These Copycat Takeout Egg Rolls are crisp, flavorful, and so easy to make! A beloved family favorite, and a “must get”, whenever we order Chinese. It is wonderful to be able to make a big batch and enjoy them anytime, in the convenience if your very own kitchen. You will be amazed how easy it is to make authentic-style Egg Rolls with just a few simple steps. The main recipe includes a standard vegetable filling of cabbage, carrots, and seasonings, but you can definitely add cooked pork or shrimp if you prefer!
These Vegetable Egg Rolls are one of our absolute favorites to serve with Cashew Chicken or Ramen Stir Fry.
Copycat Takeout Egg Roll Filling
Bring a large pot of water to a boil, and add in the shredded cabbage and carrot. Boil for 2 minutes, then transfer to an ice bath. Drain the vegetables and squeeze out all of the excess water. The filling must be drained, and squeezed thoroughly of excess water – do NOT skip this step! No one likes soggy egg rolls!
Transfer the vegetables to a large bowl, stir in the green onions, salt, black pepper, white pepper, garlic powder, onion powder, and sesame oil, until combined.
Assembling the Egg Rolls
To wrap the egg rolls, pack a small amount of filling into your hand and transfer to the wrapper on a flat surface. Fold the sides in, then roll until filling is completely covered.
Next, seal edges with egg wash. And there you have it! Simply repeat with the rest of wrappers until the filling has all been used up!
Frying the Egg Rolls
In a heavy-bottomed skillet or pot, heat vegetable or canola oil to 325 degrees. Fry the egg rolls in small batches making sure not to crowd the pan. Cook for 5-6 minutes, being sure to turn the egg rolls to brown each side.
The entire surface of the egg roll hould be golden brown when finished.
Serve immediately with sweet and sour sauce, hot mustard, or duck sauce. Check out my favorite Sweet and Sour sauce recipe in my Better than Takeout Sweet and Sour Chicken post!
The girls absolutely love Copycat Takeout Egg Rolls! They were so excited to eat them, but I think they were still pretty warm in this picture! Haha!
Delicious, tender vegetables inside a crispy, fried wrapper! Hard to beat this amazing takeout favorite, made simply in the comfort of your home kitchen!
Copycat Takeout Egg Rolls
Ingredients
- 2 cups Shredded Cabbage
- 1 cup Shredded Carrot
- 2 Green Onions, sliced
- 1 Tbsp Sesame Oil
- 1 large Egg, beaten
- 8-10 Pre-made Refrigerated Egg Roll Wrappers
- 1/4 tsp White Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Kosher Salt
- 1 pinch Black Pepper
Optional Prepared Sauces for Serving
- Sweet and Sour Sauce
- Duck Sauce
- Hot Mustard
Instructions
- Bring a large pot of water to a boil, and add in the shredded cabbage and carrot. Boil for 2 minutes, then transfer to an ice bath. Drain the vegetables and squeeze out all of the excess water.The filling must be drained, and squeezed thoroughly of excess water – do NOT skip this step!
- Transfer the vegetables to a large bowl, stir in the green onions, salt, black pepper, white pepper, garlic powder, onion powder, and sesame oil, until combined.
- To wrap the egg rolls, pack a small amount of filling into your hand and transfer to the wrapper on a flat surface. Fold the sides in, then roll until filling is completely covered. Seal edges with egg wash.Repeat this process for each egg roll until all of the prepared filling is gone.
- In a heavy-bottomed skillet or pot, heat vegetable or canola oil to 325 degrees. Fry the egg rolls in small batches making sure not to crowd the pan. Cook for 5-6 minutes, being sure to turn the eggrolls to brown each side. Egg rolls should be golden brown when finished.Serve immediately with sweet and sour sauce, hot mustard, or duck sauce.