Egg rolls are a must have any time we order Chinese food. Nothing beats that golden, crispy shell filled with flavorful sautéed vegetables.

Making egg rolls at home is not as hard as you might think. You can use store-bought egg roll wrappers to wrap up your sautéed vegetables then either fry or bake them to golden perfection. The filling is also easily customizable and can be made with whatever vegetables and meat you have on hand.

Frying vs Baking Egg Rolls

There are two ways to cook egg rolls: frying and baking. Both methods have their pros and cons, and the result will be slightly different in taste and texture.

Frying egg rolls is the traditional way to cook them, and it gives them a golden and crispy exterior. Frying also seals the wrappers and prevents them from getting soggy. However, frying requires more oil and can make the egg rolls greasy and high in calories. Frying also takes more time and attention, as you have to fry the egg rolls in batches and keep an eye on them to prevent burning.

Baking egg rolls is a healthier and easier alternative to frying. Baking uses less oil and makes the egg rolls lighter and lower in fat. Baking also saves time and effort, as you can bake all the egg rolls at once and leave them in the oven until they are done. However, baking does not make the egg rolls as crispy and crunchy as frying, and they may dry out or crack if overbaked.

Substitutions

One of the best things about making egg rolls at home is that you can use whatever ingredients you like for the filling. The version here is vegetarian, made with green cabbage, carrots, mushrooms, and broccoli, but you can easily swap out the mushrooms with some diced, cooked pork. I also like to use a mix of red and green cabbage when I have both for a more colorful filling. And, when kohlrabi is in season, it makes an excellent substitution for the broccoli. Other vegetables like bean sprout, bamboo shoots, and water chestnuts make great additions that add a delightful crunch.

Storing and Reheating Leftovers

Before storing, let the egg rolls cool completely, then store in an air-tight container for up to 3 days. To reheat, bake 375°F for 10 - 15 minutes, flipping halfway through.

Freezing and Reheating Egg Rolls

You can also freeze your leftover egg rolls for later. They can be frozen either before or after you cook them. I personal prefer freezing them before cooking because they come out much crispier that way.

To freeze them, place them on a baking sheet lined with parchment paper (let them cool completely if you cooked them first). Flash freeze for 2 - 3 hours, then transfer to a freezer bag.

To reheat frozen cooked egg rolls, bake from frozen at 375°F for 20 - 25 minutes, flipping halfway through. Don't defrost them first or they'll get soggy.

For the uncooked frozen egg rolls, it's best to fry them vs baking them. Just fry them using the frying instructions below, again not defrosting them before you fry them.