I love preparing these Best Homemade Egg Rolls filled with savory ground pork, crisp shredded cabbage, finely chopped onions and garlic, and a hint of fresh ginger. Wrapped in delicate egg roll wrappers and kissed with soy sauce and rice vinegar, each bite offers a satisfying crunch and genuine Asian-inspired flavor excitement.

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I’ve always been excited to share my twist on a classic Chinese egg roll recipe that brings both simplicity and bold flavor to your table. I remember the first time I made these easy egg rolls, and I was amazed at how a mix of 1 lb ground pork, 2 cups shredded green cabbage, and a finely chopped medium yellow onion could transform into such a crispy delight.

I love tossing in 3 minced garlic cloves and 1 teaspoon of grated ginger to really amp up the taste. Adding a splash of 2 tablespoons soy sauce and 1 tablespoon rice vinegar gives them that extra zing that reminds you why homemade egg rolls are a staple for so many.

I know some might prefer traditional Chinese food recipes, but this spin is perfect for those who wanna try something new without overcomplicating it. Give these a shot and enjoy a real treat!

Why I Like this Recipe

1. I really love how crunchy and golden these egg rolls come out every time; it feels like a perfect bite of crispy goodness.
2. The mix of flavors, like the savory pork with garlic, ginger, and cabbage, really hits the spot and makes every bite super tasty.
3. I like that even though the recipe has a lot of steps, it’s actually pretty easy to follow and fun to make at home.
4. It also feels cool knowing I can whip up a treat for friends or family using ingredients I already have in my kitchen.

Ingredients

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Ground pork: Adds protein and rich flavor.
Sometimes its a bit fatty and satisfying.
Shredded cabbage: Provides fiber, crunch and vitamins, making egg rolls fresher and healthier.
Yellow onion: Offers sweetness and depth, balancing meats with natural flavor.
Garlic: Adds a pungent taste and aroma.
Its also good for your health.
Soy sauce: Brings salty umami notes, helping meld deep flavors together.
Rice vinegar: Adds tang, light acidity and enhances the overall taste of fillings.
Sesame oil: A little nutty oil that boosts aroma and enriches flavor.

Ingredient Quantities

20 egg roll wrappers

1 lb ground pork

2 cups shredded green cabbage

1 medium yellow onion, finely chopped

3 garlic cloves, minced

1 teaspoon fresh ginger, grated

2 green onions, chopped

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

1/2 teaspoon salt (add more if needed)

1/4 teaspoon white pepper

Vegetable oil for deep frying

How to Make this

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1. First heat a large skillet over medium-high heat and add the ground pork. Cook it until it starts to get brown.

2. Then add the chopped yellow onion, minced garlic, and grated fresh ginger to the pork and cook until the onions are soft.

3. Stir in the shredded green cabbage and chopped green onions and cook for around 2 minutes so everything mixes well.

4. Add the soy sauce, rice vinegar, sesame oil, salt and white pepper and stir the filling until all the flavors are combined.

5. Allow the mixture to cool a little bit before you start wrapping.

6. Lay one egg roll wrapper on a clean surface with one corner facing you.

7. Spoon about 2 tablespoons of the filling in a line near the center of the wrapper leaving room on all sides.

8. Fold over the sides then roll it up tight and dip the end in a little water to seal it.

9. Heat the vegetable oil in a deep frying pan to about 350°F. Carefully slide in the egg rolls in small batches.

10. Fry them until they’re crispy and a nice golden brown then remove them with a slotted spoon and drain on paper towels. Enjoy while hot!

Equipment Needed

1. A large skillet for browning the ground pork and stir frying the onions and garlic
2. A cutting board and a sharp knife for chopping the yellow onion, green onions, and cabbage
3. Measuring spoons to accurately portion the garlic, ginger, soy sauce, rice vinegar, sesame oil, salt, and white pepper
4. A spatula for stirring all the ingredients in the skillet
5. A clean, flat surface to lay out the egg roll wrappers and assemble the rolls
6. A deep frying pan for frying the egg rolls evenly
7. A thermometer to monitor the oil temperature at around 350°F
8. A slotted spoon for carefully removing the fried egg rolls from the oil
9. Paper towels to drain off the excess oil once the egg rolls are done frying

FAQ

Q: Can I use chicken instead of pork?

A: Sure you can use ground chicken, but it might not be as flavorful as pork. You might need to adjust the seasoning a little.

Q: How do I know when my oil is hot enough for frying?

A: A good way is to use a thermometer – you're looking for about 350°F. If you dont have one, drop a tiny bit of batter in the oil; if it sizzles right away, it's ready.

Q: Can I bake these egg rolls instead of deep frying them?

A: Yes you can bake them in the oven, but they wont be as crispy as the deep fried ones. Try brushing a bit of oil on them and baking at 400°F for around 20 minutes.

Q: Is it possible to freeze the egg rolls before frying?

A: Yup, you can freeze them after you roll them up. Just pop them straight from the freezer into hot oil or let them thaw in the fridge a bit first before frying.

Q: Do I have to use fresh ginger or can I substitute dried ginger?

A: Fresh ginger gives the best flavor, but if you only got dried ginger on hand then use about a third of the amount. Just be careful not to overdo it since dried tastes stronger.

Easy Chinese Egg Rolls Recipe Substitutions and Variations

Ground pork can be swapped with ground chicken or turkey if you want something leaner. If you’re cooking vegetarian, crumbled tofu works pretty well too.
If you dont have green cabbage, try using Napa cabbage or even a coleslaw mix. They add a nice crunch.
You can replace yellow onion with red onion or a few shallots. They both offer a slightly sweeter twist to the flavor.
For soy sauce, tamari or coconut aminos are good alternative options, especially if you’re looking for a gluten-free choice.
If you dont have rice vinegar, white wine vinegar with just a pinch of sugar can do the trick.

Pro Tips

1. Make sure you let the pork filling cool off a bit before you start wrapping the egg rolls, because if it’s too hot it can make the wrappers soggy or even tear easily.
2. When frying, don’t overcrowd the pan. Fry in small batches so the temperature of the oil doesnt drop too much, ensuring a nice crisp finish on every roll.
3. If you notice your egg roll wrappers are tearing or drying out while wrapping, try covering them with a damp towel to keep them pliable and easy to fold.