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–+ servings
Stack of Pork Egg Rolls with a side of sweet and sour sauce.

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings 12 servings
Calories 581 kcal

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

Air Fryer Instructions: 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.
Preparation Ahead of Time: Egg Rolls can be made ahead of time, except frying, and stored in an airtight container 1–2 days ahead of time and stored in the refrigerator. Remove a couple of hours before following frying instructions.
 

Nutrition

Serving: 1gCalories: 581kcalCarbohydrates: 9gProtein: 7gFat: 63gSaturated Fat: 11gPolyunsaturated Fat: 33gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 22mgSodium: 277mgPotassium: 142mgFiber: 1gSugar: 1gVitamin A: 494IUVitamin C: 6mgCalcium: 20mgIron: 1mg
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