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 262 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!

Learn more about Sara

Related Posts

Free Bonus

5 Secrets to Meal Planning + Free Toolkit!

5 from 262 votes (160 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    I used pork sausage because that’s what I had. Added 5 spice too. They turned out Great! I fried them all and put half of them in the freezer. When we want one I just remove from freezer and bake 350 for 20 minutes. They are crispy and you can’t tell that I didn’t just fry them.

  2. 5 stars
    These were so easy. My family LOVED these! My son’s exact words were, “Mom, you can keep this recipe”. I’ll definitely be making these again. I made my own slaw mix, but will use your shortcut next time as that was very time consuming. Thanks!

    1. 5 stars
      I made these for my daughter’s family and she texted me to say they all loved them. Her 4 yrs old kept asking for more egg rolls. I had some left over poached chicken and green onions so I bought more slaw mix today and made a batch for her freezer. I doubled your recipe and the only change I made was, I added a little Chinese five spice. A little goes a long way. They are so good. I also made my own roasted sesame oil. Thanks for you recipe and instructions.

  3. 5 stars
    I made an egg roll bowl with these (no shell) and it was delicious. I used ground pork and dark soy since that was what I had on hand. Put a little Chinese 5 Spice in them, just a little. I’ll definitely make again for a low-carb dinner!

    1. Ground pork is not the same as sausage, it will be located with the other fresh pork products in the meat department of your grocery store.

    2. Ground pork has no seasonings… you add what you need for the recipe. Ground sausage has “sausage seasonings” that taste like sausage😉.

      Separately, great egg rolls don’t use ground up meat…better is cooked and thinly sliced/chopped pork, chicken or shrimp meat

  4. First time trying eggrolls at home. They are amazing. I used ground chicken and added some hoisin with the soy sauce. I ended up frying them twice, since the saucy filling made the shells soft after they were fried the first time. My kids approve! Thank you for this recipe!

  5. You know what’s really good? Add 1 tsp sugar to the cooked pork mixture when you add the salt/pepper.. works really well without being noticeably sweet!

  6. Made these tonight. Used ground turkey and ginger paste instead of minced ginger. Turned out really good.

  7. 5 stars
    Tried them in the airfryer 400 10 minutes flip at 5 – taste really good and not all that grease from the chinese restaurant.

    1. 5 stars
      Awesome…that is what I was looking for, someone who tried this in the air fryer. Will be another air fryer supper tonight!

  8. Could these be cooked in an air fryer? Any ideas/suggestions as to how? We just got one and am trying out different foods in it. Thank you.

    1. I think that would work fine, but I haven’t tried it this way myself. I would try 400 degrees for 10-12 minutes, flipping them halfway through the cook time.

  9. Try putting bean sprouts & diced water chestnuts in the filling as well. Makes them more like the egg rolls from a restaurant.

    1. O didn’t have ground pork so I used leftover rotisserie chicken. It was EXCELLENT! Next time I’m going to try shrimp