Asian Pork Egg Roll Recipe From Scratch

I’ll admit it – whenever I bite into a homemade egg roll with that perfect golden crunch giving way to savory, seasoned pork filling, I wonder why I don’t make these more often. Sure, you could grab a bag from the freezer section, but there’s something almost magical about rolling your own from scratch. The aroma of garlic and ginger sizzling together, the satisfying wrap of delicate wrappers around that hearty filling – it’s simpler than you think, and the results will make you question every takeout order.

Why You’ll Love these Asian Pork Egg Rolls

Nothing beats the satisfaction of biting into a perfectly crispy egg roll that you made from scratch.

These little golden treasures deliver everything I crave in Asian takeout, minus the hefty price tag and mystery ingredients.

You’ll love how the savory pork filling pairs with crunchy cabbage, creating the perfect texture contrast.

The garlic and ginger? They’ll make your kitchen smell like your favorite restaurant.

Plus, you control the seasoning, so no more bland disappointments.

Whether you fry them golden or bake for a lighter option, these egg rolls satisfy every craving.

What Ingredients are in Asian Pork Egg Rolls?

Making these crispy delights isn’t complicated, but like any good recipe, it starts with having the right ingredients on hand. The beauty of homemade egg rolls lies in their simplicity – most of what you need is probably already sitting in your fridge or pantry.

The ingredient list is invigoratingly short, which means less shopping and more rolling. You’ll need a mix of fresh ingredients for that authentic flavor and some pantry staples that bring everything together perfectly.

For the Filling:

• 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

For Assembly and Frying:

• 12 egg roll wrappers
• 1 egg, beaten
• Oil for frying

Ingredient Considerations

Ground pork is the traditional choice here, but don’t stress if you can’t find it or prefer something else. Ground chicken works beautifully as a substitute and actually makes the egg rolls a bit lighter.

Some grocery stores keep ground pork in a different section than other ground meats, so ask the butcher if you’re having trouble tracking it down.

The coleslaw mix is your secret weapon for convenience. It’s pre-shredded cabbage and carrots that save you tons of prep time.

Sure, you could shred your own cabbage, but why make life harder than it needs to be. Just grab a bag from the produce section – it’s usually right next to the bagged salads.

For the aromatics, fresh garlic and ginger make a world of difference compared to the powdered versions. If you’re buying fresh ginger, store what you don’t use in the freezer.

It actually grates easier when frozen, which is one of those happy accidents that makes cooking easier.

Egg roll wrappers live in the freezer section at most grocery stores, usually near the frozen fruits and vegetables. They’re different from spring roll wrappers – you want the thicker, square ones that can handle the hearty filling without tearing.

How to Make these Asian Pork Egg Rolls

Making these egg rolls is honestly one of those cooking experiences that makes you feel like you’ve revealed some secret culinary skill, when really it’s just following a few straightforward steps. The whole process flows together beautifully once you get into the rhythm.

Preparing the Filling****

Start by heating 2 teaspoons of vegetable oil in a large pan over medium-high heat. Once it’s shimmering, add your 3/4 pound of ground pork and season it generously with salt and pepper. Break up the meat with your spoon as it cooks, and don’t worry about making it perfectly uniform – those irregular chunks actually add nice texture to the finished egg rolls.

Let the pork brown for about 4-5 minutes, stirring occasionally. You want some good color on it because that’s where the flavor lives. Once it’s nicely browned and cooked through, create a little well in the center of the pan and add 1 teaspoon of minced garlic and 1 teaspoon of minced ginger. Let them sizzle in that hot oil for about 30 seconds until they smell absolutely amazing.

Now comes the part where your kitchen starts smelling like a real restaurant. Stir the garlic and ginger into the pork, then add your 3 cups of coleslaw mix and 1/4 cup of sliced green onions. The cabbage might seem like a lot at first, but it’ll wilt down dramatically in just 3-4 minutes. Keep stirring everything together until the vegetables are tender but still have a little bite to them.

Remove the pan from heat and stir in 1 tablespoon of soy sauce and 1 teaspoon of toasted sesame oil. That sesame oil is like the finishing touch that ties everything together – it’s aromatic and nutty in the best possible way. Let this filling cool for a few minutes while you set up your assembly station.

Rolling the Egg Rolls

Here’s where things get a little messy, and that’s totally fine. Set up a workspace with your 12 egg roll wrappers, the beaten egg in a small bowl, and your cooled filling. Keep the wrappers covered with a damp towel so they don’t dry out while you’re working.

Place one wrapper on your work surface like a diamond, with one corner pointing toward you. Spoon 2-3 tablespoons of filling onto the lower third of the wrapper, forming it into a rough log shape. Don’t overfill them – I know it’s tempting, but too much filling will make them impossible to seal and they’ll burst open when frying.

Fold the bottom corner over the filling, then fold in the two side corners. Roll it up tightly toward the top corner, kind of like you’re wrapping a present that doesn’t want to cooperate. Before you complete the roll, brush the top corner with some beaten egg – this acts as your glue to seal everything shut.

The Frying Process****

Heat about 2-3 inches of oil in a heavy-bottomed pot to 350°F. If you don’t have a thermometer, drop a small piece of wrapper into the oil – it should sizzle immediately and bubble vigorously around the edges when the temperature is right.

Carefully lower 3-4 egg rolls into the hot oil, being careful not to overcrowd the pot. They need room to float and move around freely. Fry them for 3-5 minutes, turning them occasionally with tongs, until they’re golden brown and gorgeously crispy all over.

The transformation is pretty satisfying to watch – they’ll puff up slightly and turn this beautiful golden color that just screams “crispy perfection.” When they’re done, lift them out with tongs and drain on paper towels for a minute or two before serving.

Alternative Baking Method

If deep frying isn’t your thing, you can absolutely bake these instead. Preheat your oven to 425°F and place the assembled egg rolls on a baking sheet lined with parchment paper. Spray them lightly with cooking spray to help them get crispy, then bake for 15-20 minutes until they’re golden and crispy, flipping them once halfway through.

The texture won’t be quite as intensely crispy as the fried version, but they’ll still have that satisfying crunch and all the same flavors. Plus, your kitchen won’t smell like oil for the rest of the day, which is definitely a win.

Asian Pork Egg Rolls Substitutions and Variations

While the classic ground pork filling is absolutely delicious, I’ve learned that egg rolls are surprisingly forgiving when it comes to swapping ingredients around.

Ground chicken works beautifully if you’re avoiding pork. Turkey? Sure thing. I even know people who’ve used leftover shredded chicken with great success.

Don’t have coleslaw mix? Regular cabbage, thinly sliced, does the trick. Add some shredded carrots for color and crunch.

Want more vegetables? Mushrooms, bean sprouts, or water chestnuts all make excellent additions. Just remember to drain any excess moisture, or you’ll end up with soggy wrappers.

What to Serve with Asian Pork Egg Rolls

The perfect pairing can make or break your egg roll experience, and I’ve got some serious opinions about what belongs on that plate.

Sweet and sour sauce? Obviously. But I’m also reaching for duck sauce, spicy mustard, or sriracha mayo for heat lovers.

Rice always works as a base, whether it’s simple steamed jasmine or quick fried rice with leftover vegetables.

For sides, I lean toward fresh cucumber salad or Asian slaw to cut through that crispy, savory richness.

Hot soup completes the picture perfectly.

Final Thoughts

After rolling dozens of these crispy parcels, I’m convinced that homemade egg rolls beat takeout every single time.

There’s something magical about that first bite into golden wrapper, hearing the satisfying crunch before hitting that savory filling.

Sure, they take a bit more effort than speed-dialing your local Chinese place. But honestly, isn’t there joy in creating something this delicious from scratch?

Plus, you control every ingredient, every flavor.

These beauties freeze wonderfully too, so you can prep a double batch.

Future you’ll thank present you when dinner calls.

Recipe Card

Introduction: These golden, crispy egg rolls are packed with savory ground pork and fresh vegetables, delivering restaurant-quality flavor right from your kitchen. With a satisfying crunch and perfectly seasoned filling, they make an irresistible appetizer or main dish that’s sure to impress family and friends.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Serves: 6 (2 egg rolls per serving)

Ingredients:

• 2 tsp vegetable oil
• 3/4 lb ground pork
• Salt and pepper to taste
• 1 tsp minced garlic
• 1 tsp minced ginger
• 3 cups coleslaw mix
• 1/4 cup sliced green onions
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 12 egg roll wrappers
• 1 egg (beaten)
• Oil for frying

Instructions:

1. Heat 2 teaspoons vegetable oil in a large pan over medium-high heat; add ground pork and season with salt and pepper. Cook until browned, breaking up meat as it cooks.
2. Add minced garlic and ginger to the pork; cook for 30 seconds until fragrant.
3. Stir in coleslaw mix and green onions; cook for 3-4 minutes until vegetables are wilted.
4. Mix in soy sauce and sesame oil; remove from heat and let filling cool slightly.
5. Place 2-3 tablespoons of filling on each egg roll wrapper, fold according to package directions, and seal edges with beaten egg.
6. Heat oil to 350°F in a deep fryer or large pot; fry egg rolls for 3-5 minutes until golden brown. Drain on paper towels before serving.

Notes:

• Substitute ground chicken or turkey for a leaner option
• For baked version, spray egg rolls with cooking spray and bake at 425°F for 15-20 minutes until crispy
• Let filling cool completely before wrapping to prevent wrappers from becoming soggy
• Egg rolls can be assembled and frozen for up to 3 months; fry directly from frozen, adding 1-2 extra minutes to cooking time
• Serve with sweet and sour sauce, duck sauce, or Chinese hot mustard for dipping
• Make sure oil temperature stays consistent for even browning and proper cooking

Nutritional Information:

Frequently Asked Questions

Can I Make Egg Rolls Ahead of Time and Freeze Them?

Yes, I’ll make egg rolls ahead and freeze them uncooked. I’ll place them on a baking sheet, freeze until solid, then transfer to freezer bags. I’ll fry directly from frozen, adding extra cooking time.

How Do I Prevent Egg Rolls From Bursting While Frying?

I prevent egg rolls from bursting by ensuring they’re completely sealed with beaten egg, avoiding overfilling, and maintaining oil temperature at 350°F. I also let filling cool before wrapping to reduce steam buildup.

What’s the Difference Between Egg Rolls and Spring Rolls?

I’ll explain the key differences. Egg rolls use thicker wheat-based wrappers and are deep-fried, creating a bubbly, crispy texture. Spring rolls use thin rice paper wrappers and can be served fresh or fried.

How Long Do Leftover Cooked Egg Rolls Stay Fresh?

I’d store your leftover cooked egg rolls in the refrigerator for up to three days. They’ll stay fresh if you keep them in an airtight container and reheat them properly.

Can I Use an Air Fryer Instead of Deep Frying?

I’d definitely use an air fryer! Spray your egg rolls with cooking spray and cook at 375°F for 8-10 minutes, flipping halfway through for even browning.