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!
Time
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Course Appetizer
Cuisine Asian
Serves 12

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

  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.

Nutrition

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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Comments

  1. 5 stars
    I made these yesterday to go with some stir-fry and they were beyond delicious! My first time at making eggrolls! My husband loved them! I used shrimp chopped instead of pork and I just shredded fresh cabbage and carrots since I didn’t have any coleslaw mix. But I think it might be better that way. The taste was wonderful! Will definitely make these again! Has anyone tried ‘frying’ them in an air fryer? Just wondering.

  2. This is absolutely fantastic. I made it tonight and wasn’t feeling well. It took very little effort and was delicious thanks for the recipe.

  3. 5 stars
    Made these today. I never realized egg rolls were so easy to make. They turned out so delicious. Thanks for sharing your recipe.

  4. I made these today using spring roll wraps and they’re delicious. I didn’t put the sesame oil because of my fiancé’s allergy and they still came out good.

  5. 5 stars
    Pretty delish and easy to make! Used Ground Chicken this time around. Did not have green onions so used regular which I think took away from some of the flavor – will definitely get green onions next time and will also go heavier on the cabbage mix. We cooked them all up, froze and then vacuum sealed then stored in freezer for easy lunch or dinners. Recipe is a keeper!

    1. 5 stars
      This recipe was really tasty! Really a lot simpler than I thought it would be, especially the frying process. It’s waaaay easier than the last thing I fried (fried chicken). I prefer an egg roll with more cabbage and a little less meat, so I think next time I will tweak because I felt there was way too much pork. Could’ve also been because when you order egg rolls from a Chinese restaurant, they typically use barbecued pork, not ground (at least the Chinese places I’ve ordered from).

  6. 5 stars
    These were delicious. Next time I will add more slaw, but they were so good. Thank you for the awesome recipe.

      1. Lay them out, uncooked, on a cookie sheet in the freezer until frozen. Then put them in a sealed bag. When you’re ready, just pop them into the hot oil and they’re done in minutes.