Simple Homemade Pork Egg Rolls
This Easy Homemade Pork Egg Roll Recipe features a savory filling of seasoned ground pork, cabbage, and vegetables wrapped in egg roll wrappers and cooked until golden and crispy. Easy to make and full of classic takeout flavor, they’re perfect for dipping and sharing.
Why should you make these delicious Egg Rolls?
There’s just something extra comforting about recreating your favorite takeout dishes at home. My Homemade Pork Egg Rolls are proof that you don’t need a deep fryer or complicated ingredients to make it happen. While the directions may seem in-depth, please know this is a really easy recipe! I’ve just shared tips to make it easier.
These Egg Rolls feature a delicious filling made with seasoned ground pork, tender cabbage, and chopped vegetables, all wrapped snugly in egg roll wrappers and cooked until perfectly golden and crisp. The filling comes together quickly in one pan and is lightly seasoned with garlic, soy sauce, ginger, and a touch of toasted sesame oil.
Whether baked, air-fried, or pan-fried, these egg rolls deliver that irresistible crunch and savory bite you crave—perfect for dipping in sweet chili sauce, soy sauce, or your favorite homemade dip.
Ingredients to Gather
- 2 Tablespoons vegetable oil
- 12 egg roll wrappers. Note there is a difference between “egg roll” and “spring roll” wrappers. I recommend “egg rolls” as they are a bit thicker and easier to work with.
- ¾ pound ground pork
- 1 carrot, grated
- 2½ cups finely shredded cabbage
- ¼ cup thinly sliced green onions
- ¼ cup finely chopped celery, about 1 stalk
- 1 Tablespoon Soy Sauce
- 1 teaspoon toasted sesame oil
- ¼ teaspoon ground ginger OR 1 teaspoon minced fresh ginger
- Salt and pepper
- 1 tablespoon water and 1 teaspoon flour
- Oil for frying
How to Make Pork Egg Rolls Filling
This recipe begins by making the pork filling. It’s a delicious combination of pork and vegetables with light savory seasonings.
In a large wok, or skillet, over medium-high heat, add two tablespoons of vegetable oil. Add ground pork.
TIP: I make my own ground pork by grinding 3–4 boneless pork chops, with the fat trimmed, in my KitchenAid meat grinder. However, you can purchase ground pork at your local market.
To the ground pork, add ginger, salt, and pepper. Cook until pork is lightly brown, and thoroughly cooked all the way through. About 5 minutes total cook time.
Add the shredded cabbage, carrot, green onion, and celery to the cooked pork. Continue stirring until the vegetables are tender. About 3–5 minutes. Add the sesame oil and soy sauce. Give everything a good stir to combine all the ingredients.
TIP: You can use a package of coleslaw mix in place of the shredded cabbage, celery, and carrots. If you like additional heat, you can add crushed red pepper.
Remove from the heat and place in a paper towel-lined bowl. I love the vibrant colors in this dish.
Allow the mixture to cool! Filling the egg rolls while the filling is hot will cause the wrappers to become soggy and change the texture of the egg roll wrappers.
Filling Egg Roll Wrappers
Wrapping the pork egg rolls is fun, but it helps to have a “wrapping station” set-up ahead of time. This step can really save you time and make it so easy to prepare the egg rolls.
Line a baking sheet with parchment paper, set aside. Place the cooled pork filling, egg roll wrappers, and the water and flour mixture within arms reach. You’re good to go now!
TIP: I recommend using “Egg Roll” wrappers rather than “Spring Roll” wrappers. Spring roll wrappers tend to be thinner and fall apart more easily. Egg roll wrappers are thicker and work better for holding “wet” ingredients. You can find egg roll wrappers in the produce section of your local market.
Lay the egg roll wrapper flat. Position the egg roll wrapper with one corner pointing towards you. It should look like a diamond – this shape is very important to the perfect egg roll wrap.
Place two heaping tablespoons of pork egg roll filling into the middle of the egg roll wrapper. Be careful not to overfill them. You don’t want your egg roll exploding open on you during cooking.
Begin by folding the bottom corner (the point closest to you) over the filling. Then fold the points on the sides (left and right) in the center. Finish by rolling the filling away from you, towards the top point. The filling should be completely enclosed now. Just like a small burrito.
As you make the last fold of the egg roll, dip your finger into the water mixture and run it along the inside edge of the point. Water helps seal the egg roll wrapper so it doesn’t open up during frying.
Frying Instructions
Frying can be intimidating and messy! I have a few tips that help. First we are going to “shallow fry” these egg rolls. Rather than filling a pot with 5–8 inches of oil, we are going to use about 2 inches of oil. That will be plenty for our needs.
Second we are going to use a large sauce pan. The high edges help contain the oil splatters. You can use a large skillet rather than a deep pot, I just prefer to use a larger sauce pan. I’m not a huge fan of cleaning my stove!
Heat the oil, I like to use vegetable oil, to 350°-375°(F). Carefully add the egg rolls one by one, and cook until golden-brown and crispy. Work in batches to avoid overcrowding. I like to do 2–3 at a time. Once cooked, remove the egg roll from the hot oil with a slotted spoon or spider strainer, and place on a paper towel-lined dish to absorb any excess oil.
Air-Fryer Method
Feel free to use an air-fryer to cook the egg rolls! While I love frying the egg rolls for that perfect golden-brown crisp, an air fryer is definitely a time-saver and less messy.
To cook the egg rolls in the air fryer, preheat the fryer to 350 degrees F and air fry the egg rolls for 10–12 minutes, flipping them halfway through. Be sure to spritz the egg rolls with cooking spray to get a beautiful golden finish.
Finishing and Serving Chinese Egg Rolls
Dipping is a MUST with any egg roll. My favorite is to dip them in sweet and sour sauce. I’m a cheater and use store-bought. There are so many options on the market today and different types of sauces. Another option is sweet chili oil. If you’re brave enough to give it a try!
Recipe Wrap Up!
Here are a few helpful tips and answers to questions before we wrap up this recipe.
FAQ’s
Can the egg rolls be made ahead of time? The egg rolls can be made a day or two ahead of time. Prepare the egg rolls… except cooking them. Store in a Ziploc bag in the refrigerator. Remove and bring to room temperature and cook as per instructions.
Leftover Egg Rolls can be reheated in an air fryer at 350° for 2–3 minutes, and they will turn out as crispy as when first fried.
Can I use a different type of meat with this recipe? Yes! You can substitute chicken, or shrimp in place of the pork. All the other ingredients remain the same.
Other Favorite Appetizers
- Easy Crab Rangoons Recipe
- Honey Chicken Nuggets in a Blanket
- Easy Homemade Soft Pretzels
- Easy Philly Cheesesteak Sliders
- Easy Crispy Onion Straws
- Grilled Pepperoni Pizza Rolls from The Kitchen Whisperer
Whether you’re serving them as an appetizer, party snack, or a fun weeknight dinner alongside my Easy Fried Rice or Sweet and Sour Chicken, these homemade pork egg rolls are sure to be a hit.
Simple, satisfying, and endlessly dippable, they’re the kind of recipe you’ll come back to again and again.
Thank you for stopping by my Nest today! Hope to see you soon!
Printable Recipe Card
Simple Homemade Pork Egg Rolls
Ingredients
- ¾ pound ground pork
- 2 Tablespoons vegetable oil
- ¼ cup carrots grated
- 2½ cups cabbage finely shredded
- ¼ cup green onion chopped
- ¼ cup celery diced
- 1 Tablespoon Soy Sauce
- 1 teaspoon garlic minced
- 1 teaspoon toasted sesame oil
- ¼ teaspoon ground ginger, or ½ teaspoon freshly grated ginger
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 12 sheets egg roll wrappers
- 1 Tablespoon water for sealing egg rolls
- 1 teaspoon flour for sealing egg rolls
- 3 cups vegetable oil for frying
Instructions
- In a large wok, or skillet, over medium-high heat, add 2 tablespoons vegetable oil. Add ground pork sausage. Stir to cook. To the sausage add minced garlic, ginger, salt and pepper. Continue cooking until pork is no longer pink and thoroughly cooked through. Approx. 5 minutes.
- Add cabbage, carrots, green onions, and celery to the pork mixture. Cook for another 3–5 minutes until vegetables are tender. Add soy sauce and toasted sesame oil. Stir until well combined. Remove from the heat and place in a paper towel-lined bowl. Cool completely.
- In a small bowl, combine 2 tablespoons of water with 1 teaspoon of flour. Mix. Place the water mixture, egg roll wrappers, and filling at a work station with everything within arms reach.
- Lay the egg roll wrapper flat. Position the egg roll wrapper with one corner pointing towards you. It should look like a diamond. Place two heaping tablespoons of cooled pork filling in the center of the egg roll wrapper. Fold the point closest to you over the filling. Fold in each side corner. Roll the filled wrapper toward the other point facing away from you. Using your finger, wet the inside point of the wrapper. Press the corner down. The water helps hold the egg roll together during cooking. Repeat with each egg roll wrapper until all the egg rolls are ready for frying.
- To shallow fry, add 2 inches of vegetable oil in a large sauce pan or skillet, over medium-high heat. Heat the oil to 350°-375°(F). Carefully add 2–3 egg rolls. Fry in batches until golden brown and crispy. About 3–4 minutes. Continue with the remaining egg rolls until all the egg rolls are cooked. The secret to perfectly fried egg rolls is to maintain the temperature of your oil. The oil can cool with the addition of each batch of egg rolls. Check the temperature often.
- Place cooked egg rolls on a paper towel-lined plate. Serve with sweet and sour sauce, or your favorite dipping sauce while still warm. Store leftover egg rolls in an airtight container and reheat in an air fryer at 380 degrees for 2–3 minutes.
Notes
Nutrition
Meet the Author
Hi! I’m Norine, the cook, baker, and recipe creator behind Norine’s Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!
