Chinese Food Egg Rolls

These homemade egg rolls are stuffed together with pork and vegetables, all wrapped up and deep-fried to perfection. The perfect make-ahead opener for any occasion!

Chinese egg rolls are a great snack or starter for any Asian-style dish. These egg rolls can be assembled one day in advance and fried just before you plan to serve them.

Raise your hand unless you like egg rolls! I’m sure, but my kids don’t settle for Chinese food, so we rarely go to Chinese restaurants. With these homemade egg rolls, I can now leave the restaurant and enjoy my favorite appetizer at home.

These egg rolls are filled with ground pork, sliced cabbage, carrots and more than one seasoning like garlic, ginger and sesame oil. If you are not a fan of pork, you can replace it with ground chicken. I use a pre-grated coleslaw mix to make life lighter and less prep fit.

Once your filling is ready, it’s time to fill your egg rolls! Egg roll wrappers are most often found in the refrigerated section of the produce area of most grocery stores. My egg roll wrapper has a handy chart on the back to show me how to fold my egg roll.

The egg rolls are held together by a small beaten egg, and are then ready to be greased.

If you don’t want to fry the egg rolls right away, you can arrange them on a baking sheet lined with parchment paper, cover tightly with plastic, and store in the refrigerator for up to a day.

I use a thermometer to make sure my oil is around 350 degrees for frying. Egg rolls fry in just over a minute, and then they are ready to be enjoyed!

I serve my homemade egg rolls with sweet chili sauce or sweet and sour sauce. It is the perfect complement to savory fillings.

In my opinion, these pork egg rolls are just as good as those you get at restaurants, and are surprisingly easy to make at home. They’re great for parties, as a game day snack, or just for those times when you’re craving Chinese food.


  • 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


  • 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.

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