These homemade Pork Egg Rolls feature seasoned ground pork, crisp vegetables, and a touch of sesame wrapped in a golden, crunchy shell. The filling combines shredded cabbage, mung bean sprouts, shiitake mushrooms, green onions, and optional cellophane noodles with pork marinated in soy, ginger, garlic, sesame oil, rice vinegar, and a hint of sugar. Fried until deeply golden, these egg rolls are perfect hot from the fryer and excellent with a sweet-and-sour dipping sauce.
Crispy Pork Egg Rolls
A great egg roll starts with well-seasoned meat. This recipe draws its savory depth from soy sauce, fresh ginger, garlic, sesame oil, rice vinegar, and a touch of sugar to balance the flavors. Vegetables add contrast and crunch so the filling stays light and fresh, while cellophane noodles (if used) soak up juices and add body without weighing the rolls down.
The key to truly crispy egg rolls is controlling the oil temperature. If the oil is too cool, the wrappers absorb oil and become greasy; if it is too hot, the exterior browns before the filling cooks through. Aim for 350°F to 360°F and maintain that range while frying batches for consistent results.
Whether you make these for a party, a weeknight dinner, or to freeze for future meals, a large batch pays off. This recipe yields many rolls so you can serve a crowd and reserve extras for quick reheating later.
Why You’ll Love This Dish
- Crispy & Golden – A perfectly fried wrapper gives a satisfying crunch.
- Savory & Well-Balanced – Marinade and aromatics deliver rich, layered flavor.
- Freezer-Friendly – Make a big batch, freeze uncooked, and fry from frozen.
- Customizable – Swap protein or add extra vegetables to suit your preferences.
- Party-Ready – A crowd-pleasing appetizer that’s easy to serve and share.
Blackstone Chicken Yakisoba
Recipe Shopping List
Here’s a concise shopping list of ingredients you’ll need to make these pork egg rolls. For specific quantities and measurements, consult the recipe card below.
- Ground pork
- Soy sauce (dark or regular)
- Fresh ginger (or ginger paste)
- Minced garlic (or garlic paste)
- Sesame oil
- Rice vinegar
- Sugar
- Shredded cabbage
- Mung bean sprouts
- Cellophane noodles (optional)
- Green onions
- Shiitake mushrooms
- Egg roll wrappers
- Neutral oil for frying
- Cornstarch slurry for sealing
Blackstone Chicken Pad See Ew
How To Make This Recipe
Below is an overview of the method so you know what to expect before you begin. Follow the full recipe card at the end for exact measurements and step-by-step timing.
- Prepare the Filling – Combine ground pork with soy sauce, ginger, garlic, sesame oil, rice vinegar, and sugar. Allow the mixture to rest while you prep vegetables.
- Cook the Vegetables – Stir-fry shredded cabbage, bean sprouts, green onions, and diced shiitake in a small amount of oil until softened; drain well.
- Cook the Pork – In the same pan, cook the marinated pork, breaking it into small pieces until fully cooked. Combine the pork with the drained vegetables.
- Wrap the Egg Rolls – Place a spoonful of filling on an egg roll wrapper, brush the edges with cornstarch slurry, fold and roll tightly, sealing the edges.
- Fry Until Golden – Heat 2–3 inches of oil to 350–375°F and fry rolls in batches for about 2–3 minutes each until golden brown and crisp. Drain on paper towels or a wire rack.
Chili Crisp Zucchini
FAQ
Store cooked egg rolls in an airtight container in the refrigerator for up to three days. To restore crispness, reheat in a 375°F oven for 8–12 minutes, checking so they don’t overbake.
Yes. Arrange uncooked rolls in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Fry from frozen, adding about one minute to the cooking time, and watch closely so they don’t overbrown.
Ground chicken, turkey, or finely chopped shrimp all make excellent alternatives. Adjust seasonings to complement the protein you choose.
Yes. Brush rolls lightly with oil and bake at 400°F for 15–20 minutes, flipping halfway through. They won’t be quite as crisp as fried rolls but will still be tasty and lighter on oil.
Beef Udon Soup
Serve This With…
- Sweet and Sour Sauce – Classic and balanced, perfect for dipping.
- Miso Soup – A light, savory starter for an Asian-inspired meal.
- Steamed Jasmine Rice – Simple and comforting alongside egg rolls and vegetables.
- Garlic Green Beans – A garlicky vegetable side adds freshness and texture.
Homemade pork egg rolls combine crisp texture and bold, savory flavors. Whether served fresh or reheated after freezing, they make a satisfying appetizer, party snack, or part of a main meal. Once you make them, they’ll likely become a favorite go-to for gatherings and meal prep alike.
More Great Recipes With Ground Pork To Try!
-
Spicy Ground Pork Udon
-
Steamed Pork Dumplings
-
Spicy Pork Shotgun Shells
More Asian-Inspired Recipes
- Asian Cucumber Salad
- Spicy Rice Paper Noodles
- Shrimp Japchae
- Ginger Scallion Crab
Pin For Later
Pork Egg Rolls
These homemade egg rolls are substantial enough for a meal or ideal as an appetizer for a gathering. They freeze well and reheat with good texture when finished in a hot oven or back in hot oil for a minute or two.
30 minutes
20 minutes
50 minutes
Ingredients
Meat & Marinade
- 1 pound ground pork
- 2 tablespoons dark soy sauce
- ½ teaspoon ginger paste
- ½ teaspoon garlic paste
- ½ teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
Vegetables
- 6 cups finely shredded cabbage
- 2 cups mung bean sprouts
- ½ cup soaked cellophane noodles (optional)
- 4 green onions, green part only, sliced
- 5 small or medium shiitake mushrooms, diced
- 30 egg roll wrappers (about 1 package)
- Oil for frying
- Cornstarch slurry for sealing rolls
Instructions
- Mix the ground pork with soy sauce, ginger, garlic, sesame oil, rice vinegar, and sugar. Let the meat marinate briefly while you prep the vegetables.
- Stir-fry the shredded cabbage, bean sprouts, green onions, and shiitake mushrooms in a small amount of oil until softened; drain well to remove excess moisture.
- Cook the marinated pork in the same pan until fully done, breaking it into small pieces. Combine the pork with the drained vegetables and any soaked noodles.
- Spoon about 3 tablespoons of filling onto each egg roll wrapper placed diagonally. Brush the edges with cornstarch slurry to seal.
- Fold the bottom edge up over the filling, fold in the sides, then roll tightly and seal. Keep finished rolls on parchment while you complete the batch.
- Heat 2–3 inches of oil to 350°F and fry rolls in batches until deeply golden and crispy, about 2–3 minutes per batch. Drain on a wire rack or paper towels.
- Allow to cool briefly, then serve with your favorite dipping sauce.
Nutrition Information:
Yield: 15
Amount Per Serving:
Calories: 192
Total Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Cholesterol: 24mg
Sodium: 311mg
Carbohydrates: 23g
Fiber: 1g
Sugar: 1g
Protein: 9g
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