How to Make Crispy Egg Rolls (with Video)

About: Hi, I'm Shari! I'm a busy wife and mom with two tween/teen daughters, and I work full-time. You'll find that the recipes and products in my blog have become huge time-savers for my family.

It may seem a bit daunting to make your own egg rolls, but believe me, anyone can do it! Here's a video to show you the one step that may cause hesitation for a home cook... the egg roll wrapping. The filling is actually inspired by an Egg Foo Yung recipe. The bright flavor of freshly grated ginger in this recipe takes it to the next level.

I usually write about semi-homemade, quick and easy recipes (see more at and have to admit that although this one is a bit more complex, it is totally worth the extra effort! Get your kids in the kitchen to help out for this one. Shout out to my older daughter who helped me with pictures, hand-modeling for the preparation of ingredients.

I have to admit, I'm not a huge fan of cabbage. A lot of restaurant egg rolls are made with cabbage as the filler and sometimes they use way too much of it. Several years ago, I thought I'd try to make egg rolls myself and decided to use bean sprouts instead. The best part is that you still get that earthy crunch-factor from the sprouts. YUM!

There's nothing like coming in at the last minute to enter an Instructable Challenge! I have been working on this for a few weeks but it takes time to pull it all together. Vote for me if you like this recipe!

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Step 1: Filling Ingredients

1 lb. lean ground pork

1 1/2 cup bean sprouts, chopped coarsely

1/4 cup sliced green onion

1 medium shallot, diced

1 to 2 cloves garlic, minced (to taste)

1 tablespoon freshly grated ginger

1 tablespoon toasted sesame oil

1/4 teaspoon salt

1 tablespoon Kikkoman soy sauce

1 egg, beaten for filling

Egg roll wrappers (in Asian refrigerated produce section)

1 egg, beaten to seal edge of wrappers

Step 2: Gather Your Ingredients

Step 3: Brown the Ground Pork

Step 4: Grate the Ginger and Garlic

I use this grater to prepare the ginger and garlic. You can go to the original post to see all the gadgets and tools I use for this recipe. Shout out to my older daughter for hand-modeling for my pictures!

Step 5: Dice the Shallot

Step 6: Slice the Green Onion

Step 7: Combine the Filling Ingredients

Step 8: Roll the Egg Rolls!

Click here for the video of the egg roll wrapping.

Step 9: Enjoy Your Yummy Egg Rolls!

Fry in peanut or vegetable oil at 325 degrees until golden brown. Keep an eye on them, they only take a couple of minutes. Use your favorite dipping sauce or go to the original post for my recipe.

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    11 Discussions


    2 years ago

    Amazing Instructable! Pictures are great!

    1 reply

    2 years ago

    Is there a way to avoid frying? (Is that a dumb question?). I wonder if they could be baked or broiled?

    2 replies

    Reply 2 years ago

    Thank you! I haven't baked them in a long time, but you definitely can. I would spray or brush a small amount of oil on the outside, then bake at 375F for 12 to 15 minutes. Check them, then bake longer if needed until they are browned.


    Reply 2 years ago

    Forgot to add that I love the recipe and thanks for posting!


    2 years ago

    Looks yummy, the photos are excellent.

    I've got to get myself some herb scissors, they look handy.

    1 reply

    2 years ago

    I am going to try this for sure! And your instructable is perfectly set up with really good photos and text. Thumbs up!

    1 reply