Crispy Kosher Egg Rolls With Flaky Homemade Wrappers

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I’ve always loved egg rolls from Chinese takeout, but finding kosher versions can be tricky. Most restaurants use wrappers that might contain non-kosher ingredients, and the filling often mixes meat with dairy-based sauces. So I decided to make my own from scratch, and honestly, they taste so much better than anything I’ve ordered out.

Making your own egg roll wrappers isn’t as complicated as it sounds. You need just flour, water, salt, and a bit of oil. The trick is rolling them thin enough to get that perfect crispy texture when fried, but not so thin that they tear when you’re filling them. I like to stack the rolled wrappers with a bit of cornstarch between each one to keep them from sticking.

Making Egg Roll Wrappers From Scratch

For the filling, I use a mix of cabbage, carrots, and mushrooms with some soy sauce and garlic. You can add cooked chicken or beef if you want, but keep it simple. The vegetables need to be cooked just enough to soften slightly but still have some bite. Too much moisture will make your egg rolls soggy, so drain everything well before assembling.

Getting the Perfect Crispy Texture

These are perfect for Shabbat appetizers or when you’re having friends over. I usually make a big batch and freeze half of them before frying. They keep really well in the freezer and you can fry them straight from frozen. Serve them with duck sauce or sweet and sour sauce for dipping.

Crispy Kosher Egg Rolls With Flaky Homemade Wrappers - Asian-Kosher Fusion recipe
I've always loved egg rolls from Chinese takeout, but finding kosher versions can be tricky. Most restaurants use wrappers that might contain non-kosher ingredients, and the filling often mixes meat with dairy-based sauces. So I decided to make my own from scratch, and honestly, they taste so much better than anything I've ordered out. Making your own egg roll wrappers isn't as complicated as it sounds. You need just flour, water, salt, and a bit of oil. The trick is rolling them thin enough to get that perfect crispy texture when fried, but not so thin that they tear when you're filling them. I like to stack the rolled wrappers with a bit of cornstarch between each one to keep them from sticking. For the filling, I use a mix of cabbage, carrots, and mushrooms with some soy sauce and garlic. You can add cooked chicken or beef if you want, but keep it simple. The vegetables need to be cooked just enough to soften slightly but still have some bite. Too much moisture will make your egg rolls soggy, so drain everything well before assembling. These are perfect for Shabbat appetizers or when you're having friends over. I usually make a big batch and freeze half of them before frying. They keep really well in the freezer and you can fry them straight from frozen. Serve them with duck sauce or sweet and sour sauce for dipping.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 egg rolls
Course: Appetizer
Cuisine: Asian, Kosher
Calories: 185
Ingredients Method Notes

Ingredients
  

For the Wrappers
  • 2 cups all-purpose flour plus extra for dusting
  • 3/4 cup warm water
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1/4 cup cornstarch for dusting
For the Filling
  • 4 cups green cabbage finely shredded
  • 2 medium carrots julienned
  • 8 oz mushrooms sliced thin
  • 4 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ground ginger
  • 2 tablespoons vegetable oil for cooking
  • 1/2 teaspoon black pepper
For Frying
  • 4 cups vegetable oil for deep frying
  • 1 large egg beaten, for sealing

Method
 

Make the Wrappers
  1. Mix flour and salt in a large bowl. Add warm water and oil, stirring until a shaggy dough forms.
  2. Knead on a floured surface for 8-10 minutes until smooth and elastic. Cover with damp towel and rest 30 minutes.
  3. Divide dough into 12 equal pieces. Roll each piece into a thin 6-inch circle, dusting with cornstarch to prevent sticking.
  4. Stack wrappers with cornstarch between each layer. Cover with damp towel until ready to use.
Prepare the Filling
  1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add garlic and cook 30 seconds until fragrant.
  2. Add mushrooms and cook 3-4 minutes until they release their moisture and start to brown.
  3. Add cabbage and carrots. Cook 4-5 minutes, stirring frequently, until vegetables are slightly softened but still crisp.
  4. Stir in soy sauce, sesame oil, ginger, and pepper. Cook 1 more minute.
  5. Transfer to a colander and let drain completely, about 15 minutes. Press out excess moisture with paper towels.
Assemble and Fry
  1. Place 3 tablespoons filling in the center of each wrapper. Brush edges with beaten egg.
  2. Fold bottom corner over filling, then fold in side corners and roll tightly toward the top corner, sealing with egg wash.
  3. Heat oil to 350°F in a deep pot or fryer. Fry egg rolls in batches of 3-4 for 3-4 minutes until golden brown and crispy.
  4. Remove with slotted spoon and drain on paper towels. Serve immediately while hot and crispy.

Notes

Egg rolls can be assembled and frozen before frying. Fry directly from frozen, adding 1-2 extra minutes to cooking time. Store leftover filling in the refrigerator for up to 3 days. The wrappers are best used the same day but can be refrigerated overnight.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1.2g 6%
Trans Fat 0g
Cholesterol 0mg
Sodium 385mg 17%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 4g 8%
*Percent Daily Values are based on a 2,000 calorie diet.
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