These crispy homemade eggrolls are packed with a savory mixture of ground meat, fresh vegetables, and delicate glass noodles. Wrapped in a thin shell and fried to golden perfection, they deliver a satisfying crunch with every bite. Whether served as an appetizer or a main dish, they bring a comforting, restaurant-style flavor right into your kitchen.
Why You’ll Love This Recipe
This recipe is simple yet incredibly flavorful, making it perfect for both beginners and experienced cooks. The combination of tender meat, crunchy vegetables, and soft noodles creates a balanced texture that feels hearty without being too heavy. You can easily customize the filling based on your preferences, adding or removing ingredients as you like. These eggrolls are also great for gatherings since they can be prepared ahead of time and fried when needed. Plus, the golden crispy exterior makes them irresistible to everyone at the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground meat (beef or chicken)
2 cups carrots, thinly shredded
5.6 oz glass noodles (bean thread vermicelli)
2 cups cabbage, thinly shredded
3/4 cup onion, finely chopped
4 shiitake mushrooms, finely chopped
2 large eggs
1 tsp salt
1 tsp black pepper
1 tsp sugar
eggroll wrappers
oil for frying
Directions
Start by soaking the glass noodles in warm water for about 10 minutes or until softened. Drain well and cut into shorter lengths using scissors to make mixing easier.
In a large pan over medium heat, cook the ground meat until fully browned. Break it apart with a spoon as it cooks to ensure even texture. Once done, remove from heat and allow it to cool slightly.
In a large mixing bowl, combine the cooked meat, shredded carrots, cabbage, chopped onion, and mushrooms. Add the softened glass noodles to the mixture. Crack in the eggs and season with salt, black pepper, and sugar. Mix everything thoroughly until well combined.
Lay an eggroll wrapper flat on a clean surface with one corner pointing toward you. Place about 2 to 3 tablespoons of the filling near the bottom corner. Fold the corner over the filling, then fold in the sides and roll tightly upward. Seal the edge with a bit of water. Repeat until all filling is used.
Heat oil in a deep pan to about 350°F (175°C). Carefully place the eggrolls into the hot oil, frying in batches to avoid overcrowding. Cook for 4–5 minutes, turning occasionally, until they are golden brown and crispy.
Remove the eggrolls and place them on paper towels to drain excess oil. Serve warm with your favorite dipping sauce.
Servings and timing
This recipe makes approximately 15 to 20 eggrolls, depending on how much filling you use for each. Preparation takes about 25 minutes, while cooking time is around 15 minutes, giving a total time of about 40 minutes.
Variations
You can easily adapt this recipe to suit your taste. Swap ground beef for ground chicken for a lighter option. Add garlic or ginger for extra flavor depth. If you enjoy a bit of heat, mix in some chili flakes or finely chopped chili peppers. For a more vegetable-focused version, reduce the meat and increase the cabbage and carrots. You can also include other vegetables like bell peppers or bean sprouts for added crunch.
Storage/Reheating
Store leftover eggrolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 180°C (350°F) for about 10 minutes to restore their crispiness. Avoid microwaving, as it can make the wrappers soggy. If you want to freeze them, arrange uncooked eggrolls on a tray, freeze until solid, then transfer to a freezer-safe bag. Fry directly from frozen, adding a couple of extra minutes to the cooking time.
FAQs
Can I bake these instead of frying?
Yes, you can bake them at 200°C (400°F) for about 20–25 minutes, turning halfway through, though they may not be as crispy as fried ones.
Do I need to cook the vegetables beforehand?
No, the vegetables cook inside the wrapper while frying, keeping them slightly crisp.
Can I use different noodles?
Yes, rice noodles can work as a substitute if glass noodles are unavailable.
How do I keep eggrolls from opening while frying?
Make sure to roll them tightly and seal the edge with water properly.
What oil is best for frying?
Use neutral oils like vegetable or sunflower oil for best results.
Can I make these ahead of time?
Yes, you can assemble them a few hours in advance and store them in the refrigerator before frying.
Why are my eggrolls greasy?
The oil may not be hot enough. Ensure it reaches 350°F (175°C) before frying.
Can I air fry them?
Yes, brush them lightly with oil and air fry at 190°C (375°F) for about 10–12 minutes.
What dipping sauces go well with eggrolls?
Sweet chili sauce, soy sauce, or garlic sauce pair very well.
Can I make them without eggs?
Yes, you can skip the eggs; the filling will still hold together when wrapped tightly.
Conclusion
These homemade eggrolls are a delicious and versatile dish that brings together simple ingredients in a satisfying way. With their crispy exterior and flavorful filling, they are perfect for any occasion. Whether you stick to the original recipe or customize it with your favorite additions, you’ll end up with a dish that’s both comforting and impressive.
Crispy homemade eggrolls filled with savory ground meat, shredded vegetables, and soft glass noodles, all wrapped in a thin shell and fried until golden brown and crunchy.
Total Time:40 minutes
Yield:15–20 eggrolls
Ingredients
1 lb ground beef or ground chicken
2 cups carrots, thinly shredded
5.6 oz glass noodles (bean thread vermicelli)
2 cups cabbage, thinly shredded
3/4 cup onion, finely chopped
4 shiitake mushrooms, finely chopped
2 large eggs
1 tsp salt
1 tsp black pepper
1 tsp sugar
15–20 eggroll wrappers
Oil for frying
Instructions
Soak the glass noodles in warm water for about 10 minutes, or until softened. Drain well and cut into shorter lengths with scissors.
In a large pan over medium heat, cook the ground meat until fully browned, breaking it apart as it cooks. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the cooked meat, shredded carrots, cabbage, chopped onion, chopped mushrooms, and softened noodles.
Add the eggs, salt, black pepper, and sugar. Mix thoroughly until the filling is evenly combined.
Lay an eggroll wrapper flat with one corner pointing toward you. Place 2 to 3 tablespoons of filling near the bottom corner.
Fold the bottom corner over the filling, fold in the sides, and roll tightly upward. Seal the edge with a little water. Repeat with the remaining filling and wrappers.
Heat oil in a deep pan to 350°F (175°C).
Fry the eggrolls in batches for 4 to 5 minutes, turning occasionally, until golden brown and crispy.
Remove the eggrolls and drain on paper towels. Serve warm with your favorite dipping sauce.
Notes
You can use either ground beef or ground chicken depending on your preference.
Do not overcrowd the pan while frying, or the eggrolls may cook unevenly.
Seal the wrappers tightly with water to prevent them from opening during frying.
For a lighter version, bake at 400°F (200°C) for 20–25 minutes, turning halfway through.
Air fry at 375°F (190°C) for 10–12 minutes after lightly brushing with oil.
Uncooked eggrolls can be frozen and fried directly from frozen with a slightly longer cooking time.
Reheat leftovers in the oven at 350°F (180°C) for about 10 minutes to keep them crispy.
