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.

Homemade Egg Rolls | Chinese Egg Rolls | Pork Egg Rolls | Egg Roll Recipe #eggrolls #appetizer #dinneratthezoo #chinesefood

A plate of homemade egg rolls with dipping sauce.

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.

Egg roll filling made with pork, carrots, cabbage and spices.

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.

An egg roll wrapper with ground pork and vegetables.

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!

A pile of fried homemade egg rolls with dipping sauce.

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

5 from 261 votes

Homemade Egg Rolls

AuthorSara Welch
A plate of homemade egg rolls with dipping sauce.
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!
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Course Appetizer
Cuisine Asian
Serves 12


  • 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


  • 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.


  1. Recipe adapted from The Country Contessa.
  2. Not a fan of pork? Use ground chicken instead.
  3. 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.


Calories: 146kcal | Carbohydrates: 8g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 177mg | Potassium: 124mg | Vitamin A: 15IU | Vitamin C: 6.6mg | Calcium: 17mg | Iron: 0.8mg

Hello! I’m Sara!

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5 from 261 votes (160 ratings without comment)

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Recipe Rating


  1. This recipe is easy to follow and quick to come together. From start to finish it took me about 45 minutes to make. I used a pound of ground pork and one package of coleslaw mix. It made 20 egg rolls for me. In the future I’ll add more seasonings to the meat as it’s cooking, to better season it as it was a little bland for my taste. I didn’t have green onions but I did have and used a shallot instead, so I’m sure the green onion would help a little. This a great beginner recipe.

  2. 5 stars
    These are so delicious. I love the ratio meat to vege to spices. My kids lived them too, definitely will make again….and again.

  3. Hi Sara,
    My husband and I made the egg rolls today. Absolutely delicious. We changed a few ingredients. The sesame oil taste was strong and heavy when I tested it with my finger. So I only used 1/8th of a teaspoon. The ginger paste was really pungent. I added only a 1/4 teaspoon. We added a cup of additional grated carrots. Gave it a better crunch with the cabbage mix. And at the very end I added a tablespoon of Chinese sweet sauce. PERFECT! Thanks. I hope others will try it. It is really not a lot of work at all because the cabbage mix makes it easy. Wish I could attach the photo I took. It looks as good as it tastes. Thanks

  4. 5 stars
    I love these Egg Rolls!! I make them for myself and many others, with always a million compliments!! Thank you for these recipes!! I love Pinterest!!!

  5. 5 stars
    These came out amazing!!! I did a batch of vegetarian for 1 kid and added lean ground turkey for the other. They loved them! I used warm water for the seal-worked perfectly- no egg needed.

  6. 5 stars
    These were great! I got almost an entire package of 20 egg roll wrappers (I ran out of the filling on the last one)! They were not hard at all, but the frying took a little time. It would have probably been easier if I had an air-fryer. I made a hot mustard dipping sauce and a sweet and sour sauce (made by mixing apricot jam and rice vinegar). Definitely will make again!

  7. 5 stars
    Easy to make. Great flavor. I would add that once they are rolled to fry immediately. I rolled all mine then fried. The wrapper get soggy and broke apart. They are not pretty but sure are tasty!

  8. 5 stars
    I made these w/ground chicken & was liberal on other ingredients – painted remainder of egg-wash on top & threw sesame seeds on top – 425* x7-8minutes in the magic Air Fryer – CHEFS KISS!!!! Muaaah! Delish! Already imagining leftover Chinese food roll-ups, mini burrito-rolls, egg/sausage/cheese roll-ups…. THANKS FOR THE RECIPE!

  9. Are WonTong wrappers the sane as egg rools wrappers? I have Wontong wrappers in my freezer and leftover rice and cabbages perfect for the recipe