These homemade egg rolls are filled with pork and vegetables, all wrapped up and fried to crispy perfection. The perfect make-ahead appetizer for any event!
Chinese egg rolls are a great snack or starter for any Asian style meal. These egg rolls can be assembled up to a day in advance and fried just before you plan to serve them.
Raise your hand if you love egg rolls! I sure do, but my kids are not wild about Chinese food, so we rarely go to Chinese restaurants. With these homemade egg rolls, now I can skip the restaurant and enjoy my favorite appetizer at home.
How do you make homemade egg rolls?
The filling for these egg rolls is ground pork, shredded cabbage, carrots and some seasonings like garlic, ginger and sesame oil. If you’re not a pork fan, you can substitute ground chicken. I use a pre-shredded coleslaw mix to make life easier and cut down on prep time.
After your filling is ready, it’s time to stuff your egg roll wrappers! Egg roll wrappers are most commonly found in the refrigerated section of the produce area at most grocery stores. My egg roll wrappers had a handy chart on the back to show me exactly how to fold my egg rolls.
The egg rolls are held together by a little beaten egg, and then they’re ready to hit the hot oil.
If you don’t want to fry your egg rolls right away, you can arrange them on a sheet pan lined with parchment paper, cover them tightly with plastic, and store them in the fridge for up to one day.
I use a thermometer to make sure my oil is at about 350 degrees for frying. The egg rolls fry up in just a few minutes, and then are ready to enjoy!
I serve my homemade egg rolls with a side of sweet chili sauce or sweet and sour sauce. It’s the perfect complement to the savory filling.
In my opinion, these pork egg rolls are just as good as what you’d get in a restaurant, and they’re surprisingly easy to make at home. They’re great for parties, as a game day snack, or just for those times when you have a Chinese food hankering.
More asian style recipes
Homemade Egg Rolls
Ingredients
- 2 teaspoons vegetable oil
- 3/4 pound ground pork
- salt and pepper to taste
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3 cups coleslaw mix
- 1/4 cup sliced green onions
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 12 egg roll wrappers
- 1 egg beaten
- oil for frying
Instructions
- Heat the 2 teaspoons of vegetable oil in a large pan over medium high heat. Add the ground pork and season with salt and pepper.
- Cook, breaking up the pork with a spatula, until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds.
- Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes.
- Stir in the soy sauce and sesame oil, then remove from heat.
- Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go.
- Pour 2-3 inches of oil into a deep pot.
- Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
- Drain on paper towels, then serve with dipping sauce of your choice.
Notes
- Recipe adapted from The Country Contessa.
- Not a fan of pork? Use ground chicken instead.
- If you prefer to bake your egg rolls, you can coat them with cooking spray and bake at 425 degrees F for 15-20 minutes or until browned and crispy.
Selkielass says
FYI. The salmon egg rolls I make is with cooked salmon not raw. The ingredients are exactly the same, just salmon.
Selkielass says
We’ve made these several times. My daughter only eats fish, so we make one batch your way and the second one we use salmon instead. Both are amazing and your sweet and sour sauce is truly the very best! I love all you recipes, but don’t have a great printer and wish I could Pinterest them! And ya’ll really need to try the salmon😍
Connie says
I plan to make these next week. Has anyone tried freezing them?
Sara says
It’s fine to freeze them!
Wendy says
Do you freeze them freshly rolled or after cooking?
Sara says
Either way will work fine! I typically freeze after cooking though.
Diane fox says
Great recipe.what is shriacha please?
Sara says
It’s a type of Asian hot sauce!
Samuel G Hicks says
Just made some of these and are absolutely amazing very simple and delicious thank you so much for the recipe.
Stephanie says
Very good but used nappa cabbage instead of Coleslaw mix and added vermicelli noodles in them
Jeanne says
Delish! These are wonderful and so easy. I used the bootleg bag of cabbage mix from WallyWorld and it came out great. I buy the mix without the red cabbage. Also I have an easy sauce mix that our family loves. Mix equal amounts of honey mustard salad dressing (we like Ken’s Lite) and any southwestern salad dressing. Mix and serve as your dipping sauce. We like a bit of heat so that’s good on the egg rolls. Thank you for sharing your great and easy recipe! Will make again and again.
Bonnie says
Great recipe – much easier than I thought. I’d say use the cole slaw mix as a last resort – the prepackaged Dole mix I got was brownish and had large chunks of cabbage core – not very attractive. I’ll chop cabbage and carrots next time. I wonder if bok choy would be good. Now that I’m thinking about it, I had some bean sprouts that might have been good in them too. Had to scramble at the end because I forgot I’d need a dipping sauce – maybe you could include a quick recipe for those of us who don’t plan ahead. Thanks for the recipe!