Copycat Takeout Egg Rolls

Copycat-Takeout-Egg-Rolls with Sauce on Side
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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!

Boiling Vegetables

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.

Seasoning dried Vegetables

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.

Egg Roll Filling on Flat Wrapper

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!

Raw Rolled Egg Roll

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.

Frying Egg Rolls

The entire surface of the egg roll hould be golden brown when finished.

Finished Copycat-Takeout-Egg-Rolls

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!

Copycat-Takeout-Egg-Rolls Cut in half

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!

My daughters with Egg Rolls

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 with Sauce on Side
Copycat-Takeout-Egg-Rolls with Sauce on Side

Copycat Takeout Egg Rolls

Copycat Takeout Egg Rolls are crispy on the outside and filled with savory, flavorful shredded cabbage and carrots on the inside!
Prep Time 30 mins
Cook Time 30 mins
Course Appetizer, Side Dish, Snack
Cuisine Chinese
Servings 8

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.

Notes

*You can definitely add cooked diced shrimp or shredded pork if you prefer meat in your egg rolls.
*If you like them to have a bit of sweetness, add a pinch of sugar and a pinch Chinese 5-spice. 
Keyword authentic style egg rolls, Crispy Egg Rolls, Egg Roll Recipe, Egg Rolls, Fried Egg Rolls, Restaurant Style Egg Rolls, Takeout Style Egg Rolls, Vegetable Egg Rolls

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