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These Pork Egg Rolls are crispy, golden, and packed with a savory pork filling that rivals your favorite takeout. They’re surprisingly simple to make at home and deliver a perfect crunch with every bite. Ideal for parties, game day, or anytime you’re craving something crispy, flavorful, and satisfying.
For a veggie version, try Vegetable Egg Rolls. For a full takeout-style spread, serve with easy Egg Fried Rice and Sweet and Sour Pork.
4 Tips That Make or Break This Recipe
- Salt and rest the cabbage first. This draws out moisture so your filling doesn’t make the wrappers soggy. Just a few minutes makes a difference.
- Keep wrappers covered while you work. A damp paper towel prevents them from drying out and cracking mid-roll.
- Roll tightly and seal completely. Loose rolls or open edges will burst in the oil and absorb grease. A little water on the edges creates a strong seal.
- Monitor your oil temperature. Too hot and the outside burns before the filling cooks. Too cool and they absorb oil and turn greasy. Aim for 325-350°F throughout.
RECIPE WALK-THROUGH
How To Make Pork Egg Rolls
See the recipe card below for full, detailed instructions
Making pork egg rolls at home is simple once you understand a few key techniques. With the right prep, a simple rolling method, and proper frying temperature, you’ll get egg rolls that are crisp, golden, and packed with flavor every time.
Step 1: Prep the Cabbage
Start by sprinkling the shredded cabbage with salt and letting it sit for a few minutes. This draws out excess moisture, which is key to preventing soggy egg rolls.
After resting, the cabbage should feel slightly softened and damp, but not watery — exactly what you want for a crisp final texture.
Step 2: Make the Filling
Add the ground pork, onion, carrot, green onion, ginger, garlic, egg, soy sauce, sesame oil, remaining salt, and pepper to the bowl with the cabbage. Mix until just combined.
Cover and refrigerate for 15 minutes. This helps the mixture firm up so it’s easier to roll and holds together better during frying.
- The pork brings richness, the vegetables add crunch and freshness, and the ginger, garlic, soy sauce, and sesame oil build that classic savory, umami flavor.
Step 3: Roll the Egg Rolls
Set up your rolling station and keep the egg roll wrappers covered with a damp paper towel so they don’t dry out.
Place one wrapper on a cutting board in a diamond shape, with a corner pointing toward you. Spoon about 1½ tablespoons of filling near the bottom corner and shape it into a thin log about the width of your thumb.
Fold the bottom corner up and over the filling, rolling once to enclose it snugly.
Lightly brush the left and right edges with water, fold them inward, then continue rolling toward the top corner. Brush the final corner with water and finish rolling to seal.
- Pro Tip: Thin, tightly rolled egg rolls fry more evenly and are far less likely to burst.
- Quick Note: Place finished rolls seam-side down on parchment to prevent sticking while you roll the rest.
Step 4: Fry until Golden and Crispy
Heat about 1 inch of oil in a heavy skillet or saucepan to 325-350°F. Fry 3-5 egg rolls at a time so the oil temperature stays steady.
Cook for 3-4 minutes, turning occasionally, until deeply golden brown and crisp, with an internal temperature of 145°F.
- Pro Tip: After the first batch, lower the heat slightly — the oil holds heat and can get too hot if left unchanged.
- Quick Note: Drain the egg rolls on a wire rack set over paper towels to keep the bottoms crisp instead of steamy.
Alternative Cooking Methods
Air Fryer: Preheat to 375°F. Lightly spray the egg rolls with oil and cook for 10–14 minutes total, flipping halfway, until crisp and golden.
Baked: Preheat the oven to 350°F. Place egg rolls on a wire rack set over a baking sheet and brush generously with oil. Bake for 15-20 minutes, turning once. They’ll be slightly less crispy than fried, but still delicious and golden.
Serve hot with sweet chili sauce or your favorite dipping sauce for maximum crunch and flavor.
Dipping Sauces
A good dipping sauce takes pork egg rolls from good to great. Whether you want something sweet, savory, or spicy, these quick options pair perfectly with the crispy, savory filling and most come together in minutes!
Sweet Chili Sauce
This is a classic for a reason: sweet, tangy, and just a little spicy. Store-bought sweet chili sauce works beautifully (Mae Ploy and Thai Kitchen are both excellent), but you can also make a quick version at home by stirring together rice vinegar, honey, sriracha, and a small pinch of garlic until smooth.
Soy Ginger Dipping Sauce
For something more savory and aromatic, mix soy sauce with a splash of rice vinegar, a few drops of sesame oil, freshly grated ginger, and a touch of honey.
Spicy Mustard
If you love heat, spicy mustard is the way to go. Mix hot mustard powder with water for an intense, nose-tingling kick, or grab Chinese hot mustard from the store for an easy shortcut.
Easy Store-Bought Options
Short on time? Sweet chili sauce, duck sauce, soy sauce, or Chinese hot mustard are all reliable, grab-and-go choices that pair perfectly with crispy egg rolls.
Storage Tips
Storage, Freezing, Make Ahead
- Storing Leftovers: Refrigerate in an airtight container for up to 3 days.
- Reheating for Best Results: Air fryer at 300°F for 3-4 minutes is the best way to re-crisp. The oven works too (350°F for 8-10 minutes). The microwave will soften the wrapper, but can be used in a pinch.
- Freezing Uncooked Rolls: Freeze assembled, uncooked egg rolls in a single layer, then transfer to a freezer bag. Fry directly from frozen, adding 1-2 minutes to cook time. Keep frozen for up to 2-3 months.
- Make-Ahead Tip: Assemble and refrigerate up to a few hours before frying. Keep covered so wrappers don’t dry out.
Frequently Asked Questions
What goes in a pork egg roll?
Ground pork, shredded cabbage, grated carrot, aromatics like ginger, garlic, and green onion, plus soy sauce and sesame oil for seasoning.
What is the secret to crispy egg rolls?
Three things: roll them tightly so oil can’t seep in, keep your oil at 325-350°F, and drain on a wire rack instead of directly on paper towels.
Is it better to deep fry or air fry egg rolls?
Deep frying gives the most authentic, evenly crispy results. Air frying is a great lighter option but may not get quite as golden. Both work well.
Can I bake egg rolls instead of frying?
Yes, though they won’t be quite as crispy. Bake at 350°F for 15-20 minutes, brushing generously with oil and using a wire rack.
How do you keep egg rolls crispy after cooking?
Drain on a wire rack (not flat on paper towels) and serve soon after frying. Don’t cover or stack them while hot, as steam will soften the wrappers.
Can I make the filling ahead of time?
Yes. Prepare the filling and refrigerate for up to 24 hours before rolling.
More Takeout-Inspired Favorites
- Vegetable Egg Rolls
- Pork Fried Rice
- Copycat PF Chang’s Chicken Lettuce Wraps
- Black Pepper Chicken
- Asian Cucumber Salad
Pork Egg Rolls
Ingredients
- 1/2 cup cabbage sliced thin (shredded)
- 1 pound ground pork
- 1/2 cup yellow onion grated
- 1/2 cup carrot grated
- 3 tablespoons green onion sliced thin
- 1 teaspoon ginger grated
- 2 cloves garlic chopped fine
- 1 egg
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons kosher salt divided
- 1/2 teaspoon black pepper
- 1 package egg roll wrappers
- 4 cups canola oil for frying
- Water for sealing
Instructions
- Place the cabbage in a large bowl and sprinkle with 1 teaspoon of the kosher salt and let sit for 3 minutes. This will help soften the cabbage.
- Add the pork, onion, carrot, green onion, ginger, garlic, egg, soy sauce, sesame oil, remaining kosher salt and pepper to the bowl and mix well to combine. Cover and refrigerate for 15 minutes.
- Keep egg roll wrappers covered with a damp paper towel while working. Place an egg roll wrapper on a cutting board with one corner pointing toward you (like a diamond). Spoon about 1½ tablespoons of the egg roll filling near the bottom corner, about 2 inches up from the tip. Shape the filling into a thin log.
- Fold the bottom corner up and over the filling, rolling it snugly once to enclose the filling. The roll should be thin, not too bulky.
- Lightly brush the left and right edges of the wrapper with water, then fold both sides inward over the filling, keeping everything tight.
- Continue rolling forward toward the top corner. When you’re almost to the end, brush the top corner with water and finish rolling to seal. Place seam-side down on a parchment-lined baking sheet. Repeat with remaining filling.
- Heat about 1 inch of oil in a large heavy saucepan or cast iron skillet over medium heat to 350 degrees, you can use a deep fryer for this as well. Place 3 to 5 egg rolls in the hot oil, do not overload the pan or fryer. Cook for 3-4 minutes until golden brown and crispy with an internal temperature of 145 degrees.
- Remove the cooked egg rolls and drain on paper towels and repeat with the remaining legg rolls Serve hot with sweet chili sauce or your favorite dipping sauce.
Notes
- Salt the cabbage first to draw out moisture and prevent soggy rolls.
- Keep wrappers covered with a damp paper towel while rolling.
- Roll tightly and seal edges with water to prevent bursting.
- Oil temperature: 325-350°F. Adjust heat between batches as needed.
- Fry 3-5 at a time to avoid crowding and dropping the oil temp.
- Drain on a wire rack to keep bottoms crispy.
- Dipping sauces: Good store-bought options include sweet chili sauce, duck sauce, soy sauce, or Chinese hot mustard.
- Air fryer option: 375°F for 10-14 minutes, flipping halfway. Spray with oil.
- Baking option: 350°F for 15-20 minutes on a wire rack. Brush with oil.
- Freeze uncooked rolls in a single layer, then transfer to a bag. Fry from frozen.
- Refrigerate leftovers up to 3 days. Reheat in an air fryer at 300°F for the best texture.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
