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
- 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.
- 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.
After egg rolls are frozen and then defrosted….can or should you heat in microwave? Or frying pan?
You do not need to defrost, bake them frozen at 400 degrees F for about 12-15 minutes or until crispy!
Easy dipping sauce
1 can mango nectar (or peach or apricot)
1/2 can vinegar
1 clove minced garlic
1/4 can brown sugar
Minced fresh ģinger (or bottled pickled ginger)
Doesn’t matter what size can you use (or bottle)
Just keep ratios more or less the same . More or less because this recipes ingredients should all be to your taste. (More or less ginger,sugar, garlic, vinegar to your taste. Cook in saucepan while constantly stirring until thickens. Maybe 5 minutes. Medium heat don’t burn. If you’re mixing it won’t.
If I freeze these to prepare for a party, can I just fry them frozen, with out thawing? has anyone tried that?
Yes that will work, no need to thaw!
wow so delicious!I Thank you for sharing.
I luv egg rolls but always assumed they were difficult to make. Buying frozen wrappers makes all the difference in the world. If I had to make them I would not enjoy the process at all.
I substituted for ground beef and threw in some grated zucchini into the cabbage mixture and you can’t even tell the difference. I will definitely be making more as soon as my batch in the freezer is gone.
An amazing way to use vegetables that you may not get around to cooking right away. I can see these wrappers being stuffed with cheese and other veggies and being fried. You have opened up an deliciously appetizing world for me 🙂
Thank you so much.
These turned out delicious, I used ground beef, added a tsp of beef bouillon to the mix while frying..Big hit here..
Egg rolls yummy, used salmon, mushrooms, kale, and cabbage mix…delicious!
I tried these tonight and they’re very tasty! Next time I’ll use less pork and more veggies but only because that’s our preference. These are tasty as is, and the coleslaw mix is genius! Thanks for sharing!
Are these any good by adding shrimp and mushrooms and omitting pork???
I think it would work fine but I haven’t tried it myself!
We use shrimp. I believe any filling of choice would work
I have done these with just pork and also w shrimp and mushrooms, both come out amazing, this is a great recipe
Amazing tasting and super easy recipe that I cook over and over Again. Thank you love. Hugs
Can I use a deep fryer
Yes that’s fine!
Can these be frozen prior to cooking .
Yes that will work!
Really good recipe, although I will cut back a bit on the pork and add more cabbage next time. But overall they are great.
Has anyone tried to cook these in an air fryer? If so what are the settings?
Airfryer at 350°
Spray with oil, cook 6 minutes. Flip, spray other side with oil, cook 4 minutes.
FYI. The salmon egg rolls I make is with cooked salmon not raw. The ingredients are exactly the same, just salmon.
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😍
I plan to make these next week. Has anyone tried freezing them?
It’s fine to freeze them!
Do you freeze them freshly rolled or after cooking?
Either way will work fine! I typically freeze after cooking though.
I’ve been making egg rolls for years now, but it takes a long time. This time I made the filling and refrigerated it in mason jars, then put together the rolls and fried them a few days later.
Because the filling had settled in the jars, I knew the overall volume, which I divided among the wrappers with a 1/4c measure. Much more manageable!
Great recipe.what is shriacha please?
It’s a type of Asian hot sauce!
Just made some of these and are absolutely amazing very simple and delicious thank you so much for the recipe.
Very good but used nappa cabbage instead of Coleslaw mix and added vermicelli noodles in them
I prefer Savoy cabbage, when I can get it.
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.
I will try to cook them it looks pretty easy but put a little LOVE into and any food is delicious.
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!