Recipe

Soft and Chewy Egg Rolls

A classic takeout-style egg roll with a tender, slightly chewy wrapper and a juicy pork and cabbage filling that stays flavorful, not soggy. Choose shallow-fry (easy), pan-fry (minimal oil), or deep-fry (fast and even) for crisp edges without losing that soft bite underneath.

By Matt Campbell

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4.8

A plate of freshly fried egg rolls cut open to show a juicy pork and cabbage filling, with a small bowl of sweet chili sauce on the side

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If you have ever bitten into an egg roll and thought, why does this one feel like a cracker, you are my people. I love a crisp edge, but the best egg rolls have that soft, slightly chewy wrapper under the crunch, plus a filling that tastes like something you actually cooked on purpose.

This recipe is my go-to when I want takeout energy at home without a million ingredients. The trick is simple: we cook the filling just enough to drive off excess moisture, season it like we mean it, then roll tight and fry hot so the wrapper blisters and browns while the inside stays juicy.

Egg roll wrappers and a bowl of pork and cabbage filling set up on a kitchen counter for rolling

Why It Works

Soft and chewy wrapper: a quick water and cornstarch “glue” seals the roll and helps it fry up tender, not papery.
Big flavor, no soggy filling: we salt the cabbage and cook the aromatics first, then reduce moisture so the wrapper stays happy.
Crisp edges, cozy bite: hot oil sets the outside fast so you get crunch on the surface and that satisfying chew underneath.
Flexible: swap pork for chicken, turkey, shrimp, or mushrooms without changing the method.

Pairs Well With

Storage Tips

Refrigerate

Cool egg rolls completely, then store in an airtight container for up to 3 days (best quality in the first 1 to 2). If you stack them, place parchment between layers to keep the wrappers from turning sticky.

Freeze (best for meal prep)

Unfried: Assemble, place on a parchment-lined sheet pan, freeze until solid, then transfer to a freezer bag. Freeze up to 2 months for best quality. Fry from frozen, adding a few extra minutes total and adjusting as needed. They are done when the wrapper is deep golden and the center is hot.

Fried: You can freeze cooked egg rolls too, but the wrapper is a bit less tender after reheating. Still good, just not peak.

Reheat for best texture

Oven: 375°F for 10 to 14 minutes, flipping once, until hot and crisp.
Air fryer: 360°F for 6 to 9 minutes, until hot and crisp.
Avoid the microwave if you want any crisp left. If you must, microwave briefly then crisp in a hot skillet.

Common Questions

How do I keep egg rolls soft and chewy, not shatter-crispy?

Two things matter most: do not over-fry and do not let the oil temp drop. Fry just until golden brown. If you go too dark, the wrapper dries out and turns brittle. Also, wrappers that sit uncovered dry out and fry up crackly, so keep them covered with a barely damp towel while you roll.

Why are my egg rolls bursting open?

Usually it is one of these: the filling is too wet, the roll is too loose, or the oil is not hot enough. Make sure the filling is cool and mostly dry, roll snug, and fry around 350°F. Seal the edge well with the cornstarch slurry.

Can I bake these instead of frying?

You can, but they will be more like a crunchy baked wrapper than the soft-chewy fried vibe. If baking, brush or spray generously with oil and bake at 425°F for 15 to 20 minutes, flipping halfway, until deeply golden and crisp.

What dipping sauce is best?

My top three: sweet chili sauce, Chinese hot mustard, or a quick mix of soy sauce + rice vinegar + a little sugar. If you like creamy, sriracha mayo is undefeated.

Can I make the filling ahead?

Yes. Make it up to 2 days ahead and keep it chilled. Roll and fry when ready. Cold filling actually helps the rolls hold together.

What wrappers should I buy?

Use egg roll wrappers (the thicker ones), not thin spring roll wrappers. That thicker wrapper is a big part of the tender, chewy bite.

Any allergen notes?

Common allergens here: gluten (wrappers, soy sauce), soy (soy sauce), and shellfish (oyster sauce, if using). Choose gluten-free wrappers and tamari if needed.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wok
Knife and cutting board
Mixing bowl
Small bowl for cornstarch slurry
Tongs or spider strainer
Sheet pan lined with paper towels or a wire rack
Thermometer (helpful for oil, but not required)
Heavy pot or Dutch oven (if deep-frying)

The first time I tried making egg rolls at home, I did what every confident home cook does. I eyeballed everything, overfilled them, and then watched one split open in the oil like it had a personal vendetta. The kitchen smelled amazing, the oil was popping, and I was negotiating with a pair of tongs like, “Please hold it together for just thirty seconds.”

After a few batches and a little humility, I landed on this method: cook the filling until it is flavorful and not watery, cool it down, roll tight, fry hot, and stop when they are golden. They come out with that soft, chewy bite I want, plus crisp edges that make you reach for “just one more.”