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

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Recipe Rating


    1. Can you make your own cabbage -carrot filler because I have that does anything else get included with the cabbage and carrots

  1. 5 stars
    Excellent. Thanks for the dinner idea. I live in the Middle East so of course had to make some substitutions. But these were easy and delicious. Then my daughter made some sweet and sour sauce. Perfect.

  2. 5 stars
    Awesome! I found this recipe a while back and have made them every other week! The directions are easy to follow. The only thing I changed was baking them instead of frying. Thank you!

  3. When you say cole slaw mix, is that just cabbage and carrots shredded? Are these items cooked prior to adding to egg roll?

  4. 5 stars
    Because I used flavorless, fat free ground turkey (Forgive me for my resentment. I had to recently cut out pork, beef, and lamb from my diet.), I amped up the quantity of some of the ingredients to intensify the flavor. I added more garlic, more ginger, more spring onions. I combined oyster sauce with the soy and sesame oil in a pot and reduced it down a little then I added to the mix. Good recipe!!

  5. 5 stars
    Easy to make, delicious and I put them in the air fryer to cook. They are crunchy and did not even have to spray them with oil.

    1. I haven’t tried this one yet but loved your General Tso’s recipe! What kind of sweet and sour or sweet chili sauce do you serve them with? A store bought option, or is it something you make? (Is there a recipe available if so?). Thanks! 😁

      1. I use store bought sauces, look in the ethnic foods area of the grocery store!

  6. 5 stars
    These are the best egg rolls I’ve tasted in awhile, hubby was so pleased and happy he told me I needed to go the Chinese restaurant and show them how it’s done…💗thank you for posting, made them exactly how you said except I only cooked the coleslaw about a minute because I was slow rolling them so it wilted… yum..yum…yum

  7. I am going to be trying these soon. I really appreciate the nutritional values. It is very helpful. I have made a lot of egg rolls, but I am going to try these in my air fryer. I have made a lot of your recipes and have liked them all.
    Thanks again.

  8. 5 stars
    I rarely ever comment on recipes but this is the best egg roll I’ve ever eaten. My son (who is my biggest critic) said they were restaurant quality (which is really high praise from him). The only thing I added was bean sprouts and I cooked them in peanut oil.

  9. 5 stars
    How about STEAMED? I would make them up as instructed, , seal them with the egg, then place in my bamboo steamer. I happen to like dim sum and hum bow and other non-fried Asian delicacies. I make potstickers and steam them. They emerge plump and moist.

  10. Love these egg rolls. Looking forward in trying more Chinese recipes at home. Thank you.
    Jerome Shaw

    1. Yes, you can freeze the cooked egg rolls then reheat them in a 400 degrees F oven for 10-15 minutes or until crispy!