Homemade Egg Rolls: 14 Crispy Party Rolls That Beat Takeout, From Cheesesteak to Thanksgiving Leftovers

Homemade egg rolls are having a big moment, and one crunchy bite explains why: a blistered golden wrapper that shatters into a hot, savory filling. Two Philly cheesesteak egg roll videos on YouTube Shorts have passed 2.2 million and 1.8 million views. The egg roll grew up in American Chinese restaurants, and one pack of wrappers turns almost any cooked filling into a party snack. This gallery starts with cheesesteak and the takeout classic, rolls through cheeseburger, pizza, Reuben and leftover turkey, and ends with sweet apple pie. Most of these rolls freeze beautifully, so you can stock up before the holidays. Warm up the oil and let us roll..

Philly Cheesesteak Homemade Egg Rolls With Cheese Sauce

These are the rolls that took over game day feeds this year. Thin-sliced beef, sweet peppers and onions get wrapped with melty provolone, fried until golden and dunked in warm cheese sauce. The tip: freeze the steak for 30 minutes before slicing so you can cut it paper thin, and let the filling cool before rolling so the wrappers stay crisp. If your crowd loves this sandwich, try more cheesesteak ideas for game day. Who gets the first cheesy corner from the platter..

You will need: 1 lb ribeye (very thinly sliced), 1 green bell pepper, 1 onion, 1 tbsp oil, salt, pepper, 8 slices provolone, 16 egg roll wrappers, oil for frying. Sauce: 2 tbsp butter, 2 tbsp flour, 1 1/2 cups milk, 1 1/2 cups shredded white cheddar.

How to make it: 1. Sear the beef, pepper and onion in oil over high heat, season and cool. 2. Lay a wrapper like a diamond, add half a provolone slice and 3 tbsp filling. 3. Fold up the bottom, fold in the sides and roll tight, sealing with water. 4. Fry at 350°F for 3 to 4 minutes. 5. Cook butter and flour 1 minute, whisk in milk until thick and stir in cheese.

Classic Pork and Cabbage Homemade Egg Rolls

This is the takeout classic that started it all: savory ground pork, crunchy cabbage and carrots with garlic, ginger and soy sauce. The tip: press the cooked cabbage mixture in a strainer before rolling, because extra moisture is what makes wrappers soggy. Fried at 350°F, these homemade egg rolls come out blistered and golden in about four minutes. Set out a little bowl of sweet chili sauce and make it a full night of takeout copycats at home. How many can you roll in ten minutes?

You will need: 1 lb ground pork, 4 cups shredded cabbage, 1 cup shredded carrots, 3 green onions, 2 garlic cloves, 1 tsp grated ginger, 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp sugar, 16 egg roll wrappers, oil for frying.

How to make it: 1. Brown the pork to 160°F with garlic and ginger. 2. Add cabbage and carrots and cook 4 minutes, then stir in soy sauce, sesame oil, sugar and green onions. 3. Cool and drain off the liquid. 4. Roll 3 tbsp filling in each wrapper, sealing with water. 5. Fry at 350°F for 3 to 4 minutes and drain on a rack.

Buffalo Chicken Egg Rolls With Ranch

Buffalo chicken egg rolls bring wing night flavor without the sticky fingers. Shredded chicken tossed in hot sauce and butter, plus cream cheese and a little blue cheese, melts into a creamy, spicy center. The tip: dice some celery very fine and stir it into the filling for the cool crunch you love with wings. Serve them with ranch and celery sticks on the side. If your crowd loves heat, there are plenty more buffalo chicken game day dishes to try. How spicy will you go?

You will need: 2 cups shredded cooked chicken, 1/3 cup hot sauce, 2 tbsp melted butter, 4 oz cream cheese (softened), 1/3 cup crumbled blue cheese, 1 celery stalk (finely diced), 12 egg roll wrappers, oil for frying, ranch dressing for dipping.

How to make it: 1. Mix hot sauce and butter and toss with the chicken. 2. Stir in cream cheese, blue cheese and celery. 3. Roll 3 tbsp filling in each wrapper, sealing tightly. 4. Fry at 350°F for 3 to 4 minutes until golden. 5. Drain and serve with ranch.

Chicken Homemade Egg Rolls With Creamy Lime Dip

Chicken egg rolls are the easy middle ground that picky eaters always grab. Shredded rotisserie chicken makes the filling fast, with cabbage, carrots and a simple soy and ginger seasoning. The tip: chop the chicken finely so the rolls stay slim and tight, which helps them fry evenly. Stir a spoonful of homemade ranch seasoning into sour cream for the dip. Make a double batch of homemade egg rolls. Which sauce will you set out?

You will need: 3 cups finely chopped cooked chicken, 3 cups shredded cabbage, 1 cup shredded carrots, 1 tbsp oil, 2 garlic cloves, 1 tsp grated ginger, 2 tbsp soy sauce, 1 tbsp hoisin sauce, 16 egg roll wrappers, oil for frying. Dip: 1 cup sour cream, 1 tbsp ranch seasoning, juice of 1 lime.

How to make it: 1. Cook cabbage, carrots, garlic and ginger in oil for 4 minutes. 2. Stir in chicken, soy sauce and hoisin, then cool and drain. 3. Roll 3 tbsp filling in each wrapper. 4. Fry at 350°F for 3 to 4 minutes. 5. Stir together the dip and chill until serving.

Cheeseburger Egg Rolls With Special Sauce

Cheeseburger egg rolls taste like a drive-in burger wrapped in a crunchy golden shell. Seasoned beef, onion, cheddar, pickles and a little ketchup and mustard go inside. The tip: brown the beef well and drain it very well before adding the cheese, so the rolls do not leak. A quick special sauce of mayonnaise, ketchup and relish makes the perfect dip. These are the homemade egg rolls kids ask for by name, and they fit right in with your favorite snacks before kickoff. Will you add bacon?

You will need: 1 lb ground beef, 1 small onion (diced), 1 cup shredded cheddar, 1/4 cup chopped dill pickles, 2 tbsp ketchup, 1 tbsp yellow mustard, salt, pepper, 12 egg roll wrappers, oil for frying. Sauce: 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp sweet relish.

How to make it: 1. Brown the beef and onion to 160°F, drain well and cool. 2. Mix in cheddar, pickles, ketchup, mustard, salt and pepper. 3. Roll 3 tbsp filling in each wrapper. 4. Fry at 350°F for 3 to 4 minutes until golden. 5. Stir together the sauce.

Shrimp Egg Rolls

Shrimp egg rolls are a little lighter and a little fancier, with sweet, juicy shrimp tucked into crisp vegetables. The tip: chop the shrimp small and cook it just until pink and opaque, about two minutes, so it stays tender after frying. Bean sprouts and water chestnuts add the crunch you expect from a good restaurant roll. Pile these homemade egg rolls high on a long platter with sweet chili sauce or hot mustard. Seafood fans can fill out the table with more holiday shrimp party bites. Which dip is your favorite?

You will need: 1 lb shrimp (peeled, deveined, chopped), 1 tbsp oil, 2 garlic cloves, 3 cups shredded cabbage, 1 cup bean sprouts, 1/2 cup chopped water chestnuts, 2 green onions, 2 tbsp soy sauce, 1 tsp sesame oil, 14 egg roll wrappers, oil for frying.

How to make it: 1. Cook shrimp and garlic in oil for 2 minutes. 2. Add cabbage, sprouts and water chestnuts and cook 2 minutes. 3. Stir in soy sauce, sesame oil and green onions, then cool and drain. 4. Roll 3 tbsp filling in each wrapper. 5. Fry at 350°F for 3 to 4 minutes.

Pizza Homemade Egg Rolls for After School

Pizza egg rolls are pure after-school joy. Mozzarella, pepperoni and a spoonful of thick pizza sauce wrap up into crunchy rolls that are ready in minutes. The tip: use only a little thick sauce inside, then serve warm marinara on the side for dipping, so the rolls stay crisp. These are some of the fastest homemade egg rolls you can make, and they belong on the list of meals that taste like pizza night. Which topping goes in first?

You will need: 2 cups shredded mozzarella, 3 oz mini pepperoni, 1/3 cup thick pizza sauce, 1 tsp Italian seasoning, 12 egg roll wrappers, oil for frying or cooking spray, 1 cup warm marinara for dipping.

How to make it: 1. Spread 1 tsp sauce near the bottom corner of a wrapper. 2. Add 2 tbsp mozzarella, a few pepperoni and a pinch of seasoning. 3. Roll tightly, sealing with water. 4. Fry at 350°F for 2 to 3 minutes, or air fry at 400°F for 7 minutes. 5. Serve hot with marinara.

Crispy Vegetable Egg Rolls

Vegetable egg rolls are slim, crackly and full of flavor, with cabbage, carrots, mushrooms and green onions seasoned with soy sauce and ginger. Serve them with three little dishes: soy sauce, chili sauce and quick pickled carrots. The tip: roll them thinner than usual so they crisp all the way through, and if you use the air fryer, spray every side with oil so they brown evenly. They make a light partner for fried rice dinners. Fried or air fried?

You will need: 4 cups shredded cabbage, 1 cup shredded carrots, 1 cup chopped mushrooms, 3 green onions, 2 garlic cloves, 1 tsp grated ginger, 2 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp oil, 14 egg roll wrappers, oil for frying or cooking spray.

How to make it: 1. Cook the vegetables, garlic and ginger in oil for 5 minutes, then add soy sauce and sesame oil. 2. Cool and drain well. 3. Roll 2 tbsp filling into slim rolls. 4. Fry at 350°F for 3 minutes, or spray and air fry at 400°F for 8 to 10 minutes, flipping halfway. 5. Serve with dipping sauces.

Leftover Turkey and Stuffing Egg Rolls

The day after Thanksgiving, these rolls are the best thing to happen to leftovers. Turkey, stuffing and a spoonful of mashed potatoes roll up with a little cheese, then fry golden. Cranberry sauce and warm gravy become the dips. The tip: refrigerate leftovers within two hours of the meal, use them within three to four days, and fry until the center reaches 165°F. Need more ideas for that last spoonful? Try these cranberry recipes beyond the can. Will you save extra stuffing this year?

You will need: 2 cups chopped leftover turkey, 1 1/2 cups leftover stuffing, 1/2 cup mashed potatoes, 1 cup shredded white cheddar, 14 egg roll wrappers, oil for frying, cranberry sauce and warm gravy for dipping.

How to make it: 1. Mix turkey, stuffing, mashed potatoes and cheese. 2. Roll 3 tbsp filling in each wrapper, sealing with water. 3. Fry at 350°F for 3 to 4 minutes until golden and hot inside. 4. Drain on a rack. 5. Serve with cranberry sauce and gravy.

Freezer Homemade Egg Rolls for the Holidays

Roll once, snack for weeks. A big batch of homemade egg rolls is the easiest way to stay ready for holiday company. The tip: freeze them uncooked on a parchment-lined tray in a single layer until solid, then move them to a bag so they do not stick together. Fry or bake straight from frozen and add a couple of extra minutes. Use them within three months. Stock the freezer right next to your other make-ahead holiday freezer meals. What filling will you freeze first?

You will need: Uncooked egg rolls with any filling, parchment paper, a sheet pan, freezer bags, a marker, oil for frying.

How to make it: 1. Set rolled egg rolls on a parchment-lined tray without touching. 2. Freeze 2 hours until solid. 3. Move to labeled freezer bags and freeze up to 3 months. 4. Fry from frozen at 350°F for 5 to 6 minutes, or bake at 425°F for 25 minutes, flipping once. 5. Cool on a rack and check the center is hot.

Reuben Egg Rolls

Reuben egg rolls tuck the deli classic into a crunchy wrapper: corned beef, Swiss cheese and tangy sauerkraut, with creamy Russian-style dressing for dipping. The tip: squeeze the sauerkraut very dry in a towel before rolling, or the filling will steam the wrapper soft. They are a smart way to use leftover corned beef. For more thrifty ideas, see these cheap corned beef suppers. Who in your family loves a Reuben?

You will need: 8 oz corned beef (chopped), 1 cup sauerkraut (squeezed dry), 1 1/2 cups shredded Swiss cheese, 12 egg roll wrappers, oil for frying, 1/2 cup Thousand Island dressing for dipping.

How to make it: 1. Mix corned beef, sauerkraut and Swiss. 2. Roll 3 tbsp filling in each wrapper, sealing with water. 3. Fry at 350°F for 3 to 4 minutes until golden. 4. Drain on a rack. 5. Serve warm with the dressing.

Sweet and Sour Glazed Egg Rolls

A great egg roll deserves a great sauce, and this sweet and sour glaze beats the little takeout packets. Pineapple juice, rice vinegar, brown sugar and ketchup simmer into a glossy, tangy sauce in about five minutes. Spoon it over hot rolls and serve right away. The tip: whisk the cornstarch into cold water first so the sauce thickens without lumps. It also makes a great topping for stir-fry rice bowls. Will you make a double batch?

You will need: 3/4 cup pineapple juice, 1/3 cup rice vinegar, 1/3 cup brown sugar, 3 tbsp ketchup, 1 tbsp soy sauce, 1 1/2 tbsp cornstarch, 2 tbsp cold water, 8 freshly fried egg rolls, 2 green onions (sliced).

How to make it: 1. Simmer pineapple juice, vinegar, brown sugar, ketchup and soy sauce in a saucepan. 2. Whisk cornstarch into cold water. 3. Stir it in and simmer 1 to 2 minutes until glossy. 4. Spoon over hot egg rolls. 5. Top with green onions and serve at once.

Apple Pie Egg Rolls

Apple pie egg rolls taste like a warm slice of pie you can hold in your hand. Cinnamon apples cook into a thick filling, wrap up in crunchy wrappers and get tossed in cinnamon sugar while still warm. The tip: cook the apples until just tender and thick, then cool them completely before rolling so the wrappers stay crisp. Serve with caramel sauce and a scoop of vanilla ice cream. If you love handheld desserts, browse these sweet hand pies and turnovers. Caramel or ice cream?

You will need: 4 apples (peeled, diced), 2 tbsp butter, 1/3 cup brown sugar, 1 tsp cinnamon, 1 tbsp cornstarch, 1 tbsp water, 12 egg roll wrappers, oil for frying, 1/2 cup sugar mixed with 1 tsp cinnamon, caramel sauce, vanilla ice cream.

How to make it: 1. Cook the apples in butter with brown sugar and cinnamon for 6 minutes. 2. Stir in cornstarch mixed with water and cook until thick, then cool. 3. Roll 2 tbsp filling in each wrapper. 4. Fry at 350°F for 2 to 3 minutes. 5. Toss in cinnamon sugar and serve with caramel and ice cream.

Baked Sheet Pan Homemade Egg Rolls

Need to feed a crowd without standing over a pot of oil? Baked sheet pan homemade egg rolls cook two dozen at once and still come out crunchy and deeply browned. The tip: bake them on a rack set over the sheet pan, seam side down, so hot air reaches the bottoms. Brush them well with oil and flip once halfway through. Any filling in this gallery works this way, like these easy one-pan dinners. How many will your crowd eat?

You will need: 1 batch of any egg roll filling (cooled), 24 egg roll wrappers, 3 tbsp oil for brushing, cooking spray.

How to make it: 1. Heat the oven to 425°F and set a rack on a lined sheet pan. 2. Roll the egg rolls and place them seam side down on the rack. 3. Brush or spray all over with oil. 4. Bake 10 minutes, flip and bake 8 to 10 minutes more until golden. 5. Cool 5 minutes before serving.