Best Egg Rolls

These homemade egg rolls are crispy on the outside, juicy and flavorful on the inside, and way better than takeout. The filling is a savory mix of ground beef, cabbage, and carrots seasoned with garlic and ginger, then wrapped up tight and fried until golden. They make an awesome party appetizer, game-day snack, or fun weekend cooking project. You can prep the filling ahead, then just wrap and fry when you’re ready to eat. Serve them hot with your favorite dipping sauces and watch them disappear fast.

Ingredients

• 1 pound ground beef
• 1 teaspoon ground ginger, or more to taste
• 1 teaspoon garlic powder, or more to taste
• 2 cups shredded cabbage
• 2 ounces shredded carrots
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 1 quart peanut oil, or enough for frying
• 8 (7-inch square) egg roll wrappers
• 2 tablespoons sesame seeds (optional, for garnish)

Directions

1. In a large bowl, season the ground beef with the ground ginger and garlic powder, mixing until thoroughly combined.
2. Transfer the beef to a medium skillet over medium heat and cook, stirring and breaking it up, until browned and crumbly, about 5–7 minutes.
3. Place the cooked beef in a large bowl and add the shredded cabbage and shredded carrots; mix until everything is evenly combined to form the egg roll filling.
4. In a small bowl, stir together the flour and water until a smooth paste forms; this will be your “glue” to seal the egg rolls.
5. Heat the peanut oil in a large skillet or deep pan to about 375°F (190°C) over medium-high heat.
6. While the oil heats, assemble the egg rolls: Lay one egg roll wrapper on your work surface with a corner pointing toward you like a diamond. Place about 1/4 to 1/3 cup of filling in the center.
7. Fold the bottom corner up over the filling, then fold in the left and right corners toward the center. Roll the egg roll away from you toward the top corner, tucking tightly as you go. Brush a little flour paste on the inside of the top corner and press to seal. Repeat with remaining wrappers and filling.
8. Carefully place a few egg rolls at a time into the hot oil, being careful not to crowd the pan. Fry, turning occasionally, until golden brown and crispy, about 5–8 minutes.
9. Remove the egg rolls from the oil and drain on paper towels or a wire rack.
10. Arrange on a serving plate and sprinkle with sesame seeds, if using. Serve hot with your favorite dipping sauces.

Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes
Kcal: ~220 kcal | Servings: 8

Tips

For the crispiest egg rolls, roll them tightly and make sure the seams are well sealed with the flour paste—any gaps can let oil seep in and make them greasy instead of crunchy.

Fry in small batches so the oil temperature stays hot and the egg rolls cook evenly; if you have leftovers, let them cool, then store in the fridge and reheat in the oven or air fryer so they crisp back up.

FAQ

Can I bake these instead of frying?
Yes, you can brush them lightly with oil and bake at 400°F until golden and crisp, flipping halfway, though they won’t be quite as bubbly-crispy as deep-fried.

Can I use a different meat?
Definitely—ground pork, chicken, or turkey all work well; just cook and season them the same way as the beef.

Can I make them ahead of time?
You can assemble the egg rolls and refrigerate them for a few hours before frying, or fry them ahead and reheat in the oven at 375°F until hot and crisp.

Do I have to use peanut oil?
No, any neutral high-heat oil like canola, vegetable, or sunflower oil will work for frying.

What dipping sauces go well with these egg rolls?
Sweet chili sauce, soy sauce, spicy mayo, or a mix of soy sauce and rice vinegar are all great choices.