If your favorite Chinese restaurant egg rolls are crispy, golden brown, and packed with a savory filling, you're going to love making these at home. These homemade pork egg rolls deliver that same authentic crunch and flavor, with fresh ingredients, and you can control what goes inside. Whether you shallow fry in a large skillet, use a deep fryer, or even try an air fryer next time, this easy egg roll recipe hits golden perfection every time.
These are the best egg rolls for parties, a side dish, or even a main dish when you're craving classic Chinese food at home.
Why you'll love these homemade egg rolls
- Crispy, not soggy - Fried in hot oil until golden brown and drained on paper towels or a wire rack to prevent soggy egg rolls
- Savory pork filling - Ground pork seasoned with soy sauce, fresh ginger, garlic, and white pepper for classic Chinese cuisine flavor.
- Easy recipe, big batch - Perfect for making a big batch for family dinners or entertaining.
- Customizable - Swap ground pork for ground chicken, ground turkey, or even ground beef, or make a vegetarian version
- Better than takeout - Fresh, homemade egg rolls always beat leftovers from your favorite Chinese restaurant
Once you try these, you'll want to make them again and again!
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Pro tips for the best egg rolls
- Shred your own cabbage if you can. Pre-shredded mixes work great, but fresh cabbage gives better crunch and less moisture.
- Drain excess fat from the pork. This keeps the filling flavorful without making the egg rolls greasy or soggy.
- Let the mixture cool before wrapping. Warm filling can steam the wrappers and lead to soggy egg rolls.
- White pepper matters. It gives that subtle heat and classic Chinese restaurant flavor you don't want to skip.
- Taste the filling before rolling. Adjust salt and flavors while it is still in the bowl, so it will be exactly how you like it.
Ingredients
Full List of Ingredients for Classic Egg Rolls
- Egg Roll Wrappers - The crispy, crackly shell that turns everything inside to golden perfection
- Ground Pork - Juicy, flavorful, and the heart of these classic egg rolls
- Carrots - A little sweetness and color in every bite
- Celery - Light, fresh crunch that keeps the filling from feeling heavy.
- Cabbage - Adds crunch, balance, and that unmistakable egg roll texture.
- Onion - Flavor in every bite
- Garlic Clove - Because no savory filling should ever skip garlic
- Ginger - Warm, aromatic, and essential for that authentic Chinese food flavor.
- Onion Powder - Boosts flavor without overpowering the filling
- Chicken Boulillon - Adds extra umami and restaurant-style flavor
- Salt - just a pinch to enhance flavor
- White Pepper - Classic egg roll seasoning with gentle heat
- Flour and Water Slurry- The glue that keeps your egg rolls sealed and happy
- Vegetable Oil - The key to crispy, golden brown egg rolls
ProTip: Pre-shredded mixes work great, but fresh cabbage gives a better crunch and less moisture.
See recipe card for quantities.
Step-by-Step Instructions
How to Make Pork Egg Rolls
- Prepare the vegetables by finely shredding the carrots and cabbage. Mince the garlic and ginger, and finely chop the onion and celery. Set everything aside.
- Start the pork filling in a large wok or skillet over medium heat, and add 2 tablespoons of oil. Once hot, add the garlic and ginger and sauté until fragrant, about 30 seconds. Add the ground pork and season with salt and white pepper to taste. Cook, breaking it up with a wooden spoon until mostly done.
- Finish cooking the pork, add the chopped onion to the pan, and continue cooking until the pork is fully cooked and the onion has softened.
- Reduce the heat to medium-low and add the carrots, cabbage, and celery. Season with chicken bouillon, onion powder, salt, and white pepper. Cook until the vegetables soften but still have a little crunch.
- Transfer the cooked filling to a strainer set over a bowl. Let the excess liquid drain off, then allow the mixture to cool completely. This step helps prevent soggy egg rolls.
- In a small bowl, mix flour and water into a smooth paste.
- Place an egg roll wrapper in a diamond shape on your work surface. Add about 2 tablespoons of filling to the bottom third of the wrapper. Roll tightly, folding in the sides, and use the flour to paste and seal the edges. (See "how to" box below for detailed instructions on how to roll an egg roll)
- Heat oil to 350°F in a wok or large pot. Fry egg rolls in batches until golden brown, turning halfway through (5-7 minutes total cook time). Remove and drain on paper towels or a wire rack.
Pro Tip: We wrapped these egg rolls using 1 ½ wrappers based on a tip by Stephvnie Tea
Made this recipe? Let me know!
Equipment and Supplies
This recipe is easy to make with just the right tools!
- Small Mixing Bowl - Where all the flavor comes together. Perfect for mixing your seasoning blend.
- Wooden Spoon - Your go-to tool for stirring, breaking up the pork, and keeping things moving.
- Wok - Built for high heat and big flavor, this is where the magic happens.
- Knife - Sharp and ready for all that veggie prep.
- Cutting Board - Your prep station for chopping, slicing, and staying organized.
- Peeler - Makes quick work of carrots and keeps prep fast and easy.
Serving Ideas
What to Serve with Egg Rolls
Egg rolls are super versatile, so you can keep them simple or turn them into a full spread. Here are some great ideas for what to serve with egg rolls, whether they're the star or the side.
Dipping Sauces (Must-Haves)
- Sweet chili sauce - Sweet, spicy, and always a crowd favorite
- Tangy-sweet duck sauce - Classic and nostalgic
- Soy sauce - This Wngshin Premium Soy Sauce is my very favorite.
- Yum Yum Sauce is a favorite at our house
- Hoisin Sauce
- Fish Sauce
- Spicy Mustard
- Muryangsoo Ssamjang
Easy Side Dishes
- Fried Rice - Classic pairing that never misses
- Steamed jasmine rice -Simple and comforting
- Asian Cucumber Salad
- Lo mein or chow mein - Turns egg rolls into a full meal
- Stir-Fried vegetables - Broccoli, snap peas, or bok choy work great
Make it a meal
- Teriyaki chicken or pork
- Orange Chicken or General Tso's Chicken
- Kung Pao Chicken
Looking for a spicy twist? Be sure to check out our Buffalo Chicken Egg Rolls!
Storing Leftovers
Refrigerating
- Let egg rolls cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Line the container with paper towels to absorb any excess moisture and help keep them from getting soggy.
Freezing
- Egg rolls freeze beautifully. Both cooked and uncooked.
- To freeze uncooked egg rolls, place wrapped egg rolls in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to freezer-safe bag or container. Fry directly from freezing, no thawing needed.
- To freeze cooked egg rolls, let them cool completely, then freeze in a single layer before storing. This prevents sticking and helps keep their shape.
- Frozen egg rolls keep well for up to 2 months.
Reheating
- Air Fryer - Reheat at 350°F for 4-6 minutes until hot and crispy. This is the best method for leftover egg rolls.
- Oven - Place egg rolls on a wire rack over a baking sheet and bake at 375°F for 10-12 minutes, flipping halfway.
- Avoid the microwave. It makes egg rolls soft instead of crispy.
Dish Pairings
- Easy Fried Rice Recipe
- Yum Yum Sauce
- Slow Cooker Filipino Kare Kare (Beef Stew with Peanut Sauce)
- Smoked Ahi Tuna Poke Bowl
See more Asian →
Video of Recipe
Recipe
Pork Egg Rolls
Crispy homemade pork egg rolls filled with a savory mix of seasoned pork and vegetables, fried until golden brown and perfect for dipping.
Equipment
- Wok
Ingredients
- 12 Egg Roll Wrappers
- ½ lb Ground Pork
- 3 cups Green Cabbage
- 1 Carrot
- 2 stalks Celery
- 1 Small Onion
- 3 Garlic Cloves minced
- 1 tablespoon Fresh Ginger minced
- ¼ teaspoon Onion Powder
- ½ tsp Chicken Bouillon
- ¼ tsp Salt
- ¼ tsp White Pepper
- 2 tbsp Flour mixed with 3 tablespoon water
To Fry
- Vegetable Oil To Cover Rolls
Instructions
Make the Filling
- Prepare the vegetables by finely shredding the carrots and cabbage. Mince the garlic and ginger, and finely chop the onion and celery. Set everything aside.1 Carrot, 2 stalks Celery, 1 Small Onion, 3 Garlic Cloves , 1 tablespoon Fresh Ginger, 3 cups Green Cabbage
- Start the pork filling in a large wok or skillet over medium heat, and add 2 tablespoons of oil. Once hot, add the garlic and ginger and sautèe until fragrant, about 30 seconds. Add the ground pork and season with salt and white pepper to taste. Cook, breaking it up with a wooden spoon until mostly done.½ lb Ground Pork, ¼ teaspoon Salt, ¼ teaspoon White Pepper
- Finish cooking the pork, add the chopped onion to the pan, and continue cooking until the pork is fully cooked and the onion has softened.
- Reduce the heat to medium-low and add the carrots, cabbage, and celery. Season with chicken bouillon, onion powder, salt, and white pepper. Cook until the vegetables soften but still have a little crunch.½ teaspoon Chicken Bouillon, ¼ teaspoon Onion Powder
- Transfer the cooked filling to a strainer set over a bowl. Let the excess liquid drain off, then allow the mixture to cool completely. This step helps prevent soggy egg rolls.
Assemble and Fry
- In a small bowl, mix flour and water into a smooth paste.2 tablespoon Flour
- Place an egg roll wrapper in a diamond shape on your work surface. Add about 2 tablespoons of filling to the bottom third of the wrapper. Roll tightly, folding in the sides, and use the flour paste to seal the edges.12 Egg Roll Wrappers
- Heat oil to 350°F in a wok or large pot. Fry egg rolls in batches until golden brown, turning halfway through. Remove and drain on paper towels or a wire rack.Vegetable Oil
Video
Notes
Makes about 12 egg rolls.
Refrigerating
- Let egg rolls cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Line the container with paper towels to absorb any excess moisture and help keep them from getting soggy.
Freezing
-
- To freeze cooked egg rolls, let them cool completely, then freeze in a single layer before storing. This prevents sticking and helps keep their shape.
- Frozen egg rolls keep well for up to 2 months.
Reheating
- Air Fryer - Reheat at 350°F for 4-6 minutes until hot and crispy. This is the best method for leftover egg rolls.
- Oven - Place egg rolls on a wire rack over a baking sheet and bake at 375°F for 10-12 minutes, flipping halfway.
- Avoid the microwave. It makes egg rolls soft instead of crispy.
Nutrition
Calories: 250kcalCarbohydrates: 23gProtein: 10gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 30mgSodium: 332mgPotassium: 298mgFiber: 2gSugar: 3gVitamin A: 1799IUVitamin C: 16mgCalcium: 49mgIron: 2mg
Tried this recipe?Rate it and let me know how it was!
Frequently Asked Questions
Can I make egg rolls ahead of time?
Yes! You can assemble the egg rolls up to a day in advance and store them covered with plastic wrap in the refrigerator. Fry just before serving for the crispiest results.
How do I keep egg rolls from getting soggy?
Make sure the filling is fully cooled and well-drained before wrapping. Fry in hot oil (around 350°F) and drain on paper towels or a wire rack.
Can I use a different protein?
Definitely. Ground chicken, ground turkey, ground beef, or even a vegetarian version with extra cabbage and carrots all work great.
How to Roll Egg Rolls
This is the easiest way to roll egg rolls. After attempting many techniques, this is the one I always come back to. It's quick and gets the job done without egg rolls falling apart. Just don't forget the sealer!
- Place the wrapper in a diamond shape in front of you.
- Fill with 2 tablespoon of filling in the center (in a tube shape). Be careful not to overfill.
- Fold in the side 'wings' and then fold over the corner that's closest to you to the ¾ way point (image 3).
- Tuck in the mixture and roll until you only have a small triangle left.
- Seal the triangle with an egg wash or flour paste and finish rolling.
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