There’s something about biting into a freshly fried egg roll that makes it hard to stop at just one. The wrapper is crisp and bubbly around the edges, while the inside is packed with seasoned beef, tender cabbage, and carrots.
These homemade egg rolls are the kind of appetizer I like making when I want something a little more exciting than the usual snacks but still easy enough to pull together without spending all afternoon in the kitchen.
The filling is simple, which is part of what makes this recipe work so well. Ground beef gets seasoned with garlic and ginger, then mixed with shredded vegetables before everything is rolled tightly inside egg roll wrappers and fried until golden.
Serve them hot with your favorite dipping sauce and watch how quickly they disappear.
Why You’ll Love These Egg Rolls
If you’ve never made egg rolls at home before, don’t let the rolling part intimidate you. After the first one or two, it becomes surprisingly easy.
I especially like this recipe because the filling doesn’t require a long list of ingredients. The beef makes the egg rolls hearty, while cabbage and carrots add just enough freshness and texture.
A few other reasons these are worth making:
- The wrappers turn wonderfully crisp when fried.
- The filling can be prepared before you start rolling.
- They’re great for parties, game days, or an appetizer before dinner.
- You only need a handful of basic ingredients.
- They’re especially good served fresh while the outside is still crunchy.
Ingredients You’ll Need
Ground beef
One pound of ground beef forms the base of the filling. Break it into small crumbles while it cooks so you don’t end up with large chunks that make the egg rolls difficult to roll.
Ground ginger
Ginger adds warmth and gives the filling that familiar egg-roll flavor. Start with one teaspoon, then adjust it to your taste.
Garlic powder
Garlic gives the beef extra savory flavor without adding moisture to the filling.
Shredded cabbage
You’ll need about two cups. Thinly shredded cabbage works best because it fits easily inside the wrappers.
Shredded carrots
Carrots add color, a little sweetness, and a slight bite to the filling.
Flour and water
Mix these together to create a simple paste. Think of it as edible glue for keeping the final corner of each wrapper sealed.
Egg roll wrappers
This recipe uses eight 7-inch square egg roll wrappers.
Peanut oil
Use enough oil for frying the egg rolls comfortably without overcrowding the pan.
Sesame seeds
These are optional, but a light sprinkle over the finished egg rolls makes a nice finishing touch.
How to Make the Best Egg Rolls
Start by placing the ground beef in a bowl. Add the ground ginger and garlic powder, then work the seasonings into the meat until they’re evenly distributed.
Heat a skillet over medium heat and add the seasoned beef. Cook it for about 5 to 7 minutes, breaking it into small pieces as it browns. Once the beef is completely cooked, remove any excess grease.
Transfer the beef to a large mixing bowl. Add the shredded cabbage and carrots and toss everything together until the vegetables are evenly mixed throughout the meat.
In a separate small bowl, stir the flour and water together. You want a thick, smooth paste that will help seal the wrappers.
Pour the peanut oil into a deep skillet or heavy-bottomed pan and bring it to approximately 375°F.
While the oil heats, you can start assembling the egg rolls.
Place one wrapper on a clean work surface so it looks like a diamond, with one corner pointing toward you.
Spoon about 1/4 to 1/3 cup of filling just below the center. Try not to overfill it. Too much filling makes the wrapper harder to close and can cause it to split while frying.
Bring the bottom corner up and over the filling. Fold both side corners inward, similar to folding an envelope.
Roll the wrapper forward toward the remaining top corner, keeping it snug around the filling without pulling hard enough to tear it.
Brush a little of the flour paste underneath the final corner, then finish rolling and gently press to seal.
Repeat with the remaining wrappers.
Carefully lower the egg rolls into the hot oil. Fry them in small batches so the oil temperature doesn’t drop too much.
Cook for about 5 to 8 minutes, turning occasionally, until the wrappers are deeply golden and crisp on all sides.
Lift the egg rolls from the oil and place them on a wire rack or paper towel-lined plate to drain.
Sprinkle with sesame seeds if you’d like, then serve while they’re still hot and crunchy.
My Tips for Crispier Egg Rolls
The biggest thing I’ve learned with fried egg rolls is not to rush the oil.
If the oil isn’t hot enough, the wrappers can absorb too much of it and become heavy instead of crisp. If it’s excessively hot, the outside may brown before the wrapper has had enough time to cook properly.
Around 375°F gives you a good starting point.
Also, avoid packing too much filling into each wrapper. A modest amount is easier to roll tightly and is less likely to burst open in the oil.
Finally, don’t crowd the skillet. Give each egg roll enough room to move around so it can cook evenly.
What to Serve With Beef Egg Rolls
These are excellent on their own, but I almost always put out some kind of dipping sauce.
Try them with sweet chili sauce, duck sauce, sweet-and-sour sauce, spicy mustard, or a simple soy-based dipping sauce.
If you’re turning them into part of a larger meal, they’re also delicious alongside fried rice, noodles, or other Asian-inspired dishes.
Frequently Asked Questions
Why are my egg rolls not crispy?
The oil may not have been hot enough, or too many egg rolls may have been added to the pan at once. Give the oil time to return to temperature between batches.
How do I keep egg rolls from opening while frying?
Roll them snugly and make sure the final corner is completely sealed with the flour-and-water paste.
Can I prepare the filling ahead of time?
Yes. You can cook the beef and combine the filling ingredients earlier, then assemble and fry the egg rolls when you’re ready to serve them.
Why shouldn’t I overfill an egg roll?
Overfilling makes the wrapper difficult to close and increases the chance that it will tear or open during frying.
What is the best way to drain fried egg rolls?
A wire rack works especially well because air can circulate around the egg rolls instead of allowing the bottom to sit against an oily paper towel.
Best Egg Rolls Recipe
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 for frying or as needed
- 8 7-inch square egg roll wrappers
- 2 tablespoons sesame seeds optional
Instructions
- Add the ground beef, ginger, and garlic powder to a large bowl. Mix until the seasonings are evenly distributed throughout the meat.
- Place the seasoned beef in a skillet over medium heat. Cook for 5 to 7 minutes, breaking it apart as it browns. Drain off excess grease if necessary.
- Transfer the cooked beef to a mixing bowl. Add the shredded cabbage and carrots, then toss until the filling is evenly combined.
- Stir the flour and water together in a small bowl until you have a smooth, thick paste. Set it beside your work area.
- Heat the peanut oil in a deep skillet or heavy pan to approximately 375°F.
- Place an egg roll wrapper on your work surface with one corner pointing toward you. Spoon approximately 1/4 to 1/3 cup of filling slightly below the center of the wrapper.
- Fold the bottom corner over the filling. Bring the left and right corners toward the middle, then begin rolling the wrapper tightly away from you.
- Brush a small amount of flour paste underneath the final corner and finish rolling. Press gently to seal. Repeat with the remaining wrappers and filling.
- Carefully fry the egg rolls in batches, turning them occasionally, until the wrappers are crisp and golden brown, about 5 to 8 minutes.
- Transfer the cooked egg rolls to a wire rack or paper towel-lined plate to drain. Sprinkle with sesame seeds if desired and serve warm with your favorite dipping sauce.
