These crispy, golden egg rolls are a delicious fusion of savory pork, crunchy vegetables, and aromatic seasonings, all wrapped in a delicate wheat flour wrapper and fried to perfection. Inspired by classic Chinese-American takeout, this recipe delivers restaurant-quality flavor with a homemade touch. The filling is rich with garlic, ginger, cabbage, and carrots, while the wrapper crisps up beautifully for that signature crunch. Whether you’re serving them as an appetizer, party snack, or side dish, these egg rolls are guaranteed to be a hit—and they freeze beautifully for future cravings.
Ingredients
For the Filling:
- 1 lb ground pork
- 1 tsp ground ginger
- 1 tsp garlic powder
- 2 cups shredded cabbage
- 2 oz shredded carrots
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper to taste
For the Wrappers & Assembly:
- 8 egg roll wrappers (7-inch square)
- 2 tbsp all-purpose flour
- 2 tbsp water (for sealing)
- 1 quart peanut or vegetable oil (for frying)
- Optional: 2 tbsp sesame seeds for garnish
Dipping Sauce Suggestions:
- Soy sauce
- Duck sauce
- Sweet chili sauce
- Sesame dipping sauce
👩🍳 Instructions
Step 1: Prepare the Filling
In a large skillet over medium heat, cook the ground pork until browned and crumbly, about 5–7 minutes. Season with ginger and garlic powder. Add shredded cabbage and carrots, stirring until softened, about 3–4 minutes. Stir in soy sauce and sesame oil. Taste and adjust seasoning with salt and pepper. Transfer the mixture to a bowl and let it cool slightly.
Step 2: Make the Flour Paste
In a small bowl, mix flour and water to form a thick paste. This will help seal the egg rolls during wrapping.
Step 3: Assemble the Egg Rolls
Lay one egg roll wrapper on a clean surface with a corner pointed toward you (diamond shape). Place ¼ to ⅓ cup of filling in the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner. Brush the final edge with flour paste to seal. Repeat with remaining wrappers and filling.
Step 4: Fry the Egg Rolls
Heat oil in a deep skillet or wok to 375°F (190°C). Carefully lower 2–3 egg rolls into the hot oil, frying for 5–8 minutes or until golden brown and crispy. Turn occasionally for even browning. Remove and drain on paper towels or a wire rack.
Step 5: Garnish and Serve
Sprinkle sesame seeds over the hot egg rolls if desired. Serve warm with your favorite dipping sauce.
🍽️ Tips & Variations
- Vegetarian Option: Replace pork with sautéed mushrooms, tofu, or a mix of finely chopped veggies.
- Flavor Boost: Add chopped scallions, a dash of five-spice powder, or chili flakes to the filling.
- Make-Ahead: Assemble and freeze uncooked egg rolls in a single layer. Fry straight from frozen, adding 1–2 minutes to cook time.
- Air Fryer Method: Brush egg rolls with oil and air fry at 390°F (200°C) for 10–12 minutes, flipping halfway.
- Baked Version: Bake at 400°F (200°C) for 18–22 minutes, brushing with oil for crispness.
🧊 Storage & Reheating
- Refrigerate: Store cooked egg rolls in an airtight container for up to 4 days.
- Freeze: Freeze uncooked or cooked egg rolls for up to 2 months.
- Reheat: Warm in a 350°F oven or air fryer until crispy.
These egg rolls are crispy, savory, and endlessly customizable—a true homemade treat that rivals your favorite takeout. Want to explore dessert egg rolls or tropical fillings next? I’ve got ideas that’ll roll your taste buds into something unforgettable.