Growing up, weekend mornings meant the kitchen smelled of sizzling egg rolls, golden and crisp. My grandmother’s secret fillings made every bite unforgettable. Now, I want to take you on that same flavorful journey and teach you how to make egg rolls that bring warmth, crunch, and joy to your home.
Every time I make egg rolls at home, I feel like I’m bringing a little piece of my childhood kitchen back to life. The crispy golden exterior, the flavorful fillings, and that satisfying crunch in every bite—it’s magic. Whether you’re a beginner or someone who’s tried a few recipes before, learning how to make egg rolls can transform simple ingredients into a delightful treat for your family.
In this guide, I’ll walk you through everything—from essential ingredients to frying and baking techniques—so you can master homemade egg rolls with confidence and ease.
Essential Ingredients for Homemade Egg Roll
Whenever I start making egg rolls at home, the very first thing I focus on is the ingredients. I’ve learned that great egg rolls begin not with perfect folding or frying, but with fresh, high-quality ingredients. Using the right combination ensures that every bite is flavorful, balanced, and satisfying.
Primary ingredients I always use include:
- Egg Roll Wrappers: These thin sheets of dough are the foundation. You can buy pre-made wrappers, but I often make my own for a fresher, more pliable texture. The dough should stretch without tearing, allowing you to wrap generous fillings.
- Vegetables: Crunchy veggies give egg rolls their signature texture. My favorites include cabbage, carrots, and bell peppers. I always slice them thinly so they cook evenly inside the roll. For a touch of sweetness, sometimes I add green onions or bamboo shoots.
- Protein Choices: Traditionally, ground pork or chicken is common, but you can also use shrimp, tofu, or beef. I usually season the protein with soy sauce, garlic, ginger, and a pinch of pepper before mixing with vegetables.
- Seasonings and Sauces: This is where flavor comes alive. A dash of soy sauce, a hint of sesame oil, and a touch of rice vinegar elevate the fillings. You can also add hoisin sauce for a slightly sweet kick. Fresh herbs like cilantro add brightness.
- Oil for Frying: To get that perfect golden crunch, I use neutral oils with a high smoke point such as vegetable or canola oil. If you’re baking, a light brushing of oil on the wrappers works wonders.
Long-tail tip: Always remember, the freshness of your vegetables and proteins directly affects the taste and texture of the egg rolls. Avoid watery vegetables, which can make the roll soggy during frying.
Secondary keyword integration: I often get asked about how to pick ingredients for egg rolls. My advice? Go for seasonal vegetables, quality proteins, and fresh aromatics. The difference between an okay egg roll and a spectacular one is in this first step.
Actionable steps before cooking:
- Wash and thinly slice all vegetables.
- Marinate proteins briefly with soy sauce, garlic, and ginger.
- Prepare your wrappers and lay them on a clean surface for easy access.
- Have your oil preheated if frying, or oven ready if baking.
Once your ingredients are prepped, you’ll notice how much smoother the egg roll-making process becomes. It sets the stage for the perfect dough, neat wrapping, and that golden crispy finish.
Step-by-Step Instructions on How to Make Egg Roll
Now that I have all my ingredients ready, it’s time to dive into the fun part—actually making the egg rolls. Over the years, I’ve realized that the secret to perfect egg rolls is preparation, patience, and following a step-by-step approach.
Step 1: Prepare the Filling
I start by cooking the protein first. For example, if I’m using ground chicken or pork, I sauté it in a bit of oil with garlic, ginger, and a dash of soy sauce. Once cooked, I add the thinly sliced vegetables and stir-fry for just a few minutes. The goal is slightly tender but still crisp veggies—they’ll cook further during frying. Season with sesame oil, salt, and a little white pepper for depth.
Step 2: Cool the Filling
One mistake I see many beginners make is using hot filling. Hot filling can tear the wrappers. I let the filling cool completely on a tray or bowl while I prepare the wrappers. This step is crucial for keeping the rolls intact.
Step 3: Lay Out the Egg Roll Wrapper
I always place the wrapper in a diamond shape on a clean, flat surface. The corner closest to me is where the filling goes, and the opposite corner will be folded over.
Step 4: Add the Filling
I spoon about 2 tablespoons of filling onto the lower third of the wrapper. It’s tempting to overstuff, but too much filling leads to messy rolls that break while frying. Remember, even a small, well-wrapped roll tastes amazing.
Step 5: Fold and Wrap
Here comes the fun part. I fold the bottom corner over the filling, then fold the sides inward, and finally roll tightly toward the top corner. To seal, I brush a little water or beaten egg on the top edge. This simple step prevents the roll from opening while cooking.
Step 6: Fry or Bake
- Frying: I heat vegetable oil to around 350°F (175°C). Carefully, I place each roll in the oil and fry until golden brown, about 3–5 minutes, turning occasionally. Draining on a paper towel keeps them crisp.
- Baking (Healthier Option): For a lighter version, I preheat the oven to 400°F (200°C), brush the rolls lightly with oil, and bake for 20–25 minutes until crispy.
Step 7: Serve
Once cooked, I let the egg rolls rest for a few minutes before serving. This makes them easier to handle and prevents burns. Serve with sweet chili sauce, soy sauce, or homemade dipping sauces for an extra flavor boost.
Following these steps ensures your homemade egg rolls come out crispy, flavorful, and restaurant-quality. Whether you want easy egg roll recipes at home or a step-by-step guide for perfect egg rolls, this method works every time.
Even if you’re a beginner, take your time during wrapping. A neatly rolled egg roll is more than just appearance—it prevents oil from seeping in and ensures even cooking.
How to Prepare the Egg Roll Dough
Before I start filling my egg rolls, making the egg roll dough is essential. Over the years, I’ve tried store-bought wrappers, but nothing beats the satisfaction of homemade egg roll wrappers—thin, pliable, and just right for folding.
Step 1: Gather Your Ingredients
For the dough, I keep it simple:
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup water (adjust as needed)
- 1 teaspoon vegetable oil
These few ingredients come together to create a dough that’s elastic and smooth, perfect for rolling out.
Step 2: Mix the Dough
I start by combining flour and salt in a large mixing bowl. Then, I slowly pour in water while stirring, followed by the oil. The key is to add water gradually—too much makes it sticky, too little makes it dry and hard to roll. I use my hands to knead the dough for about 8–10 minutes until it’s soft and elastic.
Step 3: Rest the Dough
I cover the dough with a damp cloth and let it rest for at least 30 minutes. This rest allows the gluten to relax, making it much easier to roll the dough thinly without tearing. I usually take this time to prep my filling or clean the workspace.
Step 4: Divide and Roll
Once rested, I divide the dough into small, even portions—roughly the size of a golf ball. Using a lightly floured surface, I roll each portion into a thin, square wrapper, about 6 inches per side. Thin wrappers cook faster and give that perfectly crispy edge when fried.
Step 5: Keep Wrappers Covered
To prevent drying out, I stack the rolled wrappers with parchment or wax paper in between and cover them with a damp towel. This step is essential because dry wrappers crack easily, making wrapping difficult.
Step 6: Ready for Filling
Now the dough is ready for the filling. Thin, elastic wrappers allow the egg rolls to hold just the right amount of filling, making each bite delicious and crisp. I love this part because it’s where the magic of homemade egg rolls truly comes alive.
Learning how to prepare egg roll dough at home ensures your rolls taste fresh and authentic. Whether you want easy homemade egg rolls or crispy egg rolls with your favorite filling, starting with perfect dough makes all the difference. If you want even more pliable wrappers, let the dough rest for 1 hour instead of 30 minutes. It’s a small step that pays off when rolling out each square.
Best Techniques for Wrapping Egg Rolls
Wrapping egg rolls is where many home cooks feel a little intimidated. I remember my first batch—I was fumbling with the dough, and my rolls looked more like messy parcels than the crispy delights I had in mind. Over time, I learned a few techniques that make wrapping smooth, neat, and stress-free.
Step 1: Prepare Your Workstation
Before I start, I set up my rolling area with a clean, lightly floured surface. I keep the filling nearby, usually a spoonful ready in a small bowl, so I can work efficiently. I also keep a small dish of water to seal the edges of each roll—this is a simple trick for perfectly sealed egg rolls.
Step 2: Position the Wrapper Correctly
I place the square wrapper with one corner pointing toward me, like a diamond shape. This orientation makes rolling easier and ensures the filling stays inside. Placing the wrapper correctly is a small adjustment but it makes a big difference.
Step 3: Add the Filling
I spoon about 1–2 tablespoons of filling near the bottom corner (closest to me). Overfilling is a common mistake; it can cause the egg roll to burst while frying. I learned that keeping a consistent amount of filling allows every egg roll to cook evenly.
Step 4: Folding Technique
Here’s my go-to method:
- Fold the bottom corner over the filling.
- Fold in the two side corners to enclose the filling.
- Roll upward toward the top corner.
I use a dab of water or a beaten egg at the tip to seal it. This creates a tight, crispy egg roll that won’t open while frying.
Step 5: Keep Rolls Neat and Ready
I place the wrapped rolls seam-side down on a tray lined with parchment paper. This prevents sticking and keeps them organized. At this stage, I can make batches in advance, either for frying immediately or chilling for later.
Step 6: Practice Makes Perfect
The first few rolls might look uneven, but that’s okay. Every roll improves with practice. I often remind myself that homemade egg rolls have charm, even if they aren’t perfectly uniform—they still taste amazing!
Learning the best way to wrap egg rolls ensures your rolls stay intact, crisp, and flavorful. For anyone looking for easy egg roll wrapping tips or how to roll egg rolls at home, these steps are essential.
If the wrapper feels too dry, lightly brush water on the edges to help seal. Too much water, however, can make the wrapper soggy—balance is key.
Frying Egg Rolls to Crispy Perfection
Once I’ve mastered wrapping, the next crucial step is frying. Nothing beats the aroma of homemade egg rolls sizzling in hot oil—it instantly brings back memories of bustling kitchens and family gatherings. I’ve learned that frying is as much an art as it is a science, and a few tips make all the difference.
Step 1: Choosing the Right Oil
I always use an oil with a high smoke point, like vegetable, canola, or peanut oil. This ensures even frying and prevents the rolls from absorbing too much oil. Over the years, I’ve found that the right oil gives a perfect golden-brown finish.
Step 2: Heating the Oil Correctly
I heat the oil to around 350°F (175°C). Too hot, and the wrappers burn before the filling cooks; too cool, and the rolls become greasy. I like to test by dropping a small piece of wrapper into the oil—if it bubbles and rises immediately, the temperature is perfect.
Step 3: Frying in Batches
I never overcrowd the pan. Frying 2–3 rolls at a time allows them to cook evenly and maintain crispiness. I gently lower each roll with tongs, listening for that satisfying sizzle. Frying in batches ensures every roll achieves that golden-brown perfection.
Step 4: Turning and Timing
I turn the rolls occasionally to brown all sides evenly. It usually takes 3–5 minutes per batch. Watching the rolls transform from pale dough to crunchy delights is incredibly satisfying. The key is patience—rushing leads to uneven frying.
Step 5: Draining Excess Oil
Once fried, I place the rolls on a wire rack or paper towels to drain excess oil. This keeps them crisp and ready to enjoy. I’ve learned that letting them rest briefly improves the texture, especially if the filling is juicy.
Step 6: Serving Hot and Crispy
I always serve freshly fried egg rolls immediately. They taste best warm, with the filling piping hot and the wrapper perfectly crunchy. Over the years, I’ve realized that nothing beats the first bite of a crispy, well-made egg roll.
Following these frying tips for egg rolls guarantees crispy, golden results. For those searching for how to fry egg rolls at home or crispy homemade egg roll recipe, these steps are indispensable. If you’re worried about oil splatter, I gently pat the rolls dry before frying. Moisture causes oil to pop, so this simple step keeps the process safe and clean.
Baking Option: How to Make Healthier Egg Rolls
Not everyone loves deep-fried food, and over the years I’ve discovered that baking egg rolls at home can be just as delicious—without all the oil. Choosing to bake instead of fry doesn’t mean sacrificing flavor or crispiness; it just requires a few smart adjustments.
Step 1: Prepping the Egg Rolls for Baking
I prepare the rolls the same way I would for frying, making sure the filling is evenly distributed and the wrapper is sealed tight. This step is crucial—loose edges can open in the oven, spilling the filling. Using a little egg wash or milk on the edges works wonders to keep them sealed.
Step 2: Choosing the Right Baking Sheet and Lining
I line my baking sheet with parchment paper or a silicone mat. This prevents sticking and makes clean-up easy. Over the years, I’ve noticed that even baked egg rolls get a better crunch when they’re not directly on a metal tray.
Step 3: Brushing for Crispy Results
Instead of submerging in oil, I lightly brush each roll with oil. This small step creates a golden-brown crust and ensures the rolls aren’t dry. For those counting calories, a light spray of cooking oil works just as well and evenly coats each roll.
Step 4: Baking Temperature and Timing
I bake my egg rolls at 400°F (200°C) for 15–20 minutes, turning them halfway through. Watching the rolls slowly turn golden is satisfying—there’s something therapeutic about seeing a healthier version come to life without deep-frying.
Step 5: Checking for Doneness
I always keep an eye on them near the end of baking. They should be golden and crisp. For extra assurance, I sometimes bake a test roll first to see if adjustments are needed.
Step 6: Serving Baked Egg Rolls
Fresh out of the oven, I serve them immediately. They have a lighter crunch than fried ones but are equally flavorful, especially when paired with dipping sauces like sweet chili, soy, or homemade peanut sauce. Baking egg rolls is a healthier option, and I love that I can enjoy them guilt-free.
If you are searching for healthy baked egg roll recipe or how to bake egg rolls at home, these steps provide a foolproof guide. Using this method, you can enjoy crispy homemade egg rolls without all the oil from traditional frying.
personally prefer this method on busy weekdays. It’s easier, less messy, and I can still impress family and friends with perfectly baked egg rolls. Over time, I’ve realized that baked egg rolls don’t just save calories—they also simplify clean-up and make cooking at home stress-free.
Expert Tips for Perfect Homemade Egg Rolls
Over the years, I’ve learned that making perfect homemade egg rolls is as much about technique as it is about ingredients. Small tweaks can make the difference between a soggy roll and a golden, crispy delight. Here are my top tips that consistently deliver excellent results.
1. Keep Fillings Dry
One of the biggest mistakes I used to make was using watery vegetables or overcooked fillings. Moisture makes the wrapper soggy. I always drain and cool fillings before wrapping. For vegetables like cabbage or mushrooms, a quick sauté helps release excess water.
2. Don’t Overfill the Wrapper
It’s tempting to stuff your egg rolls full, but too much filling leads to bursting while frying. I recommend using just enough filling to keep the roll snug. Think of it like tucking a gift neatly—it needs room to fold but not too loose.
3. Roll Tightly and Seal Properly
A tight roll ensures that the filling stays inside and the wrapper crisps evenly. I like brushing a little water or beaten egg along the edge to seal it perfectly. A well-sealed roll won’t open while cooking and gives a neat, professional look.
4. Optimal Oil Temperature
If you’re frying, the oil temperature is crucial. Too hot, and the rolls brown too fast while remaining raw inside; too cold, and they soak up oil. I usually aim for 350°F (175°C). A thermometer helps, but if you don’t have one, test with a small piece of wrapper—it should sizzle gently and float.
5. Fry in Batches
Crowding the pan lowers the oil temperature and results in greasy rolls. I always fry in small batches, keeping cooked rolls on a paper towel-lined tray to drain excess oil. This keeps each egg roll crispy and golden.
6. Experiment with Baking
For a healthier option, oven-baked egg rolls are fantastic. I lightly brush them with oil and bake at 400°F (200°C) for 15–20 minutes, turning halfway. They won’t be as greasy but still get a satisfying crunch.
7. Season Thoughtfully
I learned that seasoning isn’t just about salt. A touch of soy sauce, sesame oil, ginger, or garlic in the filling can elevate the flavor immensely. For baked versions, brushing a little garlic butter or soy glaze adds richness.
8. Practice Makes Perfect
Egg rolls take practice. My first few attempts were lopsided, but over time, my folds became neat, and the rolls cooked evenly. Don’t be discouraged if your rolls aren’t perfect the first time—practice and patience pay off.
I enjoy sharing these tips because they’re the same techniques that transformed my kitchen experiments into crowd-pleasing egg rolls. Every tip comes from experience, trial, and a love for cooking.
Common Mistakes to Avoid When Making Egg Rolls
Even after years of cooking, I still see beginners and sometimes even seasoned cooks fall into the same pitfalls when making homemade egg rolls. I’ve learned that avoiding these mistakes makes the difference between a failed attempt and a batch of crispy, flavorful rolls. Here’s what I’ve learned the hard way.
1. Using Wet Fillings
A soggy filling is the number one reason egg rolls fail. I used to throw raw shredded cabbage straight into the wrapper, only to end up with a soggy mess. Now, I always squeeze out excess moisture, sauté veggies lightly, and let meats cool slightly before filling. Dry fillings = crispy rolls every time.
2. Overstuffing the Wrapper
I remember my first overstuffed egg rolls; they burst open mid-fry, leaving a filling disaster. A good rule is to use just enough filling for a snug roll. Overstuffing leads to uneven cooking and messy results.
3. Poor Wrapping Technique
Wrapping isn’t just folding—it’s about tension. Loose wraps create air pockets that trap oil, making rolls greasy. Tight, careful folds with a sealed edge are essential. I always brush the edge with water or egg wash for a firm seal.
4. Frying at the Wrong Temperature
Oil that’s too hot browns the outside but leaves the inside undercooked. Too cold, and the rolls absorb oil and become greasy. I stick to around 350°F (175°C) and fry in small batches. Using a thermometer takes the guesswork out.
5. Not Draining Properly
I learned that letting fried rolls sit on a plate or paper towel is not optional. It removes excess oil, keeping the rolls crisp. Skipping this step made my rolls greasy and heavy.
6. Ignoring Seasoning
Flavor is key. I’ve seen people focus on technique but under-season the filling. A pinch of salt, a splash of soy sauce, or a hint of sesame oil transforms simple ingredients into mouthwatering egg rolls. Taste your filling before wrapping!
7. Rushing the Process
Egg rolls require patience. Trying to fry too soon or skipping steps leads to uneven cooking or broken rolls. I recommend prepping ingredients, wrapping carefully, and frying methodically. Rushing only creates mistakes.
8. Reusing Oil Too Many Times
Reusing frying oil can lead to off-flavors and darker, unevenly cooked rolls. I change oil after a few batches to maintain crispness and flavor. Clean oil ensures perfect golden rolls every time.
Sharing these mistakes comes from my own trial and error in the kitchen. Each mishap taught me valuable lessons that I now pass on. By avoiding these common errors, you’re already halfway to perfect homemade egg rolls.
Understanding these common mistakes to avoid when making homemade egg rolls ensures every batch turns out delicious. These egg roll cooking tips help both beginners and experienced cooks master how to make egg rolls at home successfully, saving time and avoiding frustration.
Creative Ways to Serve Egg Rolls at Home
I’ve always believed that presentation can turn a simple dish into an unforgettable experience. Over the years, I’ve tried many ways to serve homemade egg rolls, and some creative ideas really make them stand out—whether it’s for a casual family meal or a small party. Serving egg rolls at home doesn’t have to be boring; a little imagination goes a long way.
1. Egg Roll Platter with Dipping Sauces
One of my favorite ways is to arrange your egg rolls at home on a large platter and pair them with multiple dipping sauces. I usually include sweet and sour, spicy chili, and soy-sesame sauces. Not only does this look appealing, but it also gives everyone a chance to try different flavor combinations in one sitting.
2. Egg Roll Bites for Parties
For gatherings, I like making mini versions of homemade egg rolls and serving them as finger foods. I cut the regular egg rolls into bite-sized pieces and secure them with toothpicks. This works perfectly for kids’ parties or casual get-togethers. It’s practical, fun, and keeps everyone coming back for more.
3. Egg Roll Bowls
Another creative way I serve egg rolls at home is by turning them into a bowl meal. I slice crispy egg rolls and place them over a bed of fresh greens, rice, or noodles. Then I drizzle a little of my favorite dipping sauce on top. It’s a complete meal and looks much more gourmet than just placing egg rolls on a plate.
4. Paired with Soups
I love pairing homemade egg rolls with soups like hot and sour, wonton, or simple chicken broth. I often place one egg roll on the side of a soup bowl, which creates a comforting and satisfying combination. The contrast between crunchy egg rolls and hot soup is always a crowd-pleaser.
5. Egg Roll Sandwich Wraps
For a fun twist, I sometimes chop egg rolls at home and wrap them in lettuce or tortillas to make a quick wrap. Adding some shredded veggies and a little sauce transforms ordinary egg rolls into a handheld, fusion-style meal. It’s my favorite on busy days when I want something flavorful yet easy to eat.
Tips for Serving:
- Always serve egg rolls fresh and crispy for the best experience.
- Garnish your platters with sesame seeds, chopped green onions, or fresh herbs to make them more visually appealing.
- Mix textures by combining crunchy egg rolls with soft accompaniments like rice or noodles.
Practical takeaway: Creative serving makes your homemade egg rolls more inviting and versatile. Whether as a platter with multiple sauces, mini bites, or bowl meals, these ways to serve egg rolls at home ensure your dish is always exciting and memorable.
Frequently Asked Questions About How to Make Egg Rolls
Over the years, I’ve had many people ask me questions about making homemade egg rolls, and I’ve realized that answering these can really help anyone from beginners to experienced cooks. Here are the most common questions I get:
1. Can I make egg rolls ahead of time?
Yes! I often prepare the filling and even wrap the egg rolls at home a day ahead. Store them in the fridge on a tray, covered with plastic wrap. When ready to serve, fry or bake them for crispy perfection. Freezing is also an option, but make sure to separate them with parchment paper to prevent sticking.
2. What’s the best filling for homemade egg rolls?
Honestly, it depends on your taste, but my favorites include shredded chicken, pork, or a vegetarian mix with cabbage, carrots, and mushrooms. Using fresh vegetables and a bit of soy sauce and sesame oil really elevates the flavors. For a twist, try adding tofu or shrimp—these make your homemade egg rolls more versatile.
3. Can I bake egg rolls instead of frying?
Absolutely! Baking is a healthier alternative. I usually brush lightly with oil and bake at around 400°F (200°C) for 20–25 minutes until golden brown. This method ensures a crisp texture without deep-frying, perfect if you’re looking to make oven-baked egg rolls.
4. How do I prevent egg rolls from bursting while frying?
The key is not overfilling and making sure the wrapping is tight. I like using a small amount of filling and folding neatly. Also, maintain the oil temperature around 350°F (175°C) so the egg rolls cook evenly without bursting.
5. Can I make egg rolls gluten-free?
Yes! I sometimes use rice paper or gluten-free wrappers instead of traditional egg roll skins. Just keep in mind the texture will be slightly different. Using gluten-free wrappers for homemade egg rolls still results in a delicious, crispy dish.
6. How long should I fry homemade egg rolls?
Fry for about 3–5 minutes per side until they are golden brown and crispy. I usually test one first to make sure the oil temperature is right and adjust accordingly. Proper frying ensures the filling is cooked through and the wrapper remains perfectly crisp.
7. Can I customize the flavors in homemade egg rolls?
Definitely! One of the best parts of making homemade egg rolls is experimenting with fillings, seasonings, and dipping sauces. Add garlic, ginger, or chili for a flavor boost, or try international twists like teriyaki or curry-flavored fillings. The possibilities are endless!
8. How should I store leftover egg rolls?
Leftover egg rolls at home should be cooled completely, then stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for the best crispiness. Avoid microwaving, as it can make them soggy.
9. Are homemade egg rolls healthy?
They can be! Using fresh vegetables, lean proteins, and baking instead of deep-frying makes them much healthier while retaining that signature crunch. I like pairing them with light dipping sauces to balance the meal.
I hope I’ve been able to take you through the full process of making homemade egg rolls, from preparing the dough to frying or baking them to crispy perfection. Making egg rolls at home is not just about creating a delicious snack—it’s about the satisfaction of crafting something with your own hands and sharing it with loved ones.
Throughout this guide, I’ve shared tips on choosing the best fillings for egg rolls, folding techniques, and even healthier oven-baked egg rolls options. I’ve shown how you can experiment with flavors and adapt recipes to your preferences, whether you’re a beginner or an experienced cook.
The beauty of homemade egg rolls is their versatility. You can make them spicy, mild, meaty, or vegetarian. You can pair them with a variety of dipping sauces to suit any occasion. By following these steps, I know you’ll consistently produce egg rolls that are golden, crispy, and absolutely irresistible.
So, are you ready to roll up your sleeves and bring these delightful treats to your kitchen? Grab your ingredients, start mixing, and enjoy the process. I promise, once you taste your first homemade egg roll, you’ll understand why this recipe is a must-try for every home cook.
Try making a batch of egg rolls this week, share them with friends or family, and let me know your favorite filling combinations. Making egg rolls at home has never been this fun, easy, and rewarding!
