Name: Golden Brown Egg Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian-inspired
Ingredients: 2 cups shredded cabbage; 1 cup shredded carrots; 1/2 cup chopped green onions; 1 cup cooked and shredded chicken or tofu; 2 cloves garlic, minced; 2 tablespoons soy sauce; 1 teaspoon sesame oil; 1/2 teaspoon ground ginger; 12 egg roll wrappers; Vegetable oil for frying

Jump to Recipe·Leave a Review

Golden Brown Egg Rolls are the kind of dish that always delivers—crispy on the outside, savory on the inside, and incredibly satisfying with every bite. I love how easy they are to whip up, and how adaptable the filling can be based on whatever I have on hand. Whether it’s a weeknight craving or a weekend gathering, these egg rolls never disappoint.

Golden Brown Egg Rolls

Why You’ll Love This Recipe

I like to think of these Golden Brown Egg Rolls as the ultimate comfort food in a crispy package. They’re quick to make, customizable with whatever protein or veggies I have, and they fry up to golden perfection every time. I can even make them ahead and fry them fresh when guests arrive. Whether I’m using chicken, tofu, or going all-in on veggies, they always come out delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shredded cabbage
Shredded carrots
Chopped green onions
Cooked and shredded chicken or tofu
Minced garlic
Soy sauce
Sesame oil
Ground ginger
Egg roll wrappers
Vegetable oil for frying

Directions

Step 1: Prepare the Filling
I start by heating some vegetable oil in a large skillet over medium heat. Once it’s hot, I sauté the garlic for about 30 seconds until fragrant. Then I toss in the cabbage, carrots, green onions, and ginger, and cook it all for 5–7 minutes. I stir in the chicken or tofu, soy sauce, and sesame oil and let that cook for another couple of minutes before removing it from the heat to cool slightly.

Step 2: Assemble the Egg Rolls
On a clean surface, I lay out one egg roll wrapper with a corner facing me. I spoon about 2 tablespoons of the cooled filling into the center. I fold the bottom corner over the filling, then fold in the sides, and roll it up tightly. I seal the edge with a bit of water. I repeat this with the remaining wrappers and filling.

Step 3: Fry to Golden Perfection
In a deep pot, I heat about 2 inches of oil to 350°F. I carefully fry a few egg rolls at a time for about 3–4 minutes, turning them until they’re golden and crispy. Once done, I use a slotted spoon to lift them out and place them on paper towels to drain.

Servings and Timing

This recipe yields about 6 servings, and each serving is approximately one hearty egg roll. The total time needed is around 35 minutes, with 20 minutes of prep and 15 minutes of cook time.

Variations

Spicy Egg Rolls: I like to add a teaspoon of sriracha or red pepper flakes for heat.
Vegetarian: I skip the meat entirely and add more veggies like mushrooms or bell peppers.
Cheesy: Sometimes I throw in a bit of mozzarella or cheddar for a melty surprise inside.
Sweet & Savory: A few chunks of pineapple or water chestnuts add a nice contrast.
Gluten-Free: I switch to rice paper wrappers when I need a gluten-free version.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the oven at 350°F for about 10 minutes, which brings back that crispy exterior. The microwave works too, but it won’t be quite as crunchy.

FAQs

Can I make Golden Brown Egg Rolls ahead of time?

Yes! I often prep the filling and assemble the rolls ahead, then store them in the fridge. When I’m ready to serve, I just fry them up fresh.

What can I use instead of chicken?

Tofu is my go-to vegetarian substitute. But I’ve also used shrimp, ground pork, or even just extra veggies for a meat-free version.

How do I store leftover egg rolls?

I keep any extras in an airtight container in the fridge. They stay good for about three days. When I want to enjoy them again, I reheat them in the oven to maintain their crispiness.

Can I bake instead of fry?

Definitely. For a lighter option, I brush the egg rolls with oil and bake them at 400°F for 20–25 minutes, flipping halfway through.

What dipping sauces go best?

I usually serve mine with sweet and sour sauce, soy sauce, or a spicy chili sauce depending on the mood. They all complement the filling so well.

Conclusion

Making Golden Brown Egg Rolls at home is one of those little kitchen joys I keep coming back to. They’re crispy, customizable, and packed with flavor—everything I want in a satisfying bite. Whether I’m preparing a quick snack or hosting friends, these egg rolls never fail to impress. Once I tried making them from scratch, there was no going back to frozen. They’re just too good not to make fresh.