Egg Rolls are a Chinese takeout favorite… and if you’ve never made them at home, you’re missing out! These homemade Pork Egg Rolls are simple to make and packed with fresh ingredients. Serve them with our easy sweet and sour sauce for a fun and delicious appetizer!
When it comes to Chinese takeout, egg rolls are always on the menu. You can’t go wrong with the delicious, tender filling or the crispy, crunchy, deep fried shell. And when you dip them in your favorite sauce? They’re the BEST.
Until recently, I had never tried making them at home. Because I assumed they’d be too difficult, or they wouldn’t taste the same, or they just wouldn’t be worth the effort. But you know what? I was wrong.
These Egg Rolls are incredibly easy to make – without a bunch of specialty ingredients you’ll never use again – and they’re even better than what you get at your favorite restaurant!
Made with a simple mixture of pork, cabbage, carrots, celery, green onions, and seasonings, they come together in under 20 minutes and are fried to crispy perfection. We love dipping them in sweet & sour sauce, but you can also use hot mustard, sweet chili sauce, or any of your favorites!
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🥩 Ingredients
Although the ingredient list may look long, it’s actually relatively simple. I was able to find the egg roll wrappers in the produce section at my grocery store, which I think is common for many stores. If you can’t find them there, be sure to ask where else they might be located.
For the coleslaw mix, I used a bagged variety, but you can also use fresh cabbage and carrots if you would prefer. I also used fresh grated ginger, but dried ground ginger would work in a pinch.
Finally, the Chinese five spice powder is optional, so no worries if you can’t find it. If you can, though, I would definitely recommend including it since it adds a delicious and unique flavor to the egg rolls.
- 12 egg roll wrappers
- 1 pound pork chop
- 3 cups coleslaw mix
- 1/2 cup chopped celery
- 2 sliced green onions
- 1 tablespoon soy sauce
- 1 teaspoon freshly grated ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon cornstarch
- 1/4 teaspoon Chinese five spice powder
- 1/4 teaspoon granulated sugar
📋 Instructions
If you’ve never made egg rolls, you may be surprised by just how easy they are to make at home. Just prepare the filling, assemble them, and fry them in some oil. They’re ready in no time and have the BEST flavor!
- Cook the pork – Chop raw pork chop into small pieces. Heat a small amount of canola oil in a skillet, then add the chopped pork and season with salt and pepper. Add the soy sauce, grated ginger, and five spice powder and saute until the pork is no longer pink.
- Add the veggies – Add the coleslaw mix, celery, onions, salt, sugar, cornstarch, and sesame oil. Cook on medium heat for 4-5 minutes, until veggies are tender-crisp.
- Assemble – Spoon 2-3 tablespoons of the mixture into the center of an egg roll wrapper. Fold the bottom corner up, then fold in the sides and roll. Seal the edges of the egg roll wrapper with water or a small amount of peanut butter. (**I used peanut butter and it worked great!)
- Fry – Heat 1/2 inch of canola oil in a large skillet to 350°. Fry egg rolls for 1-2 minutes on each side, until golden brown.
- Enjoy! – Serve with sweet & sour sauce or spicy mustard as desired.
🍤 Recipe variations
We all agreed these were the BEST egg rolls we’d ever tasted, but there’s always something nice about option. Here are some easy ways to make this recipe your own:
- Substitute chicken, shrimp, or vegetables for the pork
- Use ground pork in place of pork chop
- Use a combination of meats, such as pork & shrimp
- Add additional vegetables, such as shiitake mushrooms, bean sprouts, or thinly sliced red pepper
- Adjust the seasonings according to your tastes
- Add an extra cup of coleslaw mix for a more veggie-forward flavor
- Use wonton wrappers in place of egg roll wrappers
- Use a flour & water “paste” to seal the edges of the egg roll wrappers (instead of water or peanut butter)
📍 Make-ahead & storage tips
This recipe can be prepped in advance in a few different ways:
- Prepare the filling as directed, then store in an airtight container in the refrigerator until you’re ready to assemble and fry your egg rolls.
- Prepare and assemble the egg rolls as directed, then cover them tightly and refrigerate them for up to 3 days before frying.
- Prepare and assemble the egg rolls as directed, then freeze them until you’re ready to fry them.
🌡 Freezing & reheating
You can freeze both uncooked and cooked egg rolls:
To freeze uncooked egg rolls – wrap each egg roll individually with cling wrap. Be sure to wrap them tightly and remove any air. Individually wrapped rolls can be stored together in a large freezer-safe ziploc bag. To use, remove from the freezer and fry frozen egg rolls in oil over medium-low heat for 3-5 minutes, until golden brown.
To freeze cooked egg rolls – let egg rolls cool completely, then wrap them individually with cling wrap and transfer them to a large freezer-safe ziploc bag. To use, remove from the freezer and transfer to an oven-safe baking sheet. Bake at 350° F for 15 minutes or until heated through.
🥚 Related recipes
- Egg Foo Young
- Asian Chicken Quinoa Bowl
- Soy Glazed Shishito Peppers
- Quinoa Vegetable Stir Fry
- Creamy Ginger Soy Dipping Sauce
- Ramen Noodle Sumi Salad
Egg Rolls
Ingredients
- 12 egg roll wrappers
- 1 pound pork chop
- 3 cups coleslaw mix
- 1/2 cup chopped celery
- 2 sliced green onions
- 1 tablespoon soy sauce
- 1 teaspoon freshly grated ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon cornstarch
- 1/4 teaspoon Chinese five spice powder
- 1/4 teaspoon granulated sugar
- oil for frying
Instructions
- Chop raw pork chop into small pieces. Heat a small amount of canola oil in a skillet, then add the chopped pork and season with salt and pepper. Add the soy sauce, grated ginger, and five spice powder and saute until the pork is no longer pink.
- Add the coleslaw mix, celery, onions, salt, sugar, cornstarch, and sesame oil. Cook on medium heat for 4-5 minutes, until veggies are tender-crisp.
- Spoon 2-3 tablespoons of the mixture into the center of an egg roll wrapper. Fold the bottom corner up, then fold in the sides and roll. Seal the edges of the egg roll wrapper with water or a small amount of peanut butter. (**I used peanut butter and it worked great!)
- Heat 1/2 inch of canola oil in a large skillet to 350°. Fry egg rolls for 1-2 minutes on each side, until golden brown.
- Serve with sweet & sour sauce or spicy mustard as desired.
Notes
- Substitute chicken, shrimp, or vegetables for the pork
- Use ground pork in place of pork chop
- Use a combination of meats, such as pork & shrimp
- Add additional vegetables, such as shiitake mushrooms, bean sprouts, or thinly sliced red pepper
- Adjust the seasonings according to your tastes
- Add an extra cup of coleslaw mix for a more veggie-forward flavor
- Use wonton wrappers in place of egg roll wrappers
- Use a flour & water "paste" to seal the edges of the egg roll wrappers (instead of water or peanut butter)
Nutrition
Dee says
These look delish. Can you share your sweet and sour sauce to dip these in ?
Cathy Trochelman says
sure!
https://www.lemontreedwelling.com/sweet-and-sour-sauce/