Egg Roll From Scratch

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.

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Course: Appetizer

Cuisine: Chinese

Keyword: Eggs

Prep Time: 25

Cook Time: 15

Total Time: 40

Servings:

Calories: 285kcal

Equipment

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

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.
Add minced garlic and ginger to the pork; cook for 30 seconds until fragrant.
Stir in coleslaw mix and green onions; cook for 3-4 minutes until vegetables are wilted.
Mix in soy sauce and sesame oil; remove from heat and let filling cool slightly.
Place 2-3 tablespoons of filling on each egg roll wrapper, fold according to package directions, and seal edges with beaten egg.
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

Nutrition