Happy Holidays….
    I try these egg rolls with spring roll sheets and they turn out great…. sometimes i put keema instead of veggies…. last time i tried with the same egg roll wrappers u used… and i used keema for the filling… but after frying when i took a bite they were kind of kachha inside… the top layer was nice krispy and brown but the inner layers were all kachha… i had to throw all of them…. can u please give me any tips to avoid this…..

    1. Hi Shalu,

      Though we have never tried it, we’ve heard of people baking egg rolls. You would need to place the rolls on a baking tray coated with oil (spray oil would work great) and then spray coat them with more of the cooking oil before baking. Let us know how it comes out if you decide to try it.

  17. Thank’s Hetal & Anuja for all the wonderful work you both are doing. Your recipes simply rock. Wishing you both and your famalies Happy Holidays. Have fun & great job keep it up.

  18. Hi,
    I really liked the recipe. Can u pls tell me where do I get these egg rolls from. I tried my Indian grocery store but couldn’t find one.


  20. I love egg rolls so thank you for this recipe. Whenever my mom and I would make egg rolls, the veggies would release a lot of water after we remove it from the heat which made it difficult for us to roll them.

    What do you think was the cause of it? Also, we added chili sauce and salt (including soy sauce) to the veggies while sauteing, could this be the cause of the water?

    Thanks and Happy Holidays to you and your family. Be safe!

    1. Hi Pinal,
      Salt is a BIG culprit, that is why we added soy sauce and no salt. Also the corn starch, very important!
      Happy Holidays to you and yours from us!

    2. Hi Ahuja & Shetal,

      I tried your veggie egg rolls last night. They came out good except too oily. Is there anything I am doing wrong. The taste was good but I won’t make it again if it is this oily. Do you think it is the wrapper & that I might have to try a different brand?


      1. Hi Rama,

        Sometimes it is the temperature of the oil. If the oil is cold, the end product looks and feels greasy.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.