Egg Rolls (EXTRA CRISPY Take-Out Style!) – VIDEO

5 from 7 votes
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These homemade Egg Rolls are CRISPY on the outside, with a DELICIOUS pork and shrimp filling on the inside! Watch the video and follow my tips for the ultra-crispy exterior and juicy, flavorful filling that will rival any Chinese Take-Out!

For the perfect Chinese take-out meal, make these alongside my Chicken Lo Mein, Shrimp Fried Rice, and Beef and Broccoli – you’ll never have to order Chinese take-out again!

Egg rolls on a tray

Watch the Egg Roll Recipe Video Below!

My love for Egg Rolls started at a young age but this specific recipe is inspired by my favorite Vietnamese take-out spot in San Gabriel Valley, California. They’re sometimes called Spring Rolls but basically, they are a fried, savory roll that is filled with a vegetable and protein filling (in this recipe, we use Pork and Shrimp).

Ingredients for Egg Rolls

Take-Out style Egg Rolls are shockingly simple to make; most of the ingredients are pantry staples! Once you get started rolling, it’s easy to roll a large amount – which is perfect because they’re great for large gatherings or even freezing for the future! Let’s dive into the ingredients that make these Egg Rolls better than take-out!

Raw ingredients for Egg Roll recipe

Egg Roll Filling

  • 1 lb ground pork
    • I like to use 80% lean / 20% fat; I find that it’s the perfect balance of lean to fat meat. You can use what you prefer.
    • If you cannot eat pork, you can substitute with another ground meat – I would use ground turkey with similar fat content. (You can also use ground chicken or even ground beef! Just keep in mind that it will taste slightly different from pork.)
  • 1 lb shrimp – The shrimp will need to be peeled and deveined, as we are going to mince this. You can use any size shrimp but make sure it is raw.
  • 1 cup bean thread noodle (this was 2 oz dry)
    • Bean thread noodle is also called cellophane noodles or Chinese vermicelli.
    • When using dry bean thread noodle, you will need to rehydrate in water, drain it, and cut to ~1/2″ pieces with scissors. I find this at our local Chinese grocery (99 Ranch).
    • If you cannot find bean thread noodles, you can substitute with rice vermicelli or even a thin pasta, such as angel hair.
  • 1 cup wood ear mushroom – I find this at our local Chinese grocery (99 Ranch).
    • If you cannot find wood ear mushrooms, you can substitute with white mushrooms. HOWEVER – I highly recommend you cook your white mushrooms to remove as much excess water BEFORE mixing it into the filling. You want to avoid excess water in your Egg Roll filling!
  • 1 cup carrot
  • 1 egg
  • 1/2 tbsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tbsp sugar – Sugar helps to balance the flavors in this dish!
  • 1/2 tsp white pepper
    • I love using white pepper; it is one of the pantry staples of Chinese cooking! Once you recognize the flavor, you’ll notice it in many of your favorite dishes. It has a more earthier flavor than black pepper and some find it spicier. I would highly recommend purchasing this.
    • If you don’t have it, you can substitute with ground black pepper.
  • 1/2 tsp MSG – As you know, I love using MSG in moderation. If you cannot use it, you can substitute with chicken powder (or leave it out).
  • 2 tbsp light soy sauce – Use light soy sauce (not low sodium) or all-purpose soy sauce. Do NOT use dark soy sauce, as the flavor is too sweet and intense for this dish.
  • 1 tbsp fish sauce – Fish sauce adds an extra oomph of umami that I love. If you don’t have it, you can substitute with Shaoxing wine or light soy sauce.

Egg Wash

  • 1 egg + 1 tbsp water

Other Ingredients

  • 40 egg roll wrappers – I recommend the brand “Spring Home” or “Wei Chuan”. I find them at my local Chinese grocery (99 Ranch) but have also seen egg roll wrappers at Ralphs, Whole Foods, etc.
  • 2 quarts neutral oil for frying – My go-to neutral oil is avocado oil. You can also use canola, vegetable, or peanut oil.
Egg rolls fried in oil

Which wrappers are the best to buy for Egg Rolls?

This is the most commonly asked question for this recipe – and I totally understand, as an ultra-crispy, light wrapper is key to the best take-out style Egg Rolls!

I prefer the brand “Spring Home – Spring Roll Pastry” or “Wei Chuan Spring Roll Shell” which you can find in the frozen section of most Asian grocery stores (I get them at 99 Ranch). These will result in the smooth, crispy take-out style Egg Rolls that you are familiar with.

Another popular brand, Dynasty, makes a type of egg roll wrapper that is typically found in the fresh dumpling wrapper/noodle section of the grocery store, but these will result in egg rolls with the rough or bubbled texture. If you prefer these types of egg rolls, go with the Dynasty brand!

PRO TIPS

Expert Tips To Make the BEST Take-Out Egg Rolls!

  • Keep Wrappers Moist
    • Avoid rolling these in ‘assembly line’ style. Work with one sheet at a time when wrapping and MAKE SURE to keep the other wrappers COVERED with a DAMP kitchen towel or paper at all times. This will help prevent them from drying out.
  • Avoid Excess Moisture in the filling
    • In direct contrast to the wrappers, which you want to keep moist – excess water in your Egg Roll filling is your WORST ENEMY! Any extra water will result in your Egg Rolls being soggy and dark spots forming on your Egg Roll wrappers.
    • The #1 culprit for watery filling is usually the rehydrated noodles. Make sure to SQUEEZE your noodles to get rid of as much water as possible.
    • Stick to dry spices/ingredients such as fresh garlic. I use wood ear mushrooms for both their meatiness and low water content. If you are using white mushrooms as a substitute, cook your white mushrooms to remove as much excess water BEFORE mixing it into the filling.
  • Chop Your Ingredients to the Same Size
    • As much as you can, try to make sure your filling ingredients are all chopped/minced to roughly the same size (shrimp, bean thread noodles, carrots, mushrooms). This will ensure an even texture (imagine having large pieces of carrots with small pieces of shrimp) and better mouth-feel.
  • Keep Oil at 350˚F – If the temperature drops too low, the egg rolls will be soggy and oily. If it’s too hot, they will burn before the filling is cooked through. Ensure the oil does not drop below 325F.

How to Roll an Egg Roll: Recipe Instructions

1. Rehydrate Vermicelli Noodles

In a large heatproof bowl, rehydrate bean thread or vermicelli noodles with boiling hot water until soft and pliable. Rinse and drain well, then cut into 1/2″ pieces with scissors.

2. Mix the Filling

In a large mixing bowl, combine ground pork, minced shrimp, bean thread noodle, wood ear mushroom, shredded carrot, egg, salt, garlic powder, sugar, white pepper, msg, light soy sauce, and fish sauce. Mix the filling in one direction until incorporated and place in the fridge for 30 minutes.

Egg roll filling mixed in a bowl.

3. Roll The Egg Rolls

Once you’ve mixed together your filling ingredients and let it sit inside the refrigerator for 30 minutes, you will be ready to roll your Egg Rolls! Many people are intimidated on how to roll Egg Rolls – but I promise, once you get the hang of it, you’ll be a pro in no time!

To roll your egg rolls, take about 1.5 tbsp of filling and place in the bottom corner of the egg roll wrapper. Use your hands to shape the filling into about a 4″ log, then fold the corner over and wrap over the filling tightly. Roll the wrapper to about half way up the sheet, then fold in the corners to create an envelope shape.

Keep rolling to the top, then brush on the egg wash at the top corner and seal the egg roll! And you’ve just rolled your first egg roll!

4. Fry the Egg Rolls in Neutral Oil

After the egg rolls are wrapped and sealed, heat neutral oil to 350F in a heavy bottomed pot like a Dutch oven or a wok. Fry the egg rolls in batches for 6-8 minutes or until beautifully golden brown. Rest on a wire rack until cooled and ready to eat!

Egg rolls frying in oil

Storage and Reheating Tips

Freezing Your Egg Rolls

This recipe makes about 40 Egg Rolls; while perfect for a large gathering, this may be too many Egg Rolls for 1-2 people to consume in one sitting. That’s why this recipe is also perfect for meal prepping! I love to make as many Egg Rolls as possible in one go and freeze the rest for the future.

Here is how to freeze your Egg Rolls:

  • When freezing the Egg Rolls, you want to fry for a shorter amount – heat your oil to 350 degrees Fahrenheit and fry them for 3 minutes.
  • Remove immediately and drain and cool on a wire rack. Do NOT freeze them immediately after frying.
  • Once cooled down, place them in a freezer safe bag and freeze flat on a baking sheet until frozen solid (usually 1-2 hours).

How to Cook Your Frozen Egg Rolls

When you’re ready to eat your frozen Egg Rolls, you can cook them 2 ways:

  • In an Air Fryer, fry them for 10-12 minutes at 350 degrees Fahrenheit
  • In an Oven, bake them for 15 minutes at 375 degrees Fahrenheit

In both methods, you should cook until they are golden brown and warmed inside.

Make the Perfect Chinese Take-Out Meal at Home!

Now that you know how to make the best Egg Rolls Chinese Take-Out Style, you’ll need to go all-out and recreate your perfect Chinese Take-Out meal at home!

You’ll need to have some carbs to start – I like to make my Chicken Fried Rice and Shrimp Lo Mein to go with these Egg Rolls. If I need more protein, I’ll make Sesame Chicken or String Bean Chicken– two Chinese take-out favorites! If you’d rather make something with beef, try my Orange Beef or Bourbon Beef recipes!

If you tried this Egg Rolls recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

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5 from 7 votes

Egg Roll Recipe – How to make CRISPY take-out style egg rolls

Servings: 40 Egg Rolls
Prep: 30 minutes
Cook: 15 minutes
Egg rolls on a tray
These homemade egg rolls are super crispy with their pork and shrimp filling – so much better than takeout! This makes a big batch of pork egg rolls which is perfect for meal planning. They freeze and reheat really well.

Ingredients 

Egg Roll Filling

  • 1 lb ground pork, 80% lean / 20% fat
  • 1 lb shrimp, peeled and deveined, minced
  • 1 cup bean thread noodle, (this was 2 oz dry) – rehydrated, drained, and cut to ~1/2" pieces with scissors
  • 1 cup wood ear mushroom, minced
  • 1 cup carrot, shredded
  • 1 egg
  • 1/2 tbsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tbsp sugar
  • 1/2 tsp white pepper
  • 1/2 tsp MSG, or chicken powder
  • 2 tbsp light soy sauce, low sodium
  • 1 tbsp fish sauce

Egg Wash

  • 1 egg
  • 1 tbsp water

Other Ingredients

  • 40 egg roll wrappers, I recommend the brand "Spring Home" or "Wei Chuan"
  • 2 quarts Neutral oil for frying, Avocado, Canola, Vegetable, or Peanut oil all work well

Instructions 

  • In a large heatproof bowl, rehydrate bean thread noodle/vermicelli with boiling hot water until soft and pliable. Rinse and drain well, then cut into 1/2" pieces with scissors.
  • In a large mixing bowl, combine ground pork, minced shrimp, bean thread noodle, wood ear mushroom, shredded carrot, egg, salt, garlic powder, sugar, white pepper, msg, light soy sauce, and fish sauce. Mix the filling in one direction until incorporated and place in the fridge for 30 minutes.
  • Peel one egg roll wrapper at a time from the sheet. Add 1.5 tbsp of filling onto the bottom corner of the wrapper and shape into a log about 4 inch long. Fold the bottom corner over the filling and tuck underneath. Roll tightly towards the center then fold in the sides, roll again then brush the last flap lightly with beaten egg wash and roll to seal. Repeat with remaining egg rolls until all are wrapped.
  • Heat neutral oil to 350F in a wok or heavy bottom pan like a dutch oven. Fry the egg rolls in batches for 6-8 minutes until golden brown, making sure the oil does not drop below 325F.
  • Serve hot with sweet chili sauce and enjoy!

Notes

KEY TIPS:
Keep Wrappers Moist: Avoid rolling these in ‘assembly line’ style. Work with one sheet at a time when wrapping and MAKE SURE to keep the other wrappers COVERED with a DAMP kitchen towel or paper at all times. This will help prevent them from drying out.
Avoid Excess Moisture in the filling
In direct contrast to the wrappers, which you want to keep moist – excess water in your Egg Roll filling is your WORST ENEMY! Any extra water will result in your Egg Rolls being soggy and dark spots forming on your Egg Roll wrappers.
The #1 culprit for watery filling is usually the rehydrated noodles. Make sure to SQUEEZE your noodles to get rid of as much water as possible.
Stick to dry spices/ingredients such as fresh garlic. I use wood ear mushrooms for both their meatiness and low water content. If you are using white mushrooms as a substitute, cook your white mushrooms to remove as much excess water BEFORE mixing it into the filling.
Chop Your Ingredients to the Same Size: As much as you can, try to make sure your filling ingredients are all chopped/minced to roughly the same size (shrimp, bean thread noodles, carrots, mushrooms). This will ensure an even texture (imagine having large pieces of carrots with small pieces of shrimp) and better mouth-feel.
Keep Oil at 350˚F: If the temperature drops too low, the egg rolls will be soggy and oily. If it’s too hot, they will burn before the filling is cooked through. Ensure the oil does not drop below 325F.
 

Storage and Reheating Tips

Freezing Your Egg Rolls

This recipe makes about 40 Egg Rolls; while perfect for a large gathering, this may be too many Egg Rolls for 1-2 people to consume in one sitting. That’s why this recipe is also perfect for meal prepping! I love to make as many Egg Rolls as possible in one go and freeze the rest for the future.
Here is how to freeze your Egg Rolls:
  • When freezing the Egg Rolls, you want to fry for a shorter amount – heat your oil to 350 degrees Fahrenheit and fry them for 3 minutes.
  • Remove immediately and drain and cool on a wire rack. Do NOT freeze them immediately after frying.
  • Once cooled down, place them in a freezer safe bag and freeze flat on a baking sheet until frozen solid (usually 1-2 hours).

How to Cook Your Frozen Egg Rolls

When you’re ready to eat your frozen Egg Rolls, you can cook them 2 ways:
  • In an Air Fryer, fry them for 10-12 minutes at 350 degrees Fahrenheit
  • In an Oven, bake them for 15 minutes at 375 degrees Fahrenheit
In both methods, you should cook until they are golden brown and warmed inside.

Nutrition

Calories: 96kcalCarbohydrates: 11gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 36mgSodium: 273mgPotassium: 91mgFiber: 0.4gSugar: 0.3gVitamin A: 549IUVitamin C: 0.3mgCalcium: 19mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: Asian, Chinese, vietnamese
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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