How to Make Egg Rolls and Spring Rolls

When we talk about learning how to make egg rolls, one might think of food from many countries. Here in the United States, we make many Tex-Mex recipes including egg rolls. These are many with many ingredients stuffed in a tortilla. Usually after filling they are deep fried and served with salsa. In many countries, egg rolls are various breads rolled around eggs and other ingredients. There are also eggs cooked like crepes wrapped around meats and vegetables which are also called egg rolls.

How to Make Egg RollsHow to Make Egg Rolls

For the sake of shortening this topic here, I am talking about how to make egg rolls which are Asian food. Even from the Asian Cuisine, there are many different countries offering their own version of the “egg roll”. The Vietnamese “lumpia” is a version made a thin rice or wheat wrapper filled with meats and vegetables. After frying, it is served with a dipping sauce. Guam and the Philippines also have their own version of the “lumpia” or egg roll. Even from different areas of countries like China have their own versions. Most versions of egg rolls are usually served as appetizers.

When I was learning how to make egg rolls, I found I was familiar with two types of egg rolls. These two types are the “egg roll” and the “spring roll”, both from China. From the Canton region, the savory filled fried pastry is simply an “egg roll”; from Shanghai, it is called a “spring roll”. The difference in these two seems to lie in the type of wrapper which is used to encase the filling. The thin spring roll wrapper is light and more delicate while the egg roll wrapper offers more substance. 

Both of these wrappers can be used interchangeably in your recipes. Although you can make them, I found it is much easier to purchase them. I have found them in Chinese markets and often in local supermarkets; look in the freezer, dairy or produce sections. The spring roll wrappers are more difficult to separate. I have found it much easier to work with the egg roll wrappers and they are very good.

If you would like to make your own spring roll wrappers or “skins”, try the following. When I have made them, I make them a little thicker than what it says for “spring rolls”.


Combine 1 cup of flour and 1 cup plus 2 tablespoons of water; let stand 15 minutes.

Heat a wide frying pan or griddle with nonstick finish over medium heat.

Use a wide pastry brush; brush a thin layer of batter into a 6 inch square.

NOTE: If holes appear, brush more batter over top in opposite direction.

As soon as the batter appears to dry and edges appear to curl (about 15 seconds) remove from pan to cool.

Repeat until all batter is cooked.

NOTE: Do not stack wrappers while hot. If not using immediately, separate when COOL with pieces of wax paper.  Cover tightly and refrigerate for UP TO A DAY

Makes about 2 dozen skins (depending on thickness).


When you are learning how to make egg rolls you will find they can be filled with almost anything.

  • ½ Teaspoon minced fresh ginger
  • ¾ Pound bean sprouts
  • ¾ Cup chopped fresh mushrooms
  • 1 Cup thinly sliced celery
  • ¾ Cup chopped bamboo shoots
  • ¾ Cup cooked shredded crab (Squeeze excess liquid out)
  • 2 Thinly sliced green onions
  • 1 ½ Teaspoons sherry
  • 1 ½ Teaspoons soy sauce
  • ½ Teaspoon sugar
  • ½ Teaspoon salt
  • 1 Teaspoon cornstarch
  • 1 Teaspoon sesame oil
  • 2 Tablespoons salad oil
  • 1 Pound wrappers (Purchase or homemade)

Heat large frying pan or wok over high heat; add salad oil and heat.

Add ginger and stir 1 time; add bean sprouts, mushrooms, celery and bamboo shoots and STIR FRY 2 minutes.

Add crab and green onions.

Combine sherry, soy sauce, sugar, salt, cornstarch and sesame oil; add to pan.

Cook and stir until thickened; cool.


When learning how to make egg rolls the technique for filling and rolling will take some practice.

Place square wrapper with corner toward you.

Mound about 2 tablespoons cooled filling across each wrapper in a 3 inch strip 2 inches above the lower corner of wrap.

Fold bottom corner over the filling rolling over o1 time to enclose filling.

Fold over LEFT and RIGHT corners; brush top of triangle with beaten egg.

Roll sealing corners; place rolls on sheet while rolling remaining ones.

NOTE: At this point you can cover and refrigerate for UP TO 8 hours.

TO COOK heat 1 ½ inches cooking oil in a deep heavy pan to 360F degrees.

Fry 3 or 4 egg rolls at a time turning as needed until golden brown.

Remove egg rolls from oil with a slotted spoon and drain on paper towels.

Keep warm in low oven 200F degrees until all are cooked.

Serve with sweet and sour sauce or soy sauce.


When you learn how to make egg rolls you will want to experiment with the many different sauces to find your favorite.

  • 1 Tablespoon corn starch
  • 3 Tablespoons sugar
  • 3 Tablespoons wine vinegar
  • 1 Tablespoon soy sauce
  • 1 Tablespoon tomato base chili sauce
  • Dash cayenne pepper
  • ½ Cup chicken broth

COMBINE all ingredients in saucepan; cook and stir over medium heat until thickened.


Egg Rolls and Mustard SauceEgg Rolls and Mustard Sauce

When I learned how to make egg rolls, I sometimes serve as an appetizer or an entree. 

  • 1 ½ Cups ketchup
  • 2/3 Cup packed brown sugar
  • 2/3 Cup sugar
  • 1 Tablespoon fresh lemon juice
  • 1 Teaspoons ground ginger
  • ½ Teaspoon cinnamon
  • 2 Cups finely shredded cabbage
  • 1 Cup thinly sliced celery
  • 1 Medium chopped onion
  • 2 Cloves minced garlic
  • ½ Teaspoon ginger
  • 1 Tablespoon cooking oil
  • ½ Pound ground pork (Cook and drain) (Can use shrimp or other meat)
  • ½ cup diced water chestnuts
  • ½ Teaspoon salt
  • 2 Tablespoons soy sauce
  • 1 Tablespoon cornstarch
  • 1 Teaspoon flour
  • 1 Teaspoon water
  • 1 Pound egg roll wrappers
  • Cooking oil

Combine ketchup, brown sugar, sugar, lemon juice, 1 teaspoon ginger and cinnamon in medium saucepan.

Bring mixture to a boil over low heat; simmer 45 minutes stirring occasionally and cool.

In large skillet cook cabbage, celery, onion, garlic and ½ teaspoon ginger in hot oil until tender crisp.

Add pork, water chestnuts and salt to skillet; combine cornstarch and soy blending well.

Stir cornstarch mixture into vegetable mixture and cook 1 minute stirring occasionally.

Set mixture OFF HEAT to cool; blend together flour and water and set aside.

Tightly fill wrappers and cook. (See above directions)

Makes 9; serve with soy or sauce.


  • 2 Tablespoons dried Oriental mushrooms
  • 1 Cup grated carrots
  • Salt
  • 3 Cups cooked chicken (Cut into thin strips)
  • 1 Finely chopped medium onion
  • 2 Cloves minced garlic
  • 2 Minced shallots
  • ¼ Teaspoon pepper
  • 15 Dried rice wrappers (12 inches in diameter)
  • 3 Beaten eggs
  • Vegetable oil

Cover mushrooms with warm water and let stand 30 minutes.

Drain mushrooms well; chop finely and place in large bowl.

Put carrots in a colander; sprinkle with salt and set for few minutes before draining.

Add carrots to mushrooms and toss lightly; add chicken, onion, garlic, shallots and pepper mixing well.

Paint wrappers with beaten egg to soften; cut or fold wrappers into fourths.

NOTE: Wrappers are brittle and might break; mend with beaten egg.

Spoon 1 teaspoon filling in rectangular shape along curved edge of each wrapper.

Roll wrapper over mixture 1 time and then fold in sides to enclose; roll up completely.

Pour oil 1 inch deep in deep skillet; arrange rolls in cold oil in skillet.

Place skillet over medium heat and fry about 10 minutes turning until golden brown.

Remove from skillet with a slotted spoon and drain on paper towels.


When you learn how to make egg rolls, serve them with this Vietnamese Nuoc Cham Sauce recipe. It is tangy and delicious!

  • 5 Teaspoons sugar
  • 4 Cloves garlic
  • 2-4 dried hot chili peppers (or 2 fresh chili peppers)
  • ¼ Fresh lime (Juice and pulp)
  • 5 Tablespoons water
  • ¼ Cup fish sauce (nuac mam)

Combine sugar, garlic and chilies; pound into a paste or mash with back of spoon.

Add lime juice and pulp; continue blending until well mixed.

Add water and fish sauce; mix thoroughly.

May be refrigerated for up to 1 week.