The best part to any Chinese meal is the dim sum. At least to me, lol. I could fill my belly with fried won tons, egg rolls, potstickers, and many other delicious treats that all come before those main dishes ever arrive.

One of my favorites are egg rolls! I remember the first time I learned how to make egg rolls was in my cooking class in high school. The teacher had asked us the first day of class what things we would like to learn to make, and that was the one thing I put on my list, haha!

While the recipe I learned many moons ago was as simple as they get, they were delicious. And that is what inspired me to create my own recipe, full of flavor and the easiest group of ingredients.

The wrappers can be tricky to find in the grocery store. I have seen them in many places, but they will always be chilled, so keep that in mind. In my local store, they are near the pre packaged bags of salad and jars of chilled salad dressings. They lay flat, as they should be, and can sometimes be closer to shelves of tofu. Here is the brand that I am able to find here in Georgia.

The important thing to take away from this is to make sure you keep them laying flat, and chilled until about five minutes before you are ready to use them. When you are just about set, pull the package out of the fridge, and cut it open, being careful not to slice through any of the wrappers. You don’t want to pull the wrappers out too soon, or they will warm up to room temperature, and can become too soft to work with. I usually pull mine out of the fridge when I grab the eggs to whip up the egg wash.

When all is said and done, you end up with deliciously fried egg rolls. Great with your favorite Chinese dish like this one, or this one, or, even better, by themselves! YUM!

Just a few notes:

~ If I am using soy sauce, I always used reduced sodium. This recipe can also easily be made by substituting the soy sauce for Tamari sauce or coconut aminos.

~ I have gotten into the habit of buying prepackaged cabbage and carrots. I usually get the coleslaw mix for the cabbage, too. If you were going to use fresh veggies, the equivalent would be about half a head of a medium size head of cabbage, and about 2 cups shredded carrots.

~ When you get down to the bottom of the filling as you’re rolling the egg rolls, you will notice some liquid gathering at the bottom of the bowl. This is fine. However, as you scoop the last bit of filling, be sure to press it against the side of the bowl to get as much liquid out of the filling as possible. If you don’t, it will soggy up the wrappers, and the rolls will fall apart.

~ Don’t fret if you tear a wrapper! Usually you can continue to roll the filled wrapper, and the tear gets covered. No biggie!

~ Don’t overdo it on the egg wash! Too much will also soggy the wrapper, and it can make the wrapper difficult to work with and move around. A little dab will do ya!

~ If you cannot find egg roll wrappers, or just prefer to use something else, this recipe can be used in lumpia or spring roll wrappers just as easily.

~ I prefer using pork for my egg rolls. However, if you are opposed to using pork, you can also use ground chicken or beef, or finely diced shrimp.

Print Recipe
Pork Egg Rolls
Homemade egg rolls that taste even better than what you can get in a restaurant!
Course Appetizers
Cuisine Chinese
Prep Time 45 minutes
Cook Time ~ 8 minutes per batch
Course Appetizers
Cuisine Chinese
Prep Time 45 minutes
Cook Time ~ 8 minutes per batch
  1. Brown sausage and ground pork together in one pan, over medium heat. Drain.
  2. Add oyster sauce and soy sauce to meat and mix together. Simmer for 2-3 minutes to incorporate sauce into meat. Drain any extra liquid.
  3. In a large bowl, combine cabbage, carrots, green onions, and water chestnuts. Mix well to combine.
  4. Add meat to veggie mixture, and stir to combine. Set aside.
  5. Whisk together egg and cold water. Set aside.
  6. Place egg roll wrapper on counter, turned so it looks like a diamond, and the bottom point is pointed toward you.
  7. Scoop 1/4 c of filling mixture, and place in middle of wrapper.
  8. Fold the bottom part over the filling, pulling the wrapper taught around the filling.
  9. Holding the filling in place, fold in sides of wrapper.
  10. Brush egg wash onto the last exposed corner, and finish rolling up the egg roll.
Recipe Notes

To cook immediately:

Heat oil to slightly over medium heat, but not medium high heat. Place egg rolls in oil, one at a time, into oil. DO NOT OVER CROWD PAN!!

When cooking immediately after filling, fry about 2-3 minutes per side, if frying in a shallow pan, or 3 minutes if frying in a deep pot or fryer.


To freeze for later:

Place a sheet of parchment paper on a baking sheet. Roll egg rolls, and place on sheet, making sure not to let them touch. If a second row is necessary, place a sheet of parchment over the first row, and continue to layer. When you are finished with all layers, top off the stack with a sheet of parchment paper, and place in freezer overnight. After they are completely frozen, place in a double lined ziploc freezer bag, pressing out air when zipping closed.

Cook the same way as if you were frying them immediately after making, but increase fry time to 3-4 minutes per side if frying in a shallow pan, and 4-5 minutes if frying in a deep pot or fryer.


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