This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate, and a King Arthur Baking affiliate, I earn from qualifying purchases.

Making your own Egg Rolls calls for a bit of work, but it is well worth the effort. My family loves them–even more than those at restaurants. These little gems are filled with sausage and well seasoned vegetables, and are then fried in deep fat oil for a crispy brown shell. So yummy!

(Post modified on 1/26/24.)

I like to make these appetizers ahead of time, hours or days before my dinner, even. I make them up and freeze them on a baking sheet covered with waxed paper. Once they’re frozen, you may place them in a freezer bag until you’re ready to use, up to 6 weeks. This makes preparation so much easier when it’s time to make dinner.

Especially if you’re like me and want to serve your family a big Chinese Dinner. I’ve mentioned on here before about my themed dinners, where I serve my entire family a four or five course meal. Freezing your rolls ahead of time does wonders for the last-minute work ahead of you. I do the same for Crab Rangoon.

More Chinese Dinner Ideas

Ingredients to Make Egg Rolls

(See the full recipe at the bottom of this post.)

bulk ground sausage
shredded cabbage
carrots
bamboo shoots
water chestnuts
mushrooms
water
minced garlic
rice vinegar (or red wine vinegar)
soy sauce
kosher salt
granulated sugar
ground ginger
freshly ground black pepper
egg roll wrappers
water for sealing the egg rolls

Instructions for Making This Recipe

Gather the ingredients so that you have everything close at hand on the counter or table. Line a baking sheet with paper towels and place a wire cooling rack over it.

Please note that I no longer use low-sodium soy sauce in my Asian recipes as it seems to change the flavor of the dish too much for my satisfaction.

Prepare the Ingredients

Shred the cabbage and carrots with a food processor or box grater.

Using a knife and cutting board, chop the bamboo shoots, water chestnuts, and mushrooms. Mince the garlic.

Cook the Cabbage Mixture

In a large skillet, brown the ground sausage until fully cooked.

I like to use Oldham’s Country Sausage (16 grams of fat) or even better, Williams Country Sausage (11 grams of fat) when I can find it. Both of these brands cook up wonderfully with so little fat it doesn’t even need drained.

Add the prepared cabbage, carrots, bamboo shoots, water chestnuts, mushrooms, and minced garlic to the cooked sausage. Sauté until cabbage is tender, stirring frequently.

Allow the Filling to Cool Before Assembling Rolls

Stir in the rice (or red wine) vinegar, soy sauce, kosher salt, granulated sugar, ground ginger, and freshly ground black pepper. Cook for an additional 2-3 minutes. Allow to cool for at least 20 minutes.

Even better, refrigerate the filling for several hours or even overnight. This helps when making the rolls. Using hot ingredients tend to make the wrappers tear. Ask me how I know!

Assemble the Egg Rolls

Place Filling on Half of the Wrapper and Begin Rolling

To prepare the egg rolls, add a generous one-quarter cup of filling to each egg roll wrap.

Coat edges of wrap with water and roll halfway, from corner to corner. I like to smear a little water along the edges of the wrapper to help hold things in when they are cooking.

*I used to use a cornstarch paste to seal the wrappers, but the producer now have cornstarch on the wraps, so it is not necessary. If you need more than water for sealing, simply prepare 1/3 cup cornstarch with 3 tablespoons water.

Fold over sides, being careful not to create any gaping holes for the filling to fall out. Continue rolling to seal the top edge. The tighter you roll, the better.

Place egg rolls on a baking sheet lined with waxed paper. Repeat until filling is gone. You may freeze extra filling, if you have any.

*At this point, the egg rolls may be placed in the freezer. Freeze for 20-30 minutes, and then place frozen rolls in a freezer bag for use later.

Deep Fry Egg Rolls

Heat a large Dutch oven with peanut (or vegetable) oil, filled to 3-4 inches, to 350-360 degrees. Fry rolls 3-4 at a time, turning twice, until a nice golden brown, for about 3-4 minutes.

Alternately, you may bake the egg rolls on a baking sheet lined with parchment paper or a silicone baking mat in a 400 degree oven. Lightly coat each roll with a little oil. Bake for 20-30 minutes until golden brown.

Remove rolls with a wire strainer and place on the prepared baking sheet. Place in a warm 350 degree oven until all are done. Repeat with the remaining rolls.

This recipe makes about 20 rolls and will serve 8-10 people.

Serve Egg Rolls warm with sweet and sour sauce, plum sauce, or hot mustard. This recipe pairs well with Egg Drop Soup, Crab Rangoon, Fried Rice, or any of your favorite stir-fry recipes.

See more Asian Dishes Here. Browse Appetizers Here.

Egg Rolls

Although this recipe calls for a bit of work, it is well worth the effort. Serve with Fried Rice or Egg Drop Soup. Yum!

Prep Time 40

Cook Time 45

Cooling Time 20

Total Time 1 45

Serving Size 10

Equipment

Cuisinart Food Processor

Dutch Oven

Candy Thermometer

Wire Strainer

Ingredients

1/2 pound bulk sausage
3 cups cabbage finely shredded
2 medium carrots peeled and shredded
1 cup bamboo shoots chopped
1/2 cup water chestnuts chopped
1/3 cup mushrooms chopped
1 tablespoon minced garlic
2 tablespoons water
1 tablespoon rice vinegar or red wine vinegar
1 tablespoon soy sauce
1 teaspoon kosher salt
1 teaspoon granulated sugar
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1 package egg roll wraps 21 slices
1/3 cup water
Peanut Oil or Vegetable Oil, for frying