Homemade Pork Egg Rolls Recipe

I finally perfected my Easy Pork Egg Rolls after a late-night experiment with one unlikely pantry swap, and I’m excited to reveal the surprising trick that changed everything.

I promise you’ll wanna make these Homemade Pork Egg Rolls after one bite. I chased the best New York Style Egg Rolls for years and finally landed on a version that beats most restaurants, even the Pork Fried Egg Rolls from my favorite takeout place.

I stuff thin wrappers with seasoned ground pork and shredded napa cabbage, the filling turns out juicy with a little crunch from the cabbage, and the outside gets impossibly crisp. I mess up sometimes and they still come out amazing, so don’t be afraid to improvise.

You might just end up hiding a plate from family.

Ingredients

• Ground pork: rich in protein and fat, adds savory depth and keeps filling moist
• Napa cabbage: crunchy, watery, low calorie and fibery, cools the filling a bit
• Carrots: sweet, add color, vitamin A, a bit of crunch when shredded
• Green onions: fresh oniony bite, aroma, light crunch, not overpowering
• Garlic and ginger: sharp aromatic duo, boosts flavor without extra calories
• Soy and oyster sauce: salty umami, deepens savory profile and balances sweetness
• Egg roll wrappers: carbs that crisp when fried, give satisfying crunch and structure
• Vegetable oil for frying: high heat stable, adds fat and crispiness, not healthy in excess

Ingredient Quantities

• 1 pound ground pork a little fattier is better
• 3 cups shredded napa cabbage packed
• 1 cup shredded carrot about 2 medium carrots
• 4 green onions thinly sliced
• 2 cloves garlic minced
• 1 tablespoon fresh ginger minced
• 2 tablespoons low sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon granulated sugar
• 1/4 teaspoon white pepper or ground black pepper
• 1 tablespoon cornstarch
• 1 tablespoon neutral oil such as canola or vegetable
• 1 large egg lightly beaten
• 1 package egg roll wrappers about 20 wrappers 8 to 9 inches
• 2 to 3 cups vegetable oil for frying
• 1 cup bean sprouts optional
• salt to taste

How to Make this

1. Prep the filling first so things move fast later: shred and tightly pack 3 cups napa cabbage, shred 1 cup carrot, thinly slice 4 green onions, mince 2 cloves garlic and 1 tablespoon fresh ginger, and drain 1 cup bean sprouts if using. Lightly salt the cabbage, let it sit 8 to 10 minutes then squeeze out as much water as you can with your hands or a clean towel, this keeps the filling from getting soggy.

2. In a large bowl or right in the pan mix 1 pound ground pork with 1 tablespoon cornstarch and a splash of one of the soy sauce tablespoons so the cornstarch sticks to the meat, set aside for a minute. Using a slightly fattier pork really helps the flavor and texture, don’t skimp.

3. Heat 1 tablespoon neutral oil in a large skillet or wok over medium high heat until hot. Add the pork, break it up and brown it well, about 4 to 5 minutes, then push it to the side and add the garlic and ginger for 30 seconds so they dont burn but get fragrant.

4. Stir everything together and add 2 tablespoons low sodium soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1 teaspoon granulated sugar, and 1/4 teaspoon white or black pepper. Taste and add a little salt only if needed, these sauces are salty already.

5. Add the squeezed cabbage, shredded carrots, green onions and the bean sprouts, cook stirring often until the veg wilts and most of the moisture is gone, about 3 to 5 minutes. If the filling is too wet at the end, mix a teaspoon of cornstarch with a tablespoon of water and stir it in, cook 30 seconds to thicken. Let the filling cool so it doesn’t steam the wrappers.

6. Set up an assembly station: stack egg roll wrappers covered with a damp towel so they dont dry out, have the beaten large egg ready in a small bowl to use as glue, and a spoon or small ice cream scoop for portioning. Use about 2 to 3 tablespoons of filling per wrapper, dont overstuff or they will split when frying.

7. To roll: place a wrapper corner toward you, spoon filling near the bottom third, fold the bottom corner up over the filling, fold both side corners in, then roll tightly to the top. Brush the top edge with the beaten egg and finish rolling to seal. Place each finished roll seam side down on a tray, and repeat.

8. Heat 2 to 3 cups vegetable oil in a heavy pot or Dutch oven to 350 to 375 degrees F, or heat until a small piece of wrapper sizzles and browns in about 30 seconds. Fry egg rolls in batches so the oil temp stays steady, about 3 to 4 minutes turning occasionally until evenly golden brown and crispy.

9. Drain on paper towels, let rest a minute so they crisp up, then serve hot with your favorite dipping sauce. Quick tips: keep wrappers covered with a damp towel while working, do a single test fry to check oil temp, double fry if you want extra crunch, and dont stack hot egg rolls or they will steam and go soft.

Equipment Needed

1. Chef’s knife
2. Cutting board
3. Large mixing bowl
4. Large skillet or wok
5. Heavy pot or Dutch oven (for frying)
6. Deep-fry or candy thermometer
7. Slotted spoon or spider skimmer
8. Small bowl and pastry brush (for the egg glue)
9. Spoon or small ice cream scoop (for portioning)
10. Clean kitchen towel or cheesecloth, plus paper towels and a rimmed tray or cooling rack

FAQ

Homemade Pork Egg Rolls Recipe Substitutions and Variations

• Ground pork: swap with ground turkey or ground chicken (dark meat works best) — add 1 tablespoon neutral oil while cooking since they’re leaner, or for a meatless option use crumbled firm tofu plus finely chopped mushrooms and a splash of soy to mimic savory porky flavor.
• Napa cabbage: use green cabbage, savoy cabbage, or a coleslaw mix instead — shred a bit finer and cook a minute longer if the leaves are thicker so they wilt like napa.
• Oyster sauce: replace with hoisin sauce thinned with a little soy, or use 1 tablespoon soy sauce + 1 teaspoon sugar + a pinch of mushroom bouillon for a vegetarian umami boost.
• Egg roll wrappers: if you can’t find them, use wonton wrappers for smaller rolls (reduce filling), or store bought spring roll wrappers; they cook faster so fry briefly or bake until just crisp.

Pro Tips

1) Squeeze the cabbage like you mean it, then let the filling cool completely before wrapping, otherwise steam will make the wrappers soggy and they wont crisp up right.

2) Toss the ground pork with the cornstarch and a splash of soy before cooking, it helps the meat bind and hold juices so the filling isnt loose or greasy.

3) Do a single test fry first to check oil temp, and fry in small batches so the pot keeps its heat; if a roll browns too fast the oil is too hot, too pale and limp means too cool.

4) For extra crunch fry once until golden, drain briefly, then fry a second quick time (30 to 45 seconds) to blister the surface — just dont stack them hot or theyll steam.

5) Use a heavy pot and a thermometer if you have one, keep a small bowl of beaten egg to seal, and drain on a wire rack or paper towel but dont pile them, give each roll some space to stay crisp.