When making egg rolls do I need grease or oil?

The method that you choose to cook your frozen eggs rolls depends on the type of egg roll that you’re working with and the texture that you’re trying to achieve. And once you figure out a method that you love, you might ditch take-out egg rolls entirely for the tasty experience you can get at home.

So what’s the secret? We’ll share our best tips with you below.

Cooking Different Types of Egg Rolls

Different types of egg rolls may require different cooking methods. So while veggie egg rolls can often be baked to bring out their best flavor, more savory egg rolls like those stuffed with pork or chicken are better off being fried, which maximizes the meaty flavor inside.

Still, your go-to egg roll cooking method is going to depend largely on what you want the end product to look and taste like. Here are some options to consider:

Frying. Frying is one of the preferred methods for cooking frozen egg rolls, since it highlights savory flavors and results in an ultra-crispy exterior. To do it, add vegetable oil to a heavy pot and heat the oil until it reaches 375 degrees (if your oil is too hot you risk burning your egg rolls, and if it’s not hot enough they’ll get greasy). Without thawing them first, place your frozen egg rolls into the hot oil, being sure not to overcrowd the pot. Fry for about 3 to 5 minutes. You can pan fry instead of deep fry if you prefer using the same oil temperature and fry time as above.

Baking. Baked egg rolls don’t get quite as crispy as fried ones, but you can still achieve a nice crunchy texture on the outside wrapper. For best results, warm your oven up to 375 degrees and arrange your frozen egg rolls on top of a wire rack placed on a baking sheet. The rack ensures that the heat reaches the rolls on all sides for the crispiest exterior possible. Bake for 20 minutes, turning each egg roll over halfway through.

Air Frying. Air frying is one of the hottest new trends in home cooking, and you can use it for your frozen egg rolls too. Brush your rolls with a bit off egg wash and then place them on your air fryer’s grill pan. Place in air fryer at 320 degrees for 8 to 10 minutes, then turn, brush with egg wash again, and place back in air fryer for another 8 to 10 minutes. Check that you’ve achieved your desired texture, and if you haven’t, continue to air fry further.

What Sauce Goes With Egg Rolls?

Picking out the perfect sauce for your egg rolls is just as important as cooking them right. And homemade or store bought, there are lots of sauces that go great with egg rolls! Some of our top picks include:

• Gochujang Hot & Sweet Sauce
• Spicy peanut sauce
• Ginger soy sauce
• Hoisin sauce
• Sriracha
• Mango chutney

Get creative by mixing and matching different egg rolls flavors with different sauces, and find your perfect pairing.

Egg rolls might seem like an intimidating dish but by following a few simple steps you’ll see they’re really are a straightforward, easy to make recipe.

Here you’ll learn how to deep fry in oil or bake in the oven for a lighter alternative. Both options are delicious but nothing beats that deep fried texture.

They great thing about these is that people of all ages love them! Who can resist this delicious finger food?

Pair with your favorite Asian dipping sauce like sweet and sour sauce, sesame sauce, Thai sweet chili sauce, or teriyaki sauce. And if you’re like me load up on the Sriracha!

Then if you want to go the lazy route one day, you can even try making a meal of the filling served over rice, no egg roll wrappers or assembly required (just add a little extra soy sauce to the filling).

Photography credit: Jess Larson

Ingredients for Egg Rolls:

• Lean ground turkey – I like the ground turkey and how it pairs with the other ingredients, but feel free to use ground pork, chicken, or even make them vegetarian by omitting the meat altogether and adding another vegetable like mushrooms or use tofu.
• Vegetable oil – if you plan to fry the egg rolls, be sure you have plenty of vegetable oil, at least 6 cups. For baking you’ll only need a little for brushing.
• Bell pepper – use whatever color bell pepper you prefer. I usually go for red.
• Garlic – use freshly minced garlic for best flavor.
• Ginger – again for best flavor use freshly minced, don’t substitute dry ground unless that’s all you have access to (in which case you’ll only need about 1/4 tsp).
• Diced green onions – you might also find these at the store labeled as scallions. I like to use these here because they cook quickly whereas yellow or red onions don’t.
• Green cabbage – thinly slice the cabbage so it cooks quickly and has a better overall texture in the end. Red cabbage can be substituted.
• Matchstick carrots – if you can’t find matchstick carrots, you can grate a carrot on the large holes of a box grater.
• Soy sauce – it’s the salt of Chinese food, so be sure not to leave it out. It also adds a key umami flavor that highlights this recipe.
• Sesame oil – this oil packs a flavorful punch. A little goes a long way.
• Chinese five spice – this spice can be found in most grocery stores in the spice section, but you can also make your own. Here’s a great recipe for homemade Chinese five spice.
• Egg roll wrappers – you can also find these in most major grocery stores. You can typically find them near the produce section, or near the refrigerated salad dressing. If you don’t see them in either of those spots try asking a clerk for help locating them.
• Egg – you’ll use this to help seal the wrappers and act as the glue so the filling stays intact.

How to Make Egg Rolls:

1. Make the filling, start by browning turkey: Heat 1/2 Tbsp vegetable oil in a 12-inch saute pan or deep skillet. Add turkey and cook and crumble until cooked through. Transfer to a plate.
2. Saute vegetables: Heat remaining 1 Tbsp oil in now empty pan over medium high heat, add bell pepper and saute 1 minute. Add green onions, garlic and ginger and saute 30 seconds. Add cabbage and carrots and saute until just wilted, about 1 – 2 minutes.
3. Season filling: Return turkey to pan with vegetables, pour in soy sauce, sesame oil and sprinkle in Chinese five spice. Toss mixture then transfer to a long sheet of foil to cool, about 10 minutes.
4. Assemble egg rolls: lay one egg roll wrap out on a clean work surface. Spread a horizontal row of a scant 1/4 cup of the egg roll filling in center of wrap. Using your fingertip dab a little bit of the beaten egg on the upper corner and right and left corners of the egg roll (this will act as the glue).
5. Fold bottom corner up then fold right and left side corners in to enclose filling (making an envelop style shape). Press filling snuggly down in using your fingertips then snuggly roll and wrap egg roll*. Repeat with remaining wraps and filling.

How to Fry Egg Rolls:

• Preheat vegetable oil in pot: Add oil to a pot (it should come up about 1 1/2 – 2 inches) and heat to 370 degrees.
• Fry egg rolls in oil until golden brown: Fry egg rolls in batches, 5 at a time, until golden brown, turning once halfway through. It should take about 2 – 3 minutes total. Transfer to paper towels to drain.
• Note photos on this page are of fried egg rolls. Baked will have a different appearance with golden brown color in areas rather than all over.

How to Bake Egg Rolls:

• Preheat oven and prepare baking sheet: Preheat oven to 425 degrees and grease an 18 by 13 – inch baking sheet.
• Bake egg rolls until golden brown: Place egg rolls on a prepared baking sheet, brush both sides of the rolls with oil. Bake in the preheated oven until golden brown, turn and continue to bake until golden brown and crisp.

Tips for the Best Egg Rolls:

• Be sure to fold wraps in nice and tight and roll snuggly so the oil doesn’t seep in while cooking. Also don’t skip using the egg, this will help seal and hold rolls.
• Bring oil up to temperature before frying otherwise egg rolls will absorb more oil and may not be as crisp. Use a deep fry or candy thermometer to take temperature of oil.
• Monitor and maintain the temperature of the oil. You don’t want it to drop too much or egg rolls may not cook properly and you don’t want it to rise too much or they’ll burn and it can become dangerous.
• If baking don’t use a dark baking sheet or egg rolls will burn.
• Serve with a dipping sauce for added flavor and contrast.

More Delicious Asian Recipes To Try:

• Asian Lettuce Wraps
• Beef and Broccoli
• Chicken Chow Mein
• Chicken Fried Rice
• Sweet and Sour Chicken
• Teriyaki Chicken

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Review Recipe

Egg Rolls

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Much easier to make than you'd think and even better than take-out (because homemade is always best right?). You get a perfectly crisp and flaky, fried roll filled with hearty ground turkey and fresh sautéed vegetables. They're the perfect appetizer or even main dish.

Servings: 20

Prep30 minutes

Cook30 minutes

Ready in: 1 hour

Ingredients

• 1 lb 93% lean ground turkey*
• 1 1/2 Tbsp vegetable oil
• Salt
• 3/4 cup chopped bell pepper
• 2 tsp minced garlic
• 1 1/2 tsp peeled and minced ginger
• 2/3 cup diced green onions
• 2 cups shredded green cabbage (8 oz)
• 1 cup matchstick carrots (2 oz)
• 1 Tbsp soy sauce
• 1 1/2 tsp sesame oil
• 1/2 tsp Chinese five spice
• 20 egg roll wrappers (1 lb pkg. such as Nasoya)
• 1 egg, beaten
• Vegetable oil for frying (about 6 - 8 cups)
• Sweet and sour sauce or other asian dipping sauce, (such as La Choy brand) for serving (optional)

Instructions

• Cook ground turkey: Heat 1/2 Tbsp oil in a 12-inch saute pan or deep skillet. Add turkey and cook and crumble until cooked through. Transfer to a plate. 

• Saute vegetables: Heat remaining 1 Tbsp oil in now empty pan over medium high heat, add bell pepper and saute 1 minute. Add green onions, garlic and ginger and saute 30 seconds. Add cabbage and carrots and saute until just wilted, about 1 - 2 minutes.

• Season egg roll filling: Return turkey to pan with vegetables, pour in soy sauce, sesame oil and sprinkle in Chinese five spice. Toss mixture then transfer to a long sheet of foil to cool about 10 minutes.

• Add oil to a pot (it should come up about 1 1/2 - 2 inches) and heat to 370 degrees, or if baking egg rolls preheat oven to 425 degrees and grease an 18 by 13 - inch baking sheet**.

• Wrap egg rolls while oil is heating: lay one egg roll wrap out on a clean work surface. Spread a horizontal row of a scant 1/4 cup of the egg roll filling in center of wrap. Using your fingertip dab a little bit of the beaten egg on the upper corner and right and left corners of the egg roll (this will act as the glue).

• Fold bottom corner up then fold right and left side corners in to enclose filling (making an envelop style shape). Press filling snuggly down in using your fingertips then snuggly roll and wrap egg roll***. Repeat with remaining wraps and filling.

• To fry egg rolls: fry egg rolls in batches, 5 at a time, until golden brown, turning once halfway through. It should take about 2 - 3 minutes total. Transfer to paper towels to drain.

• To bake egg rolls: place egg rolls on prepared baking sheet, brush both sides of egg rolls with 1 1/2 Tbsp oil total. Bake in preheated oven 11 minutes or until golden brown, turn and continue to bake until golden brown and crisp, about 7 - 9 minutes longer.

• Let egg rolls cool slightly (they'll be very hot for the first few minutes) then serve warm with sweet and sour sauce.

Notes

• *Ground chicken or ground pork can be substituted.
• **Don't use a dark baking sheet or egg rolls will burn.
• ***Be sure to fold wraps in nice and tight and roll snuggly so oil doesn't seep in while cooking.
• Nutrition estimate is per egg roll, based on frying method and using lean ground turkey.

Nutrition Facts

Egg Rolls

Amount Per Serving

Calories 174 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 7g44%

Cholesterol 28mg9%

Sodium 200mg9%

Potassium 97mg3%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 1g1%

Protein 6g12%

Vitamin A 1279IU26%

Vitamin C 10mg12%

Calcium 18mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Side Dish

Cuisine: Chinese

Keyword: Egg Rolls

Author: Jaclyn