Zesty, savory, and always a crowd-pleaser—pork egg rolls are the ultimate appetizer for any gathering! Whether you’re hosting a game day party or craving a quick, satisfying snack, these recipes promise crispy perfection and mouthwatering flavors. From classic takes to creative twists, we’ve rounded up 22 delicious options to inspire your next kitchen adventure. Ready to roll? Let’s dive in and find your new favorite!
Classic Pork Egg Rolls with Cabbage and Carrots
A classic takeout favorite you can easily make at home, these pork egg rolls are crispy, savory, and packed with a flavorful filling of cabbage, carrots, and ground pork. Mastering the rolling technique is simpler than you might think, and frying them to golden perfection yields a satisfying crunch with every bite. Let’s walk through the process step-by-step to ensure your egg rolls turn out perfectly every time.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon vegetable oil
– 1 pound ground pork
– 1 teaspoon grated fresh ginger
– 2 cloves garlic, minced
– 4 cups shredded green cabbage
– 1 cup shredded carrots
– 2 tablespoons soy sauce
– 1 teaspoon sesame oil
– 12 egg roll wrappers
– 1 egg, beaten
– 4 cups vegetable oil for frying
Instructions
1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add 1 pound ground pork to the skillet and cook, breaking it into small pieces with a spatula, until no pink remains, about 5-7 minutes.
3. Stir in 1 teaspoon grated fresh ginger and 2 cloves minced garlic, cooking until fragrant, about 30 seconds.
4. Add 4 cups shredded green cabbage and 1 cup shredded carrots to the skillet, stirring to combine with the pork.
5. Cook the vegetable mixture, stirring occasionally, until the cabbage wilts and softens, about 5 minutes.
6. Remove the skillet from heat and stir in 2 tablespoons soy sauce and 1 teaspoon sesame oil until evenly distributed; let the filling cool completely to room temperature, about 15 minutes.
7. Lay one egg roll wrapper on a clean surface with a corner pointing toward you, like a diamond.
8. Place about 3 tablespoons of the cooled filling horizontally across the center of the wrapper, leaving about 1 inch of space from the bottom corner.
9. Fold the bottom corner of the wrapper up over the filling, tucking it snugly.
10. Fold the left and right corners inward toward the center, forming an envelope shape.
11. Brush the top corner of the wrapper with beaten egg using a pastry brush to act as glue.
12. Roll the wrapper tightly upward to seal, pressing gently to ensure the egg roll is compact; repeat with remaining wrappers and filling.
13. Heat 4 cups vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F, using a deep-fry thermometer to monitor the temperature accurately.
14. Carefully add 3-4 egg rolls to the hot oil using tongs, avoiding overcrowding to maintain oil temperature.
15. Fry the egg rolls, turning occasionally with tongs, until golden brown and crispy on all sides, about 3-4 minutes.
16. Transfer the fried egg rolls to a wire rack set over a baking sheet to drain excess oil; repeat with remaining egg rolls.
17. Let the egg rolls cool for 5 minutes before serving to allow the filling to set and avoid burns.
Delightfully crunchy on the outside with a savory, well-seasoned filling, these egg rolls offer a perfect balance of textures. Serve them hot with sweet chili sauce or spicy mustard for dipping, or slice them into bite-sized pieces as an appetizer for parties. Their make-ahead flexibility allows you to freeze uncooked rolls for frying fresh whenever a craving strikes.
Spicy Korean-Inspired Pork Egg Rolls
Kick off your culinary adventure with these Spicy Korean-Inspired Pork Egg Rolls, a perfect fusion of crispy, savory, and spicy flavors that are surprisingly easy to make at home. This recipe guides you through each step methodically, ensuring even beginners can achieve delicious results with confidence. Let’s get started by gathering our ingredients and prepping our workspace.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground pork
– 1 cup shredded cabbage
– 1/2 cup shredded carrots
– 2 tbsp soy sauce
– 1 tbsp gochujang (Korean chili paste)
– 1 tsp minced garlic
– 1 tsp grated ginger
– 12 egg roll wrappers
– 1 egg, beaten
– 4 cups vegetable oil (for frying)
– 1/4 cup water
Instructions
1. In a large skillet over medium-high heat, cook the ground pork for 5-7 minutes until it is no longer pink, breaking it into small pieces with a spatula.
2. Add the shredded cabbage and shredded carrots to the skillet, stirring to combine, and cook for 3-4 minutes until the vegetables soften slightly.
3. Stir in the soy sauce, gochujang, minced garlic, and grated ginger, mixing thoroughly until the pork mixture is evenly coated and fragrant, about 2 minutes.
4. Remove the skillet from the heat and transfer the pork filling to a bowl, allowing it to cool for 10 minutes to prevent the egg roll wrappers from tearing.
5. Lay one egg roll wrapper on a clean surface with a corner pointing toward you, and place 2 tablespoons of the cooled filling in the center.
6. Fold the bottom corner over the filling, then fold in the left and right corners tightly to encase it, creating a neat bundle.
7. Brush the top corner with the beaten egg using a pastry brush, then roll the bundle upward firmly to seal it, pressing gently to ensure no air pockets remain.
8. Repeat steps 5-7 with the remaining egg roll wrappers and filling, placing the assembled egg rolls on a tray lined with parchment paper.
9. In a deep pot or Dutch oven, heat the vegetable oil to 350°F over medium heat, using a candy thermometer to monitor the temperature accurately.
10. Carefully add 3-4 egg rolls to the hot oil at a time, frying them for 2-3 minutes per side until they turn golden brown and crispy.
11. Remove the fried egg rolls with a slotted spoon and drain them on a wire rack set over a baking sheet, which helps keep them crisp by allowing air circulation.
12. Serve the egg rolls immediately while hot, optionally with a side of the water mixed with a bit of soy sauce for dipping if desired.
Unwrap these golden delights to reveal a juicy, spicy pork filling that contrasts beautifully with the crunchy exterior. The gochujang adds a deep, umami heat that mellows with each bite, making these egg rolls a crowd-pleaser for any gathering. For a creative twist, slice them diagonally and serve over a bed of greens with a drizzle of sesame oil for an elevated appetizer.
Baked Pork Egg Rolls with Ginger Soy Glaze
Whether you’re craving a crispy, savory snack or a fun appetizer to share, these baked pork egg rolls with a glossy ginger soy glaze deliver big flavor without the fuss of deep-frying. We’ll walk through each step together, from filling to finishing glaze, so you can achieve golden, crunchy results right in your oven.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground pork
– 2 cups shredded green cabbage
– 1 cup shredded carrots
– 1/4 cup finely chopped green onions
– 2 tbsp grated fresh ginger
– 3 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 12 egg roll wrappers
– 1/4 cup water
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tsp grated fresh ginger
– 1 tbsp cornstarch
– 2 tbsp water
– Cooking spray
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large skillet over medium-high heat, cook 1 lb ground pork for 5–7 minutes, breaking it into small pieces until no pink remains.
3. Add 2 cups shredded green cabbage, 1 cup shredded carrots, 1/4 cup finely chopped green onions, 2 tbsp grated fresh ginger, and 3 cloves minced garlic to the skillet; cook for 4–5 minutes until vegetables soften slightly.
4. Stir in 2 tbsp soy sauce and 1 tbsp sesame oil, then remove the skillet from heat and let the filling cool for 10 minutes—this prevents soggy wrappers.
5. Place one egg roll wrapper on a clean surface with a corner pointing toward you; spoon 3 tbsp of filling onto the lower third of the wrapper.
6. Fold the bottom corner over the filling, then fold in the sides tightly, like an envelope.
7. Brush the top corner with 1/4 cup water using your finger, then roll up firmly to seal; repeat with remaining wrappers and filling.
8. Arrange egg rolls seam-side down on the prepared baking sheet, spacing them 1 inch apart, and lightly spray all sides with cooking spray for even browning.
9. Bake at 400°F for 15–18 minutes, flipping halfway through, until golden brown and crispy.
10. While baking, make the glaze: in a small saucepan over medium heat, whisk 1/4 cup soy sauce, 2 tbsp honey, and 1 tsp grated fresh ginger; bring to a simmer.
11. In a separate bowl, mix 1 tbsp cornstarch with 2 tbsp water until smooth, then whisk into the saucepan and cook for 1–2 minutes until thickened.
12. Remove egg rolls from the oven and brush generously with the warm glaze using a pastry brush for a shiny finish.
Just out of the oven, these egg rolls boast a satisfying crunch that gives way to a juicy, savory pork filling, while the ginger soy glaze adds a sticky-sweet umami note. Serve them hot with extra glaze for dipping or slice them into bite-sized pieces for a party platter—either way, they’re sure to disappear fast.
Crispy Pork and Napa Cabbage Egg Rolls
Baking egg rolls at home might seem intimidating, but with a methodical approach, you can achieve restaurant-quality results. This recipe for crispy pork and Napa cabbage egg rolls breaks the process down into simple, manageable steps, ensuring a perfect outcome every time. Let’s walk through it together, focusing on technique and timing to build your confidence in the kitchen.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground pork
– 4 cups shredded Napa cabbage
– 1 cup shredded carrots
– 1/2 cup chopped green onions
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tsp grated fresh ginger
– 1/2 tsp ground black pepper
– 12 egg roll wrappers
– 1 egg, beaten
– 4 cups vegetable oil for frying
– 1/2 cup sweet chili sauce for serving
Instructions
1. Heat a large skillet over medium-high heat and add the ground pork, breaking it apart with a spatula.
2. Cook the pork for 5-7 minutes, stirring occasionally, until it is fully browned and no pink remains.
3. Add the shredded Napa cabbage, shredded carrots, and chopped green onions to the skillet with the pork.
4. Stir in the soy sauce, sesame oil, grated fresh ginger, and ground black pepper, cooking for 3-4 minutes until the vegetables soften slightly.
5. Transfer the pork and vegetable mixture to a bowl and let it cool for 10 minutes to room temperature; this prevents the wrappers from becoming soggy.
6. Lay one egg roll wrapper on a clean surface with a corner pointing toward you, like a diamond shape.
7. Place 3 tablespoons of the cooled filling in the center of the wrapper, shaping it into a horizontal log.
8. Fold the bottom corner of the wrapper over the filling, then fold in the left and right corners tightly.
9. Brush the top corner of the wrapper with the beaten egg using a pastry brush, then roll it up firmly to seal; repeat with remaining wrappers and filling.
10. Heat the vegetable oil in a deep pot or Dutch oven to 350°F, using a thermometer to ensure accuracy for even frying.
11. Fry the egg rolls in batches of 3-4 at a time for 3-4 minutes each, turning occasionally, until they are golden brown and crispy.
12. Remove the egg rolls with a slotted spoon and drain them on a wire rack over paper towels; avoid stacking them to keep them crisp.
13. Serve the egg rolls immediately with the sweet chili sauce on the side for dipping.
Resulting in a satisfying crunch with each bite, these egg rolls offer a savory blend of juicy pork and tender cabbage. For a creative twist, slice them into smaller pieces and serve over a bed of rice noodles with extra sauce drizzled on top, making them a versatile centerpiece for any meal.
Thai-Style Pork Egg Rolls with Sweet Chili Sauce
Just when you think you’ve tried every egg roll variation, these Thai-style pork rolls with sweet chili sauce come along to shake things up. They’re surprisingly simple to make at home, even for beginners, and deliver that perfect balance of savory, sweet, and crispy. Let’s walk through the process step-by-step so you can recreate this restaurant favorite in your own kitchen.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground pork
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 3 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tbsp fish sauce
– 1 tsp sugar
– 12 egg roll wrappers
– 1 egg, beaten
– 4 cups vegetable oil
– 1 cup sweet chili sauce
Instructions
1. Heat a large skillet over medium-high heat and add the ground pork, breaking it apart with a spatula.
2. Cook the pork for 5-7 minutes until it’s no longer pink, stirring occasionally to ensure even browning.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
4. Stir in the shredded cabbage and carrots, cooking for 3-4 minutes until the vegetables begin to soften.
5. Pour in the soy sauce, fish sauce, and sugar, mixing thoroughly to coat all ingredients.
6. Remove the skillet from heat and let the filling cool for 10 minutes to prevent soggy wrappers.
7. Lay one egg roll wrapper on a clean surface with a corner pointing toward you.
8. Place 2 tablespoons of the cooled filling in the center of the wrapper.
9. Fold the bottom corner over the filling, then fold in the side corners tightly.
10. Brush the top corner with beaten egg to seal, then roll upward firmly to create a tight cylinder.
11. Repeat steps 7-10 with remaining wrappers and filling.
12. Heat vegetable oil in a deep pot to 350°F, using a thermometer to ensure accuracy.
13. Carefully place 3-4 egg rolls in the hot oil, frying for 2-3 minutes per side until golden brown.
14. Remove with tongs and drain on a paper towel-lined plate.
15. Repeat frying with remaining egg rolls in batches to avoid overcrowding.
16. Serve immediately with sweet chili sauce for dipping.
Out of the fryer, these egg rolls offer a satisfying crunch that gives way to a flavorful, well-seasoned pork and vegetable filling. The sweet chili sauce provides a tangy contrast that complements the savory notes perfectly. For a creative twist, try serving them alongside a cool cucumber salad or crumbling them over a bed of rice for a deconstructed meal.
Sesame Pork Egg Rolls with Hoisin Dipping Sauce
Delve into a delicious fusion of savory pork and crisp vegetables wrapped in a golden-brown egg roll wrapper, perfect for sharing or enjoying as a satisfying snack. This recipe guides you through creating restaurant-quality sesame pork egg rolls with a rich hoisin dipping sauce, using straightforward techniques that ensure success even for first-time cooks. You’ll appreciate how the aromatic sesame oil and savory hoisin sauce elevate the classic egg roll into a memorable dish that’s both comforting and impressive.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound ground pork
– 2 tablespoons sesame oil
– 2 tablespoons soy sauce
– 1 tablespoon grated ginger
– 2 cloves garlic, minced
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 12 egg roll wrappers
– 1 egg, beaten
– 1 cup hoisin sauce
– 1/4 cup water
– 4 cups vegetable oil
Instructions
1. Heat 2 tablespoons sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 pound ground pork to the skillet and cook for 5 minutes, breaking it into small pieces with a spatula until no pink remains.
3. Stir in 2 tablespoons soy sauce, 1 tablespoon grated ginger, and 2 cloves minced garlic, cooking for 1 minute until fragrant.
4. Add 2 cups shredded cabbage and 1 cup shredded carrots to the skillet, cooking for 3 minutes until vegetables are slightly softened but still crisp.
5. Transfer the pork mixture to a bowl and let it cool completely to room temperature, about 10 minutes.
6. Place 1 egg roll wrapper on a clean surface with a corner pointing toward you, keeping the remaining wrappers covered with a damp towel to prevent drying.
7. Spoon 2 tablespoons of the cooled pork mixture onto the center of the wrapper.
8. Fold the bottom corner over the filling, then fold in the side corners tightly.
9. Brush the top corner with 1 beaten egg using a pastry brush, then roll the wrapper upward to seal completely, pressing gently to adhere.
10. Repeat steps 6-9 with the remaining wrappers and filling to make 12 egg rolls.
11. Heat 4 cups vegetable oil in a deep pot to 350°F, checking with a deep-fry thermometer for accuracy.
12. Carefully place 3-4 egg rolls in the hot oil using tongs, frying for 3-4 minutes until golden brown and crispy, turning once halfway through.
13. Remove the egg rolls with a slotted spoon and drain on a paper towel-lined plate, repeating until all are fried.
14. Combine 1 cup hoisin sauce and 1/4 cup water in a small saucepan over low heat, stirring for 2 minutes until smooth and warmed through.
15. Serve the egg rolls immediately with the hoisin dipping sauce on the side.
Let these sesame pork egg rolls shine with their contrasting textures—crispy, blistered wrappers give way to a juicy, savory filling infused with ginger and garlic. The hoisin sauce adds a sweet-salty depth that complements the pork beautifully, making these ideal for dipping or pairing with a simple Asian slaw for a complete meal.
Garlic and Ginger Pork Egg Rolls
Venturing into homemade egg rolls might seem daunting, but with a methodical approach, you’ll create restaurant-quality Garlic and Ginger Pork Egg Rolls that are crisp, flavorful, and deeply satisfying. This recipe breaks down the process into clear, manageable steps, ensuring success even for beginners. Let’s start by gathering our ingredients and preparing the filling.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground pork
– 2 tbsp vegetable oil, divided
– 4 cloves garlic, minced
– 2 tbsp fresh ginger, minced
– 4 cups coleslaw mix
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sugar
– 12 egg roll wrappers
– 1 egg, beaten
– 4 cups vegetable oil for frying
– Sweet chili sauce for serving
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add the ground pork to the skillet and cook, breaking it into small pieces with a spatula, until no pink remains, 5-7 minutes.
3. Push the cooked pork to one side of the skillet and add the remaining 1 tablespoon of vegetable oil to the empty space.
4. Add the minced garlic and ginger to the oil and cook, stirring constantly, until fragrant, about 30 seconds.
5. Tip: Toasting the aromatics separately prevents them from burning and maximizes their flavor.
6. Combine the pork with the garlic and ginger in the skillet.
7. Add the coleslaw mix, soy sauce, rice vinegar, and sugar to the skillet.
8. Cook, stirring frequently, until the cabbage has wilted but still has some crunch, 3-4 minutes.
9. Transfer the entire pork and vegetable mixture to a large bowl and let it cool completely to room temperature, about 15 minutes.
10. Tip: Cooling the filling prevents steam from making the egg roll wrappers soggy during assembly.
11. Lay one egg roll wrapper on a clean surface with a corner pointing toward you, forming a diamond shape.
12. Place 3 tablespoons of the cooled filling in the center of the wrapper.
13. Fold the bottom corner of the wrapper up and over the filling, tucking it snugly.
14. Fold the left and right corners inward toward the center, forming an envelope shape.
15. Brush the top corner of the wrapper lightly with the beaten egg.
16. Roll the filled packet upward tightly to seal, pressing gently on the egg-washed seam.
17. Repeat steps 11-16 with the remaining wrappers and filling.
18. In a large, heavy-bottomed pot or Dutch oven, heat the 4 cups of vegetable oil to 350°F, using a deep-fry or candy thermometer to monitor the temperature.
19. Tip: Maintaining a consistent oil temperature is crucial for achieving a golden, non-greasy crust.
20. Carefully place 3-4 egg rolls into the hot oil using tongs, ensuring they are not crowded.
21. Fry the egg rolls, turning occasionally, until they are uniformly golden brown and crisp, 3-4 minutes total.
22. Remove the fried egg rolls with a slotted spoon and transfer them to a wire rack set over a baking sheet to drain.
23. Repeat the frying process with the remaining egg rolls.
24. Let the egg rolls rest for 2-3 minutes before serving.
Delight in the contrast of the shatteringly crisp wrapper against the savory, ginger-infused pork filling. The coleslaw mix retains a pleasant texture, offering a slight crunch that complements the tender meat. Serve these egg rolls immediately with sweet chili sauce for dipping, or slice them on a bias for an elegant appetizer presentation.
Pork Egg Rolls with Asian Slaw
Gathering ingredients for homemade egg rolls might seem daunting, but this methodical recipe breaks it down into simple steps that yield restaurant-quality results. Pork egg rolls with Asian slaw combine savory filling with a crisp wrapper and refreshing slaw for a complete meal. Follow each step carefully for perfectly cooked egg rolls every time.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground pork
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/2 cup chopped green onions
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tsp grated ginger
– 1 clove minced garlic
– 8 egg roll wrappers
– 1 egg, beaten
– 4 cups vegetable oil for frying
– 3 tbsp rice vinegar
– 1 tbsp honey
– 1 tbsp vegetable oil
– 1/4 tsp red pepper flakes
Instructions
1. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add ground pork to the skillet and cook for 5 minutes, breaking it into small pieces with a wooden spoon.
3. Stir in shredded cabbage, shredded carrots, chopped green onions, soy sauce, sesame oil, grated ginger, and minced garlic.
4. Cook the mixture for 8 minutes, stirring frequently, until vegetables soften and pork is fully cooked.
5. Transfer the filling to a bowl and let it cool completely to room temperature, about 15 minutes.
6. Place one egg roll wrapper on a clean surface with a corner pointing toward you.
7. Spoon 1/4 cup of cooled filling onto the center of the wrapper.
8. Fold the bottom corner over the filling, then fold in the side corners.
9. Brush the top corner with beaten egg using a pastry brush.
10. Roll the wrapper tightly away from you, pressing to seal the egg-brushed edge.
11. Repeat steps 6-10 with remaining wrappers and filling.
12. Heat 4 cups vegetable oil in a deep pot to 350°F, checking with a deep-fry thermometer.
13. Fry 2-3 egg rolls at a time for 3-4 minutes, turning occasionally, until golden brown and crisp.
14. Remove egg rolls with a slotted spoon and drain on a wire rack over paper towels.
15. Whisk together rice vinegar, honey, and red pepper flakes in a small bowl until honey dissolves.
16. Toss the remaining shredded cabbage and shredded carrots with the dressing to create Asian slaw.
My favorite aspect of these egg rolls is the satisfying contrast between the hot, crunchy exterior and the savory pork filling. The tangy slaw cuts through the richness beautifully, making this dish perfectly balanced. For a fun presentation, serve the egg rolls standing upright in glasses with slaw piled alongside.
Pork and Shrimp Egg Rolls with Sweet and Sour Sauce
Deliciously crispy and packed with savory flavor, these pork and shrimp egg rolls are a crowd-pleasing appetizer or light meal. Deep-fried to golden perfection and served with a tangy sweet and sour sauce, they’re surprisingly straightforward to make at home. Follow these methodical steps for restaurant-quality results every time.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound ground pork
– 8 ounces raw shrimp, peeled, deveined, and chopped
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 3 green onions, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon grated fresh ginger
– 12 egg roll wrappers
– 1 egg, beaten
– 4 cups vegetable oil for frying
– 1 cup ketchup
– 1/4 cup rice vinegar
– 1/4 cup brown sugar
– 1 tablespoon cornstarch
– 2 tablespoons water
Instructions
1. Heat a large skillet over medium-high heat and add the ground pork, cooking for 5–7 minutes until browned and no longer pink, breaking it into small pieces with a spatula.
2. Add the chopped shrimp to the skillet and cook for 2–3 minutes until opaque and pink, stirring frequently.
3. Stir in the shredded cabbage, shredded carrots, sliced green onions, minced garlic, soy sauce, and grated ginger, cooking for 4–5 minutes until the vegetables are tender but still crisp.
4. Transfer the filling to a bowl and let it cool completely to room temperature, about 10 minutes, to prevent soggy wrappers.
5. Lay one egg roll wrapper on a clean surface with a corner pointing toward you, and place 1/4 cup of the cooled filling in the center.
6. Fold the bottom corner over the filling, then fold in the side corners tightly, brushing the edges with beaten egg to seal.
7. Roll the wrapper upward firmly to form a tight cylinder, sealing the top corner with more beaten egg; repeat with remaining wrappers and filling.
8. In a large, heavy pot, heat the vegetable oil to 350°F, using a deep-fry thermometer to ensure accuracy for even cooking.
9. Fry the egg rolls in batches of 3–4 for 3–4 minutes each, turning occasionally, until golden brown and crispy; drain on paper towels.
10. In a small saucepan, combine the ketchup, rice vinegar, and brown sugar, bringing to a simmer over medium heat for 2–3 minutes while stirring.
11. Whisk the cornstarch and water in a small bowl until smooth, then stir it into the saucepan and cook for 1–2 minutes until the sauce thickens.
12. Serve the egg rolls hot with the sweet and sour sauce on the side for dipping.
Achieving a satisfying crunch with each bite, these egg rolls offer a delightful contrast between the savory pork-shrimp filling and the bright, tangy sauce. For a creative twist, slice them into smaller pieces and serve as appetizer bites with extra sauce drizzled on top, or pair with a simple salad for a balanced meal.
Herb-Infused Vietnamese Pork Egg Rolls
Kick off your culinary adventure with these Herb-Infused Vietnamese Pork Egg Rolls, a perfect project for a weekend when you want to transform simple ingredients into something extraordinary. We’ll walk through each stage methodically, ensuring even a first-time fryer can achieve that coveted golden, crispy shell and aromatic filling. Let’s gather our ingredients and begin.
Serving: 12 | Pre Time: 40 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground pork
– 1 cup shredded carrots
– 1/2 cup chopped shiitake mushrooms
– 1/4 cup chopped fresh cilantro
– 2 tbsp chopped fresh mint
– 2 tbsp fish sauce
– 1 tbsp granulated sugar
– 1 tsp black pepper
– 12 egg roll wrappers
– 1 egg, beaten
– 4 cups vegetable oil
Instructions
1. In a large bowl, combine 1 lb ground pork, 1 cup shredded carrots, 1/2 cup chopped shiitake mushrooms, 1/4 cup chopped fresh cilantro, 2 tbsp chopped fresh mint, 2 tbsp fish sauce, 1 tbsp granulated sugar, and 1 tsp black pepper.
2. Mix the ingredients thoroughly with your hands for about 2 minutes until the mixture is uniformly combined and slightly sticky.
3. Place 1 egg roll wrapper on a clean surface with a corner pointing toward you, keeping the remaining wrappers covered with a damp towel to prevent drying.
4. Spoon approximately 2 tablespoons of the pork filling onto the center of the wrapper, shaping it into a 3-inch log horizontally.
5. Fold the bottom corner of the wrapper tightly over the filling, then fold in the left and right corners.
6. Brush the top corner of the wrapper with the beaten egg using a pastry brush.
7. Roll the wrapper upward firmly to seal, pressing gently to ensure the egg wash adheres; repeat steps 3-7 with the remaining wrappers and filling.
8. In a heavy-bottomed pot or Dutch oven, heat 4 cups vegetable oil to 350°F, using a deep-fry thermometer to monitor the temperature accurately.
9. Carefully place 3-4 egg rolls into the hot oil using tongs, ensuring they are not overcrowded.
10. Fry the egg rolls for 4-5 minutes, turning them occasionally with tongs, until they are uniformly golden brown and crisp.
11. Transfer the cooked egg rolls to a wire rack set over a baking sheet to drain excess oil; repeat steps 9-11 with the remaining egg rolls.
12. Let the egg rolls rest on the rack for 3 minutes before serving to allow the filling to set slightly.
Now, you have a batch of beautifully crisp egg rolls ready to enjoy. Notice the contrast between the shatteringly crisp exterior and the savory, herbaceous pork filling inside, which stays remarkably juicy. Naturally, these pair wonderfully with a simple dipping sauce of nuoc cham or can be sliced and served over a bed of vermicelli noodles for a more substantial meal.
Pork Egg Rolls with Sriracha Honey Drizzle
Venturing into homemade egg rolls might seem daunting, but this pork-filled version with a sweet-spicy drizzle is surprisingly approachable and delivers restaurant-quality results right from your kitchen. We’ll walk through each stage methodically, ensuring your wrappers stay crisp and your filling flavorful without any fuss. Let’s get rolling.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground pork
– 2 cups shredded green cabbage
– 1 cup shredded carrots
– 3 green onions, thinly sliced
– 2 cloves garlic, minced
– 1 tbsp grated fresh ginger
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 package (about 16) egg roll wrappers
– 1 egg, beaten
– 4 cups vegetable oil for frying
– 1/4 cup honey
– 2 tbsp sriracha sauce
Instructions
1. In a large skillet over medium-high heat, cook 1 lb ground pork for 5–7 minutes until no pink remains, breaking it into small crumbles with a spatula.
2. Add 2 cups shredded green cabbage, 1 cup shredded carrots, 3 sliced green onions, 2 minced garlic cloves, and 1 tbsp grated ginger to the skillet, stirring to combine.
3. Cook the vegetable mixture for 4–5 minutes until the cabbage wilts slightly but remains crisp-tender, stirring frequently to prevent burning.
4. Stir in 2 tbsp soy sauce and 1 tbsp sesame oil, then remove the skillet from heat and let the filling cool completely to room temperature, about 15 minutes.
5. Lay one egg roll wrapper on a clean surface with a corner pointing toward you, placing 3 tbsp of the cooled filling horizontally across the center.
6. Fold the bottom corner over the filling, then fold in the left and right corners tightly to enclose it, brushing the top corner with beaten egg to seal.
7. Roll the wrapper upward firmly into a cylinder, pressing the egg-brushed seam to secure it; repeat with remaining wrappers and filling.
8. In a deep pot or Dutch oven, heat 4 cups vegetable oil to 350°F, using a candy thermometer to monitor the temperature accurately.
9. Fry 3–4 egg rolls at a time for 3–4 minutes until golden brown and crisp, turning occasionally with tongs for even cooking.
10. Transfer the fried egg rolls to a wire rack set over a baking sheet to drain excess oil, avoiding paper towels which can make them soggy.
11. In a small bowl, whisk 1/4 cup honey and 2 tbsp sriracha sauce until smooth to create the drizzle.
12. Drizzle the sriracha honey mixture over the warm egg rolls just before serving.
Crunchy on the outside with a savory pork and vegetable filling, these egg rolls offer a perfect textural contrast. The sriracha honey drizzle adds a glossy, sweet-heat kick that balances the richness. For a fun twist, slice them diagonally and serve over a bed of slaw as a hearty appetizer or light meal.
Pork and Vegetable Egg Rolls with Peanut Sauce
Filling your kitchen with the savory aroma of homemade egg rolls is easier than you think, especially when you have a methodical guide to follow. This recipe walks you through creating crispy pork and vegetable egg rolls with a rich peanut sauce, perfect for a satisfying appetizer or light meal. Let’s start by gathering our ingredients and prepping our workspace for success.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground pork
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/2 cup chopped green onions
– 2 tbsp soy sauce
– 1 tbsp minced garlic
– 1 tsp grated ginger
– 1/4 cup peanut butter
– 2 tbsp hoisin sauce
– 1 tbsp rice vinegar
– 1/4 cup water
– 8 egg roll wrappers
– 2 cups vegetable oil
– 1/4 cup chopped peanuts
Instructions
1. Heat a large skillet over medium-high heat and add the ground pork, cooking for 5-7 minutes until browned and crumbled.
2. Add the shredded cabbage, shredded carrots, and chopped green onions to the skillet, stirring for 3-4 minutes until vegetables soften slightly.
3. Stir in the soy sauce, minced garlic, and grated ginger, cooking for 1 minute more to blend flavors, then remove from heat and let cool for 10 minutes.
4. In a small bowl, whisk together the peanut butter, hoisin sauce, rice vinegar, and water until smooth to create the peanut sauce.
5. Place one egg roll wrapper on a clean surface with a corner pointing toward you, spoon 1/4 cup of the pork mixture onto the center.
6. Fold the bottom corner over the filling, then fold in the side corners tightly, brushing the top corner with water before rolling it up to seal.
7. Repeat with remaining wrappers and filling, placing sealed egg rolls on a baking sheet lined with parchment paper.
8. Heat the vegetable oil in a deep pot to 350°F, using a thermometer to ensure accuracy for even frying.
9. Fry 2-3 egg rolls at a time for 3-4 minutes, turning occasionally until golden brown and crispy, then drain on paper towels.
10. Sprinkle the chopped peanuts over the peanut sauce for garnish before serving.
Upon biting into these egg rolls, you’ll experience a delightful crunch giving way to a juicy, savory filling balanced by the creamy, nutty sauce. The contrast between the crispy wrapper and tender vegetables makes each bite satisfying, while the peanut sauce adds a tangy depth that elevates the dish. For a creative twist, serve them sliced diagonally with extra sauce for dipping alongside a fresh salad.
Conclusion
You’ve just discovered 22 delicious pork egg roll recipes perfect for any appetizer spread! From classic to creative, there’s something for every home cook to try. We’d love to hear which recipes become your favorites—leave a comment below and share this roundup on Pinterest to inspire fellow food lovers. Happy cooking!
